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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
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Genetics Selection Evolution

ISSN: 1297-9686