BMC Genomic Data

Table 5 P-values of the associations between haplotypes in PRKAG3 and meat quality traits

From: A combination of two variants in PRKAG3is needed for a positive effect on meat quality in pigs

	Yorkshire						Landrace
	Loin			Ham			Loin			Ham
Haplotype^a	pH	L*	a*	pH	L*	a*	pH	L*	a*	pH	L*	a*
HAP1	0.47	0.90	0.14	0.76	0.69	0.66	0.41	0.89	0.92	0.65	0.61	0.57
HAP2	6.35 × 10^-8	6.00 × 10^-4	0.01	1.72 × 10^-4	0.97	0.01	8.69 × 10^-6	0.15	3.99 × 10^-3	1.80 × 10^-8	0.35	0.41
HAP3	0.15	0.51	0.17	0.40	0.03	5.98 × 10^-3	0.04	0.41	0.17	0.02	0.74	0.13
HAP4	0.42	0.06	0.24	0.88	0.23	0.38
HAP5							0.02	0.01	0.27	0.02	0.17	0.60
HAP7	0.73	0.44	0.78	0.16	0.80	0.32
HAP8	2.25 × 10^-4	3.24 × 10^-3	0.11	3.03 × 10^-3	0.82	0.35	0.12	0.05	0.83	0.12	0.08	0.48
HAP9	2.29 × 10^-4	0.05	4.98 × 10^-4	0.13	0.48	0.08	0.07	0.23	0.12	0.16	0.63	0.94
HAP10	0.04	0.17	0.50	0.11	0.38	0.42

^aBecause of low number of observations, haplotypes HAP6, HAP11, and HAP12 were excluded from the analysis.

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