Skip to main content

Table 2 Pearson’s correlation coefficients between carcass composition and meat quality traits 1

From: A comprehensive linkage map and QTL map for carcass traits in a cross between Giant Grey and New Zealand White rabbits

  BW BW BW SFa PFa IFa HW KiW pH 45 pH 24 DL L* 45 L* 24 a* 45 a* 24 b* 45 b* 24 Pr Fa
FP IP HP W W W BF BF BF BF BF BF BF BF LD LD
LW .80 .73 .77 .43 .44 .18** .88 .61 (−.04) (−.11) −.14* (.14) (.13) −.15* (−.08) (−.10) (−.10) −.39** (.01)
HCW .81 .72 .77 .44 .49 .23 .89 .58 (−.03) (−.09) (−.12) .15* (.09) −.15* (−.07) (−.10) (−.14) −.34** (.00)
RCW .81 .72 .77 .44 .49 .23 .89 .58 (−.04) (−.10) −.17* .16* (.09) −.16* (−.08) (−.10) −.15* −.34** (.00)
FPW .82 .68 .76 .44 .47 .22 .89 .58 (−.04) (−.10) −.16* (.13) (.07) (−.11) (−.04) (−.07) −.14* −.34** (−.01)
IPW .68 .70 .66 .47 .62 .20** .79 .57 (−.05) (−.08) −.15* (.12) (.10) −.16* (−.08) (−.10) (−.10) −.28* (.03)
HPW .83 .74 .81 .39 .41 .25 .91 .55 (−.03) (−.09) −.17* .21** (.10) −.20** (−.12) (−.13) −.18* −.37** (−.02)
MWFP .72 .61 .70 .40 .48 .21** .87 .59 (.00) (−.09) (−.12) (.13) (.07) (−.10) (−.02) (−.06) (−.10) −.34** (−.06)
MWIP .66 .62 .62 .46 .53 .18* .77 .59 (.01) (−.04) (−.13) (.12) (.11) −.15* (−.08) (−.06) (−.07) −.36** (−.07)
MWHP .78 .67 .71 .40 .42 .22 .89 .58 (−.01) (−.10) −.16* .21** (.10) −.18* (−.10) (−.10) −.15* −.40** (−.08)
BWFP 1.0 .74 .81 .25 .24 .23 .78 .46 (−.03) (−.08) −.18* .21** (.10) −.17* −.18* (−.13) −.25** −.40** (−.11)
BWIP   1.0 .78 .24 .25 .23 .67 .45 (−.04) −.17* (−.13) .31 .23 −.27 −.28 −.18* −.24** −.44 (.02)
BWHP    1.0 .23 .20* (.09) .78 .38 (.03) (−.06) (−.10) .20** (.13) −.22** −.24** −.16* −.25** −.39** (−.06)
SFaW     1.0 .43 (.05) .33 .33 (.02) (.02) (−.03) (−.10) (.05) (−.06) (−.03) (.00) (.02) (−.08) (.04)
PFaW      1.0 (.10) .31 .40 −.15* (−.11) (−.07) (−.13) (.00) (.10) (.10) .15* (.09) (.04) (.08)
IFaW       1.0 .30 (.12) (−.07) (−.10) (−.08) .24** (.05) (−.12) (−.07) −.19 (−.13) −.43 (.06)
HW        1.0 .49 (−.04) (−.09) −.15* .23* (.08) (−.16) (−.14) −.19** −.21** −.41 (−.01)
KiW         1.0 (−.04) (−.11) (−.09) (.03) .18** (−.03) (.02) (.02) (.11) −.30* (.10)
pH45BF          1.0 .39 (.12) (.08) (.07) (−.11) (−.09) .17* (.14) (−.09) (−.02)
pH24BF           1.0 .19** (−.03) (.07) (−.01) (−.02) .18** .20** (−.04) (−.06)
DL            1.0 (−.12) (−.05) (.11) .18** (.09) .24 .25* (−.05)
L*45BF             1.0 .54 −.71 −.58 −.33 −.39 −.47 (.16)
L*24BF              1.0 −.54 −.65 −.26 −.14* −.45** (.19)
a*45BF               1.0 .74 .47 .40 .45 (−.23)
a*24BF                1.0 .33 .56 .40** (−.07)
b*45BF                 1.0 .36 .37** (−.21)
b*24BF                  1.0 .35** (.14)
PrLD                   1.0 −.30**
  1. 1levels of significance: bold values are significant at p < 0.0001; asterisks mark different significances *p < 0.01; **p < 0.001; values in parentheses are not significant. Abbreviations: LW live weight, HCW hot carcass weight, RCW reference carcass weight, FPW fore part weight, IPW intermediate part weight, HPW hind part weight, MWFP meat weight fore part, MWIP meat weight intermediate part, MWHP meat weight hind part, LD, M. longissimus dorsi, BF, M. biceps femoris, pH45 - pH value 45 min p.m.; pH24 - pH value 24 h p.m, L*45 and L*24, lightness 45 min and 24 h p.m.; a*45 and a*24, redness 45 min and 24 h p.m.; b*45 and b*24, yellowness 45 min and 24 h p.m.; DL, drip loss ; PrLD, protein content of M. longissimus dorsi; FaLD, lipid content of M. longissimus dorsi.