Table 2. Effects of rice hull bedding depths on carcass traits and chemical composition of White Pekin ducks on day 42

Items	Bedding depths (cm)				SEM	p-value
	4	8	12	16
Carcass percentage
Carcass	89.55	89.78	89.82	90.30	0.521	0.975
Breast meat	17.13	17.81	17.40	17.52	0.357	0.936
Leg meat	13.04	12.70	13.34	12.27	0.205	0.104
Proximate composition of breast meat (%)
Moisture	77.13	77.58	76.83	77.44	0.205	0.605
Crude protein	18.85	19.30	20.07	19.64	0.199	0.170
Crude fat	2.11b	1.37ab	1.02a	1.02a	0.142	0.010
Ash	1.61	1.52	1.53	1.53	0.023	0.500
Proximate composition of leg meat (%)
Moisture	73.95	74.16	75.13	73.85	0.191	0.059
Crude protein	20.96	21.34	20.60	20.78	0.185	0.572
Crude fat	3.33	2.76	2.03	2.72	0.176	0.068
Ash	1.40	1.53	1.55	1.52	0.027	0.184

Means in the same row with different superscripts are significantly different (p < 0.05).