Table 6.
Values of the microbiological counts of E. coli and Lactobacillus spp. from cecal content (n = 20).
| Group | E. coli ± SD | Lactobacillus spp. ± SD | L:E ± SD |
|---|---|---|---|
| Control | 5.37 ± 1.56 a | 6.71 ± 0.88 | 1.35 ± 0.49 |
| ZnO | 6.56 ± 1.29 b | 6.88 ± 1.04 | 1.06 ± 0.21 |
| OEO 0.4% | 6.14 ± 1.06 ab | 7.09 ± 0.77 | 1.17 ± 0.17 |
| OEO 1.2% | 5.47 ± 0.96 ab | 7.16 ± 1.31 | 1.26 ± 0.17 |
| PGP 0.4% | 5.79 ± 1.17 ab | 6.62 ± 0.74 | 1.17 ± 0.21 |
| PGP 2% | 5.80 ± 0.79 ab | 7.32 ± 1.14 | 1.27 ± 0.16 |
| OEO 1.2% + PGP 2% | 5.64 ± 1.13 ab | 6.45 ± 0.57 | 1.16 ± 0.13 |
| p-value | <0.05 | >0.05 | >0.05 |
The letters (a, b) indicate statistically significant differences between the groups (p ≤ 0.05); SD: standard deviation; L:E is the ratio between Lactobacillus spp. and E. coli; OEO: oregano essential oil; PGP: purple garlic powder.