Table 3.
Effects of some feed additives on the carcass traits of broilers challenged with C. perfringens during the starter and finisher feeding periods.
| Measurements | Treatment | p-Value | ||||||
|---|---|---|---|---|---|---|---|---|
| T1 | T2 | T3 | T4 | T5 | T6 | SEM | Sig. | |
| DP (%)10 | 65.7 b | 67.4 b | 67.3 b | 67.5 b | 67.4 b | 68.3 a | 0.65 | ** |
| Breast (%)10 | 24.8 | 25.6 | 24.9 | 26.2 | 25.6 | 25.8 | 0.94 | NS |
| Leg (%)10 | 19.4 | 19.5 | 19.5 | 18.6 | 19.5 | 19.4 | 0.67 | NS |
| Fat (%)10 | 1.35 | 1.25 | 1.37 | 1.08 | 1.30 | 1.45 | 0.18 | NS |
| Liver (%)10 | 2.58 | 2.48 | 2.47 | 2.82 | 2.43 | 2.23 | 0.14 | NS |
| Bursa (%)10 | 0.17 | 0.19 | 0.16 | 0.15 | 0.20 | 0.19 | 0.02 | NS |
| Spleen (%)10 | 0.11 ab | 0.11 ab | 0.09 b | 0.12 ab | 0.13 a | 0.10 b | 0.09 | ** |
| Thymus (%)10 | 0.52 a | 0.49 ab | 0.57 a | 0.42 c | 0.49 ab | 0.45 b | 0.04 | * |
| Gizzard (%)10 | 3.52 | 2.85 | 2.90 | 3.08 | 3.38 | 3.10 | 0.21 | NS |
| Heart (%)10 | 0.53 | 0.45 | 0.48 | 0.60 | 0.57 | 0.50 | 0.04 | NS |
DP, dressing percentage. SEM, mean values of the standard error. Mean values of three replicates with different letters (a,b,c) in the same row are significantly different (p < 0.05). Sig, significance; NS, non-significance; *, significance at p < 0.05; **, significance at p < 0.01.