Dietary fat (H2) and antioxidant (H3) effects on oxidative status
There were no effects of diet fat quality or dietary antioxidants on oxidative status of the liver or pectoralis (Table S4), rather the effect of diet was limited to plasma d-ROMs and associated with acute flight (Fig. 2A, Table S2). Contrary to hypothesis 3, d-ROM levels immediately after acute flight were lower in birds consuming diets unsupplemented with anthocyanins compared to birds supplemented with antioxidants (Table S2; 13% PUFA, Unsupplemented, T46 = -2.161, P = 0.036, 32% PUFA, Unsupplemented, T46 = -2.594, P = 0.013, 32% PUFA, T46 = -1.440, P = 0.586), whereas anthocyanin supplementation did not affect OXY levels during acute flight (Table S2; 13% PUFA, Unsupplemented, T46 = 0.492, P = 0.625, 32% PUFA, Unsupplemented, T46 = -0.214, P = 0.832, 32% PUFA Supplemented, T46 = -0.813, P = 0.421). These results provide no support for H2 or H3 for all three tissues with the exception that dietary antioxidants influenced plasma lipid damage levels after flight.