Table 1 Proximate composition (%) of the breast and thigh meat obtained from different Korean native chicken breeds

														Moisture							Crude protein							Crude fat							Crude ash
Breast							CKNC							71.97ab							21.00							1.93							0.62
							Broiler							71.02b							20.39							2.04							0.74
							2A							72.71a							21.33							1.90							1.00
							2C							72.73a							21.22							1.61							1.01
							2D							73.06a							20.78							1.83							1.00
							SEM1							0.386							0.267							0.289							0.190
Thigh							CKNC							74.79							18.24a							3.47							0.87
							Broiler							74.49							16.57b							4.16							1.13
							2A							75.28							18.66a							3.84							1.12
							2C							73.93							18.23a							4.12							1.01
							2D							74.84							18.06a							4.12							1.13
							SEM1							0.488							0.322							0.256							0.172

CKNC: Commercial Korean native chicken, 2A, 2C, and 2D: New crossbreds of Korean native chicken.
¹ Standard error of the means (n=20).
^a,b Mean with different letters within the same column with the same portion differ significantly (P<0.05).