. 2019 Autumn;20(4):293–298.

Table 7.

Effect of diet supplemented with enzymes and probiotic on cut up parts (% of live weight) (mean±SE) in broilers

Treatments	Cut up parts
Treatments	Back	Breast	Thigh	Drumstick	Wing	Neck
T1	13.76 ± 0.03^e	18.57 ± 0.03^g	9.54 ± 0.01^d	10.29 ± 0.05^c	7.92 ± 0.03^d	4.93 ± 0.01^d
T2	13.94 ± 0.08^cd	18.99 ± 0.02^de	9.58 ± 0.03^cd	10.32 ± 0.03^c	7.95 ± 0.02^cd	4.96 ± 0.02^cd
T3	14.01 ± 0.01^bc	18.92 ± 0.04^e	9.65 ± 0.03^cd	10.43 ± 0.07^bc	8.02 ± 0.03^c	5.01 ± 0.01^bc
T4	14.06 ± 0.02^bc	19.03 ± 0.03^d	9.65 ± 0.07^cd	10.40 ± 0.03^bc	8.02 ± 0.02^c	5.07 ± 0.04^ab
T5	13.82 ± 0.08^de	18.74 ± 0.03^f	9.61 ± 0.04^cd	10.35 ± 0.01^c	7.97 ± 0.02^cd	4.98 ± 0.01^cd
T6	14.17 ± 0.03^b	19.18 ± 0.04^c	9.72 ± 0.08^bc	10.51 ± 0.01^ab	8.11 ± 0.04^b	5.07 ± 0.04^ab
T7	14.52 ± 0.06^a	20.52 ± 0.03^b	9.85 ± 0.04^ab	10.63 ± 0.04^a	8.20 ± 0.03^a	5.11 ± 0.01^a
T8	14.61 ± 0.08^a	20.83 ± 0.05^a	9.87 ± 0.04^a	10.62 ± 0.07^a	8.18 ± 0.02^ab	5.13 ± 0.03^a

^a-g Values with different superscripts column wise differ significantly (P<0.05). T1: Control group, and T2-T8: Treatment groups