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Table 5 The effect of graded levels of whey with addition of citric acid on intestinal and muscle PH, and femur bone analysis on fresh basis

From: Impacts of supplementing growing rabbit diets with whey powder and citric acid on growth performance, nutrient digestibility, meat and bone analysis, and gut health

Parameters T1 T2 T3 T4 T5 P value
Intestinal pH 8.15 ± 0.25a 7.36 ± 0.13b 7.68 ± 0.15b 7.38 ± 0.17b 6.66 ± 0.18c ≤ 0.001
Muscle pH 6.88 ± 0.12 7.13 ± 0.09 7.04 ± 0.07 7.07 ± 0.07 7.12 ± 0.11 0.357
Femur bone analysis (%)
 Ash 38.08 ± 1.81 38.91 ± 2.15 39.11 ± 0.78 37.83 ± 0.93 39.37 ± 0.45 0.916
 Ca 3.12 ± 0.12c 3.25 ± 0.22c 4.32 ± 0.08b 4.88 ± 0.19ab 5.05 ± 0.28a ≤ 0.001
 P 2.90 ± 0.16b 3.15 ± 0.25b 3.82 ± 0.07a 4.03 ± 0.13a 4.20 ± 0.17a ≤ 0.001
  1. T1, basal diet with no additives; T2, basal diet supplemented with citric acid (10 g/kg) and no whey; T3, T2 + whey powder (7.5 g/kg); T4, T2 + whey powder(15 g/kg); T5, T2 + whey powder (22.5 g/kg)
  2. a–cMeans within the same row carrying different superscripts are significantly different at (P ≤ 0.05)