Table-6.

Carcass characteristics of broiler chickens fed with multistrain probiotic preparation in combination with vitamins and minerals.

Items	Dietary supplementations				SE	p value
	Control	Pro-0.1	Pro-0.5	Pro-1.0
% live weight
Eviscerated carcass	71.7	68.4	68.6	67.6	1.20	0.13
Giblets1	3.88	3.99	3.88	3.95	0.17	0.96
% Eviscerated carcass
Breast	37.1	38.3	38.7	37.2	1.01	0.61
Thigh	15.7	15.8	15.9	16.1	0.59	0.98
Drumstick	13.0	13.6	13.1	13.8	0.39	0.52
Wing	10.4	10.7	10.4	10.9	0.27	0.36
Abdominal fat	2.24	1.92	2.36	2.12	0.22	0.49
pH 45 min	5.97	5.87	5.97	5.92	0.10	0.86
pH 24 h	5.72	5.72	5.78	5.73	0.05	0.79
Drip loss (%)	1.38	2.00	1.18	1.58	0.34	0.39

¹Giblets: heart, gizzard, and liver.

Control=Birds receiving diet without supplementation, Pro-0.1=Birds receiving diet supplemented with 0.1% of multistrain probiotic preparation in combination with vitamins and minerals, Pro-0.5=Birds receiving 0.5% of multistrain probiotic preparation in combination with vitamins and minerals; Pro-1.0=Birds receiving 1% of multistrain probiotic preparation in combination with vitamins and minerals, SE=Standard error, pH 45 min=pH of breast meat determined around 45 min following slaughter, pH 24h=pH of breast meat determined around 24 h after slaughter, n (number of samples per experimental group)=6