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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)