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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

Traits

Total 28 samples measured

Four samples of Low drip loss group

Four samples of High drip loss group

P value

Drip loss (%)

2.36 ± 0.53

1.69 ± 0.06

3.03 ± 0.09

0.002

Weight (kg)

108.30 ± 6.00

107.3 ± 1.68

107.5 ± 2.83

0.285

Backfat (mm)

16.30 ± 4.49

14.6 ± 3.68

15.1 ± 2.12

0.198

Eye muscle area (cm2)

46.94 ± 5.38

53.8 ± 3.84

50.2 ± 1.84

0.107

Percentage of lean meat (%)

66.90 ± 2.57

68.9 ± 2.47

69.1 ± 2.05

0.366

pH1

6.49 ± 0.22

6.39 ± 0.09

6.79 ± 0.01

0.053

pH24

5.72 ± 0.14

5.79 ± 0.11

5.67 ± 0.02

0.078

IMF (%)

2.36 ± 0.71

2.05 ± 0.48

2.45 ± 0.17

0.264

Shear force(N)

45.80 ± 10.96

59.8 ± 10.26

44.85 ± 7.85

0.025

L*

42.78 ± 1.82

43.09 ± 1.14

43.93 ± 0.74

0.590

a*

5.72 ± 0.78

4.94 ± 0.34

5.94 ± 0.30

0.027

b*

10.63 ± 0.80

10.27 ± 0.41

11.16 ± 0.04

0.407

  1. The results are showed by mean ± standard deviation
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BMC Genomic Data

ISSN: 2730-6844

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