Table 5
Least square means and standard errors for meat quality traits of MSU Duroc × Pietrain F2 resource population and Duroc population pigs separated by IGFBP2 genotypes

TraitsNumberGenotypes
AAABBB
MSU resource population
Drip loss, %4052.13 ± 0.31a1.79 ± 0.14b1.44 ± 0.14b
WBS, kg4063.40 ± 0.18a3.24 ± 0.09a3.03 ± 0.09b
45-min pH4056.37 ± 0.066.35 ± 0.026.36 ± 0.02
45-min temp, °C40839.33 ± 0.4939.29 ± 0.4039.17 ± 0.40
24-h pH3985.48 ± 0.03a5.51 ± 0.01 b5.60 ± 0.01c
24-h temp, °C4072.71 ± 0.242.77 ± 0.192.79 ± 0.19
pH decline3950.88 ± 0.06ab0.83 ± 0.02a0.77 ± 0.02b
Firmness score4083.02 ± 0.222.86 ± 0.092.77 ± 0.09
Marbling score4082.87 ± 0.222.76 ± 0.102.76 ± 0.09
Color score4083.06 ± 0.24ab3.05 ± 0.07a3.28 ± 0.06b
CIE L* value38153.86 ± 0.61ab54.09 ± 0.18a53.37 ± 0.17b
CIE a* value38116.92 ± 0.2616.96 ± 0.0717.14 ± 0.07
CIE b* value3819.00 ± 0.20ab9.24 ± 0.06a9.09 ± 0.06b
Juiciness score4025.09 ± 0.16ab5.20 ± 0.04a5.34 ± 0.04b
Tenderness score4065.33 ± 0.16a5.48 ± 0.05a5.70 ± 0.04b
Connective tissue score4066.16 ± 0.10a6.36 ± 0.03ab6.44 ± 0.03b
Off-flavor score4061.26 ± 0.061.16 ± 0.021.17 ± 0.02
Overall Tenderness score4065.44 ± 0.15a5.55 ± 0.04a5.77 ± 0.04b
Duroc pig population
45-min pH2266.41 ± 0.04ab6.44 ± 0.02a6.39 ± 0.02b
24-h pH3075.84 ± 0.035.86 ± 0.025.85 ± 0.02
pH decline2230.59 ± 0.050.60 ± 0.030.55 ± 0.03
CIE L*31250.94 ± 0.42ab50.80 ± 0.22a51.48 ± 0.22b
Color score3252.95 ± 0.11ab2.99 ± 0.06a2.87 ± 0.06b
Marbling score3262.38 ± 0.202.23 ± 0.102.30 ± 0.10