Table 6.
The results of the chemical composition determination of breast meat samples (means ± SD).
| Meat Samples | Variable | C | FF10 | FF10 + AE | p-Value |
|---|---|---|---|---|---|
| Breast meat | Dry matter, % | 25.05 ± 0.30 a | 25.46 ± 0.51 a | 24.54 ± 0.15 b | 0.051 |
| Water, % | 74.95 ± 0.30 a, b | 74.54 ± 0.51 b | 75.46 ± 0.15 a | 0.051 | |
| Fat, % | 2.64 ± 0.17 | 2.38 ± 0.17 | 2.43 ± 0.24 | 0.296 | |
| Total protein, % | 21.20 ± 0.20 | 21.50 ± 0.30 | 21.10 ± 0.20 | 0.182 | |
| Thigh meat | Dry matter, % | 28.88 ± 0.47 a | 27.24 ± 0.31 b | 26.09 ± 0.27 c | <0.001 |
| Water, % | 71.12 ± 0.47 c | 72.76 ± 0.31 b | 73.91 ± 0.27 a | <0.001 | |
| Fat, % | 10.23 ± 0.43 a | 7.68 ± 0.33 b | 7.04± 0.37 b | <0.001 | |
| Total protein, % | 19.16 ± 0.19 | 19.38 ± 0.22 | 19.02 ± 0.23 | 0.197 |
C: control group; FF10: broilers fed with a diet enriched with supplementation of 10% FF; FF10 + AE: broilers fed with a diet enriched with 10% supplementation of FF supported with 0.2% agrimony extract. a, b Means in a row with a different superscript letter are statistically different (Tukey’s test, p < 0.05).