Table 3.

Effects of marketable ages on slaughter performance of broilers on days 90 and 100.

	Marketing Ages
Items	90 d	100 d	SEM	p-Value
Carcass yield (%)	91.21	90.72	0.182	0.185
Semi-eviscerated yield (%)	81.72	81.00	0.333	0.279
Eviscerated yield (%)	67.72	67.80	0.303	0.894
Breast muscle (%)	18.01	18.84	0.382	0.284
Leg muscle (%)	23.56	24.84	0.475	0.179
Lean meat (%)	41.57	43.68	0.802	0.192
Gizzard (%)	2.65	2.35	0.086	0.079
Abdominal fat (%)	2.90	2.93	0.208	0.931
Testis (%)	1.60	1.86	0.121	0.291
Head (%)	6.39	5.87	0.149	0.085
Paws (%)	0.53	0.55	0.026	0.672
Live weight (g)	1942.54 b	2254.52 a	24.152	<0.001
Dressed weight (g)	1771.93 b	2045.22 a	21.613	<0.001

^{a, b} Within a row, for each factor, different superscripts indicate significant differences (p < 0.05). Data represent three replicates, with 60 birds per replicate. Carcass yield, % = carcass weight/live weight × 100; eviscerated yield, % = eviscerated weight/live weight × 100; semi-eviscerated yield, % = semi-eviscerated weight/live weight × 100; breast muscle yield, % = breast muscle weight/eviscerated weight × 100; leg muscle yield, % = leg muscle weight/eviscerated weight × 100; lean meat yield, % = (breast muscle weight + leg muscle weight)/eviscerated weight × 100; gizzard yield, % = gizzard weight/(gizzard weight + eviscerated weight) × 100; abdominal fat yield, % = abdominal fat weight/(abdominal fat weight + eviscerated weight) × 100; head yield, % = head weight/eviscerated weight × 100; paw yield, and % = paw weight/eviscerated weight × 100. SEM: Standard error of the mean.