Table 3 The effect of carcass weight on proximate composition of breast meat
| Carcass weight (g)1 | Moisture (%) | Fat (%) | Protein (%) | Ash (%) |
| I | 77.09±0.45 | 0.85±0.15c | 20.93±0.82 | 1.19±0.06 |
| Ⅱ | 76.85±0.61 | 0.97±0.21bc | 21.62±1.18 | 1.16±0.04 |
| Ⅲ | 76.51±0.52 | 1.14±0.33ab | 21.18±0.61 | 1.18±0.06 |
| Ⅳ | 76.78±0.75 | 1.16±0.32ab | 20.93±0.86 | 1.16±0.04 |
| Ⅴ | 76.51±0.39 | 1.28±0.18a | 21.27±0.80 | 1.19±0.05 |
a∼c Means±SD in the same column with different letters are significantly different (P<0.05).1 Ⅰ: <2,200 g, Ⅱ: 2,200∼2,400 g, Ⅲ: 2,400∼2,600 g, Ⅳ: 2,600∼2,800 g, Ⅴ: 2,800 g≤.