Table 4. Effects of two plant extracts on proximate composition of broiler meat

Items	Dietary treatments (n = 10)				SEM	p-value
Items	Control	T1	T2	T3	SEM	p-value
Moisture	74.60	74.48	74.50	74.24	2.60	0.418
Crude protein	18.29^c	18.69^bc	18.57^bc	19.19^a	0.50	< 0.001
Crude fat	2.43^ab	2.47^ab	2.10^b	2.78^a	0.02	0.001
Crude ash	1.00^bc	0.96^c	1.14^a	1.01^b	0.01	0.001

n, number of birds.
Within the same row, mean values with different superscripts are significantly different (p< 0.05).