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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
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BMC Genomic Data

ISSN: 2730-6844

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