Table 8. The effect of xylanase addition in the poultry diet on leg meat (%)

Treatment	NC-1¹⁾	NC-2	NC-3	NCX-1	NCX-2	NCX-3	PC	SEM	p-value
Day 24
Moisture	71.71	72.28	70.34	72.31	72.14	74.38	71.80	1.355	0.208
Crude protein	19.44^ab	19.95^ab	19.52^ab	20.57^b	19.65^ab	18.93^a	19.75^ab	0.347	0.006
Crude fat	5.26	5.75	5.47	4.56	6.15	5.39	5.51	0.919	0.756
Ash	1.23	1.26	1.33	1.31	1.26	1.15	1.22	0.064	0.158
Day 35
Moisture	70.06	68.86	68.77	69.56	65.88	67.36	66.57	1.669	0.155
Crude protein	19.64	19.47	19.77	18.73	19.04	18.62	19.32	0.769	0.674
Crude fat	5.03	5.44	6.39	4.29	5.65	4.14	6.95	1.517	0.945
Ash	1.26	1.30	1.19	1.17	1.21	1.20	1.14	0.071	0.320

NC-1, −40 kcal/kg ME reduced from PC diet; NC-2, −80 kcal/kg ME reduced from PC diet; NC-3, −120 kcal/kg ME reduced from PC diet; NCX-1, NC-3 diet with 1,500 U/kg xylanase; NCX-2, NC-3 diet with 3,000 U/kg xylanase; NCX-3, NC-3 diet with 4,500 U/kg xylanase; PC, energy sufficient diet.
Values in a row with different superscripts differ significantly (p < 0.05).