Table 5.
Effect of different treatments on carcass quality of experimental groups
| Indicator | Group of animals | ||
|---|---|---|---|
| Control | 1st experimental group | 2nd experimental group | |
| Chilled carcass weight, kg | 205.40±2.44 | 218.80±1.85** | 222.80±2.08*** |
| Meat weight, kg | 154.24±1.83 | 165.04±1.39** | 168.10±1.57*** |
| Meat yield, % | 75.09 | 75.43 | 75.45 |
| Bone weight, kg | 43.54±0.34 | 44.80±0.38* | 45.56±0.43** |
| Bone yield, % | 21.19 | 20.47 | 20.45 |
| Meat yield per kg of animal bones | 3.54±0.01 | 3.68±0.02** | 3.69±0.02** |
| Meat yield per 100 kg of pre-slaughter weight | 3.54±0.18 | 3.68±0.22** | 3.69±0.27** |
| Weight of the highest grade meat, kg | 25.74±0.59 | 28.56±0.39** | 29.66±0.60** |
| Yield of the highest grade meat, % | 16.70 | 17.30 | 17.60 |
| Weight of the first grade meat, kg | 83.14±1.42 | 89.46±0.96** | 92.38±1.28** |
| Yield of the first grade meat, % | 53.90 | 54.20 | 55.00 |
| Weight of the second grade meat, kg | 45.36±0.68 | 47.02±0.53 | 46.06±0.59 |
| Yield of the second grade meat, % | 29.40 | 28.50 | 27.40 |
| pH of meat | 5.98±0.03 | 5.86±0.01 | 5.80±0.01 |
| Amino-ammonia nitrogen, mg | 1.16±0.02 | 1.14±0.02 | 1.20±0.01 |
* P<0.05, ** P<0.01, *** P<0.001