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 < 0.05) between the addition of enzyme and DRC on breast pH 15 min post-mortem and the a* intensity of the breast in a colorimetry test. There was a quadratic effect on b* intensity independent of adding enzymes, with the lowest intensity predicted at 8.89% DRC. Regarding feet color, increasing DRC supplementation (independent of enzyme supplementation) led to an increase and decrease in L* and b* intensity, respectively (P < 0.05). Moreover, there was a quadratic effect on a* intensity, with a lower level of intensity predicted at 6.93% DRC (P < 0.05), regardless of the inclusion of enzymes. The inclusion of up to 10% dry residue of cassava in slow-growing broiler diets does not affect carcass and portion yield or the qualitative characteristics of the meat but does reduce the color of the breast meat and feet.

这项研究评估了饲喂日粮的木薯干残渣水平不断增加（添加或不添加碳水化合物酶）的慢速肉鸡的the体，部分产量和肉品质。以完全随机的2×5因子设计（添加或不添加糖酶和五种DRC [0％，2.5％，5.0％，7.5％和10.0％]）分配了总共1100只Rouge Rouge雄性肉鸡。每个实验单位22只鸟。 在enzyme体产量，部分产量（背部，腿部，翅膀，乳房）或腹部脂肪变量中，酶添加与DRC水平之间未发现相互作用（P > 0.05）。死后 15分钟的乳汁pH值与酶的加入和DRC之间存在相互作用（P <0.05）。比色测试中的乳房a *强度。b *强度有二次效应，与添加酶无关，最低强度预计为8.89％DRC。关于脚的颜色，增加DRC补充（独立于酶补充）导致L *和b *强度分别增加和减少（P  <0.05）。此外，对a *强度有二次影响 ，无论是否包含酶，强度的较低水平预计为6.93％DRC（P <0.05）。在缓慢生长的肉鸡日粮中最多含有10％的木薯干残渣不会影响car体和部分产量或肉的定性特征，但会降低胸肉和脚的颜色。