Epistatic QTL pairs associated with meat quality and carcass composition traits in a porcine Duroc × Pietrain population

Table 1 Mean and standard deviation for carcass composition and meat quality

Traits for carcass composition¹	Abbreviation	N²	Mean	SD³
Carcass length [cm]	carcass length	585	97.95	2.70
Dressing [%]	dressing	585	76.76	1.93
Backfat shoulder [cm]	BFT-shoulder	585	3.43	0.43
Backfat 13th/14th rib [cm]	BFT-13/14	585	1.64	0.30
Backfat loin [cm]	BFT-loin	585	1.33	0.31
Backfat mean [cm]	BFT-mean	585	2.13	0.31
Backfat thickness above M. long. dorsi, 13/14^th ribs [cm]	BFT-thickness	585	1.13	0.27
Side fat thickness [cm]	side fat	585	2.72	0.67
Fat area above the M. long. dorsi at 13/14^th rib [cm²]	fat area	585	16.27	2.84
Loin eye area at 13/14^th rib, M. long. dorsi [cm²]	loin eye area	585	51.82	5.37
Ratio of fat to muscle area	Fat muscle ratio	585	0.32	0.06
Estimated carcass lean content, Bonner formula [%]	ECLC	585	58.73	2.42
Estimated belly lean content [%]	EBLC	585	58.16	2.98
Traits for meat quality 1
pH-value M. long. dorsi 45 min p.m.	pH 1 h loin	585	6.56	0.20
pH-value M. long. dorsi 24 h p.m.	pH 24 h loin	585	5.51	0.10
pH decline M. long. dorsi	pH decline	585	1.05	0.22
pH-value M. semimembranosus 24 h p.m.	pH 24 h ham	585	5.64	0.13
Conductivity M. long. dorsi 45 min p.m	cond. 1 h loin	585	4.32	0.62
Conductivity M. long. dorsi 24 h p.m.	cond. 24 h loin	585	2.79	0.78
Conductivity M. semimembranosus 24 h p.m.	cond. 24 h ham	585	4.81	2.14
Meat color, opto-value	meat color	585	68.61	5.65
Traits for meat quality 2
Drip loss [g]	drip loss	342	2.12	0.96
Cooking loss [g]	cooking loss	342	24.87	2.22
Thawing loss [g]	thawing loss	342	8.10	1.98
Warner-Bratzler shear force [kg]	shear force	324	35.27	6.62
Intra muscular fat content [%]	IMF	272	6.99	2.37

¹ Estimated carcass lean content = 59.704-1.744*(loin eye area)-0.147*(fat area)-1.175*(BFT-sh)-0.378*(side BFT)-1.801*(BFT thickness); estimated belly lean content = 65.942+0.145*(loin eye area)-0.479*(fat area)-1.867*(side BFT)-1.819*(BFT-loin); backfat mean = the average of backfat loin, backfat shoulder and backfat 13^th/14^th rib; dressing: chilled carcass weight relative to live weight at slaughter; fat area [cm²] according to Herbst [63]
² N: number of records
³ SD: standard deviation

ISSN: 1297-9686