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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.
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BMC Genomics

ISSN: 1471-2164

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