Table 1.
Descriptive statistics for the meat quality traits
| Traits (Unit)1 | N | Mean | SD | Min | Max | CV |
|---|---|---|---|---|---|---|
| DMBr (%) |
316 |
27.87 |
1.30 |
20.97 |
33.29 |
4.67 |
| DMTh (%) |
309 |
24.39 |
1.14 |
20.47 |
29.62 |
4.69 |
| IMFBr (%) |
316 |
2.73 |
0.97 |
0.48 |
6.04 |
35.67 |
| IMFTh (%) |
310 |
7.17 |
2.23 |
1.39 |
15.24 |
31.10 |
| AbFW (g) |
324 |
37.47 |
29.60 |
0.00 |
128.30 |
88.43 |
| AbFP (%) |
324 |
1.43 |
1.21 |
0.00 |
5.64 |
84.61 |
| SFT (mm) |
323 |
5.22 |
1.82 |
1.16 |
11.36 |
34.75 |
| pHu |
304 |
5.55 |
0.25 |
5.00 |
6.30 |
4.43 |
| DL (%) |
315 |
7.03 |
2.94 |
1.66 |
18.67 |
41.78 |
| SF (kg/cm2) |
311 |
3.77 |
0.95 |
2.04 |
6.45 |
0.03 |
| Meat color |
|
|
|
|
|
|
| L* |
293 |
57.62 |
3.47 |
48.61 |
66.48 |
6.02 |
| a* |
292 |
12.18 |
2.12 |
7.37 |
19.45 |
17.44 |
| b* |
294 |
15.85 |
3.39 |
8.18 |
25.31 |
21.42 |
| Skin color |
|
|
|
|
|
|
| L* |
270 |
65.33 |
4.79 |
50.72 |
75.90 |
7.34 |
| a* |
266 |
8.61 |
3.40 |
1.80 |
17.24 |
39.55 |
| b* | 267 | 11.03 | 4.53 | 1.12 | 24.98 | 41.04 |
1DMBr dry matter content in breast muscle, DMTh dry matter content in thigh muscle, IMFBr intramuscular fat content in breast muscle, IMFTh intramuscular fat content in thigh muscle, AbFW abdominal fat weight, AbFP percentage of AbFW to eviscerated weight, SFT subcutaneous fat thickness, pHu the ultimate pH (24 h) of breast muscle, DL drip loss, SF shear force of the pectoral major muscle, L* lightness value; a* redness value and b* yellowness value. The same abbreviations are used in the following table.