Effects of graded levels of microbial fermented or enzymatically treated dried brewer’s grains on growth, digestive and nutrient transporter genes expression and cost effectiveness in broiler chickens

Table 2 Effects of different levels of fermented or enzymatically treated dried brewers’ grains on chemical composition of meat

Treatments¹	Breast moisture %	Breast protein %	Breast cholesterol (mg/100mg)	Thigh cholesterol (mg/100mg)
NC	70.60	21.97	62.36	66.91^ab
PC	70.81	22.23	62.25	66.85^ab
FDBG5%	70.93	22.80	61.46	62.84^d
FDBG10%	70.64	22.12	61.54	62.82^d
FDBG15%	70.56	23.00	61.34	64.33^c
DBG5%+Enz	71.00	22.94	61.83	65.67^bc
DBG10%+Enz	70.63	22.49	61.97	68.00^a
DBG15%+Enz	70.27	22.10	61.73	68.70^a
SEM	0.06	0.07	0.30	0.04
P-value	0.09	<0.08	<0.07	<0.001

^a-cMeans within the same column carrying different superscripts are significantly different at P < 0.05, n=5/treatment). ¹Treatments include: NC (negative control), PC (positive control), FDBG5% (5% fermented dried brewers grains), FDBG10% (10% fermented dried brewer grain), FDBG15% (15% fermented dried brewers grains), DBG5%+Enz (5%dried brewers grains mixed with enzymes), DBG10%+ Enz (10% dried brewers grains mixed with enzymes), DBG15%+Enz (15% dried brewers grains mixed with enzymes)

ISSN: 1746-6148