anexo 1 materiales requeridos por...

ANEXO 1 MATERIALES REQUERIDOS POR ENSAYOS REALIZADOS

ACTIVIDAD PROTEOLITICA REACTIVOS Cloruro de Sodio (NaCl) Ácido Tricloroacético (C2HCl3O2) Peso molecular = 58,44 g/mol Peso molecular = 163,39 g/mol Marca: Merck Marca: Merck Papel Whatman Nº1 Serum Albumina de Bovina. Marca: Merck Marca: SIGMA-ALDRICH. Reactivo de Bradford. Marca: SIGMA-ALDRICH.

EQUIPOS Balanza Granataria Balanza Analítica Marca: MFD by A&D, LTDA. Marca: ADAM. Modelo: EK-120A. Modelo: WB 2000. Fabricada en Japón. Fabricado en Alemania. Espectrofotómetro. Cubetas. Marca: Lambda Marca: Starna. Modelo: 11 UV/VIS Modelo: 9, Material:Q. Fabricado en Alemania. Fabricado en Alemania. Micropipetas. Marca: GILSON – PIPETMAN. Capacidad: 1000, 200, 20 y 10 μL. Fabricado en Francia.

INSUMOS Bísturi Guantes de latex. Gradillas Piseta. Embudos analíticos Hielo. Vasos precipitados Pipeta volumetrica 3ml. Tubos de ensayo. Tubos eppendorf. Agua destilada.

GLUTATION PEROXIDASA REACTIVOS Cloruro de Sodio (NaCl) Trizma Base (C4H11NO3) Peso molecular = 58,44 g/mol Peso molecular = 121,1 g/mol Marca: Merck Marca: SIGMA CHEMICAL CO. Ácido clorhídrico (HCl) Glutatión Reductasa Peso molecular = 36,46 g/mol. 168 unidades/mg de proteína Marca: Winkler, Ltda. Marca: SIGMA - ALDRICH Peróxido de Hidrógeno (H2O2) Glutatión Reducido (C10H17N3O6S) Peso molecular = 34,01 g/mol. Peso molecular = 307,33 g/mol Marca: FASA. Marca: SIGMA - ALDRICH EDTA NADPH Peso molecular = 292,24 g/mol Marca: SIGMA - ALDRICH Marca: SIGMA - ALDRICH EQUIPOS Balanza Analítica Micropipetas. Marca: ADAM. Marca: GILSON – PIPETMAN. Modelo: WB 2000. Capacidad: 1000, 200, 20 y 10 μL. Fabricado en Alemania. Fabricado en Francia. Espectrofotómetro. Cubetas. Marca: Metertek Marca: Starna. Modelo: SP - 830 Modelo: 9, Material:Q. Fabricado Fabricado en Alemania. INSUMOS Bísturi Guantes de latex. Gradillas Piseta. Embudos analíticos Hielo. Vasos precipitados Tubos eppendorf. Tubos de ensayo. Agua destilada.

METALOPROTEASAS REACTIVOS Glicina (C2H5NO2) Trizma Base (C4H11NO3) Peso molecular = 75,07 g/mol. Peso molecular = 121,1 g/mol Marca: SIGMA CHEMICAL CO. Marca: SIGMA CHEMICAL CO. Temed (C6H16N2) Acrilamida (C3H5NO) Peso molecular = 116,2 g/mol. Peso molecular = 71,08 g/mol. Marca: SIGMA CHEMICAL CO. Marca: SIGMA CHEMICAL CO. Cloruro de calcio (CaCl2) Ácido clorhídrico (HCl) Peso molecular = 110,99 g/mol. Peso molecular = 36,46 g/mol. Marca: SIGMA-ALDRICH. Marca: Winkler, Ltda. Azul Brillante R. (C45H44N3O7S2Na) Ácido acético (CH3COOH) Peso molecular = 826,0 g/mol. Peso molecular = 60,05 g/mol. Marca: SIGMA CHEMICAL CO. Marca: Merck. Dodecil sulfato de amonio (SDS) Glicerol (C3H8O3) Peso molecular = 288,38 g/mol Peso molecular= 92,09 g/mol Marca : J. T. Baker Inc. Marca: SIGMA CHEMICAL CO. Persulfato de amonio (NH4)2S2O8 N,N’-metilen-bis-acrilamida(C7H10N2O2) Peso molecular = 228,2 g/mol. Peso molecular = 154,2 g/mol. Marca: SIGMA CHEMICAL CO. Marca: SIGMA CHEMICAL CO. Azul de bromofenol(C19H9Br4O5SNa) Azida de sodio (NaN3) Peso molecular= 691,9 g/mol Peso molecular = 65,01 Marca: SIGMA CHEMICAL CO. Marca: SIGMA-ALDRICH. Triton X - 100 Papel Wathman Nº1 Marca: SIGMA Marca: Merck. Gelatina Estándar De Masa Molecular. Marca: Gourmet. Kaleidoscope Prestained Standards Marca: BIO RAD Catalog 161 - 0324 Ver Figura y Tabla. EQUIPOS Mini Protean III Micropipetas. Marca: BIO RAD Marca: GILSON – PIPETMAN. Capacidad: 1000, 200, 20 y 10 μL. Fabricado en Francia.

Espectrofotómetro. Cubetas. Marca: Metertek Marca: Starna. Modelo: SP - 830 Modelo: 9, Material:Q. Fabricado en Alemania. Agitador orbital Estufa Marca: TRILAB Marca: MEMMERT INSUMOS Bísturi Guantes de latex. Gradillas Piseta. Embudos analíticos Hielo. Vasos precipitados Tubos eppendorf. Tubos de ensayo. Agua destilada.

Tabla: Kaleidoscope Prestained Standards

Figura: Kaleidoscope Prestained Standards

ANEXO 2 ESPECIFICACIONES DE LAS DIETAS SUMINISTRADAS A

LOS SALMONES EN ESTUDIO

Detalle de los antioxidantes adicionados a las distintas dietas de engorda de salmones.

Antioxidante adicionado Tratamiento

Harina Aceite

Dieta I - Control Etoxiquina /Tocoferoles BHT/Tocoferoles

Extracto de Tocoferol Tocoferoles libres Dieta II

(Vitalox) (Grindox TOCO 50)

Extracto de Tocoferol Extracto de romero Dieta III

(Vitalox) (Guardian)

ANEXO 3 METODOLOGÍA ENSAYO ACTIVIDAD PROTEOLÍTICA

Determinación de la Actividad Proteolítica La actividad enzimática se determinó utilizando el método expuesto por

Bradford en 1976.

El análisis se basa en la observación de que, el máximo de la absorbancia para

una solución ácida del azul brillante G-250 de Coomassie cambia desde 465 nm a 595

nm cuando se une a la proteína. Las interacciones hidrofóbicas e iónicas estabilizan la

forma aniónica del tinte, causando un cambio visible del color.

Algunas moléculas presentan afinidad por las proteínas y pueden fijarse a estas

de manera no covalente. El ensayo de Bradford se basa en la unión no covalente del

Azul de Coomassie a las proteínas.

Este compuesto presenta diferentes espectros de absorción según el estado de

protonación en el que se encuentra: la forma catiónica es de color rojo amarronado

(máximo de absorbancia a 470 nm), la neutra es verde (máximo a 650 nm) y la

aniónica es azul (máximo a 595 nm).

La presencia de proteínas favorece el desplazamiento del equilibrio hacia la

forma aniónica debido a la interacción de los grupos sulfónicos del Coomassie con los

grupos catiónicos las cadenas laterales de algunos residuos aminoacídicos de las

proteínas (principalmente Arg y Lys), produciéndose entonces la coloración azul que

puede medirse a λ = 595 nm.

Los pasos a seguir para la cuantificación de proteína mediante el Método expuesto por Bradford (1976) fueron los siguientes: 1.- Elaboración de un estándar de BSA de concentración 1mg/ml. Comprobar la concentración del éstandar leyendo su absorbancia a 280 nm. El valor obtenido debe ser dividido por 0,63 y se obtendra la concentración exacta del estándar. 2.- Crear una curva de calibración. Preparar 5 tubos eppendorf con las siguientes cantidades de estándar de BSA y agua destilada y agitar, dejar reposar por 5 minutos. Tubo 1 2 3 4 5 Estándar de BSA (uL) 0 10 20 30 40 Agua (uL) 50 40 30 20 10

Luego adicionar 1500 µL de Reactivo de Bradford a cada uno de los tubos y agitar. Dejar reposar por 10 minutos y leer en espectrofotómetro a 595 nm. 3.- Lectura de las muestras. Se preparan tubos eppendorf con 40 µL del extracto obtenido de la muestra, se adicionan 10 µL de agua destilada, se agita y se deja reposar por 5 minutos. Luego adicionar 1500 µL de Reactivo de Bradford a cada uno de los tubos y agitar. Dejar reposar por 10 minutos y leer en espectrofotómetro a 595 nm. 4.- Obtención de la proteína en la muestra. Interpolar en la curva de calibración obtenida anteriormente, los valores de absorbancia a 595 nm resultantes para las muestras.

ANEXO 4 METODOLOGÍA ENSAYO ACTIVIDAD PROTEOLÍTICA

ANALISIS ESTADÍSTICOS

Análisis estadísticos Los análisis estadísticos se realizaron en el programa computacional

Statgraphics Plus versión 4.0, con un 95 % de confianza para todos los casos.

Los resultados de AP se obtuvieron en triplicado para cada uno de los

individuos analizados, por lo que primero se determinó la existencia o no de diferencias

estadísticamente significativas, mediante un análisis de ANOVA de dos vías, para las

replicas realizadas. Se realizó para cada una de los tiempos de almacenamiento y

dieta de engorda suministrada de forma independiente. Se determinó que éstas son

promediables.

Luego, con el promedio de estas réplicas, se determinó la existencia o no de

diferencias estadísticamente significativas, mediante un análisis de ANOVA de dos

vías, entre los individuos. Estos análisis se realizaron para las muestras provenientes

de individuos alimentados con las tres dietas analizadas de forma independiente. Se

determinó que los individuos son promediables.

Además, se realizó un análisis estadístico (ANOVA de una vía), para

determinar si existe variación estadísticamente significativa en el comportamiento de la

AP durante el tiempo de almacenamiento, para las muestras provenientes de

individuos alimentados con las tres dietas analizadas de forma independiente. Además

se realizó correlación de Pearson, en el programa computacional antes mencionado,

estos análisis se realizaron en cada una de las dietas por separado. Las propiedades

físicas y sensoriales que se correlacionaron fueron las siguientes:

- Unidades formadoras de colonias

- Unidades formadoras de colonias / Promedio de RAM

- Cohesividad (Cizalla en músculo de Salmón coho cocido)

- Cohesividad (Cizalla en músculo de Salmón coho crudo)

- Cohesividad (Compresión)

- Color

- Color Roche descongelado.

- Deshidratación descongelado.

- Dureza (Newton) (Cizalla en músculo de Salmón coho cocido)

- Dureza (Newton) (Cizalla en músculo de Salmón coho crudo)

- Dureza (Newton) (Compresión)

- Elasticidad en salmón descongelado.

- Gaping.

- Goteo en el salmón descongelado.

- Olor putrido de salmón descongelado.

- Olor rancio.

- Olor rancio de salmón descongelado.

- Olor típico.

- Olor típico a salmón descongelado.

- pH.

- Porcentaje de agua perdida (Humedad).

- Porcentaje de agua pérdida (CRA).

- Porcentaje de agua perdida (Driping de músculo de salmón cocido).

- Porcentaje de líquido perdido (Driping de músculo de salmón crudo).

- Sabor oxidado.

- Sabor putrido.

- Sabor Rancio.

- Sabor típico.

- Tiempo.

Se realizó también un análisis en conjunto, ANOVA de una vía, para AP de las

muestras provenientes de individuos alimentados con las tres dietas, determinándose

si existían o no diferencias estadísticamente significativas tanto entre ellas, como en su

comportamiento en el tiempo.

ANEXO 5 METODOLOGÍA ENSAYO GLUTATION PEROXIDASA


Análisis estadísticos Los análisis estadísticos se realizaron en el programa computacional

Statgraphics Plus versión 4.0, con un 95 % de confianza para todos los casos.

En una primera etapa, se realizó análisis preliminares para el montaje de la

técnica, donde se efectuaron los siguientes análisis estadísticos:

- ANOVA de dos vías para determinar el comportamiento de GSH – Px frente a la

cantidad de H2O2 adicionado.


cantidad de GRd adicionada.


cantidad de muestra adicionada.

Los resultados de GSH – Px se obtuvieron para cada individuo analizado, por lo

que primero se determinó la existencia o no de diferencias estadísticamente

significativas, mediante un análisis de ANOVA de dos vías, entre los individuos. Estos

análisis se realizaron para las muestras provenientes de individuos alimentados con las

tres dietas analizadas de forma independiente. Se determinó que los individuos son

promediables.

Además, se realizó un análisis estadístico (ANOVA de una vía), para

determinar si existe variación estadísticamente significativa en el comportamiento de la

GSH – Px durante el tiempo de almacenamiento, para las muestras provenientes de

individuos alimentados con las tres dietas analizadas de forma independiente. Además

se realizó correlación de Pearson, en el programa computacional antes mencionado,

estos análisis se realizaron en cada una de las dietas por separado. Las propiedades

físicas y sensoriales que se correlacionaron fueron las siguientes:






- Color







- Gaping.



- Olor rancio.


- Olor típico.


- pH.





- Sabor oxidado.

- Sabor putrido.

- Sabor Rancio.

- Sabor típico.

- Tiempo.

Se realizó una segunda correlación de Pearson, en el programa computacional

antes mencionado, estos análisis se realizaron en cada una de las dietas por separado.

Los indicadores que se correlacionaron fueron los siguientes:

- Dimetilamina (DMA).

- Formaldehído (HCHO).

- Índice de peróxidos.

- Indice de polienos.

- Nitrógeno básico volátil total (NBVT).

- Valor de p - anisidina.

- Tiempo.

Se realizó también un análisis en conjunto, ANOVA de una vía, para GSH - Px

de las muestras provenientes de individuos alimentados con las tres dietas,

determinándose si existían o no diferencias estadísticamente significativas tanto entre

ellas, como en su comportamiento en el tiempo.

ANEXO 6 METODOLOGÍA ENSAYO METALOPROTEINASAS


Análisis estadisticos Los geles con actividad gelatinásica se introdujeron en el programa

computacional UN SCAN IT, el cual determina los pixeles en las bandas blancas, es

decir las que presentaron actividad enzimática. Los parámetros entregados por el

programa, para cada una de las bandas, son los siguientes:

- Píxel total.

- Background.

- Pix total.

- Pix Total (%).

- Y Centroid.

- Seg Area.

- Seg Area (%).

- Max pixel.

- Avg píxel.

