Table 2.

Effect of MSTN knockout on meat quality as assessed on the gluteal muscle tissue of gene-edited and wild-type lambs

Item	Groups		P value
	Control	MSTN-edited
pH45min	6.15 ± 0.04	6.14 ± 0.04	0.76
pH24h	5.74 ± 0.03	5.74 ± 0.03	1.00
Moisture (%)	78.16 ± 0.48	77.63 ± 0.51	0.13
Drip loss (%)	4.75 ± 0.27	4.63 ± 0.21	0.44
Shear force (N)	46.78 ± 0.77	47.66 ± 0.55	0.063
Intramuscular fat (g/100 g)	4.57 ± 0.49	4.74 ± 0.34	0.55
Crude protein (g/100 g)	18.60 ± 0.35	18.88 ± 0.28	0.21