Comparative Analysis of the Gut Microbial Composition and Meat Flavor of Two Chicken Breeds in Different Rearing Patterns

Table 3

The average percentage of tag numbers of each phylum in CR and FR chicken cecal microbiota (mean ± S.D.).

Phyla	Caoke (C, %)		Partridge Shank (Q, %)
	Free-Range	Cage-Range	Free-Range	Cage-Range
	(FR)	(CR)	(FR)	(CR)
Actinobacteria	6.09±2.53	1.84±1.16	2.00±0.22	1.92±0.15
Bacteroidetes	0.85±0.29	2.79± 2.27	19.05±2.19	9.88±1.41
Firmicutes	91.51±2.24	86.57±10.55	70.20±4.21	82.52±2.37
Proteobacteria	1.74±1.27	8.33±2.93	7.55±6.50	4.54±1.86
Fusobacteria	0.00	0.00	0.39±0.25	0.00