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 3

Proteins content, intramuscular fat, and ash determinations of the three performed treatments. Values are expressed as a percentage of dry matter (DM).

Treatments	Protein (% DM)	Intramuscular fat (% DM)	Ash (% DM)
Control	54.29 (±1.5)^b	3.79 (±1.5)^b	3.45 (±0.3)^a
S. boulardii	61.60 (±2.1)^a	3.36 (±1.8)^a	3.74 (±0.5)^a
P. pentosaceus	53.41 (±1.8)^b	4.12 (±1.2)^c	3.38 (±0.2)^a

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.