Table 3. Proximate composition of broiler breast and thigh with different slaughter age.
| Traits (%) | Slaughter age (d) | Pooled SEM | |||
|---|---|---|---|---|---|
| 28 | 30 | 32 | 34 | ||
| Breast | |||||
| Moisture | 75.29 | 77.68 | 75.66 | 76.93 | 0.39 |
| Protein | 23.02a | 23.58ab | 23.02ab | 23.83b | 0.10 |
| Fat | 0.13 | 0.17 | 0.19 | 0.16 | 0.02 |
| Ash | 0.99c | 1.00c | 1.09b | 1.17a | 0.02 |
| Thigh | |||||
| Moisture | 76.97 | 78.46 | 76.96 | 77.24 | 0.36 |
| Protein | 20.04b | 20.52a | 20.91a | 20.55a | 0.09 |
| Fat | 1.48 | 1.29 | 1.11 | 1.21 | 0.07 |
| Ash | 0.89b | 0.96b | 1.07a | 1.05a | 0.02 |
These experiments were assessed after a minimum of three repeated trials.
All values are mean and pooled SEM.
a–c
Means in the same row with different letters are significantly different (p < 0.05).