Table 6. Effects of dietary supplementation of grape seed proanthocyanidin on chemical composition of breast meat in broiler chicks1),2)
| NC | PC | Proanthocyanidin | SEM | p-value |
| 10ppm | 100ppm |
| ---------- % ---------- |
| Moisture | 75.59 | 74.68 | 75.12 | 74.32 | 0.18 | 0.09 |
| Crude protein | 1.31 | 1.56 | 1.34 | 1.56 | 0.09 | 0.11 |
| Crude fat | 21.35 | 22.16 | 22.04 | 22.39 | 0.17 | 0.08 |
| Crude ash | 1.04 | 1.07 | 1.08 | 1.05 | 0.01 | 0.21 |
Data are least squares means of 6 observations per treatment.
NC, antibiotic-free diet; PC, basal diet with avilamycin+salinomycin.