The Effects of Lactobacillus farciminis and Lactobacillus rhamnosus on Growth, Blood Biochemical, and Meat Quality Indicators of Specific Pathogen-Free Broiler Chickens

Table 4

Differences in meat quality parameters of 35-day-old broilers between the control and probiotic groups.

Parameters	Control			Probiotic				d
	M	SD	SE	M	SD	SE
Cholesterol, mg/100 g	10.02	0.35	0.11	12.92	0.87	0.28	0.001	4.35
PUFAs, g/100 g	71.66	4.26	1.35	71.39	2.70	0.85	0.867	NA
Omega-3, g/100 g	2.99	0.82	026	3.57	0.65	0.21	0.104	NA
Omega-6, g/100 g	24.20	1.23	0.39	29.32	1.58	0.50	0.001	3.62
Omega-9, g/100 g	40.33	1.82	0.58	37.51	1.07	0.34	0.001	1.89
SFAs, g/100 g	29.01	2.50	0.79	26.70	1.88	0.59	0.031	1.05
Omega-6/omega-3	8.64	2.41	0.77	8.54	2.03	0.64	0.921	NA
PUFAs/SFAs	2.48	0.25	0.08	2.68	0.24	0.08	0.827	NA

Notes. d: Cohen’s d effect size; NA: not applicable; SE: standard error; M: arithmetic mean; PUFAs: polyunsaturated fatty acids; SD: standard deviation; SFA: saturated fatty acids.