Genetics Selection Evolution

Table 10 Estimates of genetic and phenotypic correlations between performance traits and meat quality and carcass traits

From: Genetic analysis of protein efficiency and its association with performance and meat quality traits under a protein-restricted diet

	Genetic correlations
	L*	a*	b*	LMA	IMF	ShF	DL	CL	BT
ADG	0.04 ± 0.19	0.11 ± 0.17	0.17 ± 0.18	− 0.18 ± 0.22	0.16 ± 0.16	− 0.09 ± 0.19	− 0.02 ± 0.19	− 0.04 ± 0.19	0.33 ± 0.16
FCR	− 0.34 ± 0.18	0.46 ± 0.16	0.35 ± 0.19	− 0.67 ± 0.18	0.28 ± 0.17	0.01 ± 0.20	− 0.06 ± 0.20	− 0.47 ± 0.17	0.22 ± 0.18
ADFI	− 0.13 ± 0.19	0.33 ± 0.15	0.33 ± 0.17	− 0.53 ± 0.17	0.30 ± 0.15	− 0.07 ± 0.19	− 0.001 ± 0.19	− 0.30 ± 0.17	0.42 ± 0.14

	Phenotypic correlations
	L*	a*	b*	LMA	IMF	ShF	DL	CL	BT
ADG	0.05 ± 0.06	0.13 ± 0.06	0.13 ± 0.06	− 0.12 ± 0.06	0.17 ± 0.06	− 0.05 ± 0.06	− 0.002 ± 0.06	− 0.08 ± 0.06	0.25 ± 0.06
FCR	− 0.15 ± 0.05	0.10 ± 0.06	0.04 ± 0.05	− 0.14 ± 0.06	0.11 ± 0.06	0.03 ± 0.05	− 0.19 ± 0.05	− 0.17 ± 0.05	0.10 ± 0.05
ADFI	− 0.04 ± 0.06	0.19 ± 0.06	0.15 ± 0.06	− 0.21 ± 0.06	0.25 ± 0.06	− 0.05 ± 0.06	− 0.12 ± 0.06	− 0.20 ± 0.06	0.31 ± 0.05

ADG average daily gain, FCR feed conversion ratio, ADFI average daily feed intake, L* meat lightness, a* meat redness, b* meat yellowness, LMA loin muscle area, IMF intramuscular fat, ShF shear force, DL drip loss, CL cooking loss, BT backfat thickness

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