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Table 4 P-values of the association between SNPs in PRKAG3 and meat quality traits

From: A combination of two variants in PRKAG3is needed for a positive effect on meat quality in pigs

  Yorkshire Landrace
  Loin Ham Loin Ham
Variation pH L* a* pH L* a* pH L* a* pH L* a*
ASGA0070625 7.27 × 10-13 5.52 × 10-6 4.38 × 10-5 3.47 × 10-6 0.73 8.85 × 10-3 0.02 0.03 0.03 0.02 0.34 0.79
g.-311A > G 6.83 × 10-10 4.22 × 10-5 6.28 × 10-4 1.44 × 10-4 0.74 0.05 0.28 0.36 0.36 0.60 0.93 0.79
g.-221G > A 6.83 × 10-10 4.22 × 10-5 6.28 × 10-4 1.44 × 10-4 0.74 0.05 0.33 0.62 0.36 0.64 0.98 0.77
g.-157C > G 7.94 × 10-11 2.79 × 10-5 4.29 × 10-4 2.68 × 10-5 0.56 0.03 0.02 0.06 0.37 0.05 0.38 0.83
g.-58A > G 7.94 × 10-11 2.79 × 10-5 4.29 × 10-4 2.68 × 10-5 0.56 0.03 0.03 0.09 0.36 0.06 0.41 0.92
K24E 5.80 × 10-10 3.83 × 10-5 3.16 × 10-3 7.83 × 10-5 0.38 0.03 0.23 0.27 0.16 0.15 0.57 0.54
T30N 0.13 0.39 0.46 0.12 0.61 0.36 0.02 6.51 × 10-3 0.32 0.01 0.16 0.50
I41V 1.41 × 10-11 1.43 × 10-5 9.20 × 10-5 1.96 × 10-5 0.82 0.02 0.45 0.92 0.04 0.68 0.53 0.59
G52S 0.36 0.58 0.21 0.77 0.91 0.81 0.41 0.79 0.84 0.78 0.53 0.64
K131R 1.41 × 10-11 1.43 × 10-5 9.20 × 10-5 1.96 × 10-5 0.82 0.02 0.41 0.93 0.08 0.54 0.60 0.62
P134L 1.41 × 10-11 1.43 × 10-5 9.20 × 10-5 1.96 × 10-5 0.82 0.02 0.43 0.85 0.04 0.70 0.55 0.67
I199V 0.01 0.19 0.12 0.09 0.93 0.10 1.62 × 10-5 0.09 0.04 6.44 × 10-7 0.17 0.67
DBUN0002708 3.21 × 10-10 4.15 × 10-5 3.81 × 10-4 3.36 × 10-4 0.87 0.01 5.37 × 10-3 0.02 0.05 0.07 0.37 0.75