Carcass weight and dressing percentage
were not different among treatment groups (Table 4, p = 0.
However, feed conversion ratios and dressing percentages
were not affected (p [greater than or equal to] 0.
1999) reported significant differences between various goat breeds for dressing percentage
based on full body weight and attributed these differences to variations in weight of GI tract contents.
Average dressing percentage in birds fed diets containing 0, 4, 8 and 12% WDS was 65.
The findings showed non-significant difference in the dressing percentage of groups fed diets containing different levels of WDS.
The effects for the carcass, dressing percentage and relative abdominal fat weight were linear.
Due to the fact that the report on the supplementation of GTE in poultry is limited, it can be considered as the first evidence presenting the effect of the GTE on the body weight gain, feed efficiency ratio, carcass weight, dressing percentage and the total coliform bacteria counts in the caecal, and also CIE color values of breast meat of broiler.
Mean dressing percentage
was significantly affected by treatments, while vaccination and interaction effects were non significant (Table 2).
2008) studied the effect of replacing barley grain with Prosopis juliflora pods on carcass characteristics of Awassi lambs and found that dressing percentage
, non-carcass components, weights of carcass cuts, and percentages of loin cut tissues were similar among all experimental groups.
No differences in dressing percentage
and breast or thigh muscle percentages were observed in the current study.
In the current work, SNP2959 and SNP2870 showed highly significant correlation with WBSF and no significant correlations with slaughter body weight, rib area, carcass weight, dressing percentage
, marbling score and back fat thickness.
In the case of carcass length and dressing percentage
across crude protein levels, there was no significant difference between the [F.
The presence of Na gene increased the body weight and dressing percentage
The dressing percentage
was calculated as follows: dressing percentage
= carcass weight/weight at slaughter; real dressing percentage
= carcass weight/EBW.
(DP) was calculated as the hot carcass weight (HCW) expressed as a percentage of empty body weight (True DP) or as a percentage of slaughter body weight (Commercial DP).