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 (pH24 hr; pH45 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.