Comparison of Physicochemical Characteristics and Sensory Attributes of Four Different Chicken Breeds from the Genuine and Selected Local Market

Table 11

Color composition of layer chicken meat obtained from a genuine supplier and three different markets.

Samples	Color composition
	L	a	b
CLC	52.41 ± 0.09^a	13.31 ± 0.06^b	9.62 ± 0.04^d
MLC 1	51.72 ± 0.05^b	14.65 ± 0.03^a	11.51 ± 0.02^a
MLC 2	51.40 ± 0.06^c	12.72 ± 0.07^c	10.10 ± 0.03^c
MLC 3	51.47 ± 0.11^c	11.81 ± 0.04^d	10.79 ± 0.08^b

Data are mean ± standard deviation. Means ± SD followed by different superscript letters within the same column are significantly different at (). Note. CLC, control layer chicken; MLC, market layer chicken.