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. 2019 Aug 31;39(4):632–642. doi: 10.5851/kosfa.2019.e54

Fig. 1. Carnosine, anserine, and reducing sugar contents (mg/100 g) of the breast meats from HH, broiler, 2A, 2C, and 2D.

Fig. 1.

a–c Different small letter indicate the statistically significant (p<0.05) in breast meat. HH, commercial native chicken (HanHyup No. 3); 2A, 2C, and 2D, new native chicken strains; broiler, commercial broiler.