Table 1.
Proximate composition and collagen characteristics of breast meat and thigh meat from 817 crossbred chicken (817C), Arbor Acres broiler (AAB) and Hyline brown (HLB)
| Samples | Breast meat | Thigh meat | ||||
|---|---|---|---|---|---|---|
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| 817C | AAB | HLB | 817C | AAB | HLB | |
| Moisture (g/100 g) | 74.75±0.43Ba | 74.93±0.20Ba | 74.42±0.28Ab | 75.54±0.77Ab | 76.62±0.61Aa | 74.46±0.53Ac |
| Ash (g/100 g) | 1.40±0.05Aa | 1.17±0.07Ab | 1.11±0.04Ab | 0.97±0.04Ba | 0.96±0.05Ba | 0.97±0.04Ba |
| Intramuscular fat (g/100 g) | 1.12±0.10Bc | 2.03±0.09Ba | 1.62±0.09Bb | 3.12±0.08Ab | 3.88±0.17Aa | 3.89±0.12Aa |
| Protein (g/100 g) | 22.36±0.58Aa | 20.46±0.44Ab | 22.37±0.50Aa | 19.42±0.48Ba | 18.17±0.47Bb | 19.46±0.47Ba |
| Soluble collagen (mg/g) | 0.96±0.06Ba | 0.67±0.01Bb | 0.71±0.04Bb | 1.48±0.06Ab | 1.57±0.08Aa | 1.36±0.06Ac |
| Total collagen (mg/g) | 3.14±0.16Bb | 2.11±0.12Bc | 4.01±0.14Ba | 5.87±0.34Ab | 4.90±0.17Ac | 7.47±0.20Aa |
| Collagen solubility (%) | 30.70±1.58Aa | 31.99±2.05Aa | 17.76±0.97Ab | 25.34±1.23Bb | 32.27±1.78Aa | 18.21±0.83Ac |
Data are presented as mean±standard deviation (n = 3).
Different small letter in the same row indicated significantly (p<0.05) different among AAB, 817C, and HLB for breast meat or thigh meat.
Means with different capital letters in the same row indicated significantly (p<0.05) different between breast meat and thigh meat at a same breed.