Table 3.
Proximate composition (%) and quality traits of leg meat from different native chicken lines with different growing periods

	5 weeks			12 weeks			SEM²	P-value³
	CON¹	CL1	CL2	CON	CL1	CL2	SEM²	Line	Period
Moisture	74.73	75.60	74.80	74.34	74.33	73.73	0.52	0.4418	0.0362^*
Crude protein	20.82	21.10	20.63	20.76	21.02	20.71	0.22	0.1756	0.9228
Crude fat	4.34	4.06	5.47	4.33	4.60	4.94	0.36	0.0291^*	0.9951
Crude ash	1.04^a	1.06^a	1.03^a	0.86^c	0.90^c	0.96^b	0.02	0.5352	<0.0001^***
pH	6.38^a	6.27^b	6.34^ab	6.27^b	6.27^b	6.37^a	0.02	0.0083^*	0.3168
WHC⁴ (%)	88.45^ab	90.32^a	87.97^ab	86.40^bc	74.87^c	82.19^c	0.81	0.1341	<0.0001^***

CON: Commercial native chicken, Hanhyup no.3, CL1: Candidate line C of GSP, CL2: Candidate line D of GSP.
Standard error of the means (n=30).
Significant differences at P<0.05^*, P<0.01^**, P<0.001^***
WHC: water holding capacity.
Mean values with different letters within the same row differ significantly (P<0.05).