Table 7.

Analysis of the meat quality performance of genes polymorphic loci.

Name	Loci	Genotype	Quantities	Meat color			pH	Dry matter(%)	Protein content(%)	Fat content(%)	Drip loss(%)	Cooked meat rate(%)	Shear force(N)
				L	a	b
buck	T42443G	TT	15	29.36 ± 0.23	14.86 ± 0.50	1.69 ± 0.03aA	6.01 ± 0.02	26.72 ± 0.44aA	21.66 ± 0.15	1.77 ± 0.16bB	1.58 ± 0.07	67.06 ± 0.78aA	73.80 ± 1.86
buck	T42443G	TG	12	29.60 ± 0.66	15.03 ± 0.59	1.56 ± 0.02bB	6.05 ± 0.03	25.10 ± 0.21bB	21.35 ± 0.25	2.39 ± 0.23aA	1.65 ± 0.03	65.26 ± 0.20bB	76.21 ± 2.25
buck	C2133A	CA	26	29.24 ± 0.32	14.94 ± 0.35	1.71 ± 0.07	6.06 ± 0.03	25.88 ± 0.30	21.39 ± 0.20	1.91 ± 0.14	1.65 ± 0.04	66.15 ± 0.75	75.61 ± 1.36
doe	T42443G	TT	42	30.69 ± 0.35a	13.95 ± 0.18bB	1.89 ± 0.11	5.95 ± 0.01bB	28.37 ± 0.66a	20.30 ± 0.20bB	2.07 ± 0.13bB	1.81 ± 0.04	67.99 ± 0.96	69.26 ± 1.87
doe	T42443G	TG	18	29.51 ± 0.25b	15.03 ± 0.44aA	2.00 ± 0.13	6.03 ± 0.02aA	26.29 ± 0.24b	21.44 ± 0.08aA	2.79 ± 0.22aA	1.85 ± 0.07	69.92 ± 0.24	69.83 ± 2.04
doe	C2133A	CC	5	31.17 ± 0.31	16.39 ± 0.00aA	3.03 ± 0.02aA	5.92 ± 0.01	24.43 ± 0.20bB	20.71 ± 0.12	3.29 ± 0.11aA	1.84 ± 0.03	77.99 ± 0.68aA	86.87 ± 1.63aA
doe	C2133A	CA	55	29.74 ± 0.30	14.13 ± 0.18bB	1.80 ± 0.06bB	5.96 ± 0.02	28.07 ± 0.47aA	20.89 ± 0.18	2.28 ± 0.14bB	1.78 ± 0.05	68.37 ± 0.60bB	69.58 ± 1.43bB