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

BMC Genomics

Table 1 Descriptive statistics for the meat quality traits

Traits (Unit)¹	N	Mean	SD	Min	Max	CV
DM_Br (%)	316	27.87	1.30	20.97	33.29	4.67
DM_Th (%)	309	24.39	1.14	20.47	29.62	4.69
IMF_Br (%)	316	2.73	0.97	0.48	6.04	35.67
IMF_Th (%)	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

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.

ISSN: 1471-2164