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Table 5 Phenotypic values of the traits 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

Traits1 Groups2
Low (n = 6) High (n = 6)
IMFBr (%) 1.22 ± 0.31 3.95 ± 0.49**
AbFW (g) 3.11 ± 1.32 70.48 ± 12.96**
AbFP (%) 0.21 ± 0.09 2.95 ± 0.63**
Meat color L* 51.53 ± 1.74 62.50 ± 1.14**
Meat color b* 11.07 ± 0.98 21.23 ± 1.34**
  1. 1IMF Br intramuscular fat content in breast muscle, AbFW abdominal fat weight, AbFP percentage of AbFW to eviscerated weight, L* lightness value, b* yellowness value, 2High group (n = 6) consisting of samples from chicken with the highest trait values and Low group (n = 6) with the lowest trait values; **p < 0.01.