Table 2. Meat quality traits of the breast meat from male and female Korean native ducks (KND) and commercial ducks (CD).

Quality traits	Breed		Sex		SEM1)
	KND	CD	Male	Female
pH	5.93	5.90	5.91	5.92	0.015
Cooking loss (%)	32.65b	37.04a	35.74a	33.95b	0.365
Shear force (kg)	2.59	2.72	2.60	2.71	0.063
CIE L*	42.86b	45.02a	44.91a	42.97b	0.492
CIE a*	21.26	20.43	20.86	20.84	0.355
CIE b*	7.28	6.81	7.47a	6.62b	0.244

¹Standard error of the means (n=12).

^a,bMeans within the same row with different letters within the same effect differ significantly (p<0.05).