Mediante el uso del programa computacional Statgraphics Plus versión 4.0, se

realizó un tratamiento estadístico de los datos, ANOVA multifactorial, para determinar

el comportamiento de las MMP’s con respecto al tiempo y la existencia o no de

diferencias estadísticamente significativas, con respecto al tiempo de almacenamiento

como a las dietas de engorda en estudio. Además se realizó correlación de Pearson,

en el programa computacional antes mencionado, estos análisis se realizaron en cada

una de las dietas por separado. Las propiedades físicas y sensoriales que se

correlacionaron fueron las siguientes:






- Color







- Gaping.



- Olor rancio.


- Olor típico.


- pH.





- Sabor oxidado.

- Sabor putrido.

- Sabor Rancio.

- Sabor típico.

- Tiempo.

Se realizó una segunda correlación de Pearson, en el mismo programa

computacional. Los indicadores que se correlacionaron fueron los siguientes:

- AP.

- GSH – Px.

- MMP’s.

- Peso de los individuos.

ANEXO 7 ACTIVIDAD PROTEOLITICA PARA MUSCULO DE SALMON COHO PROVENIENTE

DE INDIVIDUOS ALIMENTADOS CON LAS DIETAS ANALIZADAS

DIETA I O CONTROL Individuo Réplica mes 0 mes 3 mes 6 mes 9 mes 12 mes 18

A 1 15.53 0.00 24.36 0.00 6.10 0.00 A 2 41.01 0.00 45.30 0.00 16.75 0.00 A 3 0.00 0.00 23.54 0.00 17.88 0.00 B 1 10.29 10.08 30.88 14.60 0.00 0.00 B 2 10.29 1.95 14.21 22.63 13.85 0.00 B 3 0.00 1.87 23.74 19.18 0.00 0.00 C 1 13.17 12.69 25.93 24.40 0.00 0.00 C 2 9.41 2.28 30.70 34.00 0.00 0.00 C 3 0.00 14.46 26.79 34.45 0.00 0.00 D 1 0.00 4.35 10.87 8.90 9.16 0.00 D 2 0.00 0.00 13.33 0.00 3.98 0.00 D 3 0.00 0.00 3.27 0.00 4.99 0.00 E 1 0.00 0.00 0.00 3.91 5.16 - E 2 0.00 0.00 25.84 30.33 0.00 - E 3 0.00 0.00 31.37 17.68 0.00 -

DIETA II (EXCESO DE TOCOFEROLES) Individuo Réplica mes 0 mes 3 mes 6 mes 9 mes 12 mes 18


DIETA III (EXTRACTO DE ROMERO) Individuo Réplica mes 0 mes 3 mes 6 mes 9 mes 12 mes 18


ANEXO 8 ANALISIS ESTADISTICOS – ANOVA DE DOS VIAS PARA DETERMINAR

DIFERENCIAS ESTADISTICAS ENTRE REPLICAS

A.- DIETA I O CONTROL Mes 0 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 714.049 4 178.512 2.23 0.1559 B:REPLICA 378.512 2 189.256 2.36 0.1565 RESIDUAL 641.533 8 80.1916 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 1734.09 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 5 0.0 X 1 5 7.798 X 2 5 12.142 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -4.344 16.1557 1 - 3 7.798 16.1557 2 - 3 12.142 16.1557 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

Scatterplot by Level Code

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Mes 3 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 207.86 4 51.9651 4.55 0.0328 B:REPLICA 52.4524 2 26.2262 2.30 0.1627 RESIDUAL 91.2829 8 11.4104 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 351.596 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 2 5 0.846 X 3 5 3.266 X 1 5 5.424 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 4.578 6.09412 1 - 3 2.158 6.09412 2 - 3 -2.42 6.09412 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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Mes 6 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 871.042 4 217.761 1.87 0.2097 B:REPLICA 139.961 2 69.9804 0.60 0.5717 RESIDUAL 932.873 8 116.609 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 1943.88 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 1 5 18.408 X 3 5 21.742 X 2 5 25.876 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -7.468 19.4817 1 - 3 -3.334 19.4817 2 - 3 4.134 19.4817 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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Mes 9 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 1917.13 4 479.282 10.23 0.0031 B:REPLICA 124.046 2 62.0232 1.32 0.3187 RESIDUAL 374.886 8 46.8607 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 2416.06 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error.

Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 1 5 10.362 X 3 5 14.262 X 2 5 17.392 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -7.03 12.35 1 - 3 -3.9 12.35 2 - 3 3.13 12.35 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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Mes 18 de almacenamiento Cannot perform analysis. Data values are all equal.

B.- DIETA II (EXCESO DE TOCOFEROLES) Mes 0 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 11565.7 4 2891.43 4.19 0.0404 B:REPLICA 1322.18 2 661.09 0.96 0.4237 RESIDUAL 5522.11 8 690.264 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 18410.0 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 1 5 7.148 X 2 5 26.294 X 3 5 27.754 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -19.146 47.399 1 - 3 -20.606 47.399 2 - 3 -1.46 47.399 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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Mes 12 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 261.478 4 65.3694 1.07 0.4298 B:REPLICA 212.681 2 106.34 1.75 0.2348 RESIDUAL 487.136 8 60.8919 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 961.294 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 5 4.536 X 1 5 9.75 X 2 5 13.732 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -3.982 14.078 1 - 3 5.214 14.078 2 - 3 9.196 14.078 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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C.- DIETA III (EXTRACTO DE ROMERO) Mes 0 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 1489.76 4 372.44 6.78 0.0110 B:REPLICA 68.849 2 34.4245 0.63 0.5588 RESIDUAL 439.595 8 54.9494 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 1998.2 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 2 5 5.852 X 1 5 8.224 X 3 5 11.092 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 2.372 13.3734 1 - 3 -2.868 13.3734 2 - 3 -5.24 13.3734 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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Mes 3 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 1413.0 4 353.25 3.86 0.0492 B:REPLICA 202.177 2 101.088 1.11 0.3768 RESIDUAL 731.598 8 91.4497 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 2346.78 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 5 4.302 X 1 5 8.314 X 2 5 13.278 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -4.964 17.2525 1 - 3 4.012 17.2525 2 - 3 8.976 17.2525 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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Mes 6 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 2136.65 4 534.162 7.22 0.0091 B:REPLICA 286.573 2 143.286 1.94 0.2059 RESIDUAL 591.512 8 73.9391 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 3014.73 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 2 5 8.506 X 1 5 11.062 X 3 5 18.788 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 2.556 15.5131 1 - 3 -7.726 15.5131 2 - 3 -10.282 15.5131 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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Mes 9 de almacenamiento Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 760918.0 4 190230.0 7.03 0.0099 B:REPLICA 202109.0 2 101054.0 3.73 0.0716 RESIDUAL 216563.0 8 27070.4 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 1.17959E6 14 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by REPLICA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD REPLICA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 2 5 401.336 X 3 5 439.096 X 1 5 664.272 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 262.936 296.831 1 - 3 225.176 296.831 2 - 3 -37.76 296.831 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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ANEXO 9 ACTIVIDAD PROTEOLITICA - MEDIA DE LAS REPLICAS PARA CADA INDIVIDUO

ALIMETADO CON CADA UNA DE LAS DIETAS EN ESTUDIO

DIETA I O CONTROL Media de las Réplicas Mes 0 Mes 3 Mes 6 Mes 9 Mes 12 Mes 18

A 18.85 0.00 31.07 0.00 13.58 0.00 B 6.86 4.63 22.94 18.80 4.62 0.00 C 7.53 9.81 27.81 30.95 0.00 0.00 D 0.00 1.45 9.16 2.97 6.04 0.00 E 0.00 0.00 19.07 17.31 1.72 -

DIETA II (EXCESO DE TOCOFEROLES) Media de las Réplicas Mes 0 Mes 3 Mes 6 Mes 9 Mes 12 Mes 18

A 27.35 11.26 11.00 1.33 15.60 5.94 B 2.67 2.67 36.09 13.17 10.58 4.23 C 0.00 8.31 0.00 5.47 10.81 15.15 D 0.00 13.83 18.23 0.00 6.25 27.66 E 71.98 0.00 36.84 7.87 3.45 -

DIETA III (EXTRACTO DE ROMERO) Media de las Réplicas Mes 0 Mes 3 Mes 6 Mes 9 Mes 12 Mes 18

A 0.00 11.16 32.23 799.45 0.00 0.00 B 17.77 0.00 0.00 680.65 10.68 0.00 C 0.00 0.00 19.32 284.43 3.16 22.07 D 23.05 26.17 1.67 210.52 0.00 49.01 E 1.12 5.82 10.70 326.35 0.00 -


DIFERENCIAS ENTRE INDIVIDUOS A.- DIETA I O CONTROL Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 337.686 4 84.4214 1.59 0.2180 B:TIEMPO 1597.5 5 319.499 6.01 0.0017 RESIDUAL 1009.43 19 53.1277 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 2911.18 28 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by INDIVIDUO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD INDIVIDUO Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- D 6 3.27 X E 5 5.81108 X B 6 9.64167 X A 6 10.5833 X C 6 12.6833 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- A - B 0.941667 12.6592 A - C -2.1 12.6592 A - D 7.31333 12.6592 A - E 4.77225 13.2771 B - C -3.04167 12.6592 B - D 6.37167 12.6592 B - E 3.83058 13.2771 C - D 9.41333 12.6592 C - E 6.87225 13.2771 D - E -2.54108 13.2771 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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B.- DIETA II (EXCESO DE TOCOFEROLES) Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 930.278 4 232.57 0.95 0.4548 B:TIEMPO 1097.55 5 219.511 0.90 0.5007 RESIDUAL 4630.14 19 243.692 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 6618.29 28 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by INDIVIDUO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD INDIVIDUO Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- C 6 6.62333 X D 6 10.995 X B 6 11.5683 X A 6 12.08 X E 5 24.6137 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- A - B 0.511667 27.1123 A - C 5.45667 27.1123 A - D 1.085 27.1123 A - E -12.5337 28.4356 B - C 4.945 27.1123 B - D 0.573333 27.1123 B - E -13.0453 28.4356 C - D -4.37167 27.1123 C - E -17.9903 28.4356 D - E -13.6187 28.4356 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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C.- DIETA III (EXTRACTO DE ROMERO) Analysis of Variance for ACTIVIDAD PROTEOLITICA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 41756.1 4 10439.0 0.84 0.5175 B:TIEMPO 843923.0 5 168785.0 13.56 0.0000 RESIDUAL 236475.0 19 12446.0 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 1.11871E6 28 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ACTIVIDAD PROTEOLITICA by INDIVIDUO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD INDIVIDUO Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- D 6 51.7367 X E 5 54.0908 X C 6 54.83 X B 6 118.183 X A 6 140.473 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- A - B 22.29 193.759 A - C 85.6433 193.759 A - D 88.7367 193.759 A - E 86.3825 203.216 B - C 63.3533 193.759 B - D 66.4467 193.759 B - E 64.0925 203.216 C - D 3.09333 193.759 C - E 0.739167 203.216 D - E -2.35417 203.216 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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ANEXO 11 ANALISIS ESTADISTICOS – ANOVA DE UNA VIA PARA AP DE INDIVIDUOS

ALIMENTADOS CON DIETA I O CONTROL

ANOVA Table for ACTIVIDAD PROTEOLITICA by TIEMPO Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 1564.07 5 312.814 5.34 0.0021 Within groups 1347.11 23 58.57 ----------------------------------------------------------------------------- Total (Corr.) 2911.18 28 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by TIEMPO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD TIEMPO Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 18 4 0.0 X 3 5 3.178 X 12 5 5.192 X 0 5 6.648 X 9 5 14.006 XX 6 5 22.01 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 0 - 3 3.47 15.0228 0 - 6 *-15.362 15.0228 0 - 9 -7.358 15.0228 0 - 12 1.456 15.0228 0 - 18 6.648 15.9341 3 - 6 *-18.832 15.0228 3 - 9 -10.828 15.0228 3 - 12 -2.014 15.0228 3 - 18 3.178 15.9341 6 - 9 8.004 15.0228 6 - 12 *16.818 15.0228 6 - 18 *22.01 15.9341 9 - 12 8.814 15.0228 9 - 18 14.006 15.9341 12 - 18 5.192 15.9341 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

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Summary Statistics for ACTIVIDAD PROTEOLITICA TIEMPO Count Average ------------------------------------------------------------ 0 5 6.648 3 5 3.178 6 5 22.01 9 5 14.006 12 5 5.192 18 4 0.0 ------------------------------------------------------------ Total 29 8.79897 TIEMPO Variance Standard deviation ------------------------------------------------------------ 0 59.5259 7.7153 3 17.3193 4.16164 6 72.5887 8.5199 9 159.74 12.6388 12 27.6041 5.25396 18 0.0 0.0 ------------------------------------------------------------ Total 103.971 10.1966 TIEMPO Minimum Maximum ------------------------------------------------------------ 0 0.0 18.85 3 0.0 9.81 6 9.16 31.07 9 0.0 30.95 12 0.0 13.58 18 0.0 0.0 ------------------------------------------------------------ Total 0.0 31.07 TIEMPO Range Stnd. skewness ------------------------------------------------------------ 0 18.85 1.01854 3 9.81 1.18951 6 21.91 -0.742734 9 30.95 0.173179 12 13.58 1.07207 18 0.0 ------------------------------------------------------------ Total 31.07 2.18777

TIEMPO Stnd. kurtosis ------------------------------------------------------------ 0 0.5471 3 0.441635 6 0.161117 9 -0.601893 12 0.70849 18 ------------------------------------------------------------ Total -0.254644 Table of Means for ACTIVIDAD PROTEOLITICA by TIEMPO with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error TIEMPO Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 0 5 6.648 3.42257 -0.863415 14.1594 3 5 3.178 3.42257 -4.33341 10.6894 6 5 22.01 3.42257 14.4986 29.5214 9 5 14.006 3.42257 6.49459 21.5174 12 5 5.192 3.42257 -2.31941 12.7034 18 4 0.0 3.82655 -8.39802 8.39802 -------------------------------------------------------------------------------- Total 29 8.79897 Variance Check Cochran's C test: 0.474318 P-Value = 0.139798 Bartlett's test: 1.33252 P-Value = 0.265503 Hartley's test: 9.22324 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by TIEMPO TIEMPO Sample Size Average Rank ------------------------------------------------------------ 0 5 14.0 3 5 11.4 6 5 25.2 9 5 18.3 12 5 13.7 18 4 5.5 ------------------------------------------------------------ Test statistic = 14.5773 P-Value = 0.0123301

ANEXO 12 ANALISIS ESTADISTICOS – CORRELACIÓN DE PROPIEDADES FISICAS Y

SENSORIALES CON AP DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON DIETA I O CONTROL

