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 5

Drip loss and cooking loss analysis of the three performed treatments.

Treatments	Water retention capacity
	Drip loss (%)	Cooking loss (%)
Control	3.36 (±1.56)^a	41.96 (±6.16)^a
S. boulardii	1.81 (±1.11)^b	26.17 (±9.43)^b
P. pentosaceus	1.88 (±0.84)^b	31.72 (±5.93)^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 in brackets.