Table 2. Effect of stunning (with electric, CO2 gas and N2 gas) and non-stunning halal method on proximate components of chicken meat
| Items | Treatments1) |
| Elec-stun | CO2-gas | N2-gas | Halal |
| Moisture (%) | 75.23 ± 0.68c | 75.53 ± 0.47b | 74.90 ± 0.24d | 76.02 ± 0.56a |
| Protein (%) | 22.79 ± 0.66b | 22.34 ± 0.56c | 23.02 ± 0.37a | 22.67 ± 0.17b |
| Fat (%) | 1.34 ± 0.35b | 1.21 ± 0.28c | 1.36 ± 0.11b | 1.49 ± 0.13a |
| Ash (%) | 1.34 ± 0.51a | 1.04 ± 0.08b | 1.16 ± 0.05b | 1.11 ± 0.08b |
| Collagen (%) | 1.25 ± 0.24a | 1.17 ± 0.17b | 1.13 ± 0.09bc | 1.08 ± 0.06c |
Treatments: Elec-stun, electrical stunning method; CO2-gas, 80% CO2 gas stunning method; N2-gas, 98% N2 gas stunning method; Halal, non-stunning method. n = 40.
Different superscript letters in same row means significant differences (p < 0.05).