Correlations ACTIVIDAD PROTEOLITICA ------------------------------------------------------ CFU Ent 0.3061 ( 6) 0.5552 CFU Prom RAM 0.1877 ( 6) 0.7217 Cohesividad Ciz Coc 0.6095 ( 6) 0.1990 Cohesividad Ciz Crud 0.6771 ( 6) 0.1395 Cohesividad Compresi 0.4963 ( 6) 0.3167 Color -0.1054 ( 6) 0.8425 Color Roche desc 0.2712 ( 6) 0.6031 Deshidratacion desc -0.4198 ( 6) 0.4073 Dureza N Ciz Coc 0.6862 ( 6) 0.1322 Dureza N Ciz Cruda 0.0257 ( 6) 0.9614 Dureza N Compresion 0.5253 ( 6) 0.2845 Elasticidad desc 0.1670 ( 6) 0.7518 GAPING -0.1835 ( 6) 0.7278 Goteo desc -0.3093 ( 6) 0.5508 Olor Putrido desc -0.5429 ( 6) 0.2657 Olor Rancio -0.4754 ( 6) 0.3406 Olor Rancio desc -0.5492 ( 6) 0.2590

ACTIVIDAD PROTEOLITICA ---------------------------------------------------------------- Olor Tipico 0.2138 ( 6) 0.6841 Olor Tipico desc 0.2968 ( 6) 0.5679 pH -0.6547 ( 6) 0.1583 Porcentaje de agua p (dp coc) 0.8182 ( 6) 0.0466 Porcentaje de agua p (CRA) -0.3880 ( 6) 0.4472 Porcentaje de agua p (Hum) -0.0310 ( 6) 0.9535 Porcentaje de liq pe (dp cru) 0.4420 ( 6) 0.3802 Sabor oxidado -0.5556 ( 6) 0.2523 Sabor Putrido -0.1376 ( 6) 0.7949 Sabor Rancio -0.5102 ( 6) 0.3011 Sabor tipico 0.0547 ( 6) 0.9180 TIEMPO -0.2985 ( 6) 0.5656 ------------------------------------------------------------ Correlation (Sample Size) P-Value


ALIMENTADOS CON DIETA II (EXCESO DE TOCOFEROLES)

ANOVA Table for ACTIVIDAD PROTEOLITICA by TIEMPO Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 1057.87 5 211.574 0.88 0.5130 Within groups 5560.42 23 241.757 ----------------------------------------------------------------------------- Total (Corr.) 6618.29 28 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by TIEMPO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD TIEMPO Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 9 5 5.568 X 3 5 7.214 X 12 5 9.338 X 18 4 13.245 X 0 5 20.4 X 6 5 20.432 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 0 - 3 13.186 30.5214 0 - 6 -0.032 30.5214 0 - 9 14.832 30.5214 0 - 12 11.062 30.5214 0 - 18 7.155 32.3728 3 - 6 -13.218 30.5214 3 - 9 1.646 30.5214 3 - 12 -2.124 30.5214 3 - 18 -6.031 32.3728 6 - 9 14.864 30.5214 6 - 12 11.094 30.5214 6 - 18 7.187 32.3728 9 - 12 -3.77 30.5214 9 - 18 -7.677 32.3728 12 - 18 -3.907 32.3728 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

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Summary Statistics for ACTIVIDAD PROTEOLITICA TIEMPO Count Average ------------------------------------------------------------ 0 5 20.4 3 5 7.214 6 5 20.432 9 5 5.568 12 5 9.338 18 4 13.245 ------------------------------------------------------------ Total 29 12.6807 TIEMPO Variance Standard deviation ------------------------------------------------------------ 0 963.868 31.0462 3 33.5081 5.78862 6 256.418 16.0131 9 28.0156 5.29298 12 21.7816 4.66707 18 115.351 10.7402 ------------------------------------------------------------ Total 236.368 15.3742 TIEMPO Minimum Maximum ------------------------------------------------------------ 0 0.0 71.98 3 0.0 13.83 6 0.0 36.84 9 0.0 13.17 12 3.45 15.6 18 4.23 27.66 ------------------------------------------------------------ Total 0.0 71.98 TIEMPO Range Stnd. skewness ------------------------------------------------------------ 0 71.98 1.46188 3 13.83 -0.219849 6 36.84 -0.104041 9 13.17 0.520145 12 12.15 0.0639082 18 23.43 0.825911 ------------------------------------------------------------ Total 71.98 5.24385

TIEMPO Stnd. kurtosis ------------------------------------------------------------ 0 0.970254 3 -0.948119 6 -0.91977 9 -0.270154 12 -0.239133 18 -0.127424 ------------------------------------------------------------ Total 7.89024 Table of Means for ACTIVIDAD PROTEOLITICA by TIEMPO with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error TIEMPO Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 0 5 20.4 6.95352 5.13932 35.6607 3 5 7.214 6.95352 -8.04668 22.4747 6 5 20.432 6.95352 5.17132 35.6927 9 5 5.568 6.95352 -9.69268 20.8287 12 5 9.338 6.95352 -5.92268 24.5987 18 4 13.245 7.77428 -3.81696 30.307 -------------------------------------------------------------------------------- Total 29 12.6807 Variance Check Cochran's C test: 0.679286 P-Value = 0.0007253 Bartlett's test: 2.672 P-Value = 0.00100631 Hartley's test: 44.2515 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by TIEMPO TIEMPO Sample Size Average Rank ------------------------------------------------------------ 0 5 13.5 3 5 13.1 6 5 20.0 9 5 10.8 12 5 15.6 18 4 17.5 ------------------------------------------------------------ Test statistic = 3.7338 P-Value = 0.588343


SENSORIALES CON AP DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON DIETA II (EXCESO DE TOCOFEROLES)

Correlations ACTIVIDAD PROTEOLITICA ---------------------------------------------------------------- CFU Ent 0.0031 ( 6) 0.9954 CFU Prom RAM -0.4196 ( 6) 0.4075 Cohesividad Ciz Coc -0.0297 ( 6) 0.9555 Cohesividad Ciz Crud 0.1521 ( 6) 0.7736 Cohesividad Compresi -0.0592 ( 6) 0.9113 Color 0.5534 ( 6) 0.2547 Color Roche desc 0.5022 ( 6) 0.3101 Deshidratacion desc -0.5849 ( 6) 0.2227 Dureza N Ciz Coc -0.1889 ( 6) 0.7200 Dureza N Ciz Cruda -0.5041 ( 6) 0.3079 Dureza N Compresion 0.1385 ( 6) 0.7935 Elasticidad desc 0.0418 ( 6) 0.9373 GAPING -0.1645 ( 6) 0.7555 Goteo desc -0.2682 ( 6) 0.6073 Olor Putrido desc -0.3021 ( 6) 0.5606 Olor Rancio -0.2965 ( 6) 0.5683 Olor Rancio desc 0.2129 ( 6) 0.6855 Olor Tipico 0.1534 ( 6) 0.7716

ACTIVIDAD PROTEOLITICA ---------------------------------------------------------------- Olor Tipico desc 0.1151 ( 6) 0.8280 pH 0.1004 ( 6) 0.8500 Porcentaje de agua p (Dp coc) -0.1669 ( 6) 0.7519 Porcentaje de agua p (CRA) -0.1062 ( 6) 0.8413 Porcentaje de agua p (Hum) 0.3057 ( 6) 0.5557 Porcentaje de liq pe (Dp cru) 0.3630 ( 6) 0.4794 Sabor oxidado 0.0760 ( 6) 0.8862 Sabor Putrido -0.6364 ( 6) 0.1743 Sabor Rancio -0.3226 ( 6) 0.5328 Sabor tipico -0.0822 ( 6) 0.8770 TIEMPO -0.3068 ( 6) 0.5542 ------------------------------------------------------------ Correlation (Sample Size) P-Value


ALIMENTADOS CON DIETA III (EXTRACTO DE ROMERO) ANOVA Table for ACTIVIDAD PROTEOLITICA by TIEMPO Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 840479.0 5 168096.0 13.90 0.0000 Within groups 278231.0 23 12097.0 ----------------------------------------------------------------------------- Total (Corr.) 1.11871E6 28 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by TIEMPO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD TIEMPO Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 12 5 2.768 X 0 5 8.388 X 3 5 8.63 X 6 5 12.784 X 18 4 17.77 X 9 5 460.28 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 0 - 3 -0.242 215.9 0 - 6 -4.396 215.9 0 - 9 *-451.892 215.9 0 - 12 5.62 215.9 0 - 18 -9.382 228.997 3 - 6 -4.154 215.9 3 - 9 *-451.65 215.9 3 - 12 5.862 215.9 3 - 18 -9.14 228.997 6 - 9 *-447.496 215.9 6 - 12 10.016 215.9 6 - 18 -4.986 228.997 9 - 12 *457.512 215.9 9 - 18 *442.51 228.997 12 - 18 -15.002 228.997 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

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Summary Statistics for ACTIVIDAD PROTEOLITICA TIEMPO Count Average ------------------------------------------------------------ 0 5 8.388 3 5 8.63 6 5 12.784 9 5 460.28 12 5 2.768 18 4 17.77 ------------------------------------------------------------ Total 29 87.4252 TIEMPO Variance Standard deviation ------------------------------------------------------------ 0 124.134 11.1416 3 117.726 10.8501 6 178.04 13.3432 9 68709.9 262.126 12 21.4347 4.62976 18 541.991 23.2807 ------------------------------------------------------------ Total 39953.9 199.885 TIEMPO Minimum Maximum ------------------------------------------------------------ 0 0.0 23.05 3 0.0 26.17 6 0.0 32.23 9 210.52 799.45 12 0.0 10.68 18 0.0 49.01 ------------------------------------------------------------ Total 0.0 799.45 TIEMPO Range Stnd. skewness ------------------------------------------------------------ 0 23.05 0.663759 3 26.17 1.2223 6 32.23 0.666301 9 588.93 0.555391 12 10.68 1.65474 18 49.01 0.834543 ------------------------------------------------------------ Total 799.45 6.13317

TIEMPO Stnd. kurtosis ------------------------------------------------------------ 0 -1.1836 3 0.70588 6 -0.289128 9 -1.1425 12 1.43354 18 -0.173647 ------------------------------------------------------------ Total 8.10826 Table of Means for ACTIVIDAD PROTEOLITICA by TIEMPO with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error TIEMPO Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 0 5 8.388 49.1874 -99.5621 116.338 3 5 8.63 49.1874 -99.3201 116.58 6 5 12.784 49.1874 -95.1661 120.734 9 5 460.28 49.1874 352.33 568.23 12 5 2.768 49.1874 -105.182 110.718 18 4 17.77 54.9932 -102.922 138.462 -------------------------------------------------------------------------------- Total 29 87.4252 Variance Check Cochran's C test: 0.985891 P-Value = 0.0 Bartlett's test: 34.4865 P-Value = 0.0 Hartley's test: 3205.54 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by TIEMPO TIEMPO Sample Size Average Rank ------------------------------------------------------------ 0 5 12.2 3 5 12.8 6 5 15.1 9 5 27.0 12 5 8.9 18 4 13.75 ------------------------------------------------------------ Test statistic = 14.0288 P-Value = 0.0154278


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Correlations

ACTIVIDAD PROTEOLITICA ------------------------------------------------------------- CFU Ent -0.2667 ( 6) 0.6094 CFU Prom RAM 0.9783 ( 6) 0.0007 Cohesividad Ciz Coc 0.7053 ( 6) 0.1175 Cohesividad Ciz Crud 0.3519 ( 6) 0.4940 Cohesividad Compresi 0.0868 ( 6) 0.8701 Color -0.3692 ( 6) 0.4714 Color Roche desc -0.2663 ( 6) 0.6100 Deshidratacion desc 0.6093 ( 6) 0.1991 Dureza N Ciz Coc 0.5196 ( 6) 0.2907 Dureza N Ciz Cruda 0.4996 ( 6) 0.3129 Dureza N Compresion -0.1584 ( 6) 0.7644 Elasticidad desc -0.7010 ( 6) 0.1208 GAPING 0.0224 ( 6) 0.9664 Goteo desc 0.6767 ( 6) 0.1399 Olor Putrido desc -0.3391 ( 6) 0.5109 Olor Rancio -0.0073 ( 6) 0.9890 Olor Rancio desc -0.2488 ( 6) 0.6345

ACTIVIDAD PROTEOLITICA ------------------------------------------------------------- Olor Tipico -0.2853 ( 6) 0.5836 Olor Tipico desc 0.3014 ( 6) 0.5616 pH -0.7597 ( 6) 0.0797 Porcentaje de agua p -0.0576 ( 6) 0.9137 Porcentaje de agua p -0.0156 ( 6) 0.9766 Porcentaje de agua p -0.2713 ( 6) 0.6030 Porcentaje de liq pe 0.2357 ( 6) 0.6530 Sabor oxidado -0.2389 ( 6) 0.6484 Sabor Putrido -0.3041 ( 6) 0.5579 Sabor Rancio 0.0388 ( 6) 0.9418 Sabor tipico -0.4643 ( 6) 0.3536 TIEMPO 0.0899 ( 6) 0.8655 ------------------------------------------------------------ Correlation (Sample Size) P-Value

ANEXO 17 ANALISIS ESTADISTICOS - ANOVA DE UNA VIA PARA AP DE MUESTRAS DE

INDIVIDUOS ALIMENTADOS CON LAS TRES DIETAS, PARA CADA UNO DE LOS TIEMPOS ANALIZADOS

Mes 0 de almacenamiento ANOVA Table for ACTIVIDAD PROTEOLITICA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 1681,89 2 840,946 1,60 0,2149 Within groups 22142,3 42 527,198 ----------------------------------------------------------------------------- Total (Corr.) 23824,2 44 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by DIETA -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 1 15 6,64667 X 3 15 8,38933 X 2 15 20,3987 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -13,752 20,372 1 - 3 -1,74267 20,372 2 - 3 12,0093 20,372 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

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Summary Statistics for ACTIVIDAD PROTEOLITICA DIETA Count Average Variance Standard deviation Minimum ----------------------------------------------------------------------------------------- 1 15 6,64667 123,864 11,1294 0,0 2 15 20,3987 1315,0 36,263 0,0 3 15 8,38933 142,729 11,9469 0,0 ----------------------------------------------------------------------------------------- Total 45 11,8116 541,46 23,2693 0,0 DIETA Maximum Range Stnd. skewness Stnd. kurtosis ----------------------------------------------------------------------------------------- 1 41,01 41,01 3,68965 5,06317 2 109,22 109,22 3,2092 2,45295 3 32,92 32,92 1,63673 -0,456492 -----------------------------------------------------------------------------------------Total 109,22 109,22 8,62584 14,825 Table of Means for ACTIVIDAD PROTEOLITICA by DIETA with 95,0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 15 6,64667 5,92845 -3,53932 16,8327 2 15 20,3987 5,92845 10,2127 30,5847 3 15 8,38933 5,92845 -1,79666 18,5753 -------------------------------------------------------------------------------- Total 45 11,8116 Variance Check Cochran's C test: 0,831441 P-Value = 6,23816E-7 Bartlett's test: 1,8472 P-Value = 0,00000376212 Hartley's test: 10,6165 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 15 21,0333 2 15 25,3 3 15 22,6667 ------------------------------------------------------------ Test statistic = 0,950065 P-Value = 0,621865

