Research Article
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.
| |||||||||||||||||||||
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. |