Table 7. Proximate composition (moisture, proteins, fat, ash, and collagen) of normal, white striped, and white striped combined with wooden chicken fillets at different slaughtering ages (34, 41, and 48 d).

Muscle abnormalities	Normal	WS	WS/WB	p-value
Slaughtering age 34 d
Moisture	73.46±0.19b	73.47±0.16b	74.31±0.42a	<0.05
Proteins	24.20±0.14	24.23±0.22	24.02±0.37	0.21
Fat	1.76±0.17b	1.99±0.10a	1.65±0.14b	<0.05
Ash	1.44±0.03	1.45±0.07	1.43±0.5	0.58
Collagen	0.82±0.16	0.78±0.16	0.66±0.13	0.11
Slaughtering age 41 d
Moisture	74.46±0.23	74.47±0.18	74.27±0.21	0.09
Proteins	23.83±0.2a	22.93±0.14b	22.73±0.17c	<0.05
Fat	1.40±0.12c	1.95±0.30b	2.25±0.19a	<0.05
Ash	1.31±0.04b	1.36±0.06ab	1.39±0.07a	<0.05
Collagen	0.55±0.10	0.72±0.20	0.64±0.22	0.17
Slaughtering age 48 d
Moisture	73.62±0.19c	74.11±0.19a	73.83±0.29b	<0.05
Proteins	24.07±0.8a	22.92±0.05c	23.29±0.11b	<0.05
Fat	1.55±0.08b	2.10±0.18a	2.02±0.15a	<0.05
Ash	1.42±0.04	1.44±0.07	1.41±0.07	0.52
Collagen	0.84±0.22	0.87±0.08	0.87±0.22	0.89

^a,bMeans within a row followed by different superscript letters differ significantly (p<0.05).

 WS, white striping; WB, wooden breast.