Table 2.

Slaughter and meat quality traits assessed at the breast muscle of Bresse-Gauloise (PURE) and Bresse-Gauloise × New Hampshire (CROSS) slaughtered at 12 wk of age and classified according to their live weight at slaughter (least squares means; n = 10; ^a,bGenotypes differ at P < 0.05).

	Genotype
Trait	PURE	CROSS	PSE1
Breast (% of carcass weight)	34.3	34.7	2.7
Legs (% of carcass weight)	16.0	15.5	1.7
Wings (% of carcass weight)	11.0	12.1	1.9
pH24h	5.81	5.83	0.04
Lightness (L*-value)	54.8	53.6	1.0
Redness (a*-value)	4.9	6.2	0.6
Yellowness (b*-value)	5.0	5.9	0.5
Moisture content (%)	58.9	59.1	1.1
Drip loss (%)	7.8	7.9	0.6
Cooking loss (%)	20.7b	18.2a	0.7
Thawing loss (%)	6.6	6.7	0.8

¹Pooled standard error.