Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter

Table 2

Carcass weight and longissimus dorsi muscle depth measured between the 10th and 12th rib in pigs of the three performed treatments.

Treatments	Carcass weight (kg)	Muscle depth (mm)
Control	99.8 (±9.5)^a	81.7 (±9.6)^a
S. boulardii	109.0 (±9.3)^b	86.3 (±6.6)^b
P. pentosaceus	108.2 (±8.4)^b	83.4 (±8.6)^ab

Means in the same column with different superscripts (a and b) are significantly different (), according to Fisher’s protected LSD test. The standard deviation is enclosed in parenthesis.