Table 1. Chemical composition of chicken breast meats
(unit: g/100 g)

Contribution	Moisture	Crude fat	Crude protein	Ash
Laying hen	74.90±0.7011)	1.01±0.20	23.68±0.26	1.15±0.09
Broiler	74.43±0.81	1.54±0.03*2)	25.41±0.74*	1.26±0.01

All values are mean±SD (n=3).
Significant differences were compared with the same column at ^*p<0.05 by Levene’s t-test.