Table 9. The effect of xylanase addition in the poultry diet on breast meat (%)

Treatment	NC-1¹⁾	NC-2	NC-3	NCX-1	NCX-2	NCX-3	PC	SEM	p-value
Day 24
Moisture	73.78^c	72.64^bc	68.23^a	68.57^ab	69.23^ab	68.30^ab	66.92^a	1.353	< 0.001
Crude protein	24.08	24.30	23.94	24.31	24.52	24.02	24.86	0.471	0.498
Crude fat	1.32	1.25	1.07	0.91	0.98	0.67	1.06	0.212	0.092
Ash	1.60^ab	1.53^ab	1.68^ab	1.79^b	1.72^ab	1.75^ab	1.42^a	0.105	0.023
Day 35
Moisture	68.03	69.18	67.10	67.98	66.28	66.36	66.74	0.991	0.074
Crude protein	21.84	23.70	23.75	23.46	24.50	23.71	23.80	0.894	0.179
Crude fat	1.18	0.75	0.59	1.13	0.77	0.63	1.07	0.281	0.223
Ash	1.66	1.59	1.60	1.63	1.63	1.67	1.64	0.064	0.876

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).