Table 2 Traits measured as well protein and phosphorus efficiency and predictor variables used in analysis
Variable category | Trait/variable | Unit |
|---|---|---|
Nutrient efficiency (N = 1071) | Protein efficiency | Proportion |
Phosphorus efficiency | Proportion | |
Meat quality (N = 510) | Meat colour (lightness, redness and yellowness) | International Commission on Illumination (CIE) color space coordinates |
Intra-muscular fat content | g/kg | |
Water holding capacity (drip loss, cooking loss) | % | |
Shear force | N | |
Backfat thickness | mm | |
Loin muscle area | cm2 | |
Sensory evaluation of meat (N = 39) | Firmness | Rated by judges on a linear gradual scale ranging from 0.0 to 10.0 |
Tenderness | Rated by judges on a scale 0–10 | |
Juiciness | Rated by judges on a scale 0–10 | |
Flavour | Rated by judges on a scale 0–10 | |
Performance traits (N = 1071) | Average daily gain (ADG) | kg/d |
Feed conversion rate (FCR) | kg/kg | |
Average daily feed intake (ADFI) | kg/d | |
Predictor variables (N = 1071) | Temperature | °C |
Sex | – | |
Treatment | – | |
Year of change | Calendar year | |
Slaughter weight | kg | |
Slaughter age (rAgeLW; residuals of slaughter age on slaughter weight) | days |