Table 3.
Effect of dietary keratinase on carcass traits of broilers.1
| Control | 100,000 U/kg keratinase | 200,000 U/kg keratinase | P valuelinear | P valuequadratic | |
|---|---|---|---|---|---|
| Dressing percentage, % | 89.4 ± 3.4 | 90.8 ± 0.4 | 89.8 ± 0.9 | 0.659 | 0.339 |
| Semi-eviscerated percentage, % | 83.6 ± 2.8 | 84.9 ± 1.5 | 84.1 ± 1.6 | 0.624 | 0.419 |
| Eviscerated percentage, % | 71.5 ± 3.1 | 72.3 ± 2.6 | 72.2 ± 1.7 | 0.560 | 0.779 |
| Breast meat percentage, % | 31.8 ± 3.7 | 29.7 ± 2.0 | 30.8 ± 1.8 | 0.485 | 0.260 |
| Leg meat percentage, % | 19.9 ± 4.5 | 20.9 ± 2.3 | 19.5 ± 2.9 | 0.792 | 0.637 |
| Feather weight, g | 146.5 ± 54.8 | 116.6 ± 13.9 | 130.4 ± 20.4 | 0.347 | 0.208 |
1
Values are means ± SD, n = 9.