Mes 3 de almacenamiento ANOVA Table for ACTIVIDAD PROTEOLITICA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 240,104 2 120,052 1,28 0,2898 Within groups 3952,23 42 94,1006 ----------------------------------------------------------------------------- Total (Corr.) 4192,33 44 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by DIETA -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 1 15 3,17867 X 2 15 7,21333 X 3 15 8,63133 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -4,03467 8,60682 1 - 3 -5,45267 8,60682 2 - 3 -1,418 8,60682 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

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D P

RO

TEO

LITI

CA

DIETA

Summary Statistics for ACTIVIDAD PROTEOLITICA DIETA Count Average Variance Standard deviation Minimum ----------------------------------------------------------------------------------------- 1 15 3,17867 25,114 5,01138 0,0 2 15 7,21333 89,561 9,46367 0,0 3 15 8,63133 167,627 12,9471 0,0 ----------------------------------------------------------------------------------------- Total 45 6,34111 95,2802 9,76116 0,0 DIETA Maximum Range Stnd. skewness Stnd. kurtosis ----------------------------------------------------------------------------------------- 1 14,46 14,46 2,44852 0,804525 2 29,84 29,84 2,32272 1,0801 3 41,57 41,57 2,32099 1,22634 ---------------------------------------------------------------------------------------- Total 41,57 41,57 5,03634 4,40648 Table of Means for ACTIVIDAD PROTEOLITICA by DIETA with 95,0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 15 3,17867 2,50467 -1,12474 7,48207 2 15 7,21333 2,50467 2,90993 11,5167 3 15 8,63133 2,50467 4,32793 12,9347 -------------------------------------------------------------------------------- Total 45 6,34111 Variance Check Cochran's C test: 0,593786 P-Value = 0,0227948 Bartlett's test: 1,30257 P-Value = 0,00460662 Hartley's test: 6,67465 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 15 20,8 2 15 25,0667 3 15 23,1333 ------------------------------------------------------------ Test statistic = 0,915942 P-Value = 0,632566

Mes 6 de almacenamiento ANOVA Table for ACTIVIDAD PROTEOLITICA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 730,096 2 365,048 1,57 0,2201 Within groups 9768,12 42 232,574 ----------------------------------------------------------------------------- Total (Corr.) 10498,2 44 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by DIETA -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 15 12,7853 X 2 15 20,4313 X 1 15 22,0087 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 1,57733 13,5309 1 - 3 9,22333 13,5309 2 - 3 7,646 13,5309 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

1 2 3


0

10

20

30

40

50

60

AC

TIV

IDA

D P

RO

TEO

LITI

CA

DIETA

Summary Statistics for ACTIVIDAD PROTEOLITICA DIETA Count Average Variance Standard deviation Minimum ----------------------------------------------------------------------------------------- 1 15 22,0087 138,848 11,7834 0,0 2 15 20,4313 343,536 18,5347 0,0 3 15 12,7853 215,338 14,6744 0,0 ----------------------------------------------------------------------------------------- Total 45 18,4084 238,596 15,4465 0,0 DIETA Maximum Range Stnd. skewness Stnd. kurtosis ----------------------------------------------------------------------------------------- 1 45,3 45,3 -0,373748 0,163642 2 50,93 50,93 0,167067 -1,16718 3 39,97 39,97 0,915959 -1,0568 ----------------------------------------------------------------------------------------- Total 50,93 50,93 0,409408 -1,55625 Table of Means for ACTIVIDAD PROTEOLITICA by DIETA with 95,0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 15 22,0087 3,93763 15,2432 28,7741 2 15 20,4313 3,93763 13,6659 27,1968 3 15 12,7853 3,93763 6,01988 19,5508 -------------------------------------------------------------------------------- Total 45 18,4084 Variance Check Cochran's C test: 0,492368 P-Value = 0,197969 Bartlett's test: 1,06992 P-Value = 0,252703 Hartley's test: 2,47418 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 15 25,9667 2 15 24,9333 3 15 18,1 ------------------------------------------------------------ Test statistic = 3,23919 P-Value = 0,197979

Mes 9 de almacenamiento ANOVA Table for ACTIVIDAD PROTEOLITICA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 2,41903E6 2 1,20951E6 42,95 0,0000 Within groups 1,18282E6 42 28162,5 ----------------------------------------------------------------------------- Total (Corr.) 3,60185E6 44 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by DIETA -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 2 15 5,56733 X 1 15 14,0053 X 3 15 501,568 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 8,438 148,896 1 - 3 *-487,563 148,896 2 - 3 *-496,001 148,896 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

1 2 3


0

200

400

600

800

1000

1200

AC

TIV

IDA

D P

RO

TEO

LITI

CA

DIETA

Summary Statistics for ACTIVIDAD PROTEOLITICA DIETA Count Average Variance Standard deviation Minimum ----------------------------------------------------------------------------------------- 1 15 14,0053 172,576 13,1368 0,0 2 15 5,56733 58,4418 7,64472 0,0 3 15 501,568 84256,4 290,27 174,08 ----------------------------------------------------------------------------------------- Total 45 173,714 81860,2 286,112 0,0 DIETA Maximum Range Stnd. skewness Stnd. kurtosis ----------------------------------------------------------------------------------------- 1 34,45 34,45 0,456684 -1,15056 2 30,52 30,52 4,30559 7,01468 3 1014,86 840,78 0,796219 -1,04856 ----------------------------------------------------------------------------------------- Total 1014,86 1014,86 4,73973 2,56997 Table of Means for ACTIVIDAD PROTEOLITICA by DIETA with 95,0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 15 14,0053 43,3301 -60,4425 88,4531 2 15 5,56733 43,3301 -68,8805 80,0151 3 15 501,568 43,3301 427,12 576,016 -------------------------------------------------------------------------------- Total 45 173,714 Variance Check Cochran's C test: 0,997266 P-Value = 0,0 Bartlett's test: 29,7328 P-Value = 0,0 Hartley's test: 1441,72 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 15 17,7 2 15 13,3 3 15 38,0 ------------------------------------------------------------ Test statistic = 30,5213 P-Value = 2,35711E-7

Mes 12 de almacenamiento ANOVA Table for ACTIVIDAD PROTEOLITICA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 331,424 2 165,712 3,65 0,0346 Within groups 1907,7 42 45,4213 ----------------------------------------------------------------------------- Total (Corr.) 2239,12 44 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by DIETA -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 15 2,76667 X 1 15 5,19133 XX 2 15 9,33933 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -4,148 5,97966 1 - 3 2,42467 5,97966 2 - 3 *6,57267 5,97966 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

1 2 3


0

5

10

15

20

25

30

AC

TIV

IDA

D P

RO

TEO

LITI

CA

DIETA

Summary Statistics for ACTIVIDAD PROTEOLITICA DIETA Count Average Variance Standard deviation Minimum ----------------------------------------------------------------------------------------- 1 15 5,19133 41,1651 6,41601 0,0 2 15 9,33933 68,6639 8,28637 0,0 3 15 2,76667 26,435 5,14149 0,0 ----------------------------------------------------------------------------------------- Total 45 5,76578 50,8891 7,13366 0,0 DIETA Maximum Range Stnd. skewness Stnd. kurtosis ----------------------------------------------------------------------------------------- 1 17,88 17,88 1,63732 -0,174124 2 29,04 29,04 1,42036 0,448942 3 17,82 17,82 3,37448 3,67727 ----------------------------------------------------------------------------------------- Total 29,04 29,04 3,46279 1,54092 Table of Means for ACTIVIDAD PROTEOLITICA by DIETA with 95,0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 15 5,19133 1,74014 2,20151 8,18116 2 15 9,33933 1,74014 6,34951 12,3292 3 15 2,76667 1,74014 -0,223162 5,75649 -------------------------------------------------------------------------------- Total 45 5,76578 Variance Check Cochran's C test: 0,503903 P-Value = 0,161185 Bartlett's test: 1,0784 P-Value = 0,21517 Hartley's test: 2,59746 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 15 21,8667 2 15 30,4333 3 15 16,7 ------------------------------------------------------------ Test statistic = 8,93955 P-Value = 0,0114499

Mes 18 de almacenamiento ANOVA Table for ACTIVIDAD PROTEOLITICA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 2046,71 2 1023,36 5,26 0,0104 Within groups 6421,15 33 194,58 ----------------------------------------------------------------------------- Total (Corr.) 8467,86 35 Multiple Range Tests for ACTIVIDAD PROTEOLITICA by DIETA -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 1 12 0,0 X 2 12 13,245 XX 3 12 17,77 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -13,245 13,9766 1 - 3 *-17,77 13,9766 2 - 3 -4,525 13,9766 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

1 2 3


0

10

20

30

40

50

60

AC

TIV

IDA

D P

RO

TEO

LITI

CA

DIETA

Summary Statistics for ACTIVIDAD PROTEOLITICA DIETA Count Average Variance Standard deviation Minimum ----------------------------------------------------------------------------------------- 1 12 0,0 0,0 0,0 0,0 2 12 13,245 118,238 10,8737 0,0 3 12 17,77 465,502 21,5755 0,0 ----------------------------------------------------------------------------------------- Total 36 10,3383 241,939 15,5544 0,0 DIETA Maximum Range Stnd. skewness Stnd. kurtosis ----------------------------------------------------------------------------------------- 1 0,0 0,0 2 33,89 33,89 0,614313 -0,27783 3 56,88 56,88 1,07376 -0,743621 ----------------------------------------------------------------------------------------- Total 56,88 56,88 3,79026 2,01958 Table of Means for ACTIVIDAD PROTEOLITICA by DIETA with 95,0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 12 0,0 4,02679 -6,98828 6,98828 2 12 13,245 4,02679 6,25672 20,2333 3 12 17,77 4,02679 10,7817 24,7583 -------------------------------------------------------------------------------- Total 36 10,3383 Variance Check Cochran's C test: 0,797447 P-Value = 0,0319819 Bartlett's test: 1,24409 P-Value = 0,0320453 Hartley's test: 3,93699 Kruskal-Wallis Test for ACTIVIDAD PROTEOLITICA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 12 11,0 2 12 23,0 3 12 21,5 ------------------------------------------------------------ Test statistic = 11,5281 P-Value = 0,00313839

ANEXO 18 ANALISIS ESTADISTICOS – ANOVA DE DOS VIAS PARA ANALIZAR

COMPORTAMIENTO DE GSH - Px FRENTE A LA CANTIDAD DE PEROXIDO DE HIDROGENO

Analysis of Variance for ABSORBANCIA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:PEROXIDO DE HIDR 0.0276398 2 0.0138199 5985.00 0.0000 B:TIEMPO 0.0220229 10 0.00220229 953.75 0.0000 RESIDUAL 0.0000461818 20 0.00000230909 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 0.0497089 32 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ABSORBANCIA by PEROXIDO DE HIDROGENO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD Level Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 50 11 1.04564 X 30 11 1.04782 X 100 11 1.10809 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 30 - 50 *0.00218182 0.00163996 30 - 100 *-0.0602727 0.00163996 50 - 100 *-0.0624545 0.00163996 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


AB

SOR

BA

NC

IA

PEROXIDO DE HIDROGENO

1

1,03

1,06

1,09

1,12

1,15

30 50 100


COMPORTAMIENTO DE DE GSH - Px A LA CANTIDAD DE GLUTATION REDUCIDO

Analysis of Variance for ABSORBANCIA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:GLUTATION REDUCT 0.366548 3 0.122183 1764.10 0.0000 B:TIEMPO 0.0251747 10 0.00251747 36.35 0.0000 RESIDUAL 0.00207782 30 0.0000692606 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 0.393801 43 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ABSORBANCIA by GLUTATION REDUCTASA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD Level Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 6 11 0.484909 X 2 11 0.516909 X 10 11 0.681727 X 4 11 0.682364 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 2 - 4 *-0.165455 0.00965087 2 - 6 *0.032 0.00965087 2 - 10 *-0.164818 0.00965087 4 - 6 *0.197455 0.00965087 4 - 10 0.000636364 0.00965087 6 - 10 *-0.196818 0.00965087 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


0,43

0,53

0,63

0,73

0,83

Abs

orba

ncia

GRd2 4 6 10


COMPORTAMIENTO DE GSH - Px AL VARIAR SU CANTIDAD EN LA MEZCLA REACTANTE

Analysis of Variance for ABSORBANCIA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:MUESTRA 0.0588705 2 0.0294353 6344.64 0.0000 B:TIEMPO 0.0115914 10 0.00115914 249.85 0.0000 RESIDUAL 0.0000927879 20 0.00000463939 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 0.0705547 32 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for ABSORBANCIA by MUESTRA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD MUESTRA Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 50 11 0.781455 X 100 11 0.832364 X 150 11 0.884909 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 50 - 100 *-0.0509091 0.00232458 50 - 150 *-0.103455 0.00232458 100 - 150 *-0.0525455 0.00232458 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


0,75

0,78

0,81

0,84

0,87

0,9

0,93

Abs

orba

ncia

Muestra50 100 150

ANEXO 21 ACTIVIDAD DE GLUTATION PEROXIDASA PARA PARA MUSCULO DE SALMON

COHO PROVENIENTE DE INDIVIDUOS ALIMENTADOS CON LAS DIETAS ANALIZADAS

DIETA I O CONTROL Individuo Mes 0 Mes 3 Mes 6 Mes 9 Mes 12 Mes 18

A 9066.6 9693.0 15074.3 13730.2 11397.4 7316.2 B 5922.7 11428.4 13382.8 10889.4 11618.3 15353.4 C 5296.6 - - - - 17278.4 D 6179.3 - - - - 16428.4 E 16085.3 - - - - -

DIETA II (EXCESO DE TOCOFEROLES) Individuo Mes 0 Mes 3 Mes 6 Mes 9 Mes 12 Mes 18

A 12271.1 10931.0 12378.1 13169.1 11298.8 19871.9 B 14466.7 10693.4 12928.2 13032.4 12251.7 12871.3 C 18159.5 - - - - 13406.4 D 16123.5 - - - - 15308.0 E 20748.4 - - - - -

DIETA III (EXTRACTO DE ROMERO) Individuo Mes 0 Mes 3 Mes 6 Mes 9 Mes 12 Mes 18

A 13077.0 12186.5 6831.9 11102.9 13143.3 13149.8 B 14510.9 5654.5 8885.7 10800.5 15034.1 12117.0 C 11453.5 - - - - 11535.5 D 13340.5 - - - - 11206.0 E 12477.1 - - - - -


DIFERENCIAS ESTADISTICAS ENTRE INDIVIDUOS A.- DIETA I O CONTROL Analysis of Variance for GLUTATION PEROXIDASA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 7.92533E7 4 1.98133E7 1.95 0.2064 B:TIEMPO 1.4638E8 5 2.92759E7 2.89 0.0998 RESIDUAL 7.10043E7 7 1.01435E7 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 2.39815E8 16 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for GLUTATION PEROXIDASA by INDIVIDUO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD INDIVIDUO Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- A 6 11046.3 X B 6 11432.5 X C 2 13112.2 X D 2 13128.5 X E 1 21648.9 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- A - B -386.217 6560.89 A - C -2065.88 9278.51 A - D -2082.23 9278.51 A - E -10602.6 12274.3 B - C -1679.67 9278.51 B - D -1696.02 9278.51 B - E -10216.4 12274.3 C - D -16.35 11363.8 C - E -8536.7 13917.8 D - E -8520.35 13917.8 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


