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Table 1 Studied traits in the French and Dutch pedigrees

From: Combining two Meishan F2 crosses improves the detection of QTL on pig chromosomes 2, 4 and 6

Pedigree

Trait

N

Mean

SD

French

birth weight (kg)

1052

1.25

0.27

French

weaning weight (kg)

1052

5.46

1.13

French

teat number

1046

14.82

1.56

French

carcass weight (kg)

529

59.11

10.48

French

BFT (mm)

521

17.00

5.00

French

LD depth (mm)

521

35.00

9.00

French

meat percentage (%)

521

50.44

3.66

French

LWG (kg/day)

960

0.49

0.10

French

IMF (%)

248

1.69

0.54

French

X2 (mm)

521

17.80

5.22

French

shoulder weight (kg)

489

4.71

0.84

French

midriff weight (kg)

489

1.16

0.33

French

ham weight (kg)

489

5.79

0.92

French

loin weight (kg)

489

8.07

1.46

French

leaf fat weight (kg)

489

0.42

0.23

French

foot weight (kg)

489

1.03

0.22

French

belly weight (kg)

489

2.96

0.65

French

kidney weight (kg)

487

0.11

0.02

French

head weight (kg)

481

4.81

0.82

Dutch

birth weight (kg)

867

1.22

0.22

Dutch

weaning weight (kg)

864

8.23

2.00

Dutch

teat number

869

15.42

1.20

Dutch

carcass weight (kg)

548

70.24

9.59

Dutch

BFT (mm)

565

22.19

5.70

Dutch

LD depth (mm)

563

40.82

6.72

Dutch

meat percentage (%)

565

48.53

4.25

Dutch

LWG (kg/day)

551

0.53

0.08

Dutch

IMF (%)

557

1.87

0.88

Dutch

pH_24 (LD)

565

5.67

0.27

Dutch

L*

563

53.85

4.73

Dutch

a*

565

17.13

1.83

Dutch

b*

565

9.52

1.91

Dutch

pH_24 (ham)

565

5.83

0.32

Dutch

driploss (%)

563

2.68

1.52

Dutch

cookloss (%)

564

26.35

3.46

Dutch

shear force (N)

564

39.20

10.75

  1. Traits indicated in bold are common to the two independent pedigrees; N = number of analysed F2 for the corresponding trait; SD = Standard Deviation; BFT = Back-Fat Thickness (referred as X4 in [8]); LD = Longissimus Dorsi; LWG = Life Weight Gain; IMF = IntraMuscular Fat content; X2 is another measurement of back-fat thickness; pH_24 = pH measured 24 h after slaughter; a* = meat redness; b* = meat yellowness; L* = meat lightness