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Table 4 Relative mRNA abundance in the low and high groups

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

Traits Genes Groups1
Low High
IMFBr KIF2A 1.00 ± 0.05** 0.55 ± 0.23
  TYRO3 1.00 ± 0.10** 0.25 ± 0.11
  MGST1 1.01 ± 0.13** 0.24 ± 0.04
  NTPCR 1.00 ± 0.04** 0.35 ± 0.22
AbFW COL12A1 1.02 ± 0.24* 0.57 ± 0.17
  RET 1.02 ± 0.23 31.16 ± 0.68**
AbFP VPS4B 1.03 ± 0.29** 0.48 ± 0.17
  NPPB 1.12 ± 0.14 72.08 ± 9.21**
  BRSK2 1.01 ± 0.17** 0.10 ± 0.04
  FOXC1 1.04 ± 0.33** 0.30 ± 0.12
  SREBF1 1.02 ± 0.24** 0.07 ± 0.04
Meat color L* COL1A2 1.01 ± 0.19** 0.24 ± 0.19
  PSMD12 1.01 ± 0.16* 0.67 ± 0.04
  KPNA2 1.00 ± 0.09 1.76 ± 0.37*
  1. 1High group (n = 6) consisting of samples from chicken with the highest trait values and Low group (n = 6) with the lowest trait values; * p < 0.05, **p < 0.01.