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Table 4 Effect of dietary sodium and sodium salts on carcass and body organ responses of broilers

From: Carcass and body organ characteristics of broilers supplemented with dietary sodium and sodium salts under a phase feeding system

Item Dressing weight1) Breast weight2) Thigh weight2) Intestinal weight3) Abdominal fat1)
Dietary Na (%)  
0.17 56.12 31.85 45.26 58.2 3.01
0.26 54.18 32.98 46.28 54.3 3.12
0.35 52.94 33.79 47.34 54.9 2.44
0.44 52.07 34.31 48.30 56.1 2.61
SEM 0.423 0.347 0.627 1.15 0.24
Salts  
NaHCO3 53.95 33.16 46.28 56.3 2.74
Na2SO4 53.70 33.30 47.31 55.4 2.84
SEM 0.299 0.246 0.443 0.81 0.17
Na × Salts  
0.17 × NaHCO3 55.68 32.11 45.29 58.8 2.96
0.26 × NaHCO3 54.85 32.56 45.05 56.2 2.93
0.35 × NaHCO3 53.38 33.57 46.79 58.7 1.93
0.44 × NaHCO3 51.90 34.40 48.01 51.6 3.12
0.17 × Na2SO4 56.56 31.60 45.24 57.7 3.06
0.26 × Na2SO4 53.50 33.40 47.51 52.4 3.31
0.35 × Na2SO4 52.51 34.01 47.90 51.1 2.94
0.44 × Na2SO4 52.24 34.22 48.58 60.7 2.11
SEM 0.599 0.492 0.886 1.62 0.35
ANOVA ———————— Probability ————————
Na ≤0.001 ≤0.001 0.008 NS NS
NaL ≤0.001 ≤0.001 ≤0.001 NS NS
NaQ NS NS NS 0.03 NS
Salt NS NS NS NS NS
Salt × Na NS NS NS ≤0.001 0.04
  1. NS - Non-significant.
  2. 1)% of live weight (without visceral organs).
  3. 2)% of dressed weight (with organs weights).
  4. 3)measured in grams.
  5. NaL and NaQ are linear and quadratic terms for Na, respectively.