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Bulletin of the National Research Centre
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Table 7 Serum antioxidant profile of New Zealand White and Chinchilla rabbits fed diets containing varied levels of fermented cocoa pod husk meal

From: Effect of biologically upgraded cocoa pod husk meal on growth, serum and antioxidant properties of two rabbit breeds

Factors SOD (%) CAT (mmol/ml/min) LPO (µmol MDA/mg protein) GPx (µmol/ml/min)
Breed
 New Zealand Whites 30.33 1.13 38.21b 0.07
 Chinchilla 43.42 1.40 69.23a 0.08
 SEM 4.24 0.18 11.33 0.01
 p value 0.072 0.329 0.001 0.563
FCPHM levels (%)
 0.0 39.38 1.42 46.93ab 0.08
 12.5 41.88 1.11 31.48b 0.08
 25.0 29.38 1.27 82.75a 0.07
 SEM 5.19 0.22 13.88 0.01
 p value 0.273 0.630 0.014 0.704
Breed × FCPHM levels (%)
 New Zealand White
  0.0 35.00 1.13 23.56 0.08
  12.5 39.25 1.15 35.59 0.08
  25.0 16.75 1.11 55.48 0.052
 Chinchilla
  0.0 43.75 1.72 70.29 0.085
  12.5 44.50 1.06 27.38 0.07
  25.0 42.00 1.43 110.01 0.083
  SEM 7.34 0.32 19.63 0.02
  p value 0.404 0.582 0.293 0.535
  1. SOD superoxide dismutase, CAT catalase, LPO lipid peroxidation, GPx glutathione peroxidase, MDA malondialdehyde, FCPHM fermented cocoa pod husk meal
  2. a,bMeans on the same column having different superscript are significantly different (p < 0.05)
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