Table 2.

Labels of Principal Components (PCs) extracted with the Principal Component Analyses (PCA), loadings of variables, and total variance explained by each PC.

N° PCA	Label of PC	Item	Loading	Variance explained
PCA1	Kinetic behavior	EA_reversed (*)	0.892	67.2%
		Eating, %	0.777
		Kinetic, %	0.607
		Static, %	-0.960
PCA2	Productive performance	Carcass yield, %	0.878	56.9%
		Head and feet yield, %	0.750
		DWG, g	0.684
		Drumstick, g	0.642
PCA3	Marker of blood oxidative stress	Carbonyls, nmol/mg proteins	0.816	40.1%
		TBARS, nmol MDA/mL	0.728
		ROMs, mmol H2O2	0.634
		Retinol, nmol/mL	0.619
		Σ Tocols, nmol/mL	−0.161
PCA4	Technological traits of drumstick meat	pH	0.678	40.4%
		L *	0.497
		a *	−0.710
PCA5	Proximate composition of drumstick meat	Protein, %	0.957	71.6%
		Ash, %	0.936
		Lipids, %	0.744
		Moisture, %	−0.721
PCA6	Marker for meat oxidative stress	Thiols, µmol SH-group/g	0.529	41.5%
		TBARS, µg MDA/g	0.524
		Carbonyls, nmol/mg proteins	−0.721
		Σ Tocols, µg/g	−0.764
PCA7	Fatty acids profile and indices	IP	0.780	56.6%
		n-3 PUFA, % of total fatty acids	0.620
		IA	0.556
		PUFA, % of total fatty acids	−0.794
		n-6 PUFA, % of total fatty acids	−0.948

(*)The signs of this traits were reversed.

Abbreviations: DWG, daily weight gain; EA, explorative attitude; IA, index of atherogenicity; IP, index of peroxidability; MDA, malondialdehyde; PUFA, polyunsaturated fatty acids; ROMs, reactive oxygen molecules; TBARS, thiobarbituric reactive substances.