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Table 5 Least square means and standard errors for meat quality traits of MSU Duroc × Pietrain F2 resource population and Duroc population pigs separated by IGFBP2 genotypes

From: Association of Insulin-like growth factor binding protein 2 genotypes with growth, carcass and meat quality traits in pigs

Traits Number Genotypes
AA AB BB
MSU resource population
Drip loss, % 405 2.13 ± 0.31a 1.79 ± 0.14b 1.44 ± 0.14b
WBS, kg 406 3.40 ± 0.18a 3.24 ± 0.09a 3.03 ± 0.09b
45-min pH 405 6.37 ± 0.06 6.35 ± 0.02 6.36 ± 0.02
45-min temp, °C 408 39.33 ± 0.49 39.29 ± 0.40 39.17 ± 0.40
24-h pH 398 5.48 ± 0.03a 5.51 ± 0.01 b 5.60 ± 0.01c
24-h temp, °C 407 2.71 ± 0.24 2.77 ± 0.19 2.79 ± 0.19
pH decline 395 0.88 ± 0.06ab 0.83 ± 0.02a 0.77 ± 0.02b
Firmness score 408 3.02 ± 0.22 2.86 ± 0.09 2.77 ± 0.09
Marbling score 408 2.87 ± 0.22 2.76 ± 0.10 2.76 ± 0.09
Color score 408 3.06 ± 0.24ab 3.05 ± 0.07a 3.28 ± 0.06b
CIE L* value 381 53.86 ± 0.61ab 54.09 ± 0.18a 53.37 ± 0.17b
CIE a* value 381 16.92 ± 0.26 16.96 ± 0.07 17.14 ± 0.07
CIE b* value 381 9.00 ± 0.20ab 9.24 ± 0.06a 9.09 ± 0.06b
Juiciness score 402 5.09 ± 0.16ab 5.20 ± 0.04a 5.34 ± 0.04b
Tenderness score 406 5.33 ± 0.16a 5.48 ± 0.05a 5.70 ± 0.04b
Connective tissue score 406 6.16 ± 0.10a 6.36 ± 0.03ab 6.44 ± 0.03b
Off-flavor score 406 1.26 ± 0.06 1.16 ± 0.02 1.17 ± 0.02
Overall Tenderness score 406 5.44 ± 0.15a 5.55 ± 0.04a 5.77 ± 0.04b
Duroc pig population
45-min pH 226 6.41 ± 0.04ab 6.44 ± 0.02a 6.39 ± 0.02b
24-h pH 307 5.84 ± 0.03 5.86 ± 0.02 5.85 ± 0.02
pH decline 223 0.59 ± 0.05 0.60 ± 0.03 0.55 ± 0.03
CIE L* 312 50.94 ± 0.42ab 50.80 ± 0.22a 51.48 ± 0.22b
Color score 325 2.95 ± 0.11ab 2.99 ± 0.06a 2.87 ± 0.06b
Marbling score 326 2.38 ± 0.20 2.23 ± 0.10 2.30 ± 0.10
  1. a, b, cLeast square means within the same row with different superscripts differ (P < 0.05)