| Muscle fiber characteristics |
| Total fiber number (×103) | 429 | 1,165 | 260 | 523 | 2,159 |
| Fiber number per unit area (/mm2) | 429 | 242.0 | 34.9 | 149.0 | 368.0 |
| CSA of fibers (μm2) | 429 | 4,219 | 622 | 2,718 | 6,691 |
| Fiber number composition (%) |
| Type I | 429 | 9.23 | 3.98 | 1.23 | 30.00 |
| Type IIa | 429 | 13.97 | 5.17 | 0.85 | 37.91 |
| Type IIb | 429 | 76.80 | 6.51 | 48.01 | 92.12 |
| Fiber area composition (%) |
| Type I | 429 | 6.94 | 2.85 | 1.35 | 16.47 |
| Type IIa | 429 | 8.31 | 3.34 | 0.58 | 17.85 |
| Type IIb | 429 | 84.75 | 4.58 | 70.94 | 95.72 |
| Lean meat production |
| Loin-eye area (cm2) | 429 | 48.17 | 8.29 | 24.59 | 73.43 |
| Backfat thickness (mm) | 429 | 20.99 | 5.82 | 6.00 | 36.00 |
| Meat quality |
| pH45min | 428 | 6.13 | 0.28 | 5.34 | 6.94 |
| Drip loss (%) | 429 | 3.35 | 1.98 | 0.57 | 13.31 |
| Filter-fluid uptake (mg) | 429 | 28.19 | 15.83 | 5.10 | 99.30 |
| Lightness (L*) | 429 | 46.41 | 2.82 | 33.47 | 54.27 |