Table 1.
Myopathy Degree | Wooden Breast | White Striping | Spaghetti Meat | RMSE | Significance | |||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
0 | 1 | 2 | 0 | 1 | 2 | 0 | 1 | WB | WS | SM | ||
n | 133 | 133 | 34 | 175 | 90 | 35 | 284 | 16 | ||||
Carcass weight kg | 1.92 b | 2.01 a | 2.06 a | 1.92 b | 2.04 a | 2.06 a | 1.98 | 1.90 | 0.185 | <0.001 | 0.010 | 0.965 |
Carcass breast yield% | 31.3 c | 32.1 b | 33.2 a | 31.3 c | 32.4 b | 33.6 a | 31.8 | 32.7 | 2.03 | <0.001 | <0.001 | 0.438 |
pH | 5.86 b | 5.90 b | 6.05 a | 5.86 b | 5.92 ab | 6.01 a | 5.90 | 5.92 | 0.237 | 0.007 | 0.018 | 0.982 |
RMSE: root mean square error; a, b, c: mean values in the same row with different letters within myopathy differ significantly (p ≤ 0.05). WB: wooden breast; WS: white striping; SM: spaghetti meat.