Table 4 Raw mean and mean (SD) of the marginal posterior distribution of the difference between LEPR genotypes (TT - C–) for quality traits in raw longissimus and gluteus medius muscles.

From: Impact of the leptin receptor gene on pig performance and quality traits

Traitc

Longissimus muscle

Gluteus medius muscle

Mean

TT—C–

SD

P0a

HPD95b

Mean

TT - C–

SD

P0a

HPD95b

L*

49.1

0.9

0.8

0.86

 − 0.6; 2.4

48.8

1.8

1.2

0.93

 − 0.5; 4.3

a*

1.3

 − 0.3

0.3

0.90

 − 0.9; 0.2

3.3

 − 0.6

0.3

0.96

 − 1.2; 0.1

b*

12.1

 − 0.1

0.3

0.59

 − 0.7; 0.5

8.7

0.1

0.5

0.58

 − 0.9; 1.0

C*

12.2

 − 0.1

0.3

0.61

 − 0.8; 0.5

9.4

 − 0.2

0.5

0.63

 − 1.1; 0.7

h*

61.4

 − 12.5

14.3

0.82

 − 40.6; 14.9

69.1

3.3

2.1

0.95

 − 0.9; 7.3

pH at 24 h

5.7

0.1

0.0

0.98

0.0; 0.2

6.2

0.5

0.7

0.77

 − 0.8; 1.9

Dry matter, %

29.4

 − 0.3

0.6

0.72

 − 1.5; 0.7

32.1

1.0

0.8

0.88

 − 0.7; 2.5

IMF, %

7.6

0.0

0.6

0.55

 − 1.1; 1.1

8.1

0.8

0.6

0.91

 − 0.3; 1.9

Fat infiltration

2.7

0.5

0.2

 > 0.99

0.0; 1.4

–

–

–

–

–

Marbling-E

4.9

0.8

0.4

0.99

0.1; 1.6

–

–

–

–

–

Marbling-NE

5.5

0.6

0.4

0.96

 − 0.0; 1.3

     
  1. aP0: Posterior probability of the difference between genotypes being greater (if positive) or lower (if negative) than zero. bHPD95: highest posterior density region at 95%; cL*: Lightness; a*: redness; b*: yellowness; C*: chroma; h*: hue angle; pH at 24: pH at 24 h postmortem; IMF intramuscular fat on a wet-matter basis; Fat infiltration: marbling graded on raw loin from 1 (low) to 5 (high) according to the customary abattoir standards; Marbling-E (Marbling-NE): marbling graded on photo from 1 (low) to 10 (high) by 12 industry experts (E) and 48 non-expert consumers (NE) according to the standards of the National Pork Producers Council, USA. Values adjusted for carcass weight.
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