TABLE 3.

Estimates (± SE) of carcass composition and pork quality variables of each haplotype

	Pork carcass and pork quality characteristics
Haplotype	ADG (g/day)a	Ham yield (%)	Loin yield (%)	Leaf fat (%)	LM area (cm2)	Estimated lean contentb (%)	Drip loss (%)	Lightness (L*) valuec	LM IM fat (%)	LM pHd
1	416.97 ± 19.43	11.61 ± 0.19	8.23 ± 0.20	6.07 ± 0.80	15.04 ± 3.77	24.23 ± 1.06	1.11 ± 0.29	23.49 ± 0.50	0.95 ± 0.21	2.78 ± 0.02
2	388.02 ± 21.69	11.73 ± 0.21	8.22 ± 0.22	5.45 ± 0.90	17.07 ± 3.86	25.18 ± 1.19	1.67 ± 0.34	24.38 ± 0.56	0.62 ± 0.24	2.75 ± 0.02
3	405.93 ± 23.88	11.77 ± 0.23	7.94 ± 0.24	6.24 ± 0.98	16.20 ± 3.82	24.50 ± 1.30	1.95 ± 0.36	23.80 ± 0.62	0.89 ± 0.26	2.74 ± 0.03
4	433.53 ± 53.23	11.78 ± 0.51	7.42 ± 0.54	5.22 ± 2.21	15.44 ± 4.36	25.50 ± 2.92	2.13 ± 0.78	25.61 ± 1.38	2.12 ± 0.59	2.83 ± 0.06
5	423.67 ± 25.35	11.35 ± 0.25	8.18 ± 0.26	6.48 ± 1.07	13.84 ± 3.83	23.04 ± 1.42	1.98 ± 0.38	23.63 ± 0.67	1.07 ± 0.29	2.78 ± 0.03
6	435.64 ± 38.73	12.11 ± 0.37	8.47 ± 0.39	4.14 ± 1.62	18.94 ± 4.44	24.39 ± 2.14	1.31 ± 0.58	22.64 ± 1.01	0.81 ± 0.43	2.78 ± 0.04
7	444.36 ± 36.41	11.60 ± 0.35	8.17 ± 0.37	6.50 ± 1.52	16.94 ± 4.00	22.78 ± 2.02	1.59 ± 0.56	24.44 ± 0.95	1.07 ± 0.41	2.77 ± 0.04
8	426.81 ± 58.47	11.39 ± 0.56	7.18 ± 0.59	4.43 ± 2.42	13.66 ± 4.77	25.75 ± 3.19	2.31 ± 0.86	25.84 ± 1.51	0.75 ± 0.77	2.73 ± 0.07
9	403.91 ± 90.84	10.58 ± 0.90	7.38 ± 0.92	4.61 ± 3.88	12.67 ± 5.79	25.09 ± 5.17	0.92 ± 1.35	23.30 ± 2.44	0.76 ± 1.04	2.89 ± 0.10
P	0.55	0.43	0.32	0.74	0.13	0.85	0.08	0.40	0.36	0.35

IM, intramuscular; LM, longissimus thoracis muscle.

^aAverage daily gain (70–140 days of age).

^bEstimated lean content = 61.56 − (0.878 × fat depth in mm) + (0.157 × LM depth in mm).

^cL* is a measure of darkness to lightness (a larger L* value indicates a lighter color).

^dpH at 24 hr postmortem in LM.