LL

ST

GR

CT

GR

CT

Crude protein, %

Extractable lipid, %

Moisture, %

Fatty acid composition

SFA, %

MUFA, %

PUFA, %

Cooking loss, %

WBSF, kg

19.7 ± 0.38^*

11.3 ± 1.46^*

67.9 ± 1.08^*

41.3 ± 1.56

52.7 ± 1.13

3.1 ± 0.33

-

-

17.0 ± 0.57

24.0 ± 2.12

57.8 ± 1.56

42.6 ± 0.99

52.4 ± 1.38

2.3 ± 0.26

-

-

19.9 ± 0.31

4.4 ± 0.34^*

74.2 ± 0.33^*

45.2 ± 1.27

47.7 ± 0.79

4.4 ± 0.40^*

41.8 ± 1.01

3.2 ± 0.07

19.7 ± 0.25

9.5 ± 0.88

69.3 ± 0.69

45.2 ± 0.97

48.9 ± 1.01

3.3 ± 0.11

37.6 ± 1.86

2.6 ± 0.26