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(b) Carcass characteristics
| Parameters | Treatment groups | |||
|---|---|---|---|---|
| Nutritional feed only (T1) |
0.5% w/w of MOLM (T2) |
1.0% w/w of MOLM (T3) |
1.5% w/w of MOLM (T4) |
|
| Dressing percentage | 65.97 ± 0.074d | 67.07 ± 0.042c | 70.15 ± 0.219a | 68.56 ± 0.114b |
| Meat : bone | 3.459 ± 0.016b | 3.412 ± 0.024b | 3.814 ± 0.027a | 3.712 ± 0.050a |
| Meat : fat | 6.31 ± 0.016d | 7.89 ± 0.030b | 8.43 ± 0.045b | 6.83 ± 0.040c |
| Bone : fat | 3.91 ± 1.13b | 3.65 ± 1.16a | 3.54 ± 0.51a | 3.79 ± 0.46a |
