Skip to main content
. 2015 Dec 23;29(6):855–864. doi: 10.5713/ajas.15.0840

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


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.