Table 6. Least square means and standard errors of meat quality traits in Leung Hang Khao chickens.

Gene		Number of chickens	Least square mean (SE)
			BT_24h	BT_48h	24h	48h	cooking %	cooking %	SFB	SFT
			drip % B	drip % B	drip % T	drip % T	B	T	(g/mm)	(g/mm)
IGF-II	AA	72	2.61	2.12	2.13	1.83	21.28	26.91	147.35	105.75
			(1.03)	(1.03)	(0.05)	(0.04)	(0.35)	(0.30)	(6.76)	(3.29)
	AB	163	2.58	2.08	2.17	1.87	21.26	26.41	148.63	108.31
			(1.02)	(1.02)	(0.03)	(0.03)	(0.20)	(0.20)	(3.81)	(2.19)
	BB	82	2.48	2.05	2.22	1.94	21.16	26.60	149.56	111.38
			(1.02)	(1.03)	(0.04)	(0.04)	(0.29)	(0.28)	(5.71)	(3.07)
P-value			0.30	0.59	0.31	0.18	0.95	0.38	0.98	0.46
MC4R	GG	84	2.51	2.04	2.17	1.86	21.61	26.59	144.89	108.48
			(1.02)	(1.02)	(0.04)	(0.04)	(0.28)	(0.27)	(5.56)	(3.09)
	GT	41	2.63	2.14	2.11	1.82	21.20	27.36	147.15	103.67
			(1.05)	(1.05)	(0.06)	(0.05)	(0.44)	(0.39)	(8.58)	(4.38)
	TT	192	2.57	2.09	2.19	1.90	21.01	26.42	150.37	109.86
			(1.02)	(1.02)	(0.03)	(0.03)	(0.19)	(0.18)	(3.70)	(2.03)
P-value			0.65	0.71	0.49	0.33	0.32	0.10	0.74	0.44
CAPN1	A1A1	214	2.57	2.10B	2.18	1.88	21.29	26.63	150.35	109.35
			(1.01)	(1.02)	(0.03)	(0.02)	(0.18)	(0.17)	(3.49)	(1.92)
	A1A2	41	2.69	2.23A	2.21	1.92	20.82	26.20	144.30	105.94
			(1.04)	(1.04)	(0.06)	(0.05)	(0.36)	(0.40)	(7.11)	(4.37)
	A2A2	62	2.45	1.98C	2.14	1.85	21.25	26.70	142.88	108.28
			(1.03)	(1.03)	(0.05)	(0.04)	(0.40)	(0.33)	(7.59)	(3.64)
P-value			0.07	0.03	0.64	0.61	0.51	0.57	0.59	0.77

Percentage drip loss: BT_24 h drip % B – Back-transformed 24 h breast meat; BT_48 h drip % B – Back-transformed 48 h breast meat; 24 h drip % T - 24 h thigh meat; 48 h drip % T - 48 h thigh meat.

Percentage cooking loss: cooking % B - breast meat; cooking % T - thigh meat.

Shear force: SFB - breast meat; SFT - thigh meat.

^{A, B, C} different letters indicate significant differences at P<0.05.