Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

Table 2

Chemical composition of breast muscles.

	Moisture (%)	Total lipids (%)	Crude protein (%)
Control	75.22 ± 0.15	3.50 ± 0.20	22.02 ± 0.40
Experimental	73.95 ± 0.51	2.62 ± 0.31	23.00 ± 0.42
Control TT	73.77 ± 0.15	3.84 ± 0.34	22.87 ± 0.38
Experimental TT	73.37 ± 0.18	3.02 ± 0.16	23.24 ± 0.52

TT: thermal treated (80°C, 20 min); : values with different superscripts in column are statistically different, P < 0.05.