Table 1 Means and standard deviations of traits related to muscle fibre size and distribution, muscularity and meat quality measured in M. longissimus dorsi at 13th/14th rib on F2 animals of the DUMI resource population
From: QTL for microstructural and biophysical muscle properties and body composition in pigs
|  | Trait | Definition | Mean ± SD |
|---|---|---|---|
1 | Fib/mm2 | mean number of fibres per mm2 | 366 ± 99 |
|  | ToF# | total number of fibres at section of M. l. d. [×1000] | 803.5 ± 203.5 |
|  | Diamean | mean diameter of all fibres [μm] | 58.52 ± 7.93 |
|  | DiaAnF | mean diameter of angular fibres [μm] | 23.27 ± 7.09 |
|  | DiaGiF | mean diameter of giant fibres [μm] | 14.05 ± 34.47 |
|  | ProAnF | relative proportion of angular fibres [%] | 0.90 ± 0.94 |
|  | ProGiF | relative proportion of giant fibres [%] | 0.05 ± 0.19 |
|  | DiaSTO/red | mean diameter of STO/red fibres [μm] | 50.98 ± 7.13 |
|  | DiaFTO/im | mean diameter of FTO/intermediate fibres [μm] | 50.19 ± 8.24 |
|  | DiaFTG/w | mean diameter of FTG/white fibres [μm] | 62.32 ± 9.32 |
|  | ProSTO/red | relative proportion of STO/red fibres [%] | 18.68 ± 6.19 |
|  | ProFTO/im | relative proportion of FTO/intermediate fibres [%] | 11.34 ± 4.23 |
|  | ProFTG/w | relative proportion of FTG/white fibres [%] | 69.02 ± 6.49 |
2 | DiaSTO | mean diameter of STO fibres [μm] | 51.60 ± 7.01 |
|  | DiaFTO | mean diameter of FTO fibres [μm] | 49.31 ± 7.44 |
|  | DiaFTG | mean diameter of FTG fibres [μm] | 61.91 ± 9.19 |
|  | ProSTO | relative proportion of red fibres [%] | 15.93 ± 5.40 |
|  | ProFTO | relative proportion of intermediate fibres [%] | 12.35 ± 4.34 |
|  | ProFTG | relative proportion of white fibres [%] | 71.34 ± 6.90 |
|  | CapSTO | mean number of capillaries at STO fibre | 1.48 ± 0.46 |
|  | CapFTO | mean number of capillaries at FTO fibre | 0.96 ± 0.34 |
|  | CapFTG | mean number of capillaries at FTG fibre | 0.55 ± 0.17 |
|  | Capmean | mean number of capillaries at fibres | 0.75 ± 0.23 |
|  | Cap/mm2 | mean number of capillaries per mm2 | 82.19 ± 21.86 |
3 | Diared | mean diameter of red fibres [μm] | 50.47 ± 7.21 |
|  | Diaim | mean diameter of intermediate fibres [μm] | 50.91 ± 8.81 |
|  | Diaw | mean diameter of white fibres [μm] | 62.66 ± 9.44 |
|  | Prored | relative proportion of red fibres [%] | 20.95 ± 5.90 |
|  | Proim | relative proportion of intermediate fibres [%] | 10.50 ± 3.98 |
|  | Prow | relative proportion of white fibres [%] | 67.11 ± 5.45 |
4 | FOM | Fat-O-Meater: lean meat content according to regression | 33.74 ± 8.62 |
|  | FOM_M | FOM_meat: depth of M. glutaeus medius | 40.01 ± 8.71 |
|  | MAML | loin eye area: area of M. l. d. at 13th/14th rib [cm2] | 23.30 ± 4.38 |
|  | pH1ML | pH1-loin: pH-value 45 min post mortem | 6.46 ± 0.25 |
|  | pH24ML | pH24-loin: pH-value 24 hours post mortem | 5.56 ± 0.13 |
|  | C1ML | conductivity1-loin: conductivity 45 min post mortem [mS/cm] | 3.44 ± 0.53 |
|  | C24ML | conductivity24-loin: conductivity 24 hours post mortem [mS/cm] | 3.49 ± 1.22 |
|  | MCOpto | meat colour, Opto Star: meat colour 24 hours post [%] | 69.40 ± 6.29 |