. 2021 May 28;8:644325. doi: 10.3389/fvets.2021.644325

Table 7.

Effect of fermented or enzymatically fermented dried olive pomace broiler chickens' diet on serum biochemical parameters at slaughter (day 42).

Parameters	Control	FOPI 7.5%	FOPI 15%	FEOPI 30%	FOPII 7.5%	FOPII 15%	FOPII 30%	SEM	p-value
ALT, U/L	1.49	1.55	1.52	1.63	1.51	1.56	1.56	0.09	0.33
AST, U/L	48.63	49.05	49.04	48.58	48.4	49.08	50.08	0.19	0.27
Triglycerides, mg/dl	27.90^a	28.16^a	24.56^bc	23.91^c	28.40^a	26.60^ab	25.24^b	0.30	<0.001
Total cholesterol, mg/dl	132.24^a	132.00^a	124.82^bc	123.48^bc	126.18^b	122.68^c	112.98^d	0.42	<0.001
LDL-C, mg/dl	94.16	93.72	93.40	93.92	94.00	93.10	94.12	0.58	0.332

Means within the same column carrying different superscripts (^a−d) are significantly different at p < 0.05.

FOPI7.5%, 7.5% olive pomace subjected to microbial fermentation; FOPI15%, 15% olive pomace subjected to microbial fermentation; FOPI30%, 30% olive pomace subjected to microbial fermentation; FOPII7.5%, 7.5% olive pomace subjected to microbial and enzymatic fermentation; FOPII15%, 15% olive pomace subjected to microbial and enzymatic fermentation; FOPII30%, 30% olive pomace subjected to microbial and enzymatic fermentation.