Table 3.
Effects of dietary ALA on carcass characteristics of broilers
| Traits | Dietary ALA
|
Pooled SEM | p-value | |||
|---|---|---|---|---|---|---|
| Control | 400 ppm | 800 ppm | 1,200 ppm | |||
| Carcass weight (g) | 1,898.4a | 1,808.3a | 1,664.4b | 1,588.1b | 29.0 | 0.0002 |
| Dressing percentage | 74.0 | 70.4 | 70.6 | 72.6 | 0.89 | 0.435 |
| Breast muscle weight (g) | 248.1 | 230.1 | 225.4 | 224.8 | 5.6 | 0.47 |
| Breast muscle (%)1 | 13.3 | 12.7 | 13.5 | 14.2 | 0.27 | 0.33 |
| Leg muscle weight (g) | 180.9 | 178.9 | 164.8 | 156.6 | 5.1 | 0.32 |
| Leg muscle (%)1 | 9.7 | 9.9 | 9.9 | 9.9 | 0.20 | 0.98 |
| Abdominal fat weight (g) | 29.1a | 30.3a | 24.5b | 24.0b | 0.69 | 0.0003 |
| Abdominal fat (%)1 | 1.6 | 1.7 | 1.5 | 1.5 | 0.04 | 0.18 |
a,b
Means within a row that have different superscript differ (p<0.05).
1
Breast muscle, leg muscle and abdominal fat are expressed as percentages of carcass weight.