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

Table 9.

Effect of fermented or enzymatically fermented dried olive pomace broiler chickens' diet on economics data.

Treatments	Control	FOPI 7.5%	FOPI 15%	FEOPI 30%	FOPII 7.5%	FOPII 15%	FOPII 30%	SEM	p-value
Feed cost, $	1.71^a	1.68^b	1.59^c	1.55^d	1.70^ab	1.68^ab	1.58^c	0.002	<0.001
TC, $	2.68^a	2.65^b	2.56^c	2.516^d	2.670^ab	2.65^ab	2.55^c	0.001	<0.001
TR, $	3.92^d	3.99^c	3.75^e	3.52^f	4.11^b	4.34^a	3.91^d	0.01	<0.001
NP, $	1.24^d	1.34^c	1.19^d	1.00^e	1.44^b	1.68^a	1.36^c	0.004	<0.001
Feed cost/kg gain, $	0.71^a	0.68^bc	0.68^b	0.68^b	0.67^c	0.62^d	0.66^c	0.001	<0.001
BCR	1.46^d	1.51^c	1.47^d	1.40^e	1.54^b	1.64^a	1.53^b	0.003	<0.001
PI	0.32^d	0.34^c	0.32^d	0.29^e	0.35^b	0.39^a	0.35^bc	0.001	<0.001
RRI, %	46.25^d	50.59^c	46.48^d	39.90^e	53.93^b	63.34^a	53.35^b	0.01	<0.001
EE%	72.42^d	79.71^c	74.74^d	64.86^e	84.60^b	99.82^a	86.02^b	0.04	<0.001

TC, total costs; TR, total returns; NP, net profit; BCR, benefit–cost ratio; PI, profitability index; RRI, rate of returns on investment; EE, economic efficiency; FOPI7.5%, 7.5% fermented olive pomace; FOPI15%, 15% fermented olive pomace; FOPI30%, 30% fermented olive pomace; 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.

Price of kg feed = control (0.420$), FOPI7.5% (0.408$), FOPI15% (0.393$), FOPI30% (0.382$), FOPII7.5% (0.414$), FOPII15% (0.401$), FOPII30% (0.394$). AFC of all groups = 0.968$ and selling costs of 1 kg meat = 1.58$.

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