. 2012 Sep 4;7(9):e42198. doi: 10.1371/journal.pone.0042198

Table 3. Summary of the significant associations between nsSNVs and meat quality traits.

^bSNV location	^aMeat quality traits
	CW	BFT	Meat color			CL	DL	Chemical composition				SF	WHC	Postmortem pH
			CIE L	CIE a	CIE b			Pro	Fat	Coll	Moi			24 hr	45 min
ch9:70258855	○		▵			▵						▵		○
ch15:34951693						▵
ch10:13969569							○	▵						▵
ch7:61651548			▵				○						○	▵
ch7:2302809											▵			▵
ch16:21885422	▵		▵					▵		○	▵			▵
ch13:22924695		▵				○									▵
ch13:59221591								▵
ch2:13972118					▵						▵
ch2:108676311			▵	○						▵
ch5:3026394							▵					▵	▵
ch5:3026507							▵	▵	▵
ch7:22112616		○			○		○					▵	○	○
ch4:99943976		▵								▵
ch16:69410557			▵		▵	○

Meat quality traits include carcass weight (CW), backfat thickness (BFT), meat color (lightness, CIE L; redness, CIE a; yellowness, CIE b), cooking loss (CW), drip loss (DL), chemical compositions (protein, Pro; fat, Fat; collagen, Coll; moisture, Moi), shear force (SF), water holding capacity (WHC), and postmortem pH (pH_{24 hr}; pH_{45 min}).

SNV location is based on the pig genome assembly (SGSC Sscrofa9.2/susScr2). The triangle (▵) and circle (○) represent significant differences (▵, p<0.05; ○, p<0.01) in genotypes under a codominant model.