Table 2. Comparison of chicken breast meat characteristics by poultry breeds

Items	R3	HL	H3	SEM¹	P-values
pH	5.434^b	5.505^b	5.772^a	0.038	<0.01
WHC (%)	33.65^c	48.57^b	65.83^a	2.474	<0.01
Meat color
L^*	59.28^a	53.63^b	56.43^ab	0.813	<0.05
a^*	2.100^a	0.614^b	1.186^b	0.163	<0.01
b^*	4.872^ab	3.646^b	6.104^a	0.326	<0.01
Cooking loss (%)	32.02^a	24.90^b	28.34^c	0.792	<0.01
Share force (N)	34.13	29.20	30.46	1.379	0.328
Chemical composition
Moisture (%)	73.88^a	73.76^a	71.69^b	0.236	<0.01
Crude protein (%)	23.19^b	23.70^b	24.93^a	0.189	<0.01
Crude fat (%)	1.178^a	0.745^b	1.143^a	0.066	<0.01
Crude ash (%)	1.435^c	1.740^b	2.203^a	0.061	<0.01

SEM, standard error of means.
Means in same rows with different superscripts are significantly different (P<0.05).