Table 2.
Effects of RES on the carcass traits of heat-stressed broilers.
| Items | CON | HS | HS + RES | SEM | p-Value |
|---|---|---|---|---|---|
| Slaughter percentage (%) | 93.00 | 92.66 | 93.05 | 0.085 | 0.169 |
| Semi-eviscerated carcass yield (%) | 88.38 | 84.71 | 87.19 | 0.707 | 0.093 |
| Eviscerated carcass yield (%) | 75.56 | 74.29 | 74.79 | 0.395 | 0.383 |
| Breast muscle yield (%) | 21.38 a | 19.87 b | 21.06 a | 0.231 | 0.013 |
| Leg muscle yield (%) | 16.35 a | 14.67 b | 15.66 a | 0.236 | 0.001 |
CON, control group; HS, heat stress group; HS + RES, heat stress + resveratrol group. a,b Values without common superscripts in the same row differ significantly (p < 0.05).