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

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

Items	Dietary treatment		SEM	P-value
Items	CON	MBE	SEM	P-value
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
TEAC^a	49.9	43.3	3.49	0.359
FRAP^b	32.7	35.1	1.76	0.496
Folin–Ciocalteu^c	0.69	0.65	0.023	0.317

CON Basal diet (control group), MBE Basal diet supplemented with 0.33 mg/kg of magnolia bark extract, SEM Standard error of the mean
^aTEAC, Trolox equivalent antioxidant capacity. Expressed as mg of Trolox equivalents per g of meat
^bFRAP, ferric reducing antioxidant power. Expressed as mg of Fe²⁺ equivalents per g of meat
^cExpressed as mg of tannic acid equivalents per g of meat

ISSN: 2049-1891