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Table 5 P-values of the associations between haplotypes 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
Haplotypea pH L* a* pH L* a* pH L* a* pH L* a*
HAP1 0.47 0.90 0.14 0.76 0.69 0.66 0.41 0.89 0.92 0.65 0.61 0.57
HAP2 6.35 × 10-8 6.00 × 10-4 0.01 1.72 × 10-4 0.97 0.01 8.69 × 10-6 0.15 3.99 × 10-3 1.80 × 10-8 0.35 0.41
HAP3 0.15 0.51 0.17 0.40 0.03 5.98 × 10-3 0.04 0.41 0.17 0.02 0.74 0.13
HAP4 0.42 0.06 0.24 0.88 0.23 0.38       
HAP5        0.02 0.01 0.27 0.02 0.17 0.60
HAP7 0.73 0.44 0.78 0.16 0.80 0.32       
HAP8 2.25 × 10-4 3.24 × 10-3 0.11 3.03 × 10-3 0.82 0.35 0.12 0.05 0.83 0.12 0.08 0.48
HAP9 2.29 × 10-4 0.05 4.98 × 10-4 0.13 0.48 0.08 0.07 0.23 0.12 0.16 0.63 0.94
HAP10 0.04 0.17 0.50 0.11 0.38 0.42       
  1. aBecause of low number of observations, haplotypes HAP6, HAP11, and HAP12 were excluded from the analysis.