Skip to main content

Table 4 Effect L. johnsonii on muscle total protein, IMF, IMP, TC and TG contents 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

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, % 2.09a 1.72c 1.88b 1.91b 0.02 <0.001
 IMP, mg/g 2.53 2.51 2.53 2.57 0.01 0.444
 TC, mg/g 0.88a 0.56c 0.69b 0.73b 0.02 <0.001
 TG, mg/g 0.45a 0.31c 0.33c 0.38b 0.01 <0.001
Thigh
 Total protein, % 19.71 19.51 19.55 20.01 0.13 0.517
 IMF, % 1.88a 1.61c 1.70b 1.70b 0.02 <0.001
 IMP, mg/g 2.62 2.64 2.64 2.55 0.02 0.245
 TC, mg/g 0. 66a 0.41c 0.55b 0.55b 0.02 <0.001
 TG, mg/g 0.37a 0.29b 0.31b 0.33ab 0.01 0.006
  1. a,bMeans 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
  3. 1 IMF intramuscular fat, IMP inosine monophosphate, TC total cholesterol, TG triglyceride
  4. 1n = 12 per treatment group