Skip to main content

Table 1 Number of QTL identified for each trait with the three groups of association studies

From: Identification of genomic regions affecting production traits in pigs divergently selected for feed efficiency

Trait h2 Genetic differences in G9 (σg) Global HRFI LRFI Total
DFI 0.41 2.11 2 1 3 6
ADG 0.5 0.15 1 3   4
FCR 0.42 2.46 2   2 4
RFI 0.13 3.84 3   2 5
carcBFT 0.4 0.037 4 1 4 9
a*_GM 0.29 0.38 2   1 3
a*_GS 0.26 0.12   4 4 8
b*_GM 0.24 0.09 1   1 2
b*_GS 0.32 1.14 6 4 1 11
L*_GM 0.2 0.38 1 5   6
L*_GS 0.33 2.12 2 3 4 9
pH24h_AD 0.41 1.39 2   3 5
pH24h_GS 0.39 1.98 4 1 1 6
pH24h_LM 0.32 1.45 4 3 4 11
pH24h_SM 0.38 1.74 3 1 1 5
WHC 0.04 0.68 3 5   8
MQI 0.33 1.92 4 1 1 6
LMCcalc 0.59 1.31 3   1 4
DP 0.36 0.93 3 1 6 10
Belly_W 0.28 1.90    2 2
BF_W 0.43 0.9 2 1 3 6
Ham_W 0.51 0.97 2 1 1 4
Loin_W 0.54 1.69 2   1 3
Shoulder_W 0.38 1.11   1 1 2
Total    56 36 47 139
  1. Association studies on the full population (global-GWAS, Global) and for each line separately (HRFI-GWAS, HRFI and LRFI-GWAS, LRFI) were performed. Traits with more than three different QTL between the HRFI-GWAS and LRFI-GWAS analyses are indicated in italic characters. For each trait h2 = heritability, and responses to selection expressed in genetic standard deviations of the trait are reported as computed by Gilbert et al. [27]
  2. DFI: daily feed intake; ADG: average daily gain; FCR: feed conversion ratio; RFI: residual feed intake; carcBFT: backfat thickness measured on carcass; a*_GM: a* measured on the gluteus medius muscle; a*_GS: a* measured on the gluteus superficialis muscle; b*_GM: b* measured on the gluteus medius muscle; b*_GS: b* measured on the gluteus superficialis muscle; L*_GM: L* measured on the gluteus medius muscle; L*_GS: L* measured on the gluteus superficialis muscle; pH24h_AD: pH 24 h after slaughter measured on the adductor femoris muscle; pH24h_GS: pH 24 h after slaughter measured on the gluteus superficialis muscle; pH24h_LM: pH 24 h after slaughter measured on the longissimus dorsi muscle; pH24h_SM: pH 24 h after slaughter measured on the semimembranosus muscle; WHC: water holding capacity of the gluteus superficialis muscle; MQI: meat quality index; LMCcalc: lean meat content of the carcass; DP: carcass dressing percentage; Belly_W: belly weight; BF_W: backfat weight; Ham_W: ham weight; Loin_W: loin weight; Shoulder_W: shoulder weight