Table 2. Effect of chicken breed on the shear force values and collagen content of breast and thigh meat.

	Ufipa chickens	Ross chickens	p-value
Shear force values (n)
Breast meat	44.30±0.22a	30.90±0.28b	0.028
Thigh meat	51.20±0.28a	35.80±0.22b	0.001
Collagen content (mg/g)
Breast meat
Insoluble	14.80±0.11	14.80±0.11	0.438
Total collagen	11.40±0.22	13.70±0.10	0.219
Thigh meat
Insoluble	25.50±0.17	22.10±0.17	0.298
Total collagen	16.70±0.12a	12.70±0.12b	0.024

Values are given as mean±SEM from triplicate determinations.

^a,bSuperscript letters within same row indicate significant different differences (p<0.05).