5

8

11

14

17

20(X 1000)

GLU

TATI

ON

PER

OX

IDA

SA

INDIVIDUOA B C D E

B.- DIETA II (EXCESO DE TOCOFEROLES) Analysis of Variance for GLUTATION PEROXIDASA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 2.68166E7 4 6.70415E6 1.00 0.4683 B:TIEMPO 2.68468E7 5 5.36937E6 0.80 0.5837 RESIDUAL 4.7052E7 7 6.72172E6 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 1.44272E8 16 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for GLUTATION PEROXIDASA by INDIVIDUO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD INDIVIDUO Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- B 6 12707.3 X A 6 13320.0 X D 2 13859.1 X C 2 13926.3 X E 1 18946.4 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- A - B 612.717 5340.84 A - C -606.342 7553.09 A - D -539.142 7553.09 A - E -5626.39 9991.8 B - C -1219.06 7553.09 B - D -1151.86 7553.09 B - E -6239.11 9991.8 C - D 67.2 9250.61 C - E -5020.05 11329.6 D - E -5087.25 11329.6 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


1

1.2

1.4

1.6

1.8

2

2.2(X 10000)

GLU

TATI

ON

PER

OX

IDA

SA

INDIVIDUOA B C D E

C.- DIETA III (EXTRACTO DE ROMERO) Analysis of Variance for GLUTATION PEROXIDASA - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:INDIVIDUO 4.96523E6 4 1.24131E6 0.32 0.8592 B:TIEMPO 6.77771E7 5 1.35554E7 3.44 0.0689 RESIDUAL 2.75583E7 7 3.9369E6 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 9.81315E7 16 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for GLUTATION PEROXIDASA by INDIVIDUO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD INDIVIDUO Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- C 2 9655.33 X E 1 10091.2 X D 2 10434.1 X B 6 11167.1 X A 6 11581.9 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- A - B 414.783 4087.4 A - C 1926.57 5780.46 A - D 1147.82 5780.46 A - E 1490.67 7646.83 B - C 1511.78 5780.46 B - D 733.033 5780.46 B - E 1075.88 7646.83 C - D -778.75 7079.58 C - E -435.9 8670.68 D - E 342.85 8670.68 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


5600

7600

9600

11600

13600

15600G

LUTA

TIO

N P

ERO

XID

ASA

INDIVIDUOA B C D E

ANEXO 23 ANALISIS ESTADISTICOS – ANOVA DE UNA VIA PARA GSH – Px DE INDIVIDUOS

ALIMENTADOS CON LA DIETA I O CONTROL ANOVA Table for GLUTATION PEROXIDASA by TIEMPO Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 8.9557E7 5 1.79114E7 1.31 0.3278 Within groups 1.50258E8 11 1.36598E7 ----------------------------------------------------------------------------- Total (Corr.) 2.39815E8 16 Multiple Range Tests for GLUTATION PEROXIDASA by TIEMPO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD TIEMPO Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 0 5 8510.1 X 3 2 10560.7 X 12 2 11507.8 X 9 2 12309.8 X 18 4 14094.1 X 6 2 14228.5 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 0 - 3 -2050.6 10537.8 0 - 6 -5718.45 10537.8 0 - 9 -3799.7 10537.8 0 - 12 -2997.75 10537.8 0 - 18 -5584.0 8449.0 3 - 6 -3667.85 12595.0 3 - 9 -1749.1 12595.0 3 - 12 -947.15 12595.0 3 - 18 -3533.4 10907.6 6 - 9 1918.75 12595.0 6 - 12 2720.7 12595.0 6 - 18 134.45 10907.6 9 - 12 801.95 12595.0 9 - 18 -1784.3 10907.6 12 - 18 -2586.25 10907.6 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

0 3 6 9 12 18


5

8

11

14

17

20(X 1000)

GLU

TATI

ON

PER

OX

IDA

SA

TIEMPO

Summary Statistics for GLUTATION PEROXIDASA TIEMPO Count Average ------------------------------------------------------------ 0 5 8510.1 3 2 10560.7 6 2 14228.5 9 2 12309.8 12 2 11507.8 18 4 14094.1 ------------------------------------------------------------ Total 17 11537.7 TIEMPO Variance Standard deviation ------------------------------------------------------------ 0 2.00368E7 4476.25 3 1.50581E6 1227.11 6 1.43059E6 1196.07 9 4.03507E6 2008.75 12 24398.4 156.2 18 2.10382E7 4586.74 ------------------------------------------------------------ Total 1.49884E7 3871.49 TIEMPO Minimum Maximum ------------------------------------------------------------ 0 5296.6 16085.3 3 9693.0 11428.4 6 13382.8 15074.3 9 10889.4 13730.2 12 11397.4 11618.3 18 7316.2 17278.4 ------------------------------------------------------------ Total 5296.6 17278.4 TIEMPO Range Stnd. skewness ------------------------------------------------------------ 0 10788.7 1.57632 3 1735.4 6 1691.5 9 2840.8 12 220.9 18 9962.2 -1.4913 ------------------------------------------------------------ Total 11981.8 -0.316474

TIEMPO Stnd. kurtosis ------------------------------------------------------------ 0 1.28544 3 6 9 12 18 1.39264 ------------------------------------------------------------ Total -0.965578 Table of Means for GLUTATION PEROXIDASA by TIEMPO with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error TIEMPO Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 0 5 8510.1 1652.86 4527.2 12493.0 3 2 10560.7 2613.41 4263.19 16858.2 6 2 14228.5 2613.41 7931.04 20526.1 9 2 12309.8 2613.41 6012.29 18607.3 12 2 11507.8 2613.41 5210.34 17805.4 18 4 14094.1 1847.96 9641.09 18547.1 -------------------------------------------------------------------------------- Total 17 11537.7 Variance Check Cochran's C test: 0.437649 P-Value = 0.37421 Bartlett's test: 2.30387 P-Value = 0.215874 Hartley's test: 862.276 Kruskal-Wallis Test for GLUTATION PEROXIDASA by TIEMPO TIEMPO Sample Size Average Rank ------------------------------------------------------------ 0 5 5.2 3 2 7.5 6 2 12.0 9 2 9.5 12 2 9.0 18 4 12.75 ------------------------------------------------------------ Test statistic = 5.93922 P-Value = 0.312178


SENSORIALES CON GSH - Px DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON DIETA I O CONTROL

Correlations GLUTATION PEROXIDASA

------------------------------------------------------------ CFU Ent 0.4485 ( 6) 0.3724 CFU Prom RAM -0.3769 ( 6) 0.4615 Cohesividad Ciz Coc 0.4792 ( 6) 0.3363 Cohesividad Ciz Crud 0.1065 ( 6) 0.8409 Cohesividad Compresi 0.0937 ( 6) 0.8599 Color 0.3838 ( 6) 0.4526 Color Roche desc -0.0888 ( 6) 0.8672 Deshidratacion desc 0.0989 ( 6) 0.8521 Dureza N Ciz Coc 0.6498 ( 6) 0.1625 Dureza N Ciz Cruda 0.3976 ( 6) 0.4350 Dureza N Compresion 0.4775 ( 6) 0.3382 Elasticidad desc -0.4063 ( 6) 0.4241 GAPING -0.0126 ( 6) 0.9811 Goteo desc 0.3086 ( 6) 0.5518 Olor Putrido desc -0.0168 ( 6) 0.9748 Olor Rancio 0.1277 ( 6) 0.8096 Olor Rancio desc 0.0458 ( 6) 0.9314

GLUTATION PEROXIDASA ------------------------------------------------------------ Olor Tipico -0.4146 ( 6)

0.4137 Olor Tipico desc -0.3405 ( 6) 0.5090 pH -0.8201 ( 6) 0.0456 Porcentaje de agua p 0.2834 ( 6) 0.5862 Porcentaje de agua p -0.1202 ( 6) 0.8205 Porcentaje de agua p 0.3971 ( 6) 0.4357 Porcentaje de liq pe 0.0229 ( 6) 0.9657 Sabor oxidado 0.0434 ( 6) 0.9350 Sabor Putrido 0.3164 ( 6) 0.5412 Sabor Rancio 0.0344 ( 6) 0.9484 Sabor tipico -0.5646 ( 6) 0.2431 TIEMPO 0.3645 ( 6) 0.4775 ------------------------------------------------------------ Correlation (Sample Size) P-Value

ANEXO 25 ANALISIS ESTADISTICOS – CORRELACIÓN DE INDICADORES DE

OXIDACION LIPIDICA CON GSH - Px DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON DIETA I O CONTROL

Correlations GLUTATION PEROXIDASA ------------------------------------------------------------ DMA 0.5467 ( 5) 0.3404 HCHO 0.8090 ( 5) 0.0973 INDICE DE PEROXIDOS 0.8746 ( 5) 0.0523 INDICE DE POLIENOS -0.5080 ( 5) 0.3822 NBVT 0.3476 ( 5) 0.5665 P ANISIDINA 0.2732 ( 5) 0.6565 TIEMPO 0.5790 ( 5) 0.3064 ------------------------------------------------------------ Correlation (Sample Size) P-Value

ANEXO 26 ANALISIS ESTADISTICOS – ANALISIS ESTADISTICOS – ANOVA DE UNA VIA

PARA GSH – Px DE INDIVIDUOS ALIMENTADOS CON DIETA II (EXCESO DE TOCOFEROLES)

ANOVA Table for GLUTATION PEROXIDASA by TIEMPO Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 7.04032E7 5 1.40806E7 2.10 0.1422 Within groups 7.38686E7 11 6.71533E6 ----------------------------------------------------------------------------- Total (Corr.) 1.44272E8 16 Multiple Range Tests for GLUTATION PEROXIDASA by TIEMPO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD TIEMPO Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 2 10812.2 X 12 2 11775.3 X 6 2 12653.2 X 9 2 13100.8 X 18 4 15364.4 X 0 5 16353.8 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 0 - 3 5541.64 7388.56 0 - 6 3700.69 7388.56 0 - 9 3253.09 7388.56 0 - 12 4578.59 7388.56 0 - 18 989.44 5924.03 3 - 6 -1840.95 8831.02 3 - 9 -2288.55 8831.02 3 - 12 -963.05 8831.02 3 - 18 -4552.2 7647.89 6 - 9 -447.6 8831.02 6 - 12 877.9 8831.02 6 - 18 -2711.25 7647.89 9 - 12 1325.5 8831.02 9 - 18 -2263.65 7647.89 12 - 18 -3589.15 7647.89 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

0 3 6 9 12 18


1

1.2

1.4

1.6

1.8

2

2.2(X 10000)

GLU

TATI

ON

PER

OX

IDA

SA

TIEMPO

Summary Statistics for GLUTATION PEROXIDASA TIEMPO Count Average ------------------------------------------------------------ 0 5 16353.8 3 2 10812.2 6 2 12653.2 9 2 13100.8 12 2 11775.3 18 4 15364.4 ------------------------------------------------------------ Total 17 14112.3 TIEMPO Variance Standard deviation ------------------------------------------------------------ 0 1.07139E7 3273.21 3 28226.9 168.009 6 151305.0 388.979 9 9343.45 96.6615 12 454009.0 673.802 18 1.01233E7 3181.72 ------------------------------------------------------------ Total 9.01699E6 3002.83 TIEMPO Minimum Maximum ------------------------------------------------------------ 0 12271.1 20748.4 3 10693.4 10931.0 6 12378.1 12928.2 9 13032.4 13169.1 12 11298.8 12251.7 18 12871.3 19871.9 ------------------------------------------------------------ Total 10693.4 20748.4 TIEMPO Range Stnd. skewness ------------------------------------------------------------ 0 8477.3 0.173197 3 237.6 6 550.1 9 136.7 12 952.9 18 7000.6 1.15895 ------------------------------------------------------------ Total 10055.0 1.94247

TIEMPO Stnd. kurtosis ------------------------------------------------------------ 0 -0.300813 3 6 9 12 18 0.678287 ------------------------------------------------------------ Total 0.379381 Table of Means for GLUTATION PEROXIDASA by TIEMPO with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error TIEMPO Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 0 5 16353.8 1158.91 13561.2 19146.5 3 2 10812.2 1832.39 6396.69 15227.7 6 2 12653.2 1832.39 8237.64 17068.7 9 2 13100.8 1832.39 8685.24 17516.3 12 2 11775.3 1832.39 7359.74 16190.8 18 4 15364.4 1295.7 12242.2 18486.6 -------------------------------------------------------------------------------- Total 17 14112.3 Variance Check Cochran's C test: 0.498782 P-Value = 0.219113 Bartlett's test: 4.06859 P-Value = 0.0364887 Hartley's test: 1146.68 Kruskal-Wallis Test for GLUTATION PEROXIDASA by TIEMPO TIEMPO Sample Size Average Rank ------------------------------------------------------------ 0 5 12.6 3 2 1.5 6 2 7.0 9 2 9.5 12 2 3.5 18 4 11.75 ------------------------------------------------------------ Test statistic = 10.8451 P-Value = 0.0545392


SENSORIALES CON GSH - Px DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON LA DIETA II (EXCESO DE TOCOFEROLES)

Correlations GLUTATION PEROXIDASA ------------------------------------------------------------ CFU Ent 0.0448 ( 6) 0.9328 CFU Prom RAM 0.0063 ( 6) 0.9905 Cohesividad Ciz Coc 0.1274 ( 6) 0.8099 Cohesividad Ciz Crud -0.3335 ( 6) 0.5183 Cohesividad Compresi -0.6161 ( 6) 0.1928 Color -0.1600 ( 6) 0.7620 Color Roche desc -0.1820 ( 6) 0.7301 Deshidratacion desc 0.0103 ( 6) 0.9846 Dureza N Ciz Coc -0.6926 ( 6) 0.1272 Dureza N Ciz Cruda 0.0136 ( 6) 0.9796 Dureza N Compresion 0.1916 ( 6) 0.7161 Elasticidad desc -0.1017 ( 6) 0.8480 GAPING 0.5120 ( 6) 0.2991 Goteo desc -0.4078 ( 6) 0.4222 Olor Putrido desc 0.2200 ( 6) 0.6753 Olor Rancio 0.3170 ( 6) 0.5404 Olor Rancio desc 0.4815 ( 6) 0.3335

GLUTATION PEROXIDASA ------------------------------------------------------------ Olor Tipico -0.3715 ( 6) 0.4684 Olor Tipico desc -0.2050 ( 6) 0.6968 pH 0.4515 ( 6) 0.3688 Porcentaje de agua p -0.5976 ( 6) 0.2103 Porcentaje de agua p -0.1442 ( 6) 0.7851 Porcentaje de agua p 0.4296 ( 6) 0.3952 Porcentaje de liq pe -0.2437 ( 6) 0.6416 Sabor oxidado 0.3942 ( 6) 0.4393 Sabor Putrido -0.0078 ( 6) 0.9883 Sabor Rancio 0.2989 ( 6) 0.5650 Sabor tipico -0.0376 ( 6) 0.9437 TIEMPO 0.1806 ( 6) 0.7320 ------------------------------------------------------------

