Table 5.
Effect of blue lupine and probiotics on carcass traits of broiler chickens at 21 and 35 d of age.
| Treatment | Dressing, % | Breast muscles, % | Thighs, % | Drum sticks,% | Legs, % | |||
|---|---|---|---|---|---|---|---|---|
| Age (d) | 21 | 35 | 21 | 35 | 21 | 35 | 35 | 35 |
| Effect of dietary blue lupine concentration | ||||||||
| Control (0%) | 57.2 | 63.1 | 26.7 | 25.1a | 24.6 | 10.1 | 8.55 | 18.7 |
| 20% | 58.3 | 62.8 | 28.2 | 25.1a | 24.8 | 10.1 | 8.50 | 18.6 |
| 30% | 57.4 | 63.1 | 28.3 | 23.4b | 24.3 | 10.4 | 8.84 | 19.3 |
| Effect of dietary probiotics | ||||||||
| Probiotic (–) | 57.7 | 62.7 | 28.1 | 24.0 | 24.4 | 10.4 | 8.86a | 19.2 |
| Probiotic (+) | 57.5 | 63.3 | 27.3 | 25.0 | 24.8 | 10.1 | 8.40b | 18.5 |
| Interaction between blue lupine concentration and probiotics | ||||||||
| 0 (–) | 57.7 | 62.8 | 27.8 | 24.6 | 24.2 | 10.4 | 8.74 | 19.1 |
| 0 (+) | 56.8 | 63.5 | 25.6 | 25.5 | 25.0 | 9.86 | 8.36 | 18.2 |
| 20 (–) | 58.1 | 62.4 | 28.4 | 24.4 | 24.6 | 10.1 | 8.86 | 19.0 |
| 20 (+) | 58.4 | 63.1 | 27.9 | 25.7 | 25.0 | 10.1 | 8.14 | 18.3 |
| 30 (–) | 57.5 | 62.9 | 28.1 | 23.0 | 24.3 | 10.6 | 8.98 | 19.6 |
| 30 (+) | 57.3 | 63.4 | 28.5 | 23.7 | 24.4 | 10.2 | 8.70 | 18.9 |
| P-values | ||||||||
| Blue lupine (A) | 0.63 | 0.85 | 0.36 | 0.07 | 0.76 | 0.62 | 0.22 | 0.33 |
| Probiotic (B) | 0.81 | 0.32 | 0.43 | 0.15 | 0.40 | 0.31 | 0.02 | 0.07 |
| Interaction A × B | 0.88 | 0.98 | 0.56 | 0.93 | 0.83 | 0.72 | 0.54 | 0.98 |
| RMSE | 2.27 | 1.73 | 2.38 | 1.77 | 1.16 | 0.77 | 0.46 | 1.07 |
a,b
Means for each trait with different superscripts differ significantly at p < 0.05.