Table 8.
Carcass characteristics and cut yields of broilers fed diets supplemented with phytase at 42 days of age
| Variables2) | Experimental diets1) | p-value | SEM | |||||
|---|---|---|---|---|---|---|---|---|
|
| ||||||||
| No phytase | Phytase 500 +MT A | Phytase 1,000 +MT A | Phytase 1,500 +MT A | Phytase 1,000 +MT B | Phytase 1,500 +MT C | |||
| Carcass (g) | 2,175 | 2,143 | 2,251 | 2,260 | 2,137 | 2,232 | 0.366 | 21.48 |
| Breast (g) | 862.30 | 813.10 | 879.70 | 885.90 | 814.50 | 854.80 | 0.373 | 12.32 |
| Thigh+drumstick (g) | 606.50 | 620.60 | 640.10 | 631.60 | 623.10 | 632.40 | 0.706 | 6.12 |
| Wings (g) | 213.80 | 218.90 | 223.90 | 229.30 | 224.00 | 226.60 | 0.562 | 2.54 |
| Head | 135.44 | 153.00 | 156.22 | 156.78 | 168.22 | 140.87 | 0.444 | 2.70 |
| Feet (g) | 112.90 | 120.00 | 114.20 | 115.90 | 110.10 | 116.60 | 0.345 | 1.30 |
| Back (g) | 487.10 | 486.60 | 494.90 | 506.00 | 469.10 | 512.50 | 0.425 | 6.31 |
| Abdominal fat (g) | 38.60 | 43.90 | 39.50 | 43.10 | 42.50 | 42.00 | 0.944 | 1.69 |
| Carcass (%) | 74.63 | 73.74 | 79.06 | 75.40 | 75.32 | 76.99 | 0.262 | 0.68 |
| Breast (%) | 39.57 | 37.77 | 39.06 | 39.19 | 38.15 | 38.17 | 0.458 | 0.30 |
| Thigh+drumstick (%) | 27.92 | 29.06 | 28.46 | 27.99 | 29.16 | 28.37 | 0.413 | 0.21 |
| Wings (%) | 9.84 | 10.22 | 9.96 | 10.15 | 10.48 | 10.17 | 0.354 | 0.09 |
| Head (%) | 6.98 | 7.11 | 6.90 | 6.88 | 6.69 | 6.16 | 0.304 | 0.33 |
| Feet (%) | 5.19 | 5.62 | 5.09 | 5.13 | 5.15 | 5.24 | 0.068 | 0.06 |
| Back (%) | 22.43 | 22.79 | 21.97 | 22.34 | 21.92 | 23.01 | 0.628 | 0.21 |
| Abdominal fat (%) | 1.79 | 2.07 | 1.75 | 1.90 | 1.98 | 1.86 | 0.836 | 0.07 |
SEM, standard error of the means.
1)
Matrix A (MT A): 0.165% Ca, 0.150% avP, and 0.035% Na; matrix B (MT B): 0.215% Ca, 0.195% avP, and 0.045% Na; matrix C (MT C): 0.245% Ca, 0.225% avP, and 0.053% Na.
2)
%: Cut yields in relation to bird live weight.