Fig. 1. Taste and flavour-related amino acids of breast meat from four chicken genotypes.

Results are expressed as mean±SD (n=3). Tasty amino acids mean asparagine, threonine, serine, glutamic acid, glycine, and alanine. Flavour-related amino acids mean valine, isoleucine, leucine, phenylalanine, arginine, proline, and methionine. ^a–d Different letters indicate a significant difference (p<0.05) within the same bar graph.