Table 4.
Slaughter analysis of broiler chickens.
| Parameters | Group | SEM | p–Value | ||
|---|---|---|---|---|---|
| C | MT02 | MT23 | |||
| Body weight before slaughter (g) | 2330 | 2392 | 2370 | 28.4 | 0.069 |
| Cold carcasses weight (g) | 1839 | 1875 | 1856 | 28.2 | 0.882 |
| Dressing percentage (%) | 78.9 | 78.4 | 78.2 | 0.532 | 0.888 |
| Muscles total (%) | 51.4 | 51.4 | 50.1 | 0.472 | 0.466 |
| breast | 30.0 | 29.9 | 29.7 | 0.436 | 0.975 |
| thigh | 12.7 | 12.4 | 12.3 | 0.166 | 0.543 |
| drumstick | 8.74 ab | 9.03 a | 8.13 b | 0.139 | <0.05 |
| Abdominal fat (%) | 0.62 | 0.79 | 0.82 | 0.040 | 0.098 |
| Skin with subcutaneous fat (%) | 7.38 | 7.31 | 7.68 | 0.167 | 0.659 |
| Giblets total share in body weight before slaughter (%) | 3.30 | 3.20 | 3.36 | 0.029 | 0.299 |
| heart | 0.50 | 0.48 | 0.46 | 0.010 | 0.305 |
| liver | 1.79 | 1.61 | 1.71 | 0.036 | 0.124 |
| stomach | 1.01 | 1.11 | 1.18 | 0.030 | 0.056 |
C—control, MT02—milk thistle (0%/2%—starter/grower), MT23—milk thistle (2%/3%—starter/grower), SEM—standard error of mean, n = 10, ab—means with different superscripts within a row are significantly different at p ≤ 0.05.