Table 1. Carcass traits and meat quality characteristics of 11-month-old DKO and WT Large White pigs.

Item	Mean ± SEM of WT	Mean ± SEM of DKO	p Value
Live weight at slaughter (kg)	160.6 ± 7.371 N=3	163.6 ± 3.215 N=3	0.7280	ns
Carcass weight (kg)	122.3 ± 6.930 N=3	127.2 ± 2.242 N=3	0.5433	ns
Carcass length (cm)	118.6 ± 1.468 N=3	117.6 ± 0.8988 N=3	0.6164	ns
Dressing percentage (%)	76.11 ± 0.9685 N=3	77.74 ± 0.2221 N=3	0.1763	ns
Ham percentage (%)	31.66 ± 0.6855 N=3	31.74 ± 0.5382 N=3	0.9313	ns
Lean rate (%)	69.94 ± 0.9530 N=3	66.74 ± 0.9995 N=3	0.08160	ns
Loin eye area (cm2)	55.79 ± 3.145 N=3	61.72 ± 3.515 N=3	0.2766	ns
Average backfat thickness (mm)	15.22 ± 0.4129 N=3	17.97 ± 2.076 N=3	0.2628	ns
Muscle pH 1	6.100 ± 0.07211 N=3	6.183 ± 0.1676 N=3	0.6715	ns
Muscle pH 24	5.673 ± 0.01764 N=3	5.670 ± 0.01000 N=3	0.8774	ns
Meat color score	3.833 ± 0.1667 N=3	4.667 ± 0.1667 N=3	0.02410	*
Marbling	1.167 ± 0.1667 N=3	1.167 ± 0.1667 N=3	>0.9999	ns
Drip loss (%)	3.547 ± 0.3310 N=3	3.257 ± 0.1690 N=3	0.4788	ns

ns, p>0.05; *p<0.05.