Table 6. Effect of stock density and nutrient levels on meat quality in Korean native chickens (d 70)

Treatment¹		Meat color		pH	WHC (%)	Cooking loss (%)	TBARS (mg MDA/kg)
SD	EL	L*	a*	pH	WHC (%)	Cooking loss (%)	TBARS (mg MDA/kg)	b*
14×	Low	57.04^a	4.23^b	12.19	5.76^a	51.89	22.92^b	0.08
14×	High	57.05^a	4.45^ab	12.85	5.70^b	47.69	24.87^a	0.10
16×	Low	55.79^b	4.51^a	11.99	5.78^a	48.92	22.28^b	0.09
16×	High	56.00^b	4.25^ab	12.04	5.68^b	48.94	23.12^ab	0.10
14		57.04	4.34	12.52	5.73	49.79	23.89	0.09
16		55.89	4.38	12.01	5.73	48.93	22.70	0.09
	Low	56.41	4.37	12.09	5.77	50.40	22.60	0.09
	High	56.52	4.35	12.44	5.69	48.32	23.99	0.10
SEM²		0.14	0.03	0.26	0.01	0.57	0.25	0.01
P-vlaue³
SD		<0.000	0.550	0.347	0.912	0.461	0.021	0.352
EL		0.716	0.779	0.513	<0.000	0.071	0.007	0.154
SD × EL		0.726	0.001	0.573	0.328	0.063	0.258	0.568

Means in same rows with different superscripts are significantly different (p<0.05).
SD: stock density (birds/m²); EL: energy levels (ME kcal/kg): High: starter (3,150), grower (3,200), final (3,250); Low: starter (2,950), grower (3,000), final (3,050).
SEM: standard error of means.
SD: stock density; EL: energy levels; SD × EL: stock density × energy levels.