Skip to main content

Table 1 Intra-line effects of white striping on body traits expressed as LSMeans ± Standard error

From: Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle

  

pHu+

pHu-

 

N

NORM (Nmax = 234)

MOD (Nmax = 289)

SEV (Nmax = 162)

NORM (Nmax = 431)

MOD (Nmax = 206)

SEV (Nmax = 27)

BW (g)

1,347

2,667 ± 16.0b

2,780 ± 14.5a

2,848 ± 19.2a

2,702 ± 11.9b

2,836 ± 17.0a

2,971 ± 47.0a

BMY (%)

1,340

20.3 ± 0.08c

21.2 ± 0.07b

21.9 ± 0.10a

20.0 ± 0.06b

20.8 ± 0.08a

20.9 ± 0.24a

PMY (%)

1,342

16.4 ± 0.07c

17.3 ± 0.06b

17.9 ± 0.09a

16.2 ± 0.05b

17.0 ± 0.07a

17.1 ± 0.21a

PmY (%)

1,339

3.9 ± 0.02

3.9 ± 0.01

3.9 ± 0.02

3.7 ± 0.01

3.8 ± 0.02

3.8 ± 0.05

AFP (%)

1,342

1.8 ± 0.02

1.8 ± 0.02

1.8 ± 0.02

1.9 ± 0.01

1.8 ± 0.02

1.7 ± 0.06

LEGP (%)

1,339

22.9 ± 0.07

22.7 ± 0.06

22.6 ± 0.08

22.4 ± 0.05

22.3 ± 0.08

22.7 ± 0.21

  1. pHu + broiler line selected for high value of ultimate pH, pHu- = broiler line selected for low value of ultimate pH
  2. NORM normal breast fillets, MOD breast fillets moderately affected by white striping, SEV breast fillets severely affected by white striping. BW Body weight at 6 weeks, BMY Breast meat yield, PMY Pectoralis major yield, PmY Pectoralis minor yield, AFP Abdominal fat percentage, LEGP Leg percentage
  3. Nmax indicates the maximum number of observations per category
  4. a,b,c Different superscripts in different columns indicate significant intra-line differences between categories of white striping