Table 1 Means and phenotypic and genetic correlation of twelve meat quality traits.

	pH6	pH24	L6*	a6*	b6*	L24*	a24*	b24*	Marbling	Moisture	SFN	IMF
PH6	5.90 ± 0.31	*0.56*	*−0.50*	0.00	*−0.50*	−0.39	0.13	−0.15	0.25	0.00	−0.06	0.20
PH24	*0.56*	5.83 ± 0.30	−0.28	−0.06	−0.31	−0.39	0.03	−0.30	0.07	0.08	−0.17	0.01
L6^*	*−0.50*	−0.34	47.68 ± 4.2	−0.05	*0.75*	*0.75*	−0.42	0.48	−0.11	0.05	−0.14	−0.06
a6^*	−0.09	0.00	0.09	13.86 ± 2.28	0.23	−0.09	0.41	0.05	0.18	−0.19	−0.09	0.34
b6^*	−0.22	−0.25	0.55	−0.19	7.10 ± 1.89	*0.63*	−0.18	*0.51*	0.03	−0.12	−0.15	0.11
L24^*	−0.36	−0.40	*0.71*	−0.09	0.48	49.96 ± 3.88	−0.44	*0.67*	−0.01	−0.03	−0.10	0.04
a24^*	0.02	0.05	−0.27	*0.63*	*−0.53*	−0.31	14.26 ± 1.83	−0.07	0.16	−0.21	−0.01	0.25
b24^*	0.06	−0.33	0.24	−0.41	*0.66*	0.43	*−0.51*	7.24 ± 1.91	0.18	−0.21	−0.04	0.28
Marbling	0.17	0.00	−0.02	0.02	0.23	0.04	−0.10	0.24	2.81 ± 1.03	−0.48	−0.20	*0.65*
Moisture	−0.06	0.05	0.06	−0.24	−0.01	0.02	−0.21	−0.03	−0.42	73.28 ± 1.91	0.10	*−0.69*
SFN	−0.04	−0.07	−0.16	0.10	−0.23	−0.14	0.19	−0.16	−0.23	0.06	5.12 ± 1.15	−0.14
IMF	0.22	−0.06	−0.04	0.25	0.11	0.03	0.15	0.19	*0.61*	*−0.73*	−0.12	2.85 ± 1.82

1. Means ± SD were on diagonals, genetic correlations were above diagonals, phenotypic correlations were below diagonals. The absolute values ≥0.50 were shown in bold and italic.
2. pH6, pH24, L6*, a6*, b6*, L24*, a24*, b24*, SFN and IMF were stand for pH value at 6 h postmortem, pH value at 24 h postmortem, color L* at 6 h postmortem, color a* at 6 h postmortem, color b* at 6 h postmortem, color L* at 24 h postmortem, color a* at 24 h postmortem, color b* at 24 h postmortem, share force and intramuscular fat.

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