Table 3.
Effects of different levels of capsaicin on carcass traits of broilers at 42 d.
| Item | Control | Dietary capsaicin level (mg/kg) | SEM | P -value | ||||
|---|---|---|---|---|---|---|---|---|
| 2 | 4 | 6 | ANOVA | Linear | Quadratic | |||
| Dressed percentage (%) | 90.35 | 90.97 | 90.42 | 90.70 | 0.227 | 0.772 | 0.806 | 0.716 |
| Semi-eviscerated percentage (%) | 82.55 | 81.91 | 82.97 | 83.20 | 0.311 | 0.499 | 0.293 | 0.501 |
| Eviscerated percentage (%) | 72.83 | 72.58 | 73.61 | 73.37 | 0.443 | 0.847 | 0.523 | 0.993 |
| Breast muscle percentage (%) | 30.07 | 33.10 | 31.34 | 30.44 | 0.476 | 0.104 | 0.875 | 0.038 |
| Thigh muscle percentage (%) | 11.10 | 10.56 | 10.22 | 10.32 | 0.158 | 0.201 | 0.061 | 0.303 |
Values are presented as the mean with SEM (n = 8). Dressed percentage, semi-eviscerated percentage, and eviscerated percentage: Calculated as a percentage of live body weight. Breast muscle percentage and thigh muscle percentage: Calculated as a percentage of eviscerated carcass weight.