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Table 4 Heritability (± s.e.) for traits of commercial importance in banana shrimp

From: Heritability for body colour and its genetic association with morphometric traits in Banana shrimp (Fenneropenaeus merguiensis)

Traits Model h 2 h 2back-transformed
Body weight 1 0.50 ± 0.08  
Body length 1 0.46 ± 0.07  
Head length 1 0.14 ± 0.03  
Width 1 0.45 ± 0.03  
Tail weight 1 0.49 ± 0.08  
Meat Yield 1 0.04 ± 0.02  
Colour of raw shrimp 1 0.18 ± 0.05  
  1 0.11 ± 0.03A  
  2 0.46 ± 0.11 0.33 ± 0.02
  2 0.29 ± 0.09A 0.21 ± 0.03
  3 0.55 ± 0.13 0.40 ± 0.02
  3 0.34 ± 0.11A 0.24 ± 0.03
Colour of cooked shrimp 1 0.08 ± 0.03  
  1 0.03 ± 0.02A  
  2 0.40 ± 0.13 0.18 ± 0.01
  2 0.18 ± 0.09A 0.08 ± 0.02
  3 0.41 ± 0.13 0.18 ± 0.01
  3 0.18 ± 0.09A 0.08 ± 0.02
‘flesh streaks’ 1 0.03 ± 0.02  
  2 0.11 ± 0.06 0.05 ± 0.02
  3 0.11 ± 0.06 0.05 ± 0.02
Yellow hepatopancreas 1 0.02 ± 0.01  
  2 0.60 ± 0.36 0.04 ± 0.002
  3 0.35 ± 0.24 0.03 ± 0.002
  1. Model 1 = Linear animal mixed model, Model 2 = threshold logistic model, and Model 3 = threshold probit model. AWeight fitted as a linear covariate in the model.