Table 4.

Characterization of meat quality in native chickens with high, medium, and low RFI

Items		RFI groups			SEM1	P-value
		High	Medium	Low
No. of birds		25	25	25
pH45min	Breast meat	6.41	6.43	6.40	0.02	0.742
	Thigh meat	6.23	6.23	6.23	0.02	0.993
pH24h	Breast meat	6.01a	6.05a	5.92b	0.01	0.002
	Thigh meat	5.81a	5.83a	5.74b	0.01	0.001
Meat color
Lightness (L*)	Breast meat	49.81	49.76	49.67	0.23	0.967
	Thigh meat	49.96	49.50	48.77	0.29	0.234
Redness (a*)	Breast meat	5.63	5.62	5.99	0.75	0.106
	Thigh meat	7.23	7.43	7.59	0.12	0.477
Yellowness (b*)	Breast meat	11.83	11.91	11.75	0.15	0.913
	Thigh meat	12.76	12.84	12.71	0.19	0.963
Drip loss, %	Breast meat	2.06	2.00	1.98	0.03	0.521
	Thigh meat	1.81	1.81	1.80	0.03	0.978
Cook loss, %	Breast meat	14.09	14.39	14.79	0.25	0.499
	Thigh meat	15.89	16.23	16.56	0.24	0.528
Shear force, N/cm	Breast meat	17.36	17.42	17.92	0.18	0.382
	Thigh meat	14.61	14.71	14.77	0.22	0.953

¹SEM, pooled standard error of mean.

^a,bMeans within a row with different superscripts letters were significantly different (P < 0.05).