Table 2 Effect of MSTN editing on meat quality as assessed on the longissimus dorsi of gene-edited and wild-type sheep

a*_{45 min}^a

10.16 ± 0.52

10.08 ± 1.41

0.148

b*_{45 min}^b

6.37 ± 0.87

5.86 ± 0.83

0.318

L*_{45 min}^c

29.78 ± 1.75

29.18 ± 0.54

0.417

a* _{24 h}^a

16.91 ± 3.56

15.98 ± 1.21

0.087

b* _{24 h}^b

13.55 ± 1.58

13.14 ± 1.11

0.235

L* _{24 h}³⁾

34.37 ± 0.62

36.41 ± 0.90

0.688

pH_{45 min}

6.58 ± 0.10

6.44 ± 0.20

0.34

pH_{24 h}

6.01 ± 0.24

5.75 ± 0.09

0.15

Water loss rate (%)

4.15 ± 0.87

2.30 ± 0.57

0.53

Cooking loss (%)

48.81 ± 1.13

50.12 ± 0.84

0.065

Intramuscular fat (g/100 g)

13.73 ± 1.62

12.94 ± 4.44

0.509