Table 3 Average values of dressing percentage and breast meat, thigh meat and giblet organs.

From: Effect of distillery yeast sludge on growth performance, nutrient digestibility and slaughter parameters in Japanese quails

Slaughter parameters (%)

Dietary treatments

Control

1.5% DYS

3.0% DYS

4.5% DYS

6.0% DYS

7.5% DYS

SEM

P value

Dressing percentage

57.46

56.65

57.71

55.34

55.34

56.22

0.78

NS

Breast meat weight

37.52

36.67

37.25

37.49

36.98

36.30

0.57

NS

Thigh meat weight

19.94

19.99

20.46

19.70

18.35

19.93

0.78

NS

Heart weight

0.90

0.89

0.91

0.88

0.92

0.89

0.02

NS

Gizzard weight

2.48

2.51

2.63

2.54

2.65

2.93

0.06

NS

Liver weight

2.79

2.76

2.84

2.82

2.98

2.94

0.08

NS

  1. NS: non-significant (P > 0.05).
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