Table 5.
The effects of dietary DOL on carcass traits and relative weights of organs in broilers.
| Items | NC | LD | MD | HD | SEM | p-value |
|---|---|---|---|---|---|---|
| Carcass traits | ||||||
| Carcass yield (%) | 83.15ab | 84.66a | 83.30ab | 81.18b | 0.40 | 0.023 |
| Eviscerated yield (%) | 73.20 | 74.63 | 73.21 | 71.56 | 0.41 | 0.067 |
| Breast meat (%) | 11.10 | 11.47 | 11.54 | 11.40 | 0.18 | 0.832 |
| Thigh meat (%) | 18.25 | 18.58 | 18.88 | 19.58 | 0.22 | 0.187 |
| Relative weights of organs | ||||||
| Liver (%) | 1.68 | 1.74 | 1.74 | 1.81 | 0.03 | 0.578 |
| Thymus (%) | 0.51 | 0.58 | 0.61 | 0.56 | 0.03 | 0.648 |
| Spleen (%) | 0.17b | 0.18ab | 0.22ab | 0.25a | 0.01 | 0.005 |
| Bursa of Fabricius (%) | 0.25 | 0.25 | 0.25 | 0.29 | 0.02 | 0.782 |
The spleen, liver, and bursary of Fabricius were expressed as a percentage of final body weight (g/100 g body weight). a,bMeans within same row carrying different superscript letters indicate significant differences (p < 0.05).