Table 3. Nucleotide-derived compounds contents (mg/100 g) of breast meats from different Korean native chicken strains and white semi broiler for Samgyetang

Flavor compounds	H	W	A	C	D	SEM¹
AMP	8.52^ab	6.42^b	8.98^a	6.83^ab	7.47^ab	0.57
IMP	243.07^ab	242.00^ab	244.82^ab	236.73^b	251.05^a	3.10
Inosine	41.62^c	52.52^a	44.14^bc	46.06^b	41.12^c	0.87
Hypoxanthine	9.63^a	8.66^b	6.27^d	8.82^b	7.63^c	0.19

H, commercial Korean native chicken; W, white semi broiler; A, C, and D, new strains of Korean native chicken. AMP, Adenosine 5’-monophosphate; IMP, Inosine 5’-monophosphate.
Standard error of the means (n=8).
Mean with different letters within the same row differ significantly (P<0.05).