Table 1 Descriptive statistics for acute hyperthermia resistance, growth, carcass yield and fatness in batches B1 and B2
Batch | Name | Trait | N | Mean | SD | Min. | Max. | CV (%) |
|---|---|---|---|---|---|---|---|---|
B1 | rTLE | Raw resistance to acute hyperthermia (min) | 1327 | 412.2 | 56.1 | 261.1 | 564.4 | 13.6 |
TLE | Standardised resistance to acute hyperthermia (no unit) | 1327 | 0.0 | 1.0 | − 4.5 | 2.7 | NA | |
BW1 | Body weight of batch B1 (g) | 1327 | 87.4 | 12.2 | 51.5 | 139.1 | 13.9 | |
B2 | BW2 | Body weight of batch B2 (g) | 1470 | 977.5 | 106.2 | 491 | 1483 | 10.9 |
FL | Fork length (mm) | 1497 | 446.5 | 15.2 | 375 | 491 | 3.4 | |
Fat% | Total fat content in muscle (%) | 1497 | 4.9 | 1.2 | 1.3 | 9.6 | 24.3 | |
HGC% | Headless gutted carcass yield (%) | 1469 | 78.7 | 1.0 | 74.2 | 81.7 | 1.3 |