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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