Table 6.
Reducing sugar and functional compounds (mg/100 g) of leg meat from different native chicken lines with different growing periods

(mg/100 g)	5 weeks			12 weeks			SEM²	p-value³
(mg/100 g)	CON¹	CL1	CL2	CON	CL1	CL2	SEM²	Line	Period
Carnosine	117.65	111.56	114.57	120.05	128.48	123.76	5.87	0.9806	0.0473^*
Anserine	316.42^c	344.70^b	339.10^b	392.84^a	395.60^a	394.54^a	7.22	0.6034	<0.0001^***
L-Carnitine	20.23^ab	19.97^ab	19.52^ab	17.57^b	20.30^ab	21.12^a	0.95	0.1030	0.7900
Betaine	13.64^b	14.54^b	15.07^b	15.92^b	22.20^a	20.24^a	1.14	0.1421	<0.0001^***
Glucose	10.91^b	12.94^b	12.86^b	20.41^a	22.42^a	15.65^b	1.32	0.3226	<0.0001^***
Ribose	36.81^a	36.76^a	36.20^a	19.08^b	21.23^b	20.23^b	1.01	0.9634	<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^***
Mean values with different letters within the same row differ significantly (P<0.05).