. 2021 Mar 1;41(2):312–323. doi: 10.5851/kosfa.2020.e102

Table 1. Taste-active and bioactive compounds (mg/100 g) of breast and thigh meat from white semi-broiler (WSB) and Korean native chicken breeds (A, C, D, and H).

Contents¹⁾		Breed					SEM²⁾	Meat portion
Contents¹⁾		A	C	D	H	WSB	SEM²⁾	p-value	F-value
Asp	Breast	9.98^b	10.86^b	12.88^a	12.52^a	11.44^ab	0.499	<0.0001	188.00
Asp	Thigh	21.33^ab	22.98^a	19.77^b	18.72^b	18.66^b	0.816	<0.0001	188.00
Glu	Breast	30.44^c	35.09^b	39.49^a	37.99^ab	38.07^ab	1.042	<0.0001	36.66
Glu	Thigh	42.90^b	54.69^a	43.54^b	42.25^b	45.34^b	0.721	<0.0001	36.66
Ans	Breast	616.54^c	696.03^a	652.69^b	584.07^d	588.58^d	8.041	<0.0001	1,226.10
Ans	Thigh	188.42^b	216.65^a	216.67^a	198.29^b	191.53^b	2.993	<0.0001	1,226.10
Car	Breast	280.53^c	277.30^c	346.76^a	304.49^bc	328.57^ab	11.503	<0.0001	425.41
Car	Thigh	83.63^d	97.87^c	123.03^ab	115.83^b	128.74^a	2.793	<0.0001	425.41
Cre	Breast	334.84^bc	335.32^b	357.16^a	321.91^c	333.46^bc	3.931	<0.0001	24.29
Cre	Thigh	300.26^c	333.25^a	317.19^b	282.81^d	302.86^bc	4.690	<0.0001	24.29
IMP	Breast	134.95^bc	135.96^bc	144.11^a	141.59^ab	133.04^c	2.461	<0.0001	292.49
IMP	Thigh	73.27^d	66.08^e	86.20^b	79.90^c	98.59^a	1.118	<0.0001	292.49

¹⁾

Asp, aspartic acid; Glu, glutamic acid; Ans, anserine; Car, carnosine; Cre, creatine; IMP, inosine 5’-monophosphate.

²⁾

Standard error of the mean (n=15).

^a–e

Different letters in the same row indicate a significant difference (p<0.05).