TABLE 6.
Least-squared mean tests of significance (including the standard error of the mean, SEM) between homozygous-edited (CD163 ΔE7/ΔE7) and homozygous-unedited (null, CD163 +/+) pigs for various meat quality measures, compositional analysis of edible tissues, and carcass defects (N = 10 animals per genotype, including five gilts and five boars each). None of the comparisons were significantly different at the p < 0.05 level.
| CD163 ΔE7/ΔE7 | CD163 +/+ | |
| Meat quality measures | ||
| Hot carcass weight, 30 min post-mortem (kg) | 99.7 (1.86) | 104.5 (1.86) |
| Longissimus muscle pH, 24 h post-mortem | 5.80 (0.02) | 5.79 (0.03) |
| NPB color score (1–5) a | 3.1 (0.10) | 2.9 (0.10) |
| NPB marbling score (1–10) b | 1.4 (0.10) | 1.3 (0.11) |
| Hunter color L (lightness) c | 38.1 (0.59) | 37.5 (0.60) |
| Hunter color a (redness) c | 7.2 (0.23) | 7.5 (0.23) |
| Hunter color b (yellowness) c | 3.5 (0.19) | 3.6 (0.20) |
| Meat compositional analysis | ||
| Protein, % | 23.1 (0.10) | 23.0 (0.10) |
| Moisture, % | 75.7 (0.11) | 75.9 (0.11) |
| Ash, % | 0.99 (0.01) | 1.03 (0.01) |
| Carbohydrate, % | LOQ d | LOQ d |
| Total fat, % | 1.14 (0.07) | 1.03 (0.07) |
| Total saturated fatty acids, % | 0.360 (0.0297) | 0.321 (0.0291) |
| Total monounsaturated fatty acids, % | 0.0639 (0.0034) | 0.0601 (0.0033) |
| Total polyunsaturated fatty acids, % | 0.215 (0.0044) | 0.210 (0.0043) |
| Calories, Kcal/100g | 103 (0.76) | 101 (0.74) |
| Cholesterol, mg/100g | 45.7 (0.49) | 45.5 (0.48) |
| Vitamin B12 (cobalamin), mcg/g | 0.00475 (0.0003) | 0.00371 (0.0003) |
| Vitamin B3 (niacin), mcg/g | 108 (3.58) | 104 (3.50) |
| Vitamin B6 (pyridoxine HCl),mcg/g | 9.39 (0.26) | 9.72 (0.25) |
| Vitamin E (alpha tocopherol), mcg/g | 3.14 (0.14) | 3.06 (0.14) |
| Iron, ppm | 4.00 (0.09) | 3.86 (0.09) |
| Carcass defects | ||
| Skin lesion, 0–2 e | 0 | 0 |
| Nasal turbinate lesion, 0–5 | 0.0 (0.04) | 0.1 (0.04) |
| Lung lesion percent, 0–100 | 1.7 (0.47) | 0.8 (0.47) |
| Pericarditis, 0/1 e | 0 | 0 |
| Pleuritis, 0/1 e | 0 | 0 |
| Peritonitis, 0/1 e | 0 | 0 |
| Liver lesion, 0–2 e | 0 | 0 |
| Gastric ulcer, 0–3 | 0.2 (0.15) | 0.1 (0.15) |
a
National Pork Board Pork color score (1 = lightest and 5 = darkest).
b
National Pork Board Pork marbling score (1 = devoid of fat and 10 = abundant marbling).
d
Below limit of quantitation.
e
All observations were 0.