Table 1.

Comparison on physical properties of different muscular tissues from slow- and fast-growing broilers.

			Meat color			Shear force (N)	Pressing loss (%)
Item		pHu	L*	a*	b*
Xueshan	Breast	6.07±0.04b	46.35±1.59b	2.38±0.51c	13.84±1.44a	21.16±2.40	17.94±1.99
	Leg	6.34±0.07a	44.73±1.89b	6.59±1.51a	10.73±1.41b	25.17±2.17	16.14±3.42
Ross308	Breast	5.86±0.05c	46.40±1.52b	1.64±0.22c	8.80±0.39c	16.03±1.46	25.91±3.48
	Leg	6.29±0.06a	49.92±1.59a	3.78±1.04b	10.26±1.46bc	22.86±1.66	22.61±2.66
Breeds	Xueshan	6.21±0.15	45.54±1.86	4.48±2.46	12.28±2.12	23.17±3.02a	17.04±2.80b
	Ross308	6.07±0.23	48.16±2.37	2.71±1.33	9.53±1.27	19.44±3.89b	24.26±3.40a
Muscular tissues	Breast	5.97±0.12	46.37±1.47	2.01±0.54	11.32±2.84	18.60±3.29b	21.93±4.98
	Leg	6.31±0.07	47.32±3.19	5.18±1.92	10.50±1.37	24.01±2.19a	19.38±4.47
P-value (Two-way ANOVA)
Breeds		0.000	0.003	0.001	0.000	0.001	0.000
Muscular tissues		0.000	0.218	0.000	0.163	0.000	0.071
Breeds × Muscular tissues		0.006	0.003	0.027	0.001	0.126	0.578

^a,b,cMeans ± SE with different superscript are significantly different in the same line (P < 0.05).