Fig. 1From: A selected population study reveals the biochemical mechanism of intramuscular fat deposition in chicken meatComparison of IMF content and meat quality between the selected line and the control line. A IMF content; (B) Shear force; (C) Contents of hexanal and heptanal; (D) Meat color. Data are expressed as the mean ± standard error of mean (SEM); Selected line: n = 256; Control line: n = 264Back to article page