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Table 6 The effect of graded levels of whey with addition of citric acid on chemical analysis of thigh muscle 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
DM 29.27 ± 0.19 29.41 ± 0.24 29.83 ± 0.17 29.79 ± 0.33 30.07 ± 0.41 0.324
CP 21.56 ± 0.05b 21.62 ± 0.301b 22.23 ± 0.18ab 22.39 ± 0.23a 22.78 ± 0.30a 0.017
EE 2.65 ± 0.01 2.66 ± 0.03 2.70 ± 0.04 2.70 ± 0.07 2.71 ± 0.04 0.754
Ash 0.75 ± 0.01b 0.79 ± 0.02ab 0.81 ± 0.01a 0.81 ± 0.01a 0.81 ± 0.02a 0.045
Ca* 0.03 ± 0.00 0.03 ± 0.00 0.03 ± 0.00 0.03 ± 0.00 0.03 ± 0.00 0.150
P* 0.28 ± 0.01 0.30 ± 0.01 0.32 ± 0.02 0.33 ± 0.01 0.33 ± 0.02 0.184
  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. * On dry matter basis
  3. a,bMeans within the same row carrying different superscripts are significantly different at (P ≤ 0.05)