Table 5
Effect of elevated temperature and clove supplementation on the antioxidant enzyme activities and oxidative index of black-meated fowlsa

Treatment	Antioxidant and Oxidative index
	MDA,c nmol/mL	GSH,c nmol/mL	GSH-Px,c 102 units/mL	SOD,c units/mL	CAT,c units/mL	TXNRD units/mL
TC,b added clove, mg/kg
0	3.59	1.79	23.67	220.61	61.08	40.13
ET,b added clove, mg/kg
0	5.23	0.72	15.83	173.29	32.12	50.89
200	4.30	1.32	18.49	196.11	57.00	55.04
400	3.61	1.55	23.77	221.97	55.01	57.99
600	3.52	1.86	24.53	231.86	65.00	60.07
SEM	0.101	0.058	2.83	3.09	2.12	1.89
	P-value
TC vs. ET at 0 mg of clove/kg	0.001	<0.001	<0.001	0.001	<0.001	<0.001
Effects of clove under ET
Linear	<0.001	0.01	0.012	0.014	0.012	<0.001
Quadratic	0.075	0.003	<0.001	0.009	<0.001	0.004