Table 3. Antioxidant di-peptides (mg/100 g) of the breast and thigh meat in white semi-broiler (W), and/broiler with two new native chicken strains (A and B) according to slaughter age

Antioxidantdi-peptides	5 wk			SEM¹⁾	12 wk			SEM¹⁾
Antioxidantdi-peptides	W^*	A	B	SEM¹⁾	Broiler^*	A	B	SEM¹⁾
Breast
Carnosine	281.79^a	248.19^b	242.47^b	8.84	260.01^a	177.23^b	210.46^b	11.80
Anserine	544.64^b	638.31^a	607.79^a	10.35	335.08^b	693.89^a	681.30^a	15.47
Thigh
Carnosine	148.95^a	111.89^b	109.52^b	4.80	176.38^a	97.67^c	119.20^b	4.38
Anserine	229.36^b	256.07^a	259.45^a	4.87	185.60^b	309.90^a	316.04^a	9.88

n=18.
Values with different superscripts letters within the same row differ significantly (p<0.05).
Indicates a similar weight to native chickens.