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Table 1 Descriptive statistics for the meat quality traits

From: The identification of 14 new genes for meat quality traits in chicken using a genome-wide association study

Traits (Unit)1 N Mean SD Min Max CV
DMBr (%) 316 27.87 1.30 20.97 33.29 4.67
DMTh (%) 309 24.39 1.14 20.47 29.62 4.69
IMFBr (%) 316 2.73 0.97 0.48 6.04 35.67
IMFTh (%) 310 7.17 2.23 1.39 15.24 31.10
AbFW (g) 324 37.47 29.60 0.00 128.30 88.43
AbFP (%) 324 1.43 1.21 0.00 5.64 84.61
SFT (mm) 323 5.22 1.82 1.16 11.36 34.75
pHu 304 5.55 0.25 5.00 6.30 4.43
DL (%) 315 7.03 2.94 1.66 18.67 41.78
SF (kg/cm2) 311 3.77 0.95 2.04 6.45 0.03
Meat color       
L* 293 57.62 3.47 48.61 66.48 6.02
a* 292 12.18 2.12 7.37 19.45 17.44
b* 294 15.85 3.39 8.18 25.31 21.42
Skin color       
L* 270 65.33 4.79 50.72 75.90 7.34
a* 266 8.61 3.40 1.80 17.24 39.55
b* 267 11.03 4.53 1.12 24.98 41.04
  1. 1DM Br dry matter content in breast muscle, DM Th dry matter content in thigh muscle, IMF Br intramuscular fat content in breast muscle, IMF Th intramuscular fat content in thigh muscle, AbFW abdominal fat weight, AbFP percentage of AbFW to eviscerated weight, SFT subcutaneous fat thickness, pHu the ultimate pH (24 h) of breast muscle, DL drip loss, SF shear force of the pectoral major muscle, L* lightness value; a* redness value and b* yellowness value. The same abbreviations are used in the following table.
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