Identification of expression QTL (eQTL) of genes expressed in porcine M. longissimus dorsi and associated with meat quality traits

Table 2 The number of eQTL of probe-sets exhibiting expression levels that are correlated with meat quality traits

		No. of eQTL with trait correlated express gene
Meat quality parameters	Traits	All eQTL	eQTL located on the same chromosome as the corresponding probe-set
routine parameters
- pH	pH1ld	425	35
	pH24ld	384	34
	pH24sm	271	28
- conductivity	LF1h loin	253	16
	LF24ld	793	50
	LF24ld	1012	64
meat texture	DL	298	26
	TL	285	28
	CL	76	40
technological meat quality parameters	QPTO	273	12
	SF	439	35

Trait abbreviations:
pH1ld pH-value in Mld at 13^th/14^th rib 45 min post mortem
pH24ld pH-value in Mld at 13^th/14^th rib 24 h post mortem
pH24sm pH-value in M. semimembranosus (Msm) at 24 h post mortem
LF1ld conductivity in Mld at 13^th/14^th rib45 min post mortem
LF24ld conductivity in Mld at 13^th/14^th rib post mortem
LF24sm conductivity in Msm at 24 h post mortem
DL Drip loss: percentage of weight loss after 48 h of Mld samples collected at 24 h post mortem
TL Thaw loss: percentage of weight loss of Mld samples frozen at -20°C.
CL Cooking loss: percentage of weight loss of Mld samples incubated in water at 75°C for 50 min
OPTO meat colour 24 h post mortem in M. longissimus dorsi (Mld)at 13^th/14^th rib; OPTO star
SF Shear force was measured by the Instron-4310 equipment

ISSN: 1471-2164