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Table 4 Effect of dietary magnolia bark extract on the antioxidant capacity of pork

From: Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

Items Dietary treatment SEM P-value
CON MBE
Fat-soluble vitamins
 α-tocopherol, µg/g of meat 3.16 3.17 0.117 0.961
 γ-tocopherol, µg/g of meat 0.20 0.16 0.013 0.191
 retinol, ng/g of meat 15.1 11.4 0.836 0.021
Antioxidant enzymes, U/g of meat
 Catalase (CAT) 141 166 4.93 0.008
 Glutathione peroxidase (GPx) 0.26 0.27 0.012 0.723
 Superoxide dismutase (SOD) 132 128 2.27 0.364
Non-enzymatic antioxidant capacity
 TEACa 49.9 43.3 3.49 0.359
 FRAPb 32.7 35.1 1.76 0.496
 Folin–Ciocalteuc 0.69 0.65 0.023 0.317
  1. CON Basal diet (control group), MBE Basal diet supplemented with 0.33 mg/kg of magnolia bark extract, SEM Standard error of the mean
  2. aTEAC, Trolox equivalent antioxidant capacity. Expressed as mg of Trolox equivalents per g of meat
  3. bFRAP, ferric reducing antioxidant power. Expressed as mg of Fe2+ equivalents per g of meat
  4. cExpressed as mg of tannic acid equivalents per g of meat