. 2015 Sep 3;57:31. doi: 10.1186/s40781-015-0063-3

Table 5.

Least square means and standard errors for meat quality traits of MSU Duroc × Pietrain F₂ resource population and Duroc population pigs separated by IGFBP2 genotypes

Traits	Number	Genotypes
Traits	Number	AA	AB	BB
MSU resource population
Drip loss, %	405	2.13 ± 0.31^a	1.79 ± 0.14^b	1.44 ± 0.14^b
WBS, kg	406	3.40 ± 0.18^a	3.24 ± 0.09^a	3.03 ± 0.09^b
45-min pH	405	6.37 ± 0.06	6.35 ± 0.02	6.36 ± 0.02
45-min temp, °C	408	39.33 ± 0.49	39.29 ± 0.40	39.17 ± 0.40
24-h pH	398	5.48 ± 0.03^a	5.51 ± 0.01 ^b	5.60 ± 0.01^c
24-h temp, °C	407	2.71 ± 0.24	2.77 ± 0.19	2.79 ± 0.19
pH decline	395	0.88 ± 0.06^ab	0.83 ± 0.02^a	0.77 ± 0.02^b
Firmness score	408	3.02 ± 0.22	2.86 ± 0.09	2.77 ± 0.09
Marbling score	408	2.87 ± 0.22	2.76 ± 0.10	2.76 ± 0.09
Color score	408	3.06 ± 0.24^ab	3.05 ± 0.07^a	3.28 ± 0.06^b
CIE L* value	381	53.86 ± 0.61^ab	54.09 ± 0.18^a	53.37 ± 0.17^b
CIE a* value	381	16.92 ± 0.26	16.96 ± 0.07	17.14 ± 0.07
CIE b* value	381	9.00 ± 0.20^ab	9.24 ± 0.06^a	9.09 ± 0.06^b
Juiciness score	402	5.09 ± 0.16^ab	5.20 ± 0.04^a	5.34 ± 0.04^b
Tenderness score	406	5.33 ± 0.16^a	5.48 ± 0.05^a	5.70 ± 0.04^b
Connective tissue score	406	6.16 ± 0.10^a	6.36 ± 0.03^ab	6.44 ± 0.03^b
Off-flavor score	406	1.26 ± 0.06	1.16 ± 0.02	1.17 ± 0.02
Overall Tenderness score	406	5.44 ± 0.15^a	5.55 ± 0.04^a	5.77 ± 0.04^b
Duroc pig population
45-min pH	226	6.41 ± 0.04^ab	6.44 ± 0.02^a	6.39 ± 0.02^b
24-h pH	307	5.84 ± 0.03	5.86 ± 0.02	5.85 ± 0.02
pH decline	223	0.59 ± 0.05	0.60 ± 0.03	0.55 ± 0.03
CIE L*	312	50.94 ± 0.42^ab	50.80 ± 0.22^a	51.48 ± 0.22^b
Color score	325	2.95 ± 0.11^ab	2.99 ± 0.06^a	2.87 ± 0.06^b
Marbling score	326	2.38 ± 0.20	2.23 ± 0.10	2.30 ± 0.10

^{a, b, c}Least square means within the same row with different superscripts differ (P < 0.05)