Table 3.
Effects of incorporating varying proportions of fermented banana samples on the slaughter performance of the experimental chickens.
| Group | Slaughter Performance | ||||
|---|---|---|---|---|---|
| Carcass Weight (kg) | Net Weight (kg) | Abdominal Fat (g) | Pectoral Muscle (%) | Leg Muscle (%) | |
| CK | 3.76 ± 0.19 b | 3.18 ± 0.13 a | 158.92 ± 24.04 ab | 13.55 ± 1.67 c | 13.45 ± 1.11 b |
| Pe-10 | 3.76 ± 0.27 b | 3.19 ± 0.28 a | 158.27 ± 43.15 ab | 14.77 ± 1.81 b | 16.89 ± 2.51 a |
| Pe-20 | 3.95 ± 0.17 ab | 3.33 ± 0.10 a | 158.97 ± 63.27 ab | 17.22 ± 2.08 a | 17.31 ± 1.97 a |
| Pu-10 | 4.08 ± 0.24 a | 3.39 ± 0.22 a | 117.02 ± 25.08 b | 15.83 ± 1.88 ab | 15.50 ± 1.82 ab |
| Pu-20 | 3.82 ± 0.36 ab | 3.19 ± 0.26 a | 197.22 ± 23.68 a | 14.65 ± 1.02 bc | 15.50 ± 1.49 ab |
The presence of different superscript lowercase letters (a–c) in the same column indicates a statistically significant difference between the treatment groups (p < 0.05). The net weight of a chicken is defined as the weight of the carcass without the feathers.