. 2023 May 8;9(4):1666–1674. doi: 10.1002/vms3.1154

TABLE 6.

Effect of experimental treatments on internal organ weight and pH of broiler meat and breast of broilers.

Treatments	PC	COP	SP_0.2	SP_0.3	PR₀.₅SP₀₂	PR₀.₅SP_0.3	PR₁	SEM	p Value
Heart	0.520	0.569	0.497	0.521	0.520	0.540	0.531	0.0070	0.454
The spleen	0.111	0.111	0.100	0.100	0.100	0.111	0.0922	0.0031	0.199
Liver	2.13	1.98	2.03	2.14	1.95	2.10	2.10	0.0203	0.112
gizzard	1.36	1.52	1.4	1.41	1.46	1.47	1.43	0.0220	0.658
Carcass weight	64.8	64.4	65.3	66	65.4	65.9	66	0.295	0.121
Intestine	4.81	5.73	5.06	4.77	4.76	5.25	4.86	0.0911	0.246
Abdominal fat	0.955	0.880	0.891	1.07	1	0.821	0.930	0.0333	0.838
Small intestine	4.04	4.75	4.25	3.94	3.92	4.35	3.94	0.0800	0.266
Pancreas	0.221	0.280	0.201	0.211	0.226	0.210	0.225	0.0041	0.101
Thymus	0.244	0.215	0.254	0.238	0.221	0.250	0.223	0.0101	0.974
Exchange	0.180	0.141	0.158	0.132	0.140	0.0901	0.174	0.0080	0.153
Proventriculus	0.365	0.420	0.331	0.340	0.380	0.355	0.321	0.0070	0.0600
Thigh pH	6.45	6.43	6.45	6.44	6.41	6.43	6.45	0.0101	0.966
Breast pH	6.44	6.36	6.40	6.43	6.39	6.40	6.43	0.0080	0.233

Note: Means in same row that do not have a common superscript have significant differences (p < 0.05).

PC: first positive control (with antibiotics), COP: second positive control (commercial probiotic), SP_0.2: 0.2 g of Spirulina platensis powder, SP_0.3: 0.3 g of Spirulina platensis powder, PR₀.₅SP_0.2: 0.2 g of Spirulina platensis powder and 0.5 g of native probiotics, PR₀.₅SP_0.3: 0.3 g of Spirulina platensis powder and 0.5 g of native probiotics, PR₁:1 g of native probiotics.