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.