Table 1.
General components of chicken meat, duck meat, and horse meat

(%)	Duck		Chicken		Horse
	Breast	Leg	Breast	Leg	Loin	Chuck roll	Arm picnic
	Moisture	77.35±1.84a1)	74.07±0.56b	74.47±0.15b	73.13±0.70bc	69.17±0.90d	71.73±1.51c	72.66±0.05bc
Crude fat	0.89±0.12d	7.70±2.83a	0.74±0.08d	7.18±1.35a	6.78±1.66ab	4.15±2.00bc	2.83±0.27cd
Crude protein	19.81±1.62c	18.55±0.31cd	23.02±0.24a	18.02±0.39d	21.45±0.81b	21.92±0.57ab	21.88±0.10ab
Crude ash	0.90±0.07a	0.74±0.05b	0.92±0.02a	0.72±0.02b	0.86±0.02a	0.87±0.02a	0.90±0.02a

Different letters are significantly different at 5% level.