Table 4. Effect of stocking density on breast meat color, WHC, cooking loss, and pH of Korean Native chickens (0 to 70 d)¹

Items	Stock density (birds/m2)					SEM
	14	15	16	18	22
Meat color
CIE L*	57.65	56.63	56.76	56.06	56.99	0.481
CIE a*	4.36	4.14	4.36	4.35	4.56	0.324
CIE b*	12.06	11.70	11.72	11.15	10.60	0.439
Water holding capacity (%)	48.21	50.06	55.18	52.24	52.87	1.832
Cooking loss (%)	21.94	23.10	23.73	22.29	22.94	1.043

Data are least square means of 6 replicate per treatment.