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. 2018 Nov 1;19:791. doi: 10.1186/s12864-018-5175-y

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© The Author(s). 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 6 — Principal component analysis of product quality traits with normalised expression values of selected DE genes, out of the 272, in FE-divergent pigs. PC1 vs PC2 is depicted in biplot (a) and PC2 vs PC3 is depicted in biplot (b). DL: drip loss (%), WBSF D1: Warner Bratzler shear force day 1 pm (N), WBSF D7: Warner Bratzler shear force day 7 pm (N), CL D1: cook loss day 1 pm (%), CL D7: cook loss day 7 pm (%), Fat depth (mm), Muscle depth (mm), Lean (%), IMF: intramuscular fat content (%), SFA: saturated fatty acid (mg), MUFA: monounsaturated fatty acid (mg), PUFA: polyunsaturated fatty acid (mg); AE: after effect; meat sensory attributes were scored from 0 (not detectable) to 100 (extremely detectable)