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Table 3 Summary statistics of the study subjects

From: SNP- and haplotype-based genome-wide association studies for growth, carcass, and meat quality traits in a Duroc multigenerational population

Trait Abbreviation Na Mean SDb Minimum Maximum
Growth
Average daily gain from 30 to 105 kg body wt, g/d DG 779 1094.00 112.80 750.6 1440.0
Ultrasound loin muscle area, cm2 LEA 776 34.64 3.27 26.0 50.2
Ultrasound backfat thickness, cm BF 776 3.17 0.56 1.8 5.0
Body measurements
Height at withers, cm HEIGHT 779 60.97 1.98 54.4 67.4
Length, cm LENGTH 779 106.00 3.38 98.0 116.0
Front width, cm FW 779 34.72 1.49 30.0 42.5
Chest width, cm CW 779 29.88 1.51 19.0 39.2
Rear width, cm RW 779 32.29 1.21 28.6 38.8
Chest depth, cm CD 779 35.77 1.28 24.9 39.8
Circumference of chest, cm CC 779 111.40 3.01 99.0 120.0
Circumference of cannon bone at front (at 105 kg), cm CCB at F105 779 18.17 0.67 16.0 20.6
Circumference of cannon bone at rear (at 105 kg), cm CCB at R105 779 18.91 0.62 17.0 22.4
Circumference of cannon bone at front (at 30 kg), cm CCB at F30 681 13.70 0.64 12.0 16.2
Circumference of cannon bone at rear (at 30 kg), cm CCB at R30 681 14.05 0.64 12.4 16.5
Front leg score at 30 kg SCORE at F30 718 2.70 0.54 1 5
Rear leg score at 30 kg SCORE at R30 718 2.27 0.57 1 5
Front leg score at 105 kg SCORE at F105 720 3.08 0.56 1 5
Rear leg score at 105 kg SCORE at R105 720 2.73 0.57 1 5
Carcass measurements
Carcass wt, kg CWT 302 71.76 2.53 65.1 82.0
Carcass yield, % CY 286 68.98 1.46 62.4 75.4
Carcass length (1st cervical - pubic), cm CL 302 87.64 2.19 81.5 93.0
Carcass length I (1st thoracic - pubic), cm CL1 302 72.34 1.95 67.0 77.6
Carcass length II (1st thoracic - last lumbus), cm CL2 302 62.76 2.09 57.5 68.3
Carcass length III (Longissimus muscle length), cm CL3 302 52.54 2.00 47.5 58.3
Carcass thickness, cm CT 302 34.99 1.10 32.0 39.0
Vertebrae number
Thoracic TVN 302 14.71 0.67 13 16
Lumbar LVN 302 6.03 0.50 5 8
Total - 302 20.74 0.59 20 22
Subcutaneous fat thickness
Shoulder, cm SSFT 302 4.00 0.58 2.4 5.8
Back, cm BSFT 302 2.59 0.45 1.6 4.0
Loin, cm LSFT 302 3.30 0.46 2.2 6.7
Longissimus muscle area
at 4–5 rib, cm2 LEA at 45r 301 17.85 3.18 9.0 31.2
at the middle, cm2 LEA at HBL 302 36.43 4.49 26.5 50.1
Meat quality
Moisture content, % MOS 302 72.72 1.16 68.8 75.3
Intramuscular fat, % IMF 302 5.04 1.62 1.5 9.8
Protein content, % PROT 302 21.34 0.66 19.5 23.4
Cooking loss, % COOK 301 24.28 2.63 16.0 32.5
Centrifugal water-holding capacity, % WHC 301 78.34 3.79 68.2 87.3
Shear force value, kg/cm2 SF 301 2.62 0.65 1.4 4.9
pH pH 301 5.64 0.23 4.9 6.3
Lightness of longissimus muscle (L*) M-L* 300 51.63 3.44 43.6 65.3
Redness of longissimus muscle (a*) M-a* 300 3.55 1.18 0.7 6.9
Yellowness of longissimus muscle (b*) M-b* 300 6.56 1.38 1.0 11.2
Lightness of subcutaneous fat (L*) F-L* 301 78.34 2.35 71.6 90.1
Redness of subcutaneous fat (a*) F-a* 301 3.50 0.00 1.3 0.6
Yellowness of subcutaneous fat (b*) F-b* 301 7.84 1.10 5.3 10.8
Fat area of carcass cross section at 4–5 rib
Subcutaneous fat area, cm2 SFA at 45r 280 81.95 15.70 47.5 131.7
Intermuscular fat area, cm2 IFA at 45r 280 76.81 16.27 33.2 124.8
All fat area, cm2 ALLFA at 45r 280 158.80 27.00 84.8 235.0
Fat area of carcass cross section at the middle
Subcutaneous fat area, cm2 SFA at HBL 280 64.78 14.41 24.1 116.8
Intermuscular fat area, cm2 IFA at HBL 280 55.79 13.49 23.4 101.9
All fat area, cm2 ALLFA at HBL 280 120.60 25.54 57.6 218.8
  1. a N number records
  2. b SD standard deviation