I.e salmon and chicken breast are especially high, including salmon compared to other fish, and chicken breast compared to chicken thigh.
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It’s a matter of density and purpose. Chicken breast is fast reflex muscle designed for rapid bursts of activity. It doesn’t need the fat stores or blood capillaries a beef sirloin would need or the connective tissue a pork butt would have. The chicken can dedicate most of the muscle mass to pure muscle fibers.
Because meat has other components, mostly fats, water, and connective tissue. Pork ribs, for example, have a huge amount of fat and connective tissue, which means less of their weight comes from protein compared to a lean, connective-tissue-light meat like chicken breast.
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