Genetic analysis of protein efficiency and its association with performance and meat quality traits under a protein-restricted diet

Table 6 Descriptive statistics for meat quality traits and meat sensory evaluation of meat protein efficiency groups

Trait	N	Mean	SD
Meat quality
IMF	509	44.57	15.58
LMA	509	35.35	3.80
L*	509	51.82	2.28
a*	509	6.55	0.98
b*	509	3.91	0.89
Shear force	509	44.94	11.09
Drip loss	509	2.45	0.97
Cooking loss	509	26.91	2.67
Backfat thickness	509	21.17	5.60
Sensory evaluation
HPE	12	0.57	0.05
MPE	13	0.40	0.01
LPE	14	0.35	0.08

IMF intramuscular fat, LMA Loin muscle area, L* meat lightness, a* meat redness, b* meat yellowness, HPE high protein-efficient, MPE medium protein-efficient, LPE low protein-efficient. N sample sizes.

ISSN: 1297-9686