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
Means within a row followed by different superscript letters differ significantly (p<0.05).
 WS, white striping; WB, wooden breast.