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Table 2 Heritability estimates (on the diagonal) and genetic correlations (above the diagonal) for body weight, body composition and meat quality traits in the whole population

From: Analysis of a slow-growing line reveals wide genetic variability of carcass and meat quality-related traits

 

BW3

BW6

BW9

BW12

BMY

AFP

LEGP

pH15

pHu

L*

a*

b*

DL

SF

IMF

BW3

0.31 ± 0.09

0.80 ± 0.08*

0.7 ± 0.10

0.50 ± 0.15

0.16 ± 0.20

0.45 ± 0.17

0.16 ± 0.19

0.10 ± 0.21

-0.03 ± 0.18

0.13 ± 0.19

-0.41 ± 0.18

- 0.18 ± 0.21

- 0.07 ± 0.21

0.15 ± 0.22

0.33 ± 0.24

BW6

 

0.31 ± 0.07

0.94 ± 0.03

0.80 ± 0.08

0.28 ± 0.19

0.46 ± 0.16

0.08 ± 0.19

-0.10 ± 0.21

-0.04 ± 0.18

0.04 ± 0.19

- 0.27 ± 0.19

- 0.32 ± 0.21

- 0.01 ± 0.21

0.03 ± 0.23

0.29 ± 0.25

BW9

  

0.45 ± 0.08

0.93 ± 0.03

0.30 ± 0.17

0.45 ± 0.14

0.16 ± 0.18

-0.06 ± 0.19

-0.12 ± 0.17

0.15 ± 0.17

-0.42 ± 0.16

- 0.28 ± 0.19

0.03 ± 0.20

0.08 ± 0.21

0.35 ± 0.23

BW12

   

0.46 ± 0.09

0.22 ± 0.17

0.38 ± 0.15

0.20 ± 0.17

-0.11 ± 0.18

-0.26 ± 0.15

0.24 ± 0.16

-0.42 ± 0.16

- 0.20 ±  0.18

0.01 ± 0.19

0.18 ± 0.20

0.34 ± 0.22

BMY

    

0.46 ± 0.12

-0.42 ± 0.14

0.17 ± 0.17

-0.41 ± 0.18

0.13 ± 0.17

- 0.19 ± 0.17

0.12 ± 0.18

0.06 ± 0.19

0.20 ± 0.19

- 0.08 ± 0.21

- 0.29 ± 0.23

AFP

     

0.53 ± 0.14

- 0.24 ± 0.16

0.33 ± 0.17

0.15 ± 0.16

0.02 ± 0.17

-0.46 ± 0.15

-0.43 ± 0.16

- 0.21 ± 0.19

- 0.12 ± 0.20

0.32 ± 0.21

LEGP

      

0.43 ± 0.08

-0.08 ± 0.19

-0.18 ± 0.17

0.13 ± 0.17

- 0.13 ± 0.18

- 0.14 ± 0.19

0.04 ± 0.19

0.62 ± 0.16

0.25 ± 0.23

pH15

       

0.34 ± 0.08

-0.09 ± 0.18

0.16 ± 0.17

-0.51 ± 0.14

0.04 ± 0.20

- 0.24 ± 0.19

-0.44 ± 0.17

- 0.13 ± 0.24

pHu

        

0.48 ± 0.08

-0.83 ± 0.07

0.15 ± 0.17

-0.53 ± 0.14

-0.68 ± 0.12

- 0.26 ± 0.18

- 0.03 ± 0.21

L*

         

0.44 ± 0.10

- 0.28 ± 0.16

0.51  ± 0.14

0.64 ± 0.13

0.34 ± 0.19

0.42 ± 0.20

a*

          

0.39 ± 0.10

0.05 ± 0.19

0.03 ± 0.19

0.22 ± 0.19

- 0.20 ± 0.24

b*

           

0.30 ± 0.11

0.47 ± 0.18

0.02 ± 0.22

- 0.33 ± 0.24

DL

            

0.30 ± 0.12

0.10 ± 0.22

- 0.04 ± 0.25

SF

             

0.22 ± 0.08

0.57 ± 0.21

IMF

              

0.18 ± 0.07

  1. BW3 = Body weight at 3 weeks; BW6 = Body weight at 6 weeks; BW9 = Body weight at 9 weeks; BW12 = Body weight at 12 weeks.
  2. BMY = Breast meat yield; AFP = Abdominal fat percentage; LEGP = Leg percentage; pH15 = pH at 15 min post-mortem; pHu = ultimate pH.
  3. L* = lightness; a* = redness; b* = yellowness; DL = drip loss; SF = shear force; IMF = Intramuscular fat content. * Significant genetic correlations are in bold.