Table 2. Selected ranked features of multivariate receiver operating characteristic (ROC) curve of breast meat from different Korean native chicken breeds (KNCs) compared with white semi-broiler (WSB).

Class	Compounds	t-tests	Log2 fold change (KNCs/WSB)
Breast meat
Amino acid	Carnitine	<0.001	−0.927
Amino acid	2-Aminoadipic acid	<0.001	−0.540
Amino acid	Phenylalanine	<0.001	−1.392
Amino acid	β-Alanine	<0.05	−1.024
Vitamin	myo-Inositol	<0.001	0.159
Amino acid	Betaine	<0.01	−0.277
Amino acid	Valine	<0.01	0.267
Alkylamines	Cadaverine	<0.05	−0.141
Amino acid	Lysine	<0.05	−0.158
Amino acid	N,N-Dimethylglycine	<0.05	−0.469
Thigh meat
Nucleotide	Hypoxanthine	<0.001	0.579
Carbohydrates	β-Glucose	<0.001	0.467
Carbohydrates	α-Glucose	<0.001	−0.580
Amino acid	N,N-Dimethylglycine	<0.001	−0.464
Amino acid	Lysine	<0.001	−0.378
Organic acids	Lactic acid	<0.001	−0.222
Amino acid	Glutamine	<0.01	−0.189
Amino acid	Methionine	<0.01	0.953
Amino acid	Threonine	<0.01	−0.153
Amino acid	Tryptophan	<0.01	−2.148