Table 3.
Associations of polymorphisms in GBP1 and GBP2 with growth and meat quality traits

Traits	GBP1			GBP2
	AA (168)	AA (168)	GG (13)	AA (168)	AA (168)	GG (13)
	ADG (kg/day)*	0.209 ± 0.081a	0.236 ± 0.094b	0.264 ± 0.049	0.264 ± 0.049	0.235 ± 0.095a	0.211 ± 0.081b
Moisture (%)	74.17 ± 1.52	73.78 ± 1.86	73.42 ± 2.01	73.43±2.19	74.14 ± 1.52	73.79 ± 1.87
Crude Protein (%)	22.16 ± 1.62	22.18 ± 1.63	22.48 ± 1.13	22.43±1.22	22.17 ± 1.60	22.18 ± 1.64
Crude Fat (%)	2.25 ± 1.23a	2.72 ± 1.63b	3.05 ± 1.54	3.11±1.64	2.71 ± 1.64a	2.27 ± 1.23b
Crude ash (%)	1.06 ± 0.14	1.06 ± 0.14	1.04 ± 0.14	1.04 ± 0.15	1.06 ± 0.14	1.05 ± 0.13
Cholesterol (mg/100g)	150.33 ± 86	138.59 ± 84.88	92.29 ± 40.07	93.22 ± 42.33	139.26 ± 85.19	148.84 ± 85.59
Drip loss (%)	4.80 ± 1.71a	5.42 ± 1.90b	5.44 ± 1.60	5.66 ± 1.64	5.44 ± 1.90a	4.78 ± 1.70b
Cook loss (%)	32.28 ± 3.49	32.13 ± 3.53	33.73 ± 4.09	33.66 ± 4.38	32.28 ± 3.49	32.16 ± 3.52
Sheer Force (g)	1736 ± 462	1732 ± 404	1739 ± 495	1750 ± 529	1732 ± 458	1736 ± 406
pH (24 hour)	5.67 ± 0.28	5.62 ± 0.24	5.55 ± 0.90	5.55 ± 0.10	5.67 ± 0.28	5.67 ± 0.28
Marbling	2.27 ± 0.95	2.51 ± 1.07	2.80 ± 1.13	2.97 ± 1.12	2.51 ± 1.07	2.27 ± 0.95
Texture	2.92 ± 0.42	2.82 ± 0.43	2.76 ± 0.30	2.70± 0.29	2.81 ± 0.43	2.92 ± 0.41
Redness	5.43± 2.04	5.99 ± 2.00	6.52± 2.04	6.79 ± 2.15	6.00 ± 2.01	5.43 ± 2.02
Yellowness	7.13 ± 1.84a	7.70 ± 1.78b	7.80 ± 1.54	7.99 ± 1.60	7.70 ± 1.78a	7.14 ± 1.83b
Lightness	52.13 ± 5.14	53.07 ± 5.91	52.99 ± 4.41	54.06 ± 5.65	53.07 ± 5.93	52.16 ± 5.11
Total Acceptance (%)	2.95 ± 0.30	2.87 ± .31	2.96 ± 0.14	2.94 ± 0.14	2.87 ± 0.31	2.95 ± 0.29
Tenderness	3.03 ± 0.74	3.11 ± 0.71	3.09 ± 0.78	3.15 ± 0.82	3.0 4 ± 0.74	3.10 ± 0.71
Juiciness	3.10 ± 0.39	3.13 ± 1.92	3.04 ± 0.31	3.05 ± 0.33	3.15 ± 1.87	2.98 ± 0.38
Flavor	2.95 ± 0.42	2.95 ± 0.35	2.92 ± 0.31	2.95 ± 0.27	2.94 ± 0.42	2.95 ± 0.35

* ADG is average daily gain. For ADG only, numbers of animals are 92, 128, and 31 corresponding to genotypes AA, AG, and GG of GBP1 gene and 173, 79, and 1 corresponding to AA, CA, and CC of GBP2 gene, respectively. For meat quality traits, number of animals of each genotype for both genes is represented in brackets, and all traits are presented as mean ± standard deviation (S.D.). Within a single gene, columns with different superscript letters are significantly different at P<0.05.