Impact of transient temperature disturbance on the oxidative stress indices and glucose levels of juvenile Koi carps (Cyprinus carpio var koi)

The Journal of Basic and Applied Zoology

Table 1 Significance levels of the two-way ANOVA testing effects of temperature (temp: 15 °C, 25 °C and 35 °C) and time (time: 3 and 6 h) on organs (gills and muscles) of Cyprinus carpio var koi for MDA, catalase, GST, GSH and glucose

Enzyme	Tissue	Source of variation	Interaction(%)	df	SS	MSQ	F	P value
Enzyme	Tissue	Source of variation	(temp vs time)	df	SS	MSQ	F	P value
MDA	Gill	Temp	70.79	2	38.89	19.45	42.48	<0.0001
	Gill	Time	8.76	1	4.815	4.815	10.52	0.0045
	Muscle	Temp	86.8	2	49.43	24.71	145.2	<0.0001
	Muscle	Time	0.21	1	0.119	0.119	0.699	0.4141
Catalase	Gill	Temp	85.2	2	113.4	56.72	73.13	<0.0001
	Gill	Time	0.23	1	0.3038	0.3038	0.3916	0.5393
	Muscle	Temp	61.82	2	20.66	10.33	22.14	<0.0001
	Muscle	Time	0.74	1	0.246	0.246	0.5272	0.4771
GST	Gill	Temp	32.13	2	146.4	73.18	284	<0.0001
	Gill	Time	22.62	1	103	103	399.9	<0.0001
	Muscle	Temp	36.89	2	224.8	112.4	9356	<0.0001
	Muscle	Time	21.14	1	128.9	128.9	10720	<0.0001
GSH	Gill	Temp	84.46	2	294.7	147.4	364.8	<0.0001
	Gill	Time	2.5	1	8.712	8.712	21.57	0.0002
	Muscle	Temp	37.51	2	18.15	9.073	38.61	<0.0001
	Muscle	Time	13.48	1	6.521	6.521	27.75	<0.0001
Glucose	Gill	Temp	47.9	2	305800	152900	26.68	<0.0001
	Gill	Time	11.06	1	70630	70630	12.32	0.0025
	Muscle	Temp	8.3	2	112800	56390	4.169	0.0325
	Muscle	Time	44.89	1	609600	609600	45.07	<0.0001