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Table 2.
Meat quality of broiler chicken carcasses (age – 38 days; n = 6).
| Ratio | Group | ||
|---|---|---|---|
| 1st control group | 2nd experimental group | 3d experimental group | |
| Pre‐slaughter weight, g | 2098.3±22.4 | 2189.5±23.6* | 2218.6±21.9** |
| Gutted carcass weight, g | 1529.7±16.4 | 1600.5±15.9* | 1624.0±17.3** |
| Slaughter output of gutted carcass, % | 72.9 | 73.1 | 73.2 |
| Weight of edible parts of the carcass, g | 1226.2±13.9 | 1285.5±14.8* | 1308.3±14.4** |
| Mass of inedible parts of a carcass, g | 303.5±8.4 | 315.0±8.0 | 315.7±8.1 |
| Yield of edible parts to the weight of the gutted carcass, % | 80.16 | 80.32 | 80.56 |
| Yield of inedible parts to the weight of the gutted carcass, % | 19.84 | 19.68 | 19.44 |
| Ratio of edible parts to inedible parts | 4.04 | 4.08 | 4.14 |
| Muscle mass, g | 947.5±11.4 | 993.3±10.9* | 1008.8±11.6** |
| incl. fillet | 341.1±6.1 | 360.5±5.0* | 369.2±5.6** |
| Muscle yield to gutted carcass weight, % | 61.94 | 62.06 | 62.12 |
| Bone mass, g | 301.2±3.6 | 311.5±3.1 | 311.8±3.8 |
| Bone yield to gutted carcass weight, % | 19.69 | 19.46 | 19.20 |
| Ratio of muscle mass to bone mass | 3.15 | 3.19 | 3.24 |
| Interior fat mass, g | 20.5±0.46 | 21.1±0.41 | 21.3±0.48 |
| Ratio of interior fat to gutted carcass weight, % | 1.34 | 1.32 | 1.31 |
| Grade, % | |||
| I grade | 86.2 | 87.2 | 87.5 |
| II grade | 13.8 | 12.8 | 12.5 |
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