Table 4.

Carcass characteristics of broilers fed control and experimental diets.

Treatments	Traits (relative weight %)
	Slaughter yield	Eviscerated carcass	Breast	Legs	Liver	heart	Intestine	Gizzard	Abdominal fat
Control	57.1 ± 5.6a	82.5 ± 2.0	26.8 ± 0.7A	24.1 ± 1.0	2.2 ± 0.4	0.6 ± 0.1	5.9 ± 0.8	2.0 ± 0.3	2.6 ± 0.7
Experimental	64.3 ± 4.3b	85 ± 3.8	34.2 ± 0.7B	24.2 ± 1.3	2.1 ± 0.2	0.5 ± 0.06	6.2 ± 0.6	2.0 ± 0.3	1.1 ± 0.7

Data are represented as means ± standard error of mean.

^{a, b, A, B}Mean values in the same column with different letters are significantly different at P < 0.05 by the mean of t test.