Table 3. Free amino acid concentration (ppm) of the breast meats from HH, broiler, 2A, 2C, and 2D

Free amino acids	HH	Broiler	2A	2C	2D	SEM¹⁾
Taurine	5.76^b	4.18^b	18.66^a	4.71^b	6.18^b	0.50
Aspartic acid	11.83^b	5.71^c	22.45^a	6.95^c	11.04^b	1.18
Threonine	16.18^a	0.18^b	18.64^a	12.59^a	14.27^a	1.71
Serine	21.09^b	15.75^b	29.28^a	17.36^b	18.49^b	2.34
Asparagine	1.55^d	17.93^b	33.17^a	8.92^c	21.75^b	1.87
Glutamic acid	21.66^b	9.40^c	28.30^a	8.95^c	20.73^b	1.72
Glycine	22.24^b	15.99^b	47.14^a	16.04^b	18.40^b	2.43
Alanine	28.24^b	19.13^b	42.54^a	20.34^b	25.46^b	2.43
Valine	10.57^b	13.95^a	7.32^bc	5.22^c	6.94^bc	1.00
Cystine	0.85^b	6.10^a	0.45^c	0.19^d	0.15^d	0.07
Methionine	8.31^a	4.88^b	7.19^ab	6.63^ab	7.84^a	0.63
lsoleucine	10.57^b	13.95^a	7.32^bc	5.22^bc	6.94^c	1.00
Leucine	21.84^a	7.03^c	19.59^ab	14.39^b	17.79^bc	1.35
Tyrosin	9.99^a	5.68^b	10.27^a	7.60^ab	8.51^ab	0.86
Phenyalanine	8.93^a	1.32^c	8.19^ab	5.81^b	7.11^ab	0.64
Tryptophan	21.12^a	12.48^bc	7.64^c	16.67^ab	15.78^ab	1.84
Lysine	14.45^a	7.20^b	14.73^a	8.44^b	9.55^b	0.82
Arginine	0.46^b	0.10^b	1.07^a	0.29^b	0.81^a	0.11
Tasty AA²⁾	110.95^b	78.39^b	199.07^a	84.20^b	119.09^b	10.36
FRAA³⁾	85.27^b	56.44^c	141.95^a	52.76^c	76.59^bc	7.14

Standard error of the means (n=40).
Tasty AA: Sum of asparagine, threonine, serine, glutamic acid, glycine, and alanine.
FRAA (Flavor-Related AA): Sum of valine, isoleucine, leucine, phenyalanine, argenine, and proline.
Different letters within the same column differ significantly (p<0.05).
HH, commercial native chicken (HanHyup No. 3); 2A, 2C, and 2D, new native chicken strains; Broiler, commercial broiler.