Table 4 The effect of carcass weight on proximate composition of leg meat
| Carcass weight (g)1 | Moisture (%) | Fat (%) | Protein (%) | Ash (%) |
| I | 75.58±0.70 | 3.85±0.75 | 19.71±0.70ab | 0.97±0.04 |
| Ⅱ | 75.54±0.63 | 3.98±0.43 | 20.23±0.38a | 0.93±0.02 |
| Ⅲ | 75.22±0.66 | 4.08±0.76 | 19.96±0.56ab | 0.97±0.07 |
| Ⅳ | 75.37±0.55 | 4.24±0.50 | 19.48±0.50b | 0.95±0.03 |
| Ⅴ | 75.12±0.57 | 4.50±0.61 | 19.81±0.74ab | 0.94±0.03 |
a,b 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≤.