Table 3.
Effect of the dietary supplements on the dressing percentage and carcass yields (%) of breast and leg muscles, wings, back and abdominal fat at the end of the experiment.
| Diets | SEM | p-Value | ||||||
|---|---|---|---|---|---|---|---|---|
| NRC | AVI | AVI + vitE | AVI + vitC | AVI + Se | AVI + ECSe | |||
| Percentage of BW | ||||||||
| Carcass yield (%) | 76.2 | 76.1 | 76.5 | 76.7 | 76.9 | 76.8 | 0.49 | 0.809 |
| Breast muscle (%) | 36.2 | 36.1 | 36.1 | 36.6 | 36.7 | 36.2 | 0.71 | 0.968 |
| Leg muscles (%) | 30.4 | 30.1 | 29.7 | 29.9 | 29.8 | 30.2 | 0.46 | 0.886 |
| Wings (%) | 11.3 | 11.1 | 11.0 | 10.7 | 11.0 | 10.6 | 0.16 | 0.133 |
| Back (%) | 20.3 | 20.6 | 20.5 | 21.0 | 19.9 | 21.3 | 0.55 | 0.568 |
| Abdominal fat (%) | 1.90 | 2.12 | 1.86 | 2.05 | 1.94 | 1.72 | 0.14 | 0.417 |
Nomenclature of the experimental groups as in Table 2.