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Table 1 Effect of L. johnsonii on growth performance and carcass traits of CP-induced chickens1

From: Controlling of growth performance, lipid deposits and fatty acid composition of chicken meat through a probiotic, Lactobacillus johnsonii during subclinical Clostridium perfringens infection

Item2 Control CP L-LJ H-LJ Pooled SE P-value
Initial weight, g 41.5 41.7 42.0 41.9 0.38 0.951
Final weight, g 2512.7a 2214.1c 2307.8bc 2399.8b 28.81 <0.001
DWG, g.d−1 58.8a 51.7c 53.9bc 56.1b 0.68 <0.001
FI, g 4410.7 4297.5 4363.2 4382.9 19.58 0.212
FCR 1.78c 1.97a 1.93a 1.86b 0.02 0.002
Survival rate, % 96.52 94.12 95.20 95.08 0.32 0.053
Abdominal fat, %3 1.21a 1.12b 1.18a 1.17a 0.01 0.005
Breast, %3 7.45a 6.72c 7.01b 7.07b 0.05 <0.001
Thigh, %3 9.26a 8.69c 8.99b 9.04b 0.04 <0.001
  1. a,b Means in the same row with different superscripts are significantly different. (P < 0.05)
  2. 1control = basal diet + PBS; CP = basal diet + CP administration; L-LJ = basal diet with 1.0 × 105 cfu BS15/g diet + CP administration; H-LJ = basal diet with 1.0 × 106 cfu BS15/g diet + CP administration. Pen (n = 6 per treatment group) was used as the experimental unit for initial weight, final weight, DWG, FI, FCR and survival rate. An individual bird (n = 12 per treatment group) was used as the experimental unit for abdominal fat, breast and thigh percentages
  3. 2 DWG daily weight gain, FI feed intake, FCR feed conversion ratio (FI/body weight gain)
  4. 3% = percentage of 42-day body weight