Summary of the significant associations between nsSNVs and meat quality traits.

Figshare2015-12-02 更新2026-04-29 收录

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https://figshare.com/articles/dataset/_Summary_of_the_significant_associations_between_nsSNVs_and_meat_quality_traits_/253363

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aMeat quality traits include carcass weight (CW), backfat thickness (BFT), meat color (lightness, CIE L; redness, CIE a; yellowness, CIE b), cooking loss (CW), drip loss (DL), chemical compositions (protein, Pro; fat, Fat; collagen, Coll; moisture, Moi), shear force (SF), water holding capacity (WHC), and postmortem pH (pH24 hr; pH45 min).bSNV location is based on the pig genome assembly (SGSC Sscrofa9.2/susScr2). The triangle (▵) and circle (○) represent significant differences (▵, p

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2015-12-02