. 2018 Aug 27;31(11):1807–1817. doi: 10.5713/ajas.18.0355

Table 1.

Effects of slaughter age, carcass size and meat defects on properties of commercial broilers

Property	Main effect¹⁾				Two-factor interaction²⁾

	Defect		Age	Size	WS×WB	Age×WS	Age×WB

	WS	WB
Carcass weight	ns	ns	^***	^***	ns	ns	ns
Breast weight	^***	ns	^***	^***	ns	ns	ns
Breast yield	^***	^*	^***	^*	ns	ns	ns
Moisture	ns	^***	^**	^*	ns	ns	^*
Crude protein	^**	^***	^***	^*	^**	ns	^*
Crude fat	ns	ns	ns	ns	ns	ns	ns
Ash	ns	^***	^*	^*	ns	ns	ns
Total collagen	ns	ns	^*	ns	ns	ns	ns
Fat:protein ratio	^*	ns	ns	ns	ns	ns	ns
Collagen:protein ratio	ns	ns	^*	ns	ns	ns	ns
pH	^**	ns	ns	ns	ns	ns	ns
Drip loss	ns	^***	^***	^**	ns	ns	^***
Cook loss	ns	^*	^***	^*	ns	^*	ns
Hardness	^***	ns	^**	ns	ns	ns	ns
Springiness	^*	ns	ns	ns	ns	ns	^*
Cohesiveness	^*	ns	ns	ns	ns	^*	ns
Chewiness	^**	ns	^***	^**	ns	ns	ns

WS, white striping; WB, wooden breast.

¹⁾

Main effects consist of WS (non-WS, mild, moderate and severe), WB (non-WB and WB), age (6 wk and 7 wk) and carcass weight (weight ≤2.5 kg and weight >2.5 kg).

²⁾

No interactions between carcass weight and other factors, among three-factor or four-factor levels were observed.

p<0.05,

^**

p<0.01,

^***

p<0.001,

ns, not significant (p≥0.05).