Table 2 Color values of breast meats from a commercial native chicken, white semi broiler, and new native chicken lines
| | H | W | Candidate native chicken strains | SEM1 |
| A | C | D |
| Unskinned (skin) | CIE L* | 76.44a | 75.50ab | 72.70b | 76.35a | 74.74ab | 0.84 |
| CIE a* | 2.91 | 3.07 | 2.13 | 3.26 | 3.37 | 0.41 |
| CIE b* | 11.78 | 10.37 | 6.25 | 10.73 | 11.26 | 0.97 |
| Skinned (muscle) | CIE L* | 54.28 | 52.92 | 56.48 | 54.41 | 56.37 | 1.12 |
| CIE a* | 3.26ab | 3.07ab | 4.67a | 4.39a | 2.36b | 0.40 |
| CIE b* | 6.04ab | 4.93b | 6.79ab | 6.11ab | 7.55a | 0.46 |
H: Hanhyup No.3; W: White Semi broiler; A, C, D: Candidate native chicken strains from the Golden Seed Project.1 Standard error of the means (n=10).a,b Different letters within the same row differ significantly (P<0.05).