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

Bulletin of the National Research Centre

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

Factors	SOD (%)	CAT (mmol/ml/min)	LPO (µmol MDA/mg protein)	GPx (µmol/ml/min)
Breed
New Zealand Whites	30.33	1.13	38.21^b	0.07
Chinchilla	43.42	1.40	69.23^a	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	46.93^ab	0.08
12.5	41.88	1.11	31.48^b	0.08
25.0	29.38	1.27	82.75^a	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

SOD superoxide dismutase, CAT catalase, LPO lipid peroxidation, GPx glutathione peroxidase, MDA malondialdehyde, FCPHM fermented cocoa pod husk meal
^a,bMeans on the same column having different superscript are significantly different (p < 0.05)