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

Table 4 Effect L. johnsonii on muscle total protein, IMF, IMP, TC and TG contents of CP-induced chickens¹

Item	Control	CP	L-LJ	H-LJ	Pooled SE	P-value
Breast
Total protein, %	20.51	19.95	21.11	20.08	0.23	0.292
IMF, %	2.09^a	1.72^c	1.88^b	1.91^b	0.02	<0.001
IMP, mg/g	2.53	2.51	2.53	2.57	0.01	0.444
TC, mg/g	0.88^a	0.56^c	0.69^b	0.73^b	0.02	<0.001
TG, mg/g	0.45^a	0.31^c	0.33^c	0.38^b	0.01	<0.001
Thigh
Total protein, %	19.71	19.51	19.55	20.01	0.13	0.517
IMF, %	1.88^a	1.61^c	1.70^b	1.70^b	0.02	<0.001
IMP, mg/g	2.62	2.64	2.64	2.55	0.02	0.245
TC, mg/g	0. 66^a	0.41^c	0.55^b	0.55^b	0.02	<0.001
TG, mg/g	0.37^a	0.29^b	0.31^b	0.33^ab	0.01	0.006

^a,bMeans in the same row with different superscripts are significantly different. (P < 0.05)
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
¹ IMF intramuscular fat, IMP inosine monophosphate, TC total cholesterol, TG triglyceride
¹n = 12 per treatment group

ISSN: 1476-511X