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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)