Table 3. Carcass traits and breast meat quality of Cherry Valley ducks at 42 days of age.

Items	Control	Antibiotic	Synbiotic	SEM*
Carcass traits
Carcass yield (g/kg)	885	886	886	2
Eviscerated yield (g/kg)	780	785	787	2
Breast muscle yield (g/kg)	130	121	131	4
Thigh muscle yield (g/kg)	111	112	113	3
Abdominal fat yield (g/kg)	18.1a	14.7b	13.8b	0.8
Subcutaneous fat thickness (mm)	8.05	6.79	7.07	0.59
Intramuscular fat width (mm)	9.99	9.56	9.33	0.45
Breast meat quality
pH45 min	5.98	5.99	6.16	0.04
pH24h	5.75	5.73	5.71	0.01
Drip loss (g/kg)	61.4a	47.1b	52.3b	2.1
Cooking loss (g/kg)	323	293	299	7
Lightness	39.2	36.4	38.5	0.6
Redness	20.0	20.2	18.0	0.6
Yellowness	7.74	8.41	6.71	0.51

^{a, b}Means within a row with different superscripts are different at P<0.05.

^*SEM, standard error of the mean (n=6).