Table 3. The evaluation of the carcass traits measures of lambs fed pelleted complete diets with levels of neutral detergent fibers (NDFs)

Parameters	Dietary groups1)			SEM	p-value
	Diet 1	Diet 2	Diet 3		Groups	Quadratic
Carcass properties
Slaughter weight (kg)	42.36b	45.64a	41.30b	1.03	0.019	0.006
Empty body weight (kg)	35.94b	39.89a	35.12b	1.08	0.012	0.003
Hot carcass (kg)	18.84b	21.34a	19.31b	0.54	0.008	0.002
Cold carcass (kg)	18.24b	20.77a	18.73b	0.52	0.006	0.001
Chill shrink (%)	3.22	2.63	2.99	0.23	0.215	0.107
Dressing (%)	44.56b	46.72a	46.73a	0.66	0.047	0.200
Carcass compactness index (kg/cm)	0.25b	0.29a	0.27b	0.01	0.002	0.0008
Body components (%)
Head	3.413a	3.334ab	3.247b	0.003	0.021	0.935
Liver	1.70	1.61	1.65	0.040	0.328	0.231
Spleen	0.15a	0.11b	0.13ab	0.011	0.035	0.019
Lungs	1.13a	1.02ab	0.86b	0.066	0.035	0.815
Heart	0.31	0.31	0.31	0.009	0.929	0.916
Kidneys	0.30	0.28	0.27	0.008	0.056	0.860
Genitals	0.91b	1.27a	0.96b	0.071	0.004	0.001
Tail	4.33b	6.39a	6.43a	0.319	0.0001	0.018
Gut fill	15.21	12.62	15.00	1.325	0.327	0.140
Stomach	3.51	3.36	4.03	0.285	0.242	0.258
Intestine	3.19a	2.59b	2.63ab	0.165	0.031	0.129

Dietary groups consisted of pelleted complete diets with varying NDF content: Diet 1 (20.98% NDF), Diet 2 (28.23% NDF), and Diet 3 (34.82% NDF).
Superscripts represent significant differences (p<0.05) between dietary groups for each parameter within a row.