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Table 2 The heritability estimates (h 2 ) ± standard error (SE) for growth and feed efficiency related traits estimated in crossbred beef cattle

From: Single nucleotide polymorphisms for feed efficiency and performance in crossbred beef cattle

Trait1 h2 ± SE
Average daily gain, kg d-1 0.35 ± 0.12
Mid-test metabolic weight, kg 0.48 ± 0.13
Daily dry matter intake, kg d-1 0.42 ± 0.17
Residual feed intake, kg d-1 0.19 ± 0.11
Feed conversion ratio, kg gainkg-1 DM 0.25 ± 0.13
Hot carcass weight (HCW), kg 0.29 ± 0.10
Longissimus muscle area (LMA), cm2 0.50 ± 0.11
Lean meat within the rib section (LR), % 0.48 ± 0.13
Lean yield grade (LY), % 0.31 ± 0.10
Fat1 (F1), mm 0.10 ± 0.08
Fat2 (F2), mm 0.24 ± 0.10
Fat3 (F3), mm 0.22 ± 0.10
Grade fat (GRF), mm 0.24 ± 0.10
Proportion of intermuscular fat (IFR) within the rib section, % 0.54 ± 0.14
Proportion of body cavity fat within the rib section (BFR), % 0.23 ± 0.12
Proportion of subcutaneous fat from the rib section (SQFR), % 0.20 ± 0.12
Marbling score,b 0.41 ± 0.10
  1. 1F1, subcutaneous fat depth between the 1st and 2nd quarter of the longissimus; F2, subcutaneous fat depth between 2nd and 3rd quarter of the longissimus; F3, subcutaneous fat depth between the 3rd and 4th quarter of the longissimus.
  2. bMarbling was scored as ≤ 3.0 = devoid; 3.1 to 4.0 = traces; 4.1 to 5.9 = slight; 6.0 to 7.0 = small to moderate; and ≥ 7.0 = slightly abundant to abundant.