Table 2.
Carcass traits of commercial broilers as affected by white striping and wooden breast defects1)
| Age/carcass weight | Traits | Defect level | ||||||
|---|---|---|---|---|---|---|---|---|
|
| ||||||||
| Non-WS | Mild WS | Moderate WS | Severe WS | |||||
|
|
|
|
|
|||||
| Non-WB | Non-WB | WB | Non-WB | WB | Non-WB | WB | ||
| 6 wk/≤2.5 kg | Sample size | 2 | 29 | 0 | 10 | 0 | 0 | 0 |
| Carcass weight (kg) | 2.3b±0.3 | 2.3b±0.1 | nd | 2.4a±0.2 | nd | nd | nd | |
| Breast weight (g) | 165.5b±7.4 | 193.1a±19.1 | nd | 208.2a±13.9 | nd | nd | nd | |
| Breast yield (%) | 14.8b±1.3 | 16.9a±1.5 | nd | 17.5a±1.4 | nd | nd | nd | |
| 6 wk/>2.5 kg | Sample size | 2 | 34 | 3 | 18 | 2 | 0 | 0 |
| Carcass weight (kg) | 2.9±0.2 | 2.8±0.2 | 2.7±0.1 | 2.9±0.3 | 2.9±0.3 | nd | nd | |
| Breast weight (g) | 211.2b±32.8 | 228.5b±28.7 | 237.4ab±11.3 | 254.3ab±40.8 | 295.5a±24.8 | nd | nd | |
| Breast yield (%) | 14.6c±3.4 | 16.4bc±1.7 | 17.8ab±1.1 | 17.7a±1.8 | 20.4a±0.2 | nd | nd | |
| 7 wk/>2.5 kg | Sample size | 0 | 34 | 2 | 38 | 3 | 4 | 2 |
| Carcass weight (kg) | nd | 3.2±0.2 | 3.3±0.1 | 3.3±0.2 | 3.4±0.3 | 3.4±0.4 | 3.1±0.2 | |
| Breast weight (g) | nd | 286.8±36.2 | 327.5±12.0 | 304.5±30.2 | 312.2±14.3 | 318.6±51.1 | 311.4±8.0 | |
| Breast yield (%) | nd | 17.8±1.6 | 19.7±0.23 | 18.3±1.5 | 18.6±1.3 | 19.0±1.3 | 19.9±1.9 | |
WS, white striping; WB, wooden breast; nd, not detected, indicating that no samples were classified into such category.
1)
Data are presented in mean±standard deviation.
a–c
Different superscripts indicate statistical difference within each row (p<0.05).