Elucidating a molecular mechanism that the deterioration of porcine meat quality responds to increased cortisol based on transcriptome sequencing.

The meat color value at 1 h postmortem was significantly increased ( P < 0.01), and there was no significant difference in color at 24 h postmortem between the cortisol and control groups, but the color value showed an increasing trend ( Fig. 2A ).

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There was no significant difference in the content of LDH in the blood between the cortisol group and control group, but the LDH content showed a decreasing trend.

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