Table 2.
Effects of different levels of fermented or enzymatically treated dried brewers’ grains on chemical composition of meat
| Treatments1 | Breast moisture % | Breast protein % | Breast cholesterol (mg/100mg) | Thigh cholesterol (mg/100mg) |
|---|---|---|---|---|
| NC | 70.60 | 21.97 | 62.36 | 66.91ab |
| PC | 70.81 | 22.23 | 62.25 | 66.85ab |
| FDBG5% | 70.93 | 22.80 | 61.46 | 62.84d |
| FDBG10% | 70.64 | 22.12 | 61.54 | 62.82d |
| FDBG15% | 70.56 | 23.00 | 61.34 | 64.33c |
| DBG5%+Enz | 71.00 | 22.94 | 61.83 | 65.67bc |
| DBG10%+Enz | 70.63 | 22.49 | 61.97 | 68.00a |
| DBG15%+Enz | 70.27 | 22.10 | 61.73 | 68.70a |
| SEM | 0.06 | 0.07 | 0.30 | 0.04 |
| P-value | 0.09 | <0.08 | <0.07 | <0.001 |
a-cMeans within the same column carrying different superscripts are significantly different at P < 0.05, n=5/treatment). 1Treatments include: NC (negative control), PC (positive control), FDBG5% (5% fermented dried brewers grains), FDBG10% (10% fermented dried brewer grain), FDBG15% (15% fermented dried brewers grains), DBG5%+Enz (5%dried brewers grains mixed with enzymes), DBG10%+ Enz (10% dried brewers grains mixed with enzymes), DBG15%+Enz (15% dried brewers grains mixed with enzymes)