Table 4 Effect of dietary treatments on tibia bone characterization of broiler.
From: The impact of nano zinc on broiler productivity, tibia bone characteristics, and gut microbiota
Item | Weight (g) | Length (mm) | Width (mm) | Breaking strength (Kgf) | |
|---|---|---|---|---|---|
Zinc oxide level % | Zinc oxide Source | ||||
100% | CZnO | 7.88b | 87.72b | 7.44b | 8.44b |
50% | CZnO | 7.14b | 86.73b | 6.99b | 5.99b |
25% | CZnO | 6.82b | 80.49c | 7.25b | 5.47b |
100% | NZnO | 12.24a | 95.38a | 9.12a | 16.09a |
50% | NZnO | 13.09a | 96.12a | 9.53a | 15.01a |
25% | NZnO | 12.20a | 97.70a | 9.73a | 14.34a |
SE of means | ± 0.37 | ± 1.99 | ± 0.28 | ± 0.95 | |
Main effects | |||||
Source | |||||
CZnO | 7.28b | 84.98b | 7.23b | 6.63b | |
NZnO | 12.51a | 96.40a | 9.46a | 15.15a | |
SE of means | ± 0.22 | ± 1.15 | ± 0.16 | ± 0.55 | |
Level % | |||||
100% | 10.06 | 91.55 | 8.28 | 12.26 | |
50% | 10.12 | 91.42 | 8.26 | 10.5 | |
25% | 9.51 | 89.09 | 8.49 | 9.91 | |
SE of means | ± 0.26 | ± 1.41 | ± 0.19 | ± 0.67 | |
Significances | |||||
Source of variation | |||||
Source effect | *** | *** | *** | *** | |
Level effect | NS | NS | NS | NS | |
Source × level | *** | *** | *** | *** | |
