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Table 3 Descriptive statistics of traits included in the genetic analyses

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

  N Mean SD CV% Min Max
BW (g) 5,668 2,741 389 14.2 1,527 4,408
BMY (%) 5,436 20.2 1.4 7.1 15.0 25.8
PMY (%) 5,305 15.5 2.8 18.0 6.2 22.4
PmY (%) 5,271 3.9 0.8 21.7 1.3 7.8
AFP (%) 5,435 1.9 0.4 22.0 0.7 4.0
LEGP (%) 1,500 22.6 1.2 5.3 18.6 27.0
L* 4,120 48.9 4.1 8.4 35.1 59.8
a* 3,977 −0.07 0.7 - −1.85 2.93
b* 4,123 10.7 1.6 14.8 5.8 15.9
pH15 597 6.71 0.09 1.3 6.42 7.02
pHu (breast) 5,459 5.90 0.22 3.7 5.29 6.65
pHu (thigh) 1,492 6.45 0.23 3.6 5.84 7.00
Log(DL) 1,293 0.7 0.5 74.6 −1.3 2.1
CL (%) 593 9.9 2.2 22.1 4.0 20.4
CCY (%) 557 84.9 4.1 4.5 70.1 94.3
SF (N/cm2) 594 13.6 3.5 25.6 5.7 24.1
IMF (%) 600 1.4 0.4 29.2 0.5 3.2
TBARS 593 0.40 0.39 97.5 0.02 3.76
  1. 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. L* Lightness, a* Redness, b* Yellowness, pH15 pH at 15 min post-mortem, pHu Ultimate pH, DL Drip loss, CL Cooking loss, CCY Curing-cooking yield, SF Shear force, IMF Intramuscular fat content, TBARS Thiobarbituric acid reactive substances index expressed as mg of malonedialdehyde per kg of meat