Table 4.

Carcass traits and internal organ weights of broiler chickens supplemented with grape pomace.

Outcomes	SMD	95 % CI		SE	p-value	Heterogeneity
		Lower	Upper			QM	df	P-value	I2
Carcass traits
Dressing percentage	−0.12	−0.33	0.09	0.11	0.001	52.4	11	<0.001	79.0
Breast	0.34	−0.30	1.06	0.35	0.272	389.79	11	<0.001	97.2
Drumstick	0.28	0.02	0.54	0.13	0.033	22.80	6	<0.001	73.7
Thigh	−0.19	−0.64	0.26	0.22	0.404	133.20	9	<0.001	93.2
Internal organs
Gizzard	0.50	0.33	0.67	0.09	<0.001	18.6	9	0.030	51.7
Heart	−0.51	−1.12	0.13	0.33	0.120	107.2	5	<0.001	95.3
Liver	−0.39	−0.74	−0.05	0.17	0.023	175.9	13	<0.001	92.6
Spleen	−0.45	−1.12	0.23	0.34	0.192	153.6	6	<0.001	96.0

SMD = standardized mean, CI = confidence interval; SE = standard error; Q_M = coefficient of moderator; df = degree of freedom; p = probability difference; I² = inconsistency index.