Skip to main content

Advertisement

Table 1 Phenotypic information of drip loss and other carcass and meat quality traits

From: Comparative gene expression profiling of muscle reveals potential candidate genes affecting drip loss in pork

TraitsTotal 28 samples measuredFour samples of Low drip loss groupFour samples of High drip loss groupP value
Drip loss (%)2.36 ± 0.531.69 ± 0.063.03 ± 0.090.002
Weight (kg)108.30 ± 6.00107.3 ± 1.68107.5 ± 2.830.285
Backfat (mm)16.30 ± 4.4914.6 ± 3.6815.1 ± 2.120.198
Eye muscle area (cm2)46.94 ± 5.3853.8 ± 3.8450.2 ± 1.840.107
Percentage of lean meat (%)66.90 ± 2.5768.9 ± 2.4769.1 ± 2.050.366
pH16.49 ± 0.226.39 ± 0.096.79 ± 0.010.053
pH245.72 ± 0.145.79 ± 0.115.67 ± 0.020.078
IMF (%)2.36 ± 0.712.05 ± 0.482.45 ± 0.170.264
Shear force(N)45.80 ± 10.9659.8 ± 10.2644.85 ± 7.850.025
L*42.78 ± 1.8243.09 ± 1.1443.93 ± 0.740.590
a*5.72 ± 0.784.94 ± 0.345.94 ± 0.300.027
b*10.63 ± 0.8010.27 ± 0.4111.16 ± 0.040.407
  1. The results are showed by mean ± standard deviation