Table 1 Means and standard deviations of traits related to muscle fibre size and distribution, muscularity and meat quality measured in M. longissimus dorsi at 13th/14th rib on F2 animals of the DUMI resource population
From: QTL for microstructural and biophysical muscle properties and body composition in pigs
| Trait | Definition | Mean ± SD | |
|---|---|---|---|
| 1 | Fib/mm2 | mean number of fibres per mm2 | 366 ± 99 |
| ToF# | total number of fibres at section of M. l. d. [×1000] | 803.5 ± 203.5 | |
| Diamean | mean diameter of all fibres [μm] | 58.52 ± 7.93 | |
| DiaAnF | mean diameter of angular fibres [μm] | 23.27 ± 7.09 | |
| DiaGiF | mean diameter of giant fibres [μm] | 14.05 ± 34.47 | |
| ProAnF | relative proportion of angular fibres [%] | 0.90 ± 0.94 | |
| ProGiF | relative proportion of giant fibres [%] | 0.05 ± 0.19 | |
| DiaSTO/red | mean diameter of STO/red fibres [μm] | 50.98 ± 7.13 | |
| DiaFTO/im | mean diameter of FTO/intermediate fibres [μm] | 50.19 ± 8.24 | |
| DiaFTG/w | mean diameter of FTG/white fibres [μm] | 62.32 ± 9.32 | |
| ProSTO/red | relative proportion of STO/red fibres [%] | 18.68 ± 6.19 | |
| ProFTO/im | relative proportion of FTO/intermediate fibres [%] | 11.34 ± 4.23 | |
| ProFTG/w | relative proportion of FTG/white fibres [%] | 69.02 ± 6.49 | |
| 2 | DiaSTO | mean diameter of STO fibres [μm] | 51.60 ± 7.01 |
| DiaFTO | mean diameter of FTO fibres [μm] | 49.31 ± 7.44 | |
| DiaFTG | mean diameter of FTG fibres [μm] | 61.91 ± 9.19 | |
| ProSTO | relative proportion of red fibres [%] | 15.93 ± 5.40 | |
| ProFTO | relative proportion of intermediate fibres [%] | 12.35 ± 4.34 | |
| ProFTG | relative proportion of white fibres [%] | 71.34 ± 6.90 | |
| CapSTO | mean number of capillaries at STO fibre | 1.48 ± 0.46 | |
| CapFTO | mean number of capillaries at FTO fibre | 0.96 ± 0.34 | |
| CapFTG | mean number of capillaries at FTG fibre | 0.55 ± 0.17 | |
| Capmean | mean number of capillaries at fibres | 0.75 ± 0.23 | |
| Cap/mm2 | mean number of capillaries per mm2 | 82.19 ± 21.86 | |
| 3 | Diared | mean diameter of red fibres [μm] | 50.47 ± 7.21 |
| Diaim | mean diameter of intermediate fibres [μm] | 50.91 ± 8.81 | |
| Diaw | mean diameter of white fibres [μm] | 62.66 ± 9.44 | |
| Prored | relative proportion of red fibres [%] | 20.95 ± 5.90 | |
| Proim | relative proportion of intermediate fibres [%] | 10.50 ± 3.98 | |
| Prow | relative proportion of white fibres [%] | 67.11 ± 5.45 | |
| 4 | FOM | Fat-O-Meater: lean meat content according to regression | 33.74 ± 8.62 |
| FOM_M | FOM_meat: depth of M. glutaeus medius | 40.01 ± 8.71 | |
| MAML | loin eye area: area of M. l. d. at 13th/14th rib [cm2] | 23.30 ± 4.38 | |
| pH1ML | pH1-loin: pH-value 45 min post mortem | 6.46 ± 0.25 | |
| pH24ML | pH24-loin: pH-value 24 hours post mortem | 5.56 ± 0.13 | |
| C1ML | conductivity1-loin: conductivity 45 min post mortem [mS/cm] | 3.44 ± 0.53 | |
| C24ML | conductivity24-loin: conductivity 24 hours post mortem [mS/cm] | 3.49 ± 1.22 | |
| MCOpto | meat colour, Opto Star: meat colour 24 hours post [%] | 69.40 ± 6.29 |