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Table 3 Effect of dietary L-lysine·H2SO4 levels on carcass characteristics of broiler chickens1

From: Effects of L-lysine·H2SO4 product on the intestinal morphology and liver pathology using broiler model

Items

Dietary L-lysine·H2SO4 levels, %

SEM

P-value

0

1

4

7

ANOVA

Linear

Quadratic

Dressing percentage, %

91.5

90.2

90.9

91.4

0.83

0.66

0.97

0.54

Semi-eviscerated percentage, %

86.0

84.2

83.4

81.9

1.11

0.12

0.01

0.53

Eviscerated percentage, %

73.4a

71.9a

67.6b

62.7c

1.30

< 0.01

< 0.01

< 0.01

Abdominal fat percentage, %

1.1ab

1.2a

0.8b

0.08c

1.13

< 0.01

< 0.01

< 0.01

Liver index, %

2.1b

2.1b

2.8b

4.3a

0.19

< 0.01

< 0.01

< 0.01

Breast muscle

 pH 45 min

6.2

6.2

6.5

6.4

0.09

0.11

0.05

0.11

 Drip loss, %

2.1b

2.2b

3.3b

6.7a

0.43

< 0.01

< 0.01

< 0.01

Thigh muscle

 pH 45 min

6.5

6.5

6.6

6.7

0.06

0.05

0.01

0.02

 Drip loss, %

3.3b

4.4b

4.2b

12.7a

0.91

< 0.01

< 0.01

< 0.01

  1. 1Broiler chickens fed with 10% L-lysine·H2SO4 supplemented diet were too small to collect carcass characteristics in this experiment. Means in the same row with different superscripts significantly differ from one another (P <  0.05). SEM standard error of the mean; n = 6/diet