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Table 1 Body weight, body composition and meat quality traits in high (HG) and low growth (LG) lines at 9 weeks of age (mean ± standard deviation)

From: Identification of QTL controlling meat quality traits in an F2 cross between two chicken lines selected for either low or high growth rate

  HG LG P-value F2
Chickens (n) 53 56   698
Growth and body composition     
Body Weight (g) 1922 ± 157 683 ± 67 <.0001 1127 ± 185
Abdominal Fat 2.5 ± 0.7 0.2 ± 0.2 <.0001 1.6 ± 0.9
Breast Yield 11. 4 ± 0.8 10.4 ± 0.8 <.0001 11.4 ± 0.5
Breast meat quality traits     
Drip loss (%) 2.3 ± 1.2 2.1 ± 1.5 ns 1.2 ± 0.7
Lightness(BCo-L) 48.3 ± 3.2 45.6 ± 1.8 <.0001 47.3 ± 2.4
Redness (BCoR) -0.2 ± 0.8 1.6 ± 0.7 <.0001 1.0 ± 0.9
Yellowness (BCo-Y) 9.4 ± 1.2 13.3 ± 1.4 <.0001 11.7 ± 1.5
pH 15 min (pH15) 6.20 ± 0.22 6.33 ± 0.16 0.0004 6.33 ± 0.18
Ultimate pH (pHu) 5.74 ± 0.09 6.14 ± 0.14 <.0001 6.01 ± 0.15