TABLE 3.

Carcass weight and yield data from Experiment 1.

	Live weight, kg	Dressing %	Filet (kg)	Breast yield (%)	% Fat
FrF	4.788A	77.08	1.164	24.32	1.45
FrF + ETX	4.855A	77.34	1.183	24.35	1.43
OxF	4.588B	77.23	1.138	24.85	1.45
OxF + ETX	4.719AB	76.92	1.155	24.51	1.44
SEM	0.0523	0.1470	0.0158	0.176	0.029
P-values from factorial analysis
Fat Type	0.002	0.35	0.10	0.05	0.81
AO	0.06	0.85	0.26	0.40	0.70
Fat type*AO	0.54	0.06	0.96	0.29	0.99

^A,BDifferent superscript in each column differ significantly (P < 0.05).

n = 162 birds/treatment.

FrF, Fresh fat; FrF + ETX, Fresh fat and ethoxyquin; OxF, Oxidized fat; OxF + ETX, Oxidized fat and ethoxyquin.

Fat type*AO means interaction between Fat type and AO.

Bold P-values means significant (P < 0.05) effect.