Carcass characteristics and meat quality of slow-growing broilers fed diets containing dry residue of cassava, with or without the addition of carbohydrases

This study evaluated the carcass and portion yield and meat quality of slow-growing broilers fed diets with increasing levels of dry residue of cassava (DRC), with or without the addition of carbohydrases. A total of 1100 Label Rouge male broilers were distributed in a completely randomized 2 × 5 factorial design (with or without the addition of carbohydrases and five levels of DRC [0, 2.5, 5.0, 7.5, and 10.0%]), with five replicates and 22 birds per experimental unit. No interaction ( P > 0.05) was observed between enzyme addition and DRC levels for the carcass yield, portion yield (back, legs, wings, breast), or abdominal fat variables. There was an interaction ( P