Correlation (Sample Size) P-Value

ANEXO 28 ANALISIS ESTADISTICOS – CORRELACIÓN DE INDICADORES DE

OXIDACION LIPIDICA CON GSH - Px DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON DIETA II (EXCESO DE TOCOFEROLES)

Correlations GLUTATION PEROXIDASA ------------------------------------------------------------ DMA -0.5554 ( 5) 0.3311 HCHO -0.6181 ( 5) 0.2665 INDICE DE PEROXIDOS -0.2031 ( 5) 0.7432 INDICE DE POLIENOS -0.0640 ( 5) 0.9185 NBVT -0.2215 ( 5) 0.7203 P ANISIDINA -0.2047 ( 5) 0.7412 TIEMPO -0.5171 ( 5) 0.3723 ------------------------------------------------------------

Correlation (Sample Size) P-Value

ANEXO 29 ANALISIS ESTADISTICOS – ANOVA DE UNA VIA PARA GSH – Px DE INDIVIDUOS

ALIMENTADOS CON DIETA III (EXTRACTO DE ROMERO) ANOVA Table for GLUTATION PEROXIDASA by TIEMPO Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 6.5608E7 5 1.31216E7 4.44 0.0185 Within groups 3.25236E7 11 2.95669E6 ----------------------------------------------------------------------------- Total (Corr.) 9.81315E7 16 Multiple Range Tests for GLUTATION PEROXIDASA by TIEMPO -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD TIEMPO Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 6 2 7858.8 X 3 2 8920.5 XX 9 2 10951.7 XX 18 4 12002.1 XX 0 5 12971.8 X 12 2 14088.7 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 0 - 3 4051.3 4902.63 0 - 6 *5113.0 4902.63 0 - 9 2020.1 4902.63 0 - 12 -1116.9 4902.63 0 - 18 969.725 3930.85 3 - 6 1061.7 5859.76 3 - 9 -2031.2 5859.76 3 - 12 -5168.2 5859.76 3 - 18 -3081.58 5074.7 6 - 9 -3092.9 5859.76 6 - 12 *-6229.9 5859.76 6 - 18 -4143.28 5074.7 9 - 12 -3137.0 5859.76 9 - 18 -1050.38 5074.7 12 - 18 2086.63 5074.7 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

0 3 6 9 12 18


5600

7600

9600

11600

13600

15600G

LUTA

TIO

N P

ERO

XID

ASA

TIEMPO

Summary Statistics for GLUTATION PEROXIDASA TIEMPO Count Average ------------------------------------------------------------ 0 5 12971.8 3 2 8920.5 6 2 7858.8 9 2 10951.7 12 2 14088.7 18 4 12002.1 ------------------------------------------------------------ Total 17 11559.2 TIEMPO Variance Standard deviation ------------------------------------------------------------ 0 1.26645E6 1125.37 3 2.13335E7 4618.82 6 2.10905E6 1452.26 9 45722.9 213.829 12 1.78756E6 1337.0 18 727303.0 852.82 ------------------------------------------------------------ Total 6.13322E6 2476.53 TIEMPO Minimum Maximum ------------------------------------------------------------ 0 11453.5 14510.9 3 5654.5 12186.5 6 6831.9 8885.7 9 10800.5 11102.9 12 13143.3 15034.1 18 11206.0 13149.8 ------------------------------------------------------------ Total 5654.5 15034.1 TIEMPO Range Stnd. skewness ------------------------------------------------------------ 0 3057.4 0.0202948 3 6532.0 6 2053.8 9 302.4 12 1890.8 18 1943.8 0.796247 ------------------------------------------------------------ Total 9379.6 -1.92464

TIEMPO Stnd. kurtosis ------------------------------------------------------------ 0 0.262889 3 6 9 12 18 0.108222 ------------------------------------------------------------ Total 1.03245 Table of Means for GLUTATION PEROXIDASA by TIEMPO with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error TIEMPO Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 0 5 12971.8 768.985 11118.8 14824.8 3 2 8920.5 1215.87 5990.62 11850.4 6 2 7858.8 1215.87 4928.92 10788.7 9 2 10951.7 1215.87 8021.82 13881.6 12 2 14088.7 1215.87 11158.8 17018.6 18 4 12002.1 859.751 9930.34 14073.8 -------------------------------------------------------------------------------- Total 17 11559.2 Variance Check Cochran's C test: 0.782319 P-Value = 0.0046584 Bartlett's test: 2.62907 P-Value = 0.146468 Hartley's test: 466.583 Kruskal-Wallis Test for GLUTATION PEROXIDASA by TIEMPO TIEMPO Sample Size Average Rank ------------------------------------------------------------ 0 5 12.2 3 2 5.5 6 2 2.5 9 2 4.5 12 2 15.0 18 4 9.25 ------------------------------------------------------------ Test statistic = 10.7039 P-Value = 0.0575768


SENSORIALES CON GSH - Px DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON LA DIETA III (EXTRACTO DE ROMERO)

Correlations GLUTATION PEROXIDASA ------------------------------------------------------------ CFU Ent 0.6406 ( 6) 0.1705 CFU Prom RAM -0.0435 ( 6) 0.9349 Cohesividad Ciz Coc -0.0972 ( 6) 0.8546 Cohesividad Ciz Crud -0.2739 ( 6) 0.5994 Cohesividad Compresi -0.2423 ( 6) 0.6437 Color -0.7819 ( 6) 0.0662 Color Roche desc -0.4984 ( 6) 0.3143 Deshidratacion desc 0.3912 ( 6) 0.4431 Dureza N Ciz Coc -0.6108 ( 6) 0.1977 Dureza N Ciz Cruda 0.0901 ( 6) 0.8652 Dureza N Compresion -0.3712 ( 6) 0.4688 Elasticidad desc -0.1617 ( 6) 0.7595 GAPING 0.4298 ( 6) 0.3949 Goteo desc 0.2809 ( 6) 0.5898 Olor Putrido desc 0.4033 ( 6) 0.4278 Olor Rancio 0.5007 ( 6) 0.3117 Olor Rancio desc 0.3140 ( 6) 0.5444 Olor Tipico -0.2820 ( 6) 0.5882

GLUTATION PEROXIDASA ------------------------------------------------------------ Olor Tipico desc -0.2701 ( 6) 0.6046 pH 0.6289 ( 6) 0.1811 Porcentaje de agua p -0.5377 ( 6) 0.2712 Porcentaje de agua p 0.4891 ( 6) 0.3248 Porcentaje de agua p 0.0288 ( 6) 0.9569 Porcentaje de liq pe 0.2190 ( 6) 0.6767 Sabor oxidado 0.4456 ( 6) 0.3759 Sabor Putrido 0.6296 ( 6) 0.1804 Sabor Rancio 0.5109 ( 6) 0.3004 Sabor tipico -0.3285 ( 6) 0.5249 TIEMPO 0.3725 ( 6) 0.4670 ------------------------------------------------------------ Correlation (Sample Size) P-Value

ANEXO 31 ANALISIS ESTADISTICOS – CORRELACIÓN DE INDICADORES DE OXIDACION LIPIDICA CON GSH - Px DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON

DIETA III (EXTRACTO DE ROMERO) Correlations GLUTATION PEROXIDASA ------------------------------------------------------------ DMA -0.3162 ( 5) 0.6042 HCHO -0.1078 ( 5) 0.8630 INDICE DE PEROXIDOS 0.0009 ( 5) 0.9989 INDICE DE POLIENOS 0.5262 ( 5) 0.3623 NBVT -0.0256 ( 5) 0.9674 P ANISIDINA 0.4651 ( 5) 0.4299 TIEMPO 0.2567 ( 5) 0.6768 ------------------------------------------------------------ Correlation (Sample Size) P-Value

ANEXO 32 ANALISIS ESTADISTICOS - ANOVA DE UNA VIA PARA GSH - Px DE MUESTRAS DE INDIVIDUOS ALIMENTADOS CON LAS TRES DIETAS, PARA CADA UNO DE

LOS TIEMPOS ANALIZADOS Mes 0 de almacenamiento ANOVA Table for GLUTATION PEROXIDASA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 1.54782E8 2 7.7391E7 7.25 0.0086 Within groups 1.28069E8 12 1.06724E7 ----------------------------------------------------------------------------- Total (Corr.) 2.82851E8 14 Multiple Range Tests for GLUTATION PEROXIDASA by DIETA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 1 5 8510.1 X 3 5 12971.8 XX 2 5 16353.8 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 *-7843.74 5527.35 1 - 3 -4461.7 5527.35 2 - 3 3382.04 5527.35 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

1 2 3


0

4

8

12

16

20

24(X 1000)

GLU

TATI

ON

PER

OX

IDA

SA

DIETA

Summary Statistics for GLUTATION PEROXIDASA DIETA Count Average ------------------------------------------------------------ 1 5 8510.1 2 5 16353.8 3 5 12971.8 ------------------------------------------------------------ Total 15 12611.9 DIETA Variance Standard deviation ------------------------------------------------------------ 1 2.00368E7 4476.25 2 1.07139E7 3273.21 3 1.26645E6 1125.37 ------------------------------------------------------------ Total 2.02036E7 4494.84 DIETA Minimum Maximum ------------------------------------------------------------ 1 5296.6 16085.3 2 12271.1 20748.4 3 11453.5 14510.9 ------------------------------------------------------------ Total 5296.6 20748.4 DIETA Range Stnd. skewness ------------------------------------------------------------ 1 10788.7 1.57632 2 8477.3 0.173197 3 3057.4 0.0202948 ------------------------------------------------------------ Total 15451.8 -0.279541 DIETA Stnd. kurtosis ------------------------------------------------------------ 1 1.28544 2 -0.300813 3 0.262889 ------------------------------------------------------------ Total -0.342712 Table of Means for GLUTATION PEROXIDASA by DIETA with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 5 8510.1 1460.99 5746.43 11273.8 2 5 16353.8 1460.99 13590.2 19117.5 3 5 12971.8 1460.99 10208.1 15735.5 -------------------------------------------------------------------------------- Total 15 12611.9 Variance Check Cochran's C test: 0.625814 P-Value = 0.206036 Bartlett's test: 1.64743 P-Value = 0.0674906 Hartley's test: 15.8212

Mes 3 de almacenamiento ANOVA Table for GLUTATION PEROXIDASA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 4.22136E6 2 2.11068E6 0.28 0.7756 Within groups 2.28675E7 3 7.62252E6 ----------------------------------------------------------------------------- Total (Corr.) 2.70889E7 5 Multiple Range Tests for GLUTATION PEROXIDASA by DIETA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 2 8920.5 X 1 2 10560.7 X 2 2 10812.2 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -251.5 11527.9 1 - 3 1640.2 11527.9 2 - 3 1891.7 11527.9 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

1 2 3


5600

7600

9600

11600

13600

GLU

TATI

ON

PER

OX

IDA

SA

DIETA

Summary Statistics for GLUTATION PEROXIDASA DIETA Count Average ------------------------------------------------------------ 1 2 10560.7 2 2 10812.2 3 2 8920.5 ------------------------------------------------------------ Total 6 10097.8 DIETA Variance Standard deviation ------------------------------------------------------------ 1 1.50581E6 1227.11 2 28226.9 168.009 3 2.13335E7 4618.82 ------------------------------------------------------------ Total 5.41778E6 2327.61 DIETA Minimum Maximum ------------------------------------------------------------ 1 9693.0 11428.4 2 10693.4 10931.0 3 5654.5 12186.5 ------------------------------------------------------------ Total 5654.5 12186.5 DIETA Range Stnd. skewness ------------------------------------------------------------ 1 1735.4 2 237.6 3 6532.0 ------------------------------------------------------------ Total 6532.0 -1.79689 DIETA Stnd. kurtosis ------------------------------------------------------------ 1 2 3 ------------------------------------------------------------ Total 1.7947 Table of Means for GLUTATION PEROXIDASA by DIETA with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 2 10560.7 1952.24 4796.73 16324.7 2 2 10812.2 1952.24 5048.23 16576.2 3 2 8920.5 1952.24 3156.53 14684.5 -------------------------------------------------------------------------------- Total 6 10097.8 Variance Check Cochran's C test: 0.932917 P-Value = 0.102372 Bartlett's test: 7.87529 P-Value = 0.11729 Hartley's test: 755.787 Kruskal-Wallis Test for GLUTATION PEROXIDASA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 2 3.5 2 2 3.5 3 2 3.5 ------------------------------------------------------------ Test statistic = 0.0 P-Value = 1.0

Mes 6 de almacenamiento ANOVA Table for GLUTATION PEROXIDASA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 4.40276E7 2 2.20138E7 17.89 0.0215 Within groups 3.69094E6 3 1.23031E6 ----------------------------------------------------------------------------- Total (Corr.) 4.77185E7 5 Multiple Range Tests for GLUTATION PEROXIDASA by DIETA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 2 7858.8 X 2 2 12653.2 X 1 2 14228.5 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 1575.4 4631.38 1 - 3 *6369.75 4631.38 2 - 3 *4794.35 4631.38 -------------------------------------------------------------------------------- * denotes a statistically significant difference.

1 2 3


6800

8800

10800

12800

14800

16800

GLU

TATI

ON

PER

OX

IDA

SA

DIETA

Summary Statistics for GLUTATION PEROXIDASA DIETA Count Average ------------------------------------------------------------ 1 2 14228.5 2 2 12653.2 3 2 7858.8 ------------------------------------------------------------ Total 6 11580.2 DIETA Variance Standard deviation ------------------------------------------------------------ 1 1.43059E6 1196.07 2 151305.0 388.979 3 2.10905E6 1452.26 ------------------------------------------------------------ Total 9.54371E6 3089.29 DIETA Minimum Maximum ------------------------------------------------------------ 1 13382.8 15074.3 2 12378.1 12928.2 3 6831.9 8885.7 ------------------------------------------------------------ Total 6831.9 15074.3 DIETA Range Stnd. skewness ------------------------------------------------------------ 1 1691.5 2 550.1 3 2053.8 ------------------------------------------------------------ Total 8242.4 -0.764587 DIETA Stnd. kurtosis ------------------------------------------------------------ 1 2 3 ------------------------------------------------------------ Total -0.341522 Table of Means for GLUTATION PEROXIDASA by DIETA with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 2 14228.5 784.319 11912.9 16544.2 2 2 12653.2 784.319 10337.5 14968.8 3 2 7858.8 784.319 5543.11 10174.5 -------------------------------------------------------------------------------- Total 6 11580.2 Variance Check Cochran's C test: 0.571412 P-Value = 0.732245 Bartlett's test: 1.59783 P-Value = 0.614668 Hartley's test: 13.939 Kruskal-Wallis Test for GLUTATION PEROXIDASA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 2 5.5 2 2 3.5 3 2 1.5 ------------------------------------------------------------ Test statistic = 4.57143 P-Value = 0.101701

Mes 9 de almacenamiento ANOVA Table for GLUTATION PEROXIDASA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 4.72564E6 2 2.36282E6 1.73 0.3160 Within groups 4.09014E6 3 1.36338E6 ----------------------------------------------------------------------------- Total (Corr.) 8.81577E6 5 Multiple Range Tests for GLUTATION PEROXIDASA by DIETA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 2 10951.7 X 1 2 12309.8 X 2 2 13100.8 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -790.95 4875.41 1 - 3 1358.1 4875.41 2 - 3 2149.05 4875.41 -------------------------------------------------------------------------------- *denotes a statistically significant difference.

