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. 2019 Aug 3;33(1):139–147. doi: 10.5713/ajas.19.0203

Table 1.

Meat physicochemical properties of raw breast and thigh from different chicken breeds

Parameters	Treatments¹⁾				SEM

	WSB	CB	KNC	OLH
Breast
Moisture (%)	75.0^ab	76.1^a	75.9^a	73.5^b	0.40
Crude protein (%)	23.2^ab	21.9^b	22.4^ab	24.5^a	0.26
Crude fat (%)	0.60^b	0.70^b	0.60^b	1.10^a	0.07
Ash (%)	1.20	1.30	1.20	1.10	0.03
pH	6.26	6.23	6.10	5.90	0.06
WHC (%)	75.4^a	71.4^ab	72.5^ab	65.5^b	1.50
Total collagen (mg/g)	1.73	1.55	1.59	1.58	0.04
Insoluble collagen (mg/g)	0.50^b	0.53^b	0.74^a	0.84^a	0.05
Thigh
Moisture (%)	74.9^a	75.3^a	75.2^a	72.4^b	0.45
Crude protein (%)	19.5	18.6	19.3	20.0	0.24
Crude fat (%)	4.90^ab	5.10ab	4.50^b	6.60^a	0.34
Ash (%)	1.00	1.10	1.10	1.00	0.02
pH	6.97	6.86	6.58	6.75	0.07
WHC (%)	69.7^a	67.2^a	68.9^a	54.0^b	2.39
Total collagen (mg/g)	2.09^b	1.74^b	2.10^b	3.36^a	0.22
Insoluble collagen (mg/g)	0.74^b	0.70^b	1.03^ab	1.26^a	0.08

SEM, standard error of the mean; WHC, water holding capacity.

¹⁾

WSB, white-semi broilers; CB, commercial broilers (ross broiler); KNC, Korean native chickens (Hanhyup-3-ho); OLH, old laying hen (Hy-line).

^a–c

Means within each row are significantly different (p<0.05).