Table 2.
Proportion of carcass components in dual-purpose hens and broiler breeder hens after first egg production season.
| Trait | Genotype | SEM | p-Value | |
|---|---|---|---|---|
| Dual-Purpose Hens (n = 20) |
Broiler Breeder Hens (n = 20) |
|||
| Breast meat (%) | 15.3 ± 1.4 b | 23.7 ± 1.9 a | 0.7 | <0.001 |
| Leg meat (%) | 18.4 ± 2.4 b | 22.5 ± 2.0 a | 0.5 | <0.001 |
| Skin with subcutaneous fat (%) | 14.5 ± 2.0 a | 11.2 ± 1.8 b | 0.4 | <0.001 |
| Abdominal fat (%) | 2.1 ± 1.3 | 2.7 ± 1.3 | 0.2 | 0.218 |
| Wings (%) | 12.1 ± 0.8 a | 9.6 ± 0.5 b | 0.3 | <0.001 |
| Neck (%) | 3.9 ± 0.6 | 3.6 ± 0.7 | 0.1 | 0.102 |
| Carcass remainders (%) | 33.7 ± 3.0 a | 26.7 ± 3.6 b | 0.7 | <0.001 |
a,b—Means within column and sample with differing superscripts are significantly different (p < 0.05).