Table 7: The effect of experimental diets on carcass characteristics Afar goats.
|
Carcass parameters |
T1 |
T 2 |
T 3 |
T4 |
T5 |
SEM |
S. L |
|
Slaughter weight (kg) |
26.7 |
26.3 |
26.4 |
26.6 |
26.4 |
0.4 |
ns |
|
Empty body weight (kg) |
17.1 |
18.0 |
17.9 |
18.4 |
18.5 |
0.4 |
ns |
|
Hot carcass weight (kg) |
10.8 |
10.23 |
10.43 |
10.82 |
10.67 |
0.2 |
ns |
|
Dressing percentage on: |
|||||||
|
Slaughter weight basis |
40.4 |
38.9 |
39.5 |
40.7 |
40.6 |
0.6 |
ns |
|
Empty body weight basis |
53.5a |
52.5b |
52.9b |
53.7a |
52.8b |
0.3 |
* |
|
Rib-eye area (cm2) |
10.2 |
10.3 |
10.2 |
10.4 |
10.8 |
0.4 |
ns |
a, b, c Means with different superscripts in rows are significantly differ.*: (P<0.05); ns: non-significant (P>0.05); SEM: standard error of means; SL: significance level.