1 2 3


10

11

12

13

14(X 1000)

GLU

TATI

ON

PER

OX

IDA

SA

DIETA

Summary Statistics for GLUTATION PEROXIDASA DIETA Count Average ------------------------------------------------------------ 1 2 12309.8 2 2 13100.8 3 2 10951.7 ------------------------------------------------------------ Total 6 12120.8 DIETA Variance Standard deviation ------------------------------------------------------------ 1 4.03507E6 2008.75 2 9343.45 96.6615 3 45722.9 213.829 ------------------------------------------------------------ Total 1.76315E6 1327.84 DIETA Minimum Maximum ------------------------------------------------------------ 1 10889.4 13730.2 2 13032.4 13169.1 3 10800.5 11102.9 ------------------------------------------------------------ Total 10800.5 13730.2 DIETA Range Stnd. skewness ------------------------------------------------------------ 1 2840.8 2 136.7 3 302.4 ------------------------------------------------------------ Total 2929.7 0.109697 DIETA Stnd. kurtosis ------------------------------------------------------------ 1 2 3 ------------------------------------------------------------ Total -1.43407 Table of Means for GLUTATION PEROXIDASA by DIETA with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 2 12309.8 825.645 9872.09 14747.5 2 2 13100.8 825.645 10663.0 15538.5 3 2 10951.7 825.645 8513.99 13389.4 -------------------------------------------------------------------------------- Total 6 12120.8 Variance Check Cochran's C test: 0.986537 P-Value = 0.0202632 Bartlett's test: 11.3707 P-Value = 0.0800952 Hartley's test: 431.861 Kruskal-Wallis Test for GLUTATION PEROXIDASA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 2 4.0 2 2 4.5 3 2 2.0 ------------------------------------------------------------ Test statistic = 2.0 P-Value = 0.367879

Mes 12 de almacenamiento ANOVA Table for GLUTATION PEROXIDASA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 8.05623E6 2 4.02811E6 5.33 0.1029 Within groups 2.26597E6 3 755323.0 ----------------------------------------------------------------------------- Total (Corr.) 1.03222E7 5 Multiple Range Tests for GLUTATION PEROXIDASA by DIETA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 1 2 11507.8 X 2 2 11775.3 X 3 2 14088.7 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -267.4 3628.85 1 - 3 -2580.85 3628.85 2 - 3 -2313.45 3628.85 -------------------------------------------------------------------------------- *denotes a statistically significant difference.

1 2 3


11

12

13

14

15

16(X 1000)

GLU

TATI

ON

PER

OX

IDA

SA

DIETA

Summary Statistics for GLUTATION PEROXIDASA DIETA Count Average ------------------------------------------------------------ 1 2 11507.8 2 2 11775.3 3 2 14088.7 ------------------------------------------------------------ Total 6 12457.3 DIETA Variance Standard deviation ------------------------------------------------------------ 1 24398.4 156.2 2 454009.0 673.802 3 1.78756E6 1337.0 ------------------------------------------------------------ Total 2.06444E6 1436.82 DIETA Minimum Maximum ------------------------------------------------------------ 1 11397.4 11618.3 2 11298.8 12251.7 3 13143.3 15034.1 ------------------------------------------------------------ Total 11298.8 15034.1 DIETA Range Stnd. skewness ------------------------------------------------------------ 1 220.9 2 952.9 3 1890.8 ------------------------------------------------------------ Total 3735.3 1.42492 DIETA Stnd. kurtosis ------------------------------------------------------------ 1 2 3 ------------------------------------------------------------ Total 0.806397 Table of Means for GLUTATION PEROXIDASA by DIETA with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 2 11507.8 614.542 9693.42 13322.3 2 2 11775.3 614.542 9960.82 13589.7 3 2 14088.7 614.542 12274.3 15903.1 -------------------------------------------------------------------------------- Total 6 12457.3 Variance Check Cochran's C test: 0.788873 P-Value = 0.335444 Bartlett's test: 2.79193 P-Value = 0.344307 Hartley's test: 73.2655 Kruskal-Wallis Test for GLUTATION PEROXIDASA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 2 2.5 2 2 2.5 3 2 5.5 ------------------------------------------------------------ Test statistic = 3.42857 P-Value = 0.180092

Mes 18 de almacenamiento ANOVA Table for GLUTATION PEROXIDASA by DIETA Analysis of Variance ----------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value ----------------------------------------------------------------------------- Between groups 2.30606E7 2 1.15303E7 1.08 0.3784 Within groups 9.56664E7 9 1.06296E7 ----------------------------------------------------------------------------- Total (Corr.) 1.18727E8 11 Multiple Range Tests for GLUTATION PEROXIDASA by DIETA -------------------------------------------------------------------------------- Method: 95.0 percent Tukey HSD DIETA Count Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 4 12002.1 X 1 4 14094.1 X 2 4 15364.4 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 -1270.3 6435.92 1 - 3 2092.02 6435.92 2 - 3 3362.32 6435.92 -------------------------------------------------------------------------------- *denotes a statistically significant difference.

1 2 3


7

10

13

16

19

22(X 1000)

GLU

TATI

ON

PER

OX

IDA

SA

DIETA

Summary Statistics for GLUTATION PEROXIDASA DIETA Count Average ------------------------------------------------------------ 1 4 14094.1 2 4 15364.4 3 4 12002.1 ------------------------------------------------------------ Total 12 13820.2 DIETA Variance Standard deviation ------------------------------------------------------------ 1 2.10382E7 4586.74 2 1.01233E7 3181.72 3 727303.0 852.82 ------------------------------------------------------------ Total 1.07934E7 3285.33 DIETA Minimum Maximum ------------------------------------------------------------ 1 7316.2 17278.4 2 12871.3 19871.9 3 11206.0 13149.8 ------------------------------------------------------------ Total 7316.2 19871.9 DIETA Range Stnd. skewness ------------------------------------------------------------ 1 9962.2 -1.4913 2 7000.6 1.15895 3 1943.8 0.796247 ------------------------------------------------------------ Total 12555.7 -0.102064 DIETA Stnd. kurtosis ------------------------------------------------------------ 1 1.39264 2 0.678287 3 0.108222 ------------------------------------------------------------ Total 0.413157 Table of Means for GLUTATION PEROXIDASA by DIETA with 95.0 percent Tukey HSD intervals -------------------------------------------------------------------------------- Stnd. error DIETA Count Mean (pooled s) Lower limit Upper limit -------------------------------------------------------------------------------- 1 4 14094.1 1630.15 10876.1 17312.1 2 4 15364.4 1630.15 12146.4 18582.4 3 4 12002.1 1630.15 8784.12 15220.0 -------------------------------------------------------------------------------- Total 12 13820.2 Variance Check Cochran's C test: 0.659735 P-Value = 0.22291 Bartlett's test: 1.97925 P-Value = 0.0688503 Hartley's test: 28.9263 Kruskal-Wallis Test for GLUTATION PEROXIDASA by DIETA DIETA Sample Size Average Rank ------------------------------------------------------------ 1 4 7.75 2 4 8.0 3 4 3.75 ------------------------------------------------------------ Test statistic = 3.5 P-Value = 0.173774

ANEXO 33

ANALISIS COMPUTACIONAL DE LA VARIACION DE LA ACTIVIDAD MMP’s A.- Dieta I o Control

Mes 0 Mes 3 Mes 6 B1 B2 B1 B2 B1 B2 Pixel total 81744,51 42772 140944,5 51197 147898 111422,5 Background 31123,84 15510,08 49875,18 18703,19 68187,5 51076,57 Pix Total 50620,67 27261,92 91069,32 32493,81 79710,5 60345,91 Pix Total % 65 35 73,7 26,3 56,91 43,09 Y Centroid 205 396 205 395 205 395 Mol weight 0 0 0 0 0 0 Seg Area 848 424 1368 513 1652 1239 Seg Area % 66,67 33,33 72,73 27,27 57,14 42,86 Max Pixel 64,26 65,53 76,49 64,8 59,27 57,52 Avg Pixel 59,69 64,3 66,57 63,34 48,25 48,71

Mes 9 Mes 12 Mes 18 B1 B2 B1 B2 B1 B2 Pixel total 212818 120239 160028,5 170399 174186,5 258251,5 Background 97958,37 50793,23 71218,94 71107,93 83061,28 125867,9 Pix Total 114859,7 69445,78 88809,59 99291,05 91125,21 132383,5 Pix Total % 62,32 37,68 47,21 52,79 40,77 59,23 Y Centroid 205 398 206 401 207 403 Mol weight 0 0 0 0 0 0 Seg Area 1782 924 1560 1560 1470 2240 Seg Area % 65,85 34,15 50 50 39,62 60,38 Max Pixel 75,56 82,48 69,35 81,65 69,58 85,49 Avg Pixel 64,46 75,16 56,93 63,65 61,99 59,1

B.- Dieta II (Exceso de Tocoferoles)

Mes 0 Mes 3 Mes 6 B1 B2 B1 B2 B1 B2 Pixel total 74075 - 191128,5 - 90917 - Background 42836,45 - 109799,2 - 53742,45 - Pix Total 31238,55 - 81329,34 - 37174,55 - Pix Total % 100 - 100 - 100 - Y Centroid 204 - 196 - 198 - Mol weight 0 - 0 - 0 - Seg Area 885 - 2562 - 1008 - Seg Area % 100 - 100 - 100 - Max Pixel 36,46 - 36,11 - 40,22 - Avg Pixel 35,3 - 31,74 - 36,88 -

Mes 9 Mes 12 Mes 18 B1 B2 B1 B2 B1 B2 Pixel total 82026 - 127337,5 158085 174673 119892 Background 39809,12 - 64959,53 80345,74 93273,33 49264,21 Pix Total 42216,88 - 62377,96 77739,29 81399,67 70627,8 Pix Total % 100 - 44,52 55,48 53,54 46,46 Y Centroid 77 - 195 393 192 381 Mol weight 0 - 0 0 0 0 Seg Area 780 - 1134 1404 1944 1026 Seg Area % 100 - 44,68 55,32 65,45 34,55 Max Pixel 57,64 - 60,44 62,42 48,32 70,02 Avg Pixel 54,12 - 55,01 55,37 41,87 68,84

C.- Dieta III (Extracto de Romero)

Mes 0 Mes 3 Mes 6 B1 B2 B1 B2 B1 B2 Pixel total 110247,5 61110,5 38694 70813,5 89127,5 82412,51 Background 46096,41 21835,14 18903,76 24554 45109,52 34495,52 Pix Total 64151,07 39275,36 19790,24 46259,5 44017,98 47916,99 Pix Total % 62,03 37,97 29,69 70,04 47,88 52,12 Y Centroid 63 236 63 237 63 245 Mol weight 0 0 0 0 0 0 Seg Area 1102 522 460 598 884 676 Seg Area % 67,86 32,14 43,48 56,52 56,67 43,33 Max Pixel 63,95 76,14 44,19 78,57 54,43 72,05 Avg Pixel 58,21 75,24 43,02 77,36 49,79 70,88

Mes 9 Mes 12 Mes 18 B1 B2 B1 B2 B1 B2 Pixel total 77936 107230,5 132058 105921 62262,5 83867,01 Background 41973,7 41973,7 51679,06 45219,18 26299,24 26299,24 Pix Total 35962,3 65256,8 80378,95 60701,82 35963,26 57567,77 Pix Total % 35,53 64,47 56,97 43,03 38,45 61,55 Y Centroid 63 246 63 248 60 242 Mol weight 0 0 0 0 0 0 Seg Area 825 825 864 756 612 612 Seg Area % 50 50 53,33 46,67 50 50 Max Pixel 46,16 82,61 97,91 85,43 60,85 96,58 Avg Pixel 43,59 79,1 93,03 80,29 58,76 94,06

ANEXO 34

ANALISIS ESTADISTICO ANOVA MULTIFACTORIAL DEL COMPORTAMIENTO DE MMP’s CON RESPECTO AL TIEMPO

Banda 1

Analysis of Variance for Banda 1 - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:Tiempo 2408,19 5 481,638 2,07 0,1405 RESIDUAL 2795,79 12 232,983 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 5203,98 17 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error.

Multiple Range Tests for Banda 1 by Tiempo -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD Tiempo Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 3 3 87,2494 X 0 3 93,3802 X 6 3 93,515 X 18 3 103,361 X 9 3 106,352 X 12 3 122,573 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 0 - 3 6,13074 41,8673 0 - 6 -0,134846 41,8673 0 - 9 -12,9718 41,8673 0 - 12 -29,1924 41,8673 0 - 18 -9,98073 41,8673 3 - 6 -6,26558 41,8673 3 - 9 -19,1025 41,8673 3 - 12 -35,3232 41,8673 3 - 18 -16,1115 41,8673 6 - 9 -12,837 41,8673 6 - 12 -29,0576 41,8673 6 - 18 -9,84589 41,8673 9 - 12 -16,2206 41,8673 9 - 18 2,99107 41,8673 12 - 18 19,2117 41,8673 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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anda

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Tiempo0 3 6 9 12 18

Banda 2 Analysis of Variance for Banda 2 - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:Tiempo 9032,87 5 1806,57 0,60 0,7031 RESIDUAL 36292,5 12 3024,37 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 45325,3 17 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error.

Multiple Range Tests for Banda 2 by Tiempo -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD Tiempo Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 6 3 70,6138 X 0 3 72,6491 X 3 3 72,7388 X 9 3 86,7017 X 12 3 120,644 X 18 3 123,061 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 0 - 3 -0,0897208 150,845 0 - 6 2,0353 150,845 0 - 9 -14,0526 150,845 0 - 12 -47,9954 150,845 0 - 18 -50,4117 150,845 3 - 6 2,12502 150,845 3 - 9 -13,9629 150,845 3 - 12 -47,9057 150,845 3 - 18 -50,3219 150,845 6 - 9 -16,0879 150,845 6 - 12 -50,0307 150,845 6 - 18 -52,447 150,845 9 - 12 -33,9428 150,845 9 - 18 -36,359 150,845 12 - 18 -2,41627 150,845 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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ANEXO 35 ANALISIS ESTADISTICO ANOVA MULTIFACTORIAL DEL COMPORTAMIENTO

DE MMP’s CON RESPECTO A LAS DIETAS

Banda 1

Analysis of Variance for Banda 1 - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:Dieta 642,552 2 321,276 1,06 0,3722 RESIDUAL 4561,43 15 304,095 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 5203,98 17 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error.

