Table 1 The phenotype of meat quality between IMFH and IMFL groups

Body weight (kg)

75.90 ± 6.36

74.29 ± 6.17

0.563

IMF content (%)

4.86 ± 0.57

2.70 ± 0.39^***

 < 0.001

L*1 h

45.25 ± 2.60

43.13 ± 2.82

0.090

a*1 h

6.54 ± 2.86

6.75 ± 4.51

0.705

b*1 h

10.95 ± 1.52

10.39 ± 2.04

0.489

L*24 h

50.36 ± 2.26

45.45 ± 3.53^**

0.001

a*24 h

8.19 ± 2.72

7.26 ± 5.35

0.152

b*24 h

14.02 ± 1.76

11.63 ± 3.27

0.024

shear force 48 h (N)

33.45 ± 11.63

30.91 ± 11.23

0.617

Backfat of shoulder (mm)

36.94 ± 8.36

32.91 ± 5.77

0.220

Backfat of thoracolumbar junction (mm)

21.85 ± 4.69

17.97 ± 4.73

0.090

Backfat of lumbosacral joint (mm)

20.00 ± 3.67

18.47 ± 5.99

0.516

Average backfat thickness at three points (mm)

26.26 ± 5.26

23.12 ± 4.52

0.072

Caprylic acid

0.045 ± 0.065

0.059 ± 0.066

0.705

Capric acid

0.129 ± 0.085

0.151 ± 0.080

0.756

Lauric acid

0.095 ± 0.059

0.106 ± 0.058

0.665

Myristic acid

1.655 ± 0.331

1.554 ± 0.340

0.557

Pentadecanoic acid

0.035 ± 0.031

0.064 ± 0.029*

0.035

Palmitic acid

27.300 ± 1.742

25.850 ± 1.428

0.050

Heptadecanoic acid

0.238 ± 0.068

0.299 ± 0.053*

0.010

Stearic acid

14.290 ± 1.587

13.930 ± 1.505

0.592

Arachidic acid

0.283 ± 0.036

0.256 ± 0.049

0.189

SFA

44.071 ± 2.531

42.263 ± 2.180

0.095

Palmitoleic acid

3.501 ± 0.839

3.231 ± 0.704

0.432

Oleic acid

40.480 ± 3.603

36.930 ± 2.754*

0.019

Cis-11-Eicosenoic acid

0.735 ± 0.164

0.705 ± 0.134

0.973

MUFA

44.921 ± 3.719

40.864 ± 2.975*

0.012

Linoleic acid

8.479 ± 2.473

13.060 ± 2.330***

 < 0.001

γ-linolenic acid

0.024 ± 0.036

0.034 ± 0.039

0.582

α-linolenic acid

0.355 ± 0.091

0.485 ± 0.109**

0.008

Cis-11,14-Eicosadienoic acid

0.330 ± 0.111

0.479 ± 0.087**

0.002

Cis-8,11,14-Eicosatrienoic acid

0.290 ± 0.176

0.386 ± 0.173

0.226

Arachidonic acid

1.107 ± 0.795

2.184 ± 1.194*

0.026

Cis-4,7,10,13,16,19-Docosahexaenoic

0.050 ± 0.063

0.093 ± 0.073

0.167

PUFA

10.636 ± 3.158

16.725 ± 3.275***

 < 0.001