PMC

Effects of ET and clove levels on APP; OVT, CP, AGP, CRP and SAA mRNA expression. Values are Means ± SEM, n = 2. The OVT, CP, AGP, CRP, and SAA mRNA expression of ET (clove, 0 mg/kg) was different from TC, *P < 0.05, **P < 0.01, ***P < 0.001 (ET vs. TC, without clove). a Linear contrasts of 0, 200, 400, & 600 mg clove of OVT mRNA expression of the liver, bursa of fabricius, thymus, and spleen are expressed as P = 0.001, P = 0.002, and P = 0.008, respectively, and the quadratic contrast of clove as P = 0.05, P = 0.172, and P = 0.0046, respectively. b Linear contrasts of 0, 200, 400, and 600 mg clove of CP mRNA expression of the same organs are expressed as P < 0.002, P = 0.004, and P < 0.001, and the quadratic contrasts of clove as P = 0.001, P = 0.471, and P < 0.003. c Linear contrasts of 0, 200, 400, and 600 mg clove of AGP mRNA expression of the same organs are expressed as P < 0.002, P = 0.012, and P < 0.001, and the quadratic contrast of clove as P = 0.001, P = 0.049, and P = 0.001, respectively. d Linear contrasts of 0, 200, 400, and 600 mg clove of CRP mRNA expression of the same organs are expressed as P < 0.001, P = 0.031, and P < 0.003, and the quadratic contrast of clove as P = 0.003, P = 0.033, and P = 0.001, respectively. e Linear contrasts of 0, 200, 400, & 600 mg clove in SAA mRNA expression of the same organs are expressed as P < 0.004, P = 0.054, and P < 0.001, and the quadratic contrast of clove as P = 0.001, P = 0.01, and P = 0.029, respectively

a PCA of E-nose data of salted duck eggs supplemented with clove extract on the 28th day of salting. 0.1-Fresh egg, 4.1-Salted egg control, 4.2-salted egg supplemented with 0.1% clove extract, w/v, 4.3- salted egg supplemented with 0.5% clove extract, w/v. b E-nose sensor intensity for volatile compounds of: (a) Fresh duck egg, (b) control group, (c) supplementation of clove extract 0.1%, w/v, (d) supplementation of clove extract 0.5%, w/v

Kinetic of bacterial inactivation by essential clove oil at two concentrations.(◊) essential clove oil at 0.4 % – 21° C; (▲) essential clove oil at 0.2 % – 21° C.