Table 2 Effects of dietary inclusion of prebiotics on cut up parts (% of live weight) in broiler chickens.

From: Effect of dietary mannan oligosaccharides and fructo-oligosaccharides on physico-chemical indices, antioxidant and oxidative stability of broiler chicken meat

Group parameters

T1

T2

T3

T4

T5

T6

SEM

p Value

Thigh

9.82b

9.67b

10.04a

10.45a

9.91b

9.99b

0.37

0.002

Breast

16.54b

16.30b

17.45ab

18.50a

17.10ab

16.95b

0.56

0.011

Back

17.44b

17.38b

18.20a

18.24a

18.13a

18.05a

0.42

0.021

Wings

7.94

7.89

8.07

8.04

8.03

7.99

0.95

0.072

Neck

4.62

4.55

4.70

4.64

4.59

4.50

0.24

0.055

Drumstick

10.10ab

09.94b

10.84a

10.60a

10.34ab

10.21ab

0.48

0.008

  1. T1 (no MOS/FOS/BMD), T2 (0.002% BMD), T3 (T1 + 0.1% MOS), T4 (T1 + 0.2% MOS), T5 (T1 + 0.1% FOS), T6 (T1 + 0.2% FOS).
  2. SEM = Standard error of mean; NS = Non-significant; n = 15.
  3. Mean values bearing the same superscript in a row did not differ significantly (p < 0.05).
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