TABLE 2.

Effect of dietary fat source and antibiotic supplementation on counts of bacteria in the ileal content from broilers

Bacterial group	Bacterial counts (least-squares mean log10 CFU) after following treatmenta:				SEM	Effects
	A−	A+	S−	S+		Fat P value	Antibiotic P value	Fat × antibiotic P value
Day 7
Lactobacilli	8.52	8.50	8.62	8.46	0.065	0.6556	0.1991	0.3315
Fermentative enterobacteria	5.40	5.83	5.06	5.22	0.281	0.0990	0.2911	0.6367
Nonfermentative enterobacteria	4.29	4.65	4.39	4.55	0.240	0.9866	0.2945	0.6851
C. perfringens	5.04	3.32	4.50	3.20	0.204	0.1109	0.0001	0.3202
Day 14
Lactobacilli	8.12	7.51	7.99	7.45	0.114	0.4216	0.0001	0.7780
Fermentative enterobacteria	5.49	5.90	5.82	5.58	0.271	0.9742	0.7515	0.2330
Nonfermentative enterobacteria	4.18	4.48	4.04	4.26	0.239	0.4617	0.2834	0.8756
C. perfringens	6.35	3.03	5.50	2.81	0.199	0.0087	0.0001	0.1132
Day 21
Lactobacilli	7.76	7.14	7.73	7.41	0.134	0.3686	0.0008	0.2670
Fermentative enterobacteria	6.09	6.09	6.38	6.35	0.218	0.2259	0.9464	0.9474
Nonfermentative enterobacteria	3.85	4.44	4.09	4.53	0.203	0.4127	0.0124	0.7131
C. perfringens	6.62	3.93	6.46	3.13	0.199	0.0176	0.0001	0.1101
Day 35
Lactobacilli	8.88	8.73	8.59	8.68	0.107	0.1339	0.7923	0.2485
Fermentative enterobacteria	7.25	7.16	7.31	7.60	0.187	0.1829	0.6063	0.3227
Nonfermentative enterobacteria	5.96	5.99	6.34	6.36	0.190	0.0489	0.9065	0.9865
C. perfringens	8.04	6.08	7.24	5.44	0.188	0.0003	0.0001	0.6633

^aDiet A consisted of 10% of a mixture of lard and tallow (1.5:1); diet S consisted of 10% soy oil; and − and + indicate a nonsupplemented diet or a diet supplemented with a combination of avilamycin (10 mg/kg of feed) and salinomycin (40 mg/kg of feed), respectively.