Table 7.

Effect of dietary treatments on dressing percentage and absolute meat yield (g) of broiler chickens at 35 d of age

Items	Levels (g/kg)	Dressing %	Breast	Thighs	Drumsticks
Control	0.0	73.8b	507.0b	245.0	215.6
Whole yeast	0.5	73.8b	518.6b	249.2	219.7
	1.0	75.8ab	545.2ab	258.9	221.1
	1.5	76.5ab	563.7ab	264.3	224.8
	2.0	80.7a	604.2a	267.0	216.6
Yeast cell wall	0.5	75.5ab	515.9b	249.2	230.2
	1.0	77.5ab	547.0ab	258.9	234.0
	1.5	81.8a	607.5a	271.1	234.0
	2.0	81.9a	637.7a	279.8	238.7
SEM		0.75	7.04	2.83	2.37
p-value		0.04	0.01	0.06	0.25
Probability levels of orthogonal contrasts
Control vs yeast		0.07	0.001	0.44	0.17
Control vs whole yeast		0.04	0.001	0.10	0.44
Control vs yeast cell wall		0.02	0.001	0.28	0.07
Whole yeast vs yeast cell wall		0.06	0.08	0.35	0.10

Values are means of 6 replicates.

SEM, standard error of the mean.

^a,bMeans in a column not sharing a common superscript differ (p<0.05).