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 4

Lean percentage of the three performed treatments according to two different formulas: Fat o Meater (FOM) and Hennesy.

Treatments	Lean percentage
	FOM	Hennesy
Control	56.77 (±1.66)^b	57.42 (±2.46)^b
S. boulardii	59.12 (±1.29)^a	59.21 (±1.44)^a
P. pentosaceus	56.70 (±1.42)^b	57.47 (±1.90)^b

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.