Table 2. Proximate composition (%) of breast meat from scalded and non-scalded broiler chickens

Parameter (%)	Broiler breast meat type		SEM¹⁾	p-value
Parameter (%)	SBC	NSBC	SEM¹⁾	p-value
Moisture	71.80	73.27	0.536	0.123
Crude fat	3.83^b	4.75^a	0.169	0.018
Crude protein	23.56^a	21.24^b	0.586	0.049
Crude ash	0.78	0.70	0.063	0.405

Pooled standard error of the means (n = 20).
Values in in the same row with different superscripts differ significantly (p > 0.05).