Table 1. Proximate compositions of the breast and thigh meat from commercial broiler, Korean native chicken and duck

Traits (%)	Breast			Thigh
	Broiler	KNC1)	Duck	Broiler	KNC1)	Duck
Moisture	74.82±0.05	76.72±3.39	78.86±0.35	76.38±0.52a	72.94±0.62b	76.62±0.25a
Crude fat	1.44±0.03	1.16±0.42	1.39±0.04	3.34±0.10b	5.63±0.08a	5.59±0.36a
Crude protein	22.71±0.04a	16.97±4.62ab	15.01±0.87b	19.50±0.33b	20.35±0.29a	16.56±0.42c
Crude ash	1.03±0.05	0.66±0.49	1.00±0.10	0.78±0.09	1.08±0.27	0.88±0.16

Korean native chicken.
Means with different letters within the same row are significantly different (p<0.05).