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Table 1 Phenotypic characterisation of parental breeds, F 1 and F 2 animals of the cross between GG and NZW

From: A comprehensive linkage map and QTL map for carcass traits in a cross between Giant Grey and New Zealand White rabbits

 

GG 5

NZW 5

F 1

F 2

Trait

Mean±SD

Mean±SD

Mean±SD

Mean±SD

 

n = 4

n = 18

n = 21

n = 363

Liveweight (g)

3048.75±255.81a

2522.56±126.72b

2647.29±269.31b,c

2644.43±498.53a,c

Hot carcass weight (g)

1426.50±175.64a

1213.33±83.24b

1357.10±132.42a

1344.46±271.79a

Reference carcass weight (g)

1385.75±178.58a

1174.50±77.42b

1301.95±127.51a

1304.09±265.55a

Fore part weight (g)

563.50±69.55a

462.78±38.13b

521.67±54.26a

523.44±111.66a

Intermediate part weight (g)

292.25±48.22a,b

264.39±20.21a

296.24±39.11b,c

289.89±65.55b,c

Hind part weight (g)

529.50±63.49a,b

446.89±28.41a

482.90±43.21b,c

490.59±94.81b,c

Meat weight fore part (g)1

402.50±63.57a,b

360.11±36.58a

400.67±44.06b

382.00±88.14b

Meat weight intermediate part (g)1

238.25±51.01a

227.50±15.98a

242.05±31.95a

230.42±51.66a

Meat weight hind part (g)1

414.75±49.85a

363.83±26.77b

390.86±37.05a

377.73±77.30a,b

Bone weight fore part (g)1

148.25±27.26a,c

98.50±8.06b

114.57±13.12a

125.54±27.00c

Bone weight intermediate part (g)1

41.25±5.91a

27.94±4.02b

34.43±5.87c

39.53±10.00a

Bone weight hind part (g)1

114.50±17.69a

83.11±6.01b

90.33±11.0c

101.73±22.03a

Head weight (g)1

180.25±6.80a

167.17±11.56b

163.10±10.52b

154.21±22.97c

Kidney weight (g)1

27.00±6.38a

17.28±1.60a,c

20.10±4.32b

17.43±3.76c

Scapular fat weight (g)1

2.18±1.13a,b

0.90±1.17a

1.19±1.09b

1.93±1.42a

Perirenal fat weight (g)1

4.39±1.94a,bc

3.19±2.82a

6.53±2.52b

4.84±2.82c

Inguinal fat weight (g)1

0.00±0.00a

0.04v0.16a,b

0.36±0.69b

1.10±1.13c

Drip loss (%)

2.91±0.57a,b

3.18±1.04a,b

4.05±1.73b

2.98±0.84a,c

pH45 value M. biceps femoris

6.99±0.42a

6.82±0.20a

6.44±0.24b

6.65±0.30c

pH24 value M. biceps femoris

5.79±0.25a,c

5.81±0.11a,b

5.61±0.11b

5.75±0.19c

Meat coulor45 L* M. biceps femoris 2

51.01±1.66a

-

55.48±1.16b

57.10±2.16c

Meat coulor24 L* M. biceps femoris 2

58.46±0.59a

-

56.15±1.31b

57.63±1.95a

Meat coulor45 a* M. biceps femoris 2

2.91±0.84a

-

12.19±1.08b

11.24±1.51c

Meat coulor24 a* M. biceps femoris 2

4.11±1.11a

-

14.06±0.98b

12.90±1.67c

Meat coulor45 b* M. biceps femoris 2

1.82±0.73a

-

1.10±1.19a

1.10±1.40a

Meat coulor24 b* M. biceps femoris 2

4.78±0.97a,b

-

4.67±0.85a

3.58±1.49b

Shear force3

-

-

3.11±0.90a

3.35±0.85a

Protein content (%)4

-

22.76±0.54a

23.22±0.48b

23.40±0.58b

Fat content (%)4

-

2.83±0.85a

0.65±0.33b

0.80±0.37b

  1. 1number of F2 animals = 327; 2number of F2 animals = 336; 3number of F2 animals = 155; 4number of F2 animals = 93; 5data for some meat quality traits were not recorded in the founder breeds; pH45-pH value 45 min post mortem, pH24-pH value 24 h post mortem, meat colour45 - meat colour 45 min post mortem, meat colour24- meat colour 24 h post mortem, L* - lightness, a*-redness, b*-yellowness; a,b,cSignificant differences between parental, F1 and F2 for the same trait (t-test, p < 0.05).