Multiple Range Tests for Banda 1 by Dieta -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD Dieta Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 2 6 92,6336 X 1 6 104,909 X 3 6 105,672 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 12,2757 26,2624 1 - 3 -0,762702 26,2624 2 - 3 -13,0384 26,2624 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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Dieta1 2 3

Banda 2 Analysis of Variance for Banda 2 - Type III Sums of Squares -------------------------------------------------------------------------------- Source Sum of Squares Df Mean Square F-Ratio P-Value -------------------------------------------------------------------------------- MAIN EFFECTS A:Dieta 26301,0 2 13150,5 10,37 0,0015 RESIDUAL 19024,3 15 1268,29 -------------------------------------------------------------------------------- TOTAL (CORRECTED) 45325,3 17 -------------------------------------------------------------------------------- All F-ratios are based on the residual mean square error. Multiple Range Tests for Banda 2 by Dieta -------------------------------------------------------------------------------- Method: 95,0 percent Tukey HSD Dieta Count LS Mean Homogeneous Groups -------------------------------------------------------------------------------- 2 6 38,2417 X 1 6 107,543 X 3 6 127,42 X -------------------------------------------------------------------------------- Contrast Difference +/- Limits -------------------------------------------------------------------------------- 1 - 2 *69,301 53,6338 1 - 3 -19,8774 53,6338 2 - 3 *-89,1784 53,6338 -------------------------------------------------------------------------------- * denotes a statistically significant difference.


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ANEXO 36 ANALISIS ESTADISTICO CORRELACIÓN DE LA VARIACIÓN DE MMP’s CON

PARAMETRO DE CALIDAD DEL SALMÓN A.- Dieta I o Control Correlations Banda 1 Banda 2 ------------------------------------------------------ Banda 1 0,9191 ( 6) 0,0096 Banda 2 0,9191 ( 6) 0,0096 CFU Ent -0,5261 -0,4573 ( 6) ( 6) 0,2836 0,3618 CFU Prom RAM -0,4410 -0,3825 ( 6) ( 6) 0,3814 0,4542 Cohesividad Ciz coc -0,0070 0,2559 ( 6) ( 6) 0,9895 0,6246 Cohesividad Ciz crud-0,4456 -0,0959 ( 6) ( 6) 0,3758 0,8567 Cohesividad Compresi-0,6298 -0,3835 ( 6) ( 6) 0,1802 0,4530 Color 0,1957 -0,0541 ( 6) ( 6) 0,7102 0,9189 Color Roche desc -0,8684 -0,8872 ( 6) ( 6) 0,0248 0,0184 Deshidratacion desc 0,4902 0,4250 ( 6) ( 6) 0,3236 0,4009 Dureza N Ciz cocida -0,0667 0,2001 ( 6) ( 6) 0,9002 0,7038 Dureza N Ciz Cruda 0,8670 0,8182 ( 6) ( 6) 0,0253 0,0466 Dureza N compresion -0,3205 -0,0215 ( 6) ( 6) 0,5357 0,9678 Elasticidad desc -0,4364 -0,4237 ( 6) ( 6) 0,3869 0,4025 Gaping 0,7958 0,9396 ( 6) ( 6) 0,0583 0,0054 Goteo desc 0,5207 0,4124 ( 6) ( 6) 0,2895 0,4164

Correlations Banda 1 Banda 2 ------------------------------------------------------ Olor putrido desc 0,5560 0,2802 ( 6) ( 6) 0,2519 0,5907 Olor rancio 0,3904 0,1905 ( 6) ( 6) 0,4441 0,7176 Olor rancio desc 0,4725 0,2538 ( 6) ( 6) 0,3441 0,6275 Olor tipico -0,4512 -0,3415 ( 6) ( 6) 0,3691 0,5077 Olor tipico desc -0,5586 -0,3380 ( 6) ( 6) 0,2493 0,5123 pH -0,2179 -0,3755 ( 6) ( 6) 0,6784 0,4632 Porcentaje agua perd-0,6640 -0,3443 (Dp coc) ( 6) ( 6) 0,1504 0,5039 Porcentaje agua perd 0,5782 0,4901 (CRA) ( 6) ( 6) 0,2293 0,3237 Porcentaje de agua p 0,0216 0,1228 (Hum) ( 6) ( 6) 0,9677 0,8168 Porcentaje Liq perdi-0,9447 -0,9013 (Dp cru) ( 6) ( 6) 0,0045 0,0141 Sabor oxidado 0,5475 0,3438 ( 6) ( 6) 0,2608 0,5046 Sabor putrido 0,5713 0,3435 ( 6) ( 6) 0,2362 0,5050 Sabor rancio 0,5907 0,3328 ( 6) ( 6) 0,2170 0,5192 Sabor tipico -0,3831 -0,2363 ( 6) ( 6) 0,4535 0,6521 Tiempo 0,6442 0,5140 ( 6) ( 6) 0,1674 0,2969 ------------------------------------------------------------ Correlation (Sample Size) P-Value

B.- Dieta II (Exceso de Tocoferoles) Correlations Banda 1 Banda 2 ---------------------------------------------------------- Banda 1 0,4595 ( 6) 0,3593 Banda 2 0,4595 ( 6) 0,3593 CFU Ent -0,8723 -0,3395 ( 6) ( 6) 0,0234 0,5104 CFU Prom RAM 0,2889 -0,3284 ( 6) ( 6) 0,5787 0,5250 Cohesividad Ciz coc 0,7651 0,3904 ( 6) ( 6) 0,0763 0,4441 Cohesividad Ciz crud 0,1867 -0,6683 ( 6) ( 6) 0,7232 0,1468 Cohesividad Compresi 0,1197 -0,6386 ( 6) ( 6) 0,8213 0,1723 Color -0,6660 -0,1551 ( 6) ( 6) 0,1487 0,7692 Color Roche desc -0,6250 -0,4736 ( 6) ( 6) 0,1846 0,3427 Deshidratacion desc 0,7970 0,6816 ( 6) ( 6) 0,0577 0,1360 Dureza N Ciz cocida 0,3466 -0,4121 ( 6) ( 6) 0,5009 0,4168 Dureza N Ciz Cruda 0,1591 0,2700 ( 6) ( 6) 0,7634 0,6049 Dureza N compresion 0,2528 -0,4974 ( 6) ( 6) 0,6289 0,3154 Elasticidad desc -0,6068 -0,7277 ( 6) ( 6) 0,2015 0,1012 Gaping 0,1960 0,7637 ( 6) ( 6) 0,7097 0,0771 Goteo desc 0,7902 0,5995 ( 6) ( 6) 0,0614 0,2084 Olor putrido desc 0,5918 0,4409 ( 6) ( 6) 0,2159 0,3815 Olor rancio 0,4958 0,9240 ( 6) ( 6) 0,3172 0,0084 Olor rancio desc 0,0119 0,6590 ( 6) ( 6) 0,9821 0,1546

Correlations Banda 1 Banda 2 ---------------------------------------------------------- Olor tipico -0,1264 -0,6778 ( 6) ( 6) 0,8115 0,1390 Olor tipico desc -0,4419 -0,3925 ( 6) ( 6) 0,3803 0,4415 pH -0,1959 0,7259 ( 6) ( 6) 0,7099 0,1024 Porcentaje agua perd-0,4948 0,0504 (Dp coc) ( 6) ( 6) 0,3184 0,9244 Porcentaje agua perd 0,6551 0,1773 (CRA) ( 6) ( 6) 0,1579 0,7368 Porcentaje de agua p 0,7740 0,7720 (Hum) ( 6) ( 6) 0,0708 0,0721 Porcentaje Liq perdi-0,0999 -0,4544 (Dp cru) ( 6) ( 6) 0,8506 0,3653 Sabor oxidado 0,2612 0,6499 ( 6) ( 6) 0,6171 0,1624 Sabor putrido 0,6717 0,1104 ( 6) ( 6) 0,1440 0,8351 Sabor rancio 0,5783 0,7816 ( 6) ( 6) 0,2293 0,0663 Sabor tipico -0,5132 -0,4308 ( 6) ( 6) 0,2977 0,3937 Tiempo 0,5114 0,8431 ( 6) ( 6) 0,2998 0,0350 ----------------------------------------------------------- Correlation (Sample Size) P-Value

Dieta III (Extracto de Romero) Correlations Banda 1 Banda 2 ---------------------------------------------------------- Banda 1 0,6901 ( 6) 0,1292 Banda 2 0,6901 ( 6) 0,1292 CFU Ent 0,9650 0,7487 ( 6) ( 6) 0,0018 0,0868 CFU Prom RAM -0,2967 0,2048 ( 6) ( 6) 0,5680 0,6971 Cohesividad Ciz coc 0,0371 0,6045 ( 6) ( 6) 0,9444 0,2037 Cohesividad Ciz crud 0,0832 -0,3522 ( 6) ( 6) 0,8754 0,4936 Cohesividad Compresi 0,1262 -0,4703 ( 6) ( 6) 0,8117 0,3465 Color -0,4844 -0,3973 ( 6) ( 6) 0,3303 0,4355 Color Roche desc -0,5723 -0,9463 ( 6) ( 6) 0,2353 0,0043 Deshidratacion desc 0,4183 0,8574 ( 6) ( 6) 0,4091 0,0291 Dureza N Ciz cocida -0,0768 -0,1441 ( 6) ( 6) 0,8850 0,7854 Dureza N Ciz Cruda -0,0790 0,4521 ( 6) ( 6) 0,8818 0,3680 Dureza N compresion 0,1826 -0,1456 ( 6) ( 6) 0,7292 0,7831 Elasticidad desc -0,0249 -0,6878 ( 6) ( 6) 0,9627 0,1310 Gaping 0,1087 0,7088 ( 6) ( 6) 0,8376 0,1148 Goteo desc 0,4335 0,7708 ( 6) ( 6) 0,3905 0,0728 Olor putrido desc 0,3832 0,7444 ( 6) ( 6) 0,4533 0,0896 Olor rancio 0,2334 0,7858 ( 6) ( 6) 0,6563 0,0639 Olor rancio desc 0,1526 0,6357 ( 6) ( 6) 0,7729 0,1749 Olor tipico -0,1243 -0,7829 ( 6) ( 6) 0,8145 0,0656

Correlations Banda 1 Banda 2 ---------------------------------------------------------- Olor tipico desc -0,7161 -0,7829 ( 6) ( 6) 0,1094 0,0656 pH 0,4758 0,3782 ( 6) ( 6) 0,3401 0,4597 Porcentaje agua perd-0,7384 -0,9657 (Dp coc) ( 6) ( 6) 0,0937 0,0017 Porcentaje agua perd 0,5674 0,7130 (CRA) ( 6) ( 6) 0,2403 0,1118 Porcentaje de agua p 0,8924 0,8977 (Hum) ( 6) ( 6) 0,0167 0,0152 Porcentaje Liq perdi-0,4589 0,1638 (Dp cru) ( 6) ( 6) 0,3599 0,7566 Sabor oxidado 0,1902 0,6696 ( 6) ( 6) 0,7182 0,1457 Sabor putrido 0,5706 0,8527 ( 6) ( 6) 0,2370 0,0309 Sabor rancio 0,2457 0,8063 ( 6) ( 6) 0,6388 0,0527 Sabor tipico -0,2118 -0,8155 ( 6) ( 6) 0,6871 0,0479 Tiempo 0,3862 0,9095 ( 6) ( 6) 0,4496 0,0119 --------------------------------------------------------- Correlation (Sample Size) P-Value

ANEXO 37 ANALISIS ESTADISTICO - CORRELACIÓN DEL COMPORTAMIENTO DE AP, GSH

– Px, MMP’s Y PESO DE LOS INDIVIDUOS PARA LAS TRES DIETAS DE ENGORDA EN ESTUDIO

A.- DIETA I O CONTROL Correlations AP BANDA 1 BANDA 2 GSH PX PESO ---------------------------------------------------------------------------------- AP -0,4352 -0,2325 0,6950 0,3719 ( 6) ( 6) ( 6) ( 6) 0,3884 0,6575 0,1254 0,4678 BANDA 1 -0,4352 0,9195 -0,0473 -0,0964 ( 6) ( 6) ( 6) ( 6) 0,3884 0,0095 0,9291 0,8558 BANDA 2 -0,2325 0,9195 -0,0302 -0,0273 ( 6) ( 6) ( 6) ( 6) 0,6575 0,0095 0,9548 0,9591 GSH PX 0,6950 -0,0473 -0,0302 0,7664 ( 6) ( 6) ( 6) ( 6) 0,1254 0,9291 0,9548 0,0755 PESO 0,3719 -0,0964 -0,0273 0,7664 ( 6) ( 6) ( 6) ( 6) 0,4678 0,8558 0,9591 0,0755 ----------------------------------------------------------------------------------- Correlation (Sample Size) P-Value

B.- DIETA II (EXCESO DE TOCOFEROLES) Correlations AP BANDA 1 BANDA 2 GSH PX PESO ------------------------------------------------------------------------------- AP -0,3229 -0,1629 0,5300 0,3926 ( 6) ( 6) ( 6) ( 6) 0,5325 0,7578 0,2794 0,4413 BANDA 1 -0,3229 0,4598 -0,1338 -0,7920 ( 6) ( 6) ( 6) ( 6) 0,5325 0,3589 0,8006 0,0604 BANDA 2 -0,1629 0,4598 0,2000 -0,7903 ( 6) ( 6) ( 6) ( 6) 0,7578 0,3589 0,7040 0,0613 GSH PX 0,5300 -0,1338 0,2000 -0,1550 ( 6) ( 6) ( 6) ( 6) 0,2794 0,8006 0,7040 0,7693 PESO 0,3926 -0,7920 -0,7903 -0,1550 ( 6) ( 6) ( 6) ( 6) 0,4413 0,0604 0,0613 0,7693 ------------------------------------------------------------------------------ Correlation (Sample Size) P-Value C.- DIETA III (EXTRACTO DE ROMERO) Correlations AP BANDA 1 BANDA 2 GSH PX PESO ------------------------------------------------------------------------------ AP -0,2431 0,1291 -0,0655 0,3153 ( 6) ( 6) ( 6) ( 6) 0,6425 0,8075 0,9018 0,5427 BANDA 1 -0,2431 0,6909 0,6419 0,0077 ( 6) ( 6) ( 6) ( 6) 0,6425 0,1285 0,1694 0,9884 BANDA 2 0,1291 0,6909 0,5890 -0,1440 ( 6) ( 6) ( 6) ( 6) 0,8075 0,1285 0,2187 0,7854 GSH PX -0,0655 0,6419 0,5890 -0,1422 ( 6) ( 6) ( 6) ( 6) 0,9018 0,1694 0,2187 0,7881 PESO 0,3153 0,0077 -0,1440 -0,1422 -0,3640 ( 6) ( 6) ( 6) ( 6) ( 6) 0,5427 0,9884 0,7854 0,7881 0,4781 ---------------------------------------------------------------------------------- Correlation (Sample Size) P-Value

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