Table 1. pH, fat, and cholesterol of the breast and thigh meat in white semi-broiler (W), and/broiler with two new native chicken strains (A and B) according to slaughter age

Items 5 wk SEM1) 12 wk SEM1)
W* A B Broiler* A B
Breast
 pH 5.85 5.83 5.88 0.02 6.24a 5.75b 5.73b 0.02
 Fat (%) 1.13 1.14 1.15 0.13 2.34a 1.18b 1.29b 0.16
 Cholesterol (mg/100 g) 82.82 87.23 84.1 6.35 42.31b 73.68a 77.39a 4.83
Thigh
 pH 6.40b 6.54a 6.55a 0.02 6.62a 6.34b 6.30b 0.02
 Fat (%) 3.67 4.16 3.35 0.23 3.61 3.13 3.02 0.31
 Cholesterol (mg/100 g) 69.71 58.80 61.84 5.89 56.09 71.38 62.93 4.16
n=18.
Values with different superscripts letters within the same row differ significantly (p<0.05).
Indicates a similar weight to native chickens.