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Table 1 Summary of meat quality traits of the two breeds

From: Genome-wide DNA methylation analysis in Chinese Chenghua and Yorkshire pigs

Meat quality traitsa CHP (n = 20) YP (n = 28) P
pH45min 6.66 ± 0.12 6.22 ± 0.18 7.78e-10
pH24h 5.93 ± 0.51 5.57 ± 0.16 1.24e-4
L*45min 47.41 ± 2.58 42.58 ± 6.11 1.95e-4
a*45min 8.00 ± 1.79 5.22 ± 1.65 1.06e-6
b*45min 6.95 ± 0.75 5.25 ± 2.85 1.33e-3
L*24h 48.35 ± 3.77 50.94 ± 4.41 3.85e-2
a*24h 10.30 ± 2.78 9.11 ± 2.11 9.37e-2
b*24h 7.64 ± 1.16 7.12 ± 1.11 0.18
  1. aMeat quality traits: measurements of meat quality traits, including muscle pH values, lightness (L*), redness (a*), and yellowness (b*) at 45 min and 24 h. CHP Chenghua pigs, YP Yorkshire pigs