. 2017 Apr 10;54(7):1818–1826. doi: 10.1007/s13197-017-2612-x

Table 1.

Proximate composition for the breast, thigh, and drumstick of industrial and free-range broilers chicken (mean ± SD, n = 3)

Analysis	Breast		Thigh		Drumstick
Analysis	Industrial	Free-range	Industrial	Free-range	Industrial	Free-range
Moisture (g.100 g⁻¹)	76.3 ± 0.79^a	75.7 ± 0.96^a	76.8 ± 1.09^a	76.3 ± 0.94^a	74.4 ± 1.16^b	76.7 ± 0.95^a
Ash (g.100 g⁻¹)	1.0 ± 0.09^a	1.0 ± 0.09^a	0.9 ± 0.15^a	0.9 ± 0.11^a	0.9 ± 0.10^a	0.9 ± 0.13^a
Protein (g.100 g⁻¹)	19.9 ± 1.95^a	20.1 ± 2.40^a	15.7 ± 2.45^b	18.0 ± 1.29^a	16.9 ± 2.03^a	16.9 ± 1.12^a
Lipids (g.100 g⁻¹)	1.3 ± 0.28^a	0.92 ± 0.44^a	3.4 ± 0.75^a	2.2 ± 0.94^b	5.0 ± 1.16^a	3.0 ± 1.14^b
Carbohydrate (g.100 g⁻¹)	1.5 ± 0.62^a	3.18 ± 0.78^b	3.20 ± 0.89^a	2.60 ± 0.66^a	2.80 ± 0.89^a	2.50 ± 0.66^a
Caloric value (kcal/100 g)	97.4 ± 3.98	98.3 ± 3.64	102.3 ± 16.08	101.5 ± 6.84	121.9 ± 12.63^a	103.7 ± 8.50^b
Pr > F	0.1040		0.3685		<0.0001
Pr > F	0.3925		0.4501		0.9913
Pr > F	0.9994		<0.0001		1.0000
Pr > F	0.6993		<0.0001		<0.0001
Pr > F	0.9995		0.9993		<0.0001

Means followed by different letters in the same column differ by the F-test (p ≤ 0.05)