Table 5. Effect of dietary supplementation of attapulgite, oregano essential oil, benzoic acid, and their mixture on the chemical composition of broiler chicken breast and thigh meat1.
| Breast, % | CON2 | ATT2 | ORE2 | BEN2 | MIX2 | SEM3 | P-value4 |
|---|---|---|---|---|---|---|---|
| Moisture | 71.7 | 71.5 | 71.8 | 71.8 | 71.8 | 0.15 | NS |
| Crude protein | 21.9 | 21.6 | 21.9 | 21.8 | 21.9 | 0.11 | NS |
| Crude fat | 3.4 | 3.4 | 3.4 | 3.7 | 3.5 | 0.08 | NS |
| Thigh, % | |||||||
| Moisture | 70.2 | 69.9 | 70.0 | 70.4 | 70.1 | 0.09 | NS |
| Crude protein | 21.8 | 22.0 | 22.0 | 22.1 | 21.9 | 0.14 | NS |
| Crude fat | 7.9 | 8.1 | 7.9 | 8.0 | 8.0 | 0.13 | NS |
1
Results are given as means of groups (n=4 subgroups).
2
Groups: Control (CON), attapulgite (ATT), oregano essential oil (ORE), benzoic acid (BEN), and their mixture (MIX)
3
SEM: standard error of the mean.
4
NS: Not significant (P>0.05)