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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.