Table 4 Summary of Phenotypic Traits
From: Evidence for multiple alleles effecting muscling and fatness at the Ovine GDF8 locus
Trait Description | Code | Mean | Unit |
|---|---|---|---|
Live Animal Traits | Â | Â | Â |
Birth weight | bwt | 5.9 | kg |
Pre-weaning weights | prewwt1 | 11.9 | kg |
| Â | prewwt2 | 20.7 | kg |
Weaning weight | wwt | 20.3 | kg |
Post weaning weights | pwwt1 | 30.3 | kg |
| Â | pwwt2 | 29.6 | kg |
| Â | pwwt3 | 30.9 | kg |
| Â | pwwt4 | 33.6 | kg |
| Â | pwwt5 | 39.4 | kg |
| Â | pwwt6 | 45.1 | kg |
| Â | pwwt7 | 52.8 | kg |
| Â | pwwt8 | 49.1 | kg |
Final weight | flnwt | 48.7 | kg |
Ultrasound fat depths | cfat1 | 2.6 | mm |
| Â | cfat2 | 3.2 | mm |
Ultrasound muscle depths | emd1 | 27.2 | mm |
| Â | emd2 | 28.4 | mm |
Carcass Traits | Â | Â | Â |
Hot carcass weight | hcwt | 21.9 | kg |
Eye muscle width | emwc | 61.1 | mm |
Eye muscle depth | emdc | 29.6 | mm |
Image traced eye muscle area | emac | 16.0 | cm2 |
Fat depth on carcass at C site | cfatc | 3.3 | mm |
Fat and muscle depth at GR site | grknf | 12.3 | mm |
Loin weight | loinwt | 535.9 | g |
Viascan lean meat yield | lmy | 11.6 | kg |
Yield of lean meat | yield | 53.4 | % |
Weight of bone | bone | 7.2 | kg |
Weight of trimmed fat | fat | 4.2 | kg |
Loin fat weight | loinfatwt | 374 | g |
Weight of boned forequarter | forequarter | 3.4 | kg |
Weight of hind leg meat | leg | 4.5 | kg |
Weight of tenderloin and shank | meat | 3.1 | kg |
Objective Measures of Meat Quality | Â | Â | Â |
Mean shear force at time zero | avkgf0 | 7.9 | kgF |
Mean shear force after 72 hours | avkgf72 | 3.2 | kgF |
Mean shear force after 5 days | avkgfsen | 3.2 | kgF |
Difference in shear force at 0 and 72 hrs | diff072, | 4.7 | kgF |
Total glycogen content at slaughter | gly | 0.56 | mg/100g tissue |
Creatinine | creat | 0.06 | mg/dL blood |
Total lactate present in the avkgf0 sample | lac | 4.8 | mg/g tissue |
pH decline | phd | 0.42 | pH units/hr |
Ultimate pH | phu | 5.8 | pH units |
Lightness of the loin | l | 35.6 | units |
Intramuscular fat content | imf | 5.7 | % |
Sensory Measures of Eating Quality | Â | Â | Â |
Liking of smell | likesmell | 64.0 | 1 – 100 |
Tenderness | tender | 59.6 | 1 – 100 |
Juiciness | juicy | 52.0 | 1 – 100 |
Flavour | flavour | 60.7 | 1 – 100 |
Hedonistic overall liking | ovlike | 59.7 | 1 – 100 |
Satisfaction | satisfac | 3.1 | 1 – 5 |
Composite overall score | seq | 59.1 | 1 – 100 |