Table 4.
Lee index and body composition of the animals.
| T1∗ | T2∗ | T3∗ | T4∗ | T5∗ | p-value | |
|---|---|---|---|---|---|---|
| Lee index | 379.29a ± 54.14 | 263.44a ± 69.36 | 259.95a ± 59.49 | 240.89a ± 57.93 | 222.4b ± 50.9 | <0.001 |
| Moisture (%) | 64.01a ± 1.78 | 61.67ab ± 3.82 | 59.01b ± 1.45 | 61.00ab± 1.37 | 60.31b ± 1.92 | <0.001 |
| Protein (%) | 21.25a ± 1.21 | 18.35ab ± 3.10 | 19.74ab ± 3.19 | 17.69b ± 1.99 | 16.01b ± 2.02 | 0.002 |
| Lipids (%) | 11.75c ± 2.74 | 18.80ab ± 4.63 | 21.12a ± 3.01 | 16.10bc ± 1.96 | 16.04ab ± 4.66 | <0.001 |
| Ash (%) | 3.35 ± 0.73 | 3.60 ± 0.60 | 3.49 ± 0.39 | 4.03 ± 1.47 | 3.68 ± 0.43 | 0.07955 |
Results are expressed as means and standard deviations (mean ± standard deviations).
∗
T1: Control treatment/commercial feed; T2: cafeteria diet (CAF); T3: CAF + kombucha; T4: CAF + green banana flour (GBF); T5: CAF + kombucha + GBF. Values in the column followed by different letters differ significantly by the Tukey test (p < 0.05).