From: Genetic dissection of 26 meat cut, meat quality and carcass traits in four pig populations
Trait name | Acronym | n | Estimates of heritability ± SE | ||
---|---|---|---|---|---|
LY | YK | CP | |||
Number of animals evaluated | Â | Â | 689 | 698 | 2012 |
Carcass cut proportions | |||||
Primal cuts | |||||
 Shoulder cut | SC | 1959 | 0.12 ± 0.06 | 0.13 ± 0.06 | 0.14 ± 0.03 |
 Middle cut | MC | 1978 | 0.22 ± 0.07 | 0.29 ± 0.07 | 0.27 ± 0.04 |
 Leg cut | LC | 1964 | 0.19 ± 0.07 | 0.39 ± 0.07 | 0.31 ± 0.04 |
Shoulder cuts | |||||
 Boneless Boston shoulder | BBS | 1964 | 0.63 ± 0.07 | 0.23 ± 0.07 | 0.33 ± 0.04 |
 Boneless picnic shoulder | BPS | 1966 | 0.37 ± 0.07 | 0.46 ± 0.07 | 0.39 ± 0.04 |
 Front ribs | FR | 1966 | 0.16 ± 0.07 | 0.19 ± 0.06 | 0.15 ± 0.04 |
 Arm bones | AB | 1967 | 0.33 ± 0.08 | 0.46 ± 0.07 | 0.38 ± 0.04 |
 Scapula bones | SB | 1965 | 0.59 ± 0.07 | 0.63 ± 0.07 | 0.44 ± 0.04 |
Middle cuts | |||||
 Loin | LO | 1985 | 0.52 ± 0.07 | 0.42 ± 0.07 | 0.36 ± 0.04 |
 Belly | BE | 1993 | 0.30 ± 0.07 | 0.36 ± 0.07 | 0.32 ± 0.04 |
 Ribs | RI | 1974 | 0.31 ± 0.07 | 0.35 ± 0.07 | 0.37 ± 0.04 |
 Chine bones | CB | 1976 | 0.33 ± 0.08 | 0.17 ± 0.06 | 0.23 ± 0.04 |
 Back fat | BF | 1984 | 0.38 ± 0.08 | 0.45 ± 0.07 | 0.44 ± 0.04 |
Leg cuts | |||||
 Boneless leg | BL | 1988 | 0.28 ± 0.08 | 0.40 ± 0.07 | 0.34 ± 0.04 |
 Tenderloin | TL | 1876 | 0.33 ± 0.08 | 0.40 ± 0.07 | 0.27 ± 0.04 |
 Leg bones | LB | 1988 | 0.40 ± 0.08 | 0.47 ± 0.07 | 0.38 ± 0.04 |
 Tail and pelvis bone | TPB | 1724 | 0.03 ± 0.06 | 0.13 ± 0.06 | 0.13 ± 0.04 |
Carcass traits | |||||
 Carcass weight | CW | 1997 | 0.49 ± 0.08 | 0.45 ± 0.07 | 0.39 ± 0.05 |
 Half carcass weight | HCW | 1997 | 0.46 ± 0.07 | 0.47 ± 0.07 | 0.40 ± 0.04 |
 Carcass straight length | CSL | 2008 | 0.45 ± 0.07 | 0.47 ± 0.07 | 0.45 ± 0.04 |
 Carcass oblique length | COL | 2008 | 0.50 ± 0.07 | 0.48 ± 0.07 | 0.45 ± 0.04 |
 Thoracic length | THL | 2011 | 0.47 ± 0.07 | 0.44 ± 0.07 | 0.43 ± 0.04 |
 Lumbar length | LUL | 2010 | 0.07 ± 0.05 | 0.24 ± 0.07 | 0.18 ± 0.04 |
 Thoracic number | THN | 2012 | 0.48 ± 0.07 | 0.45 ± 0.07 | 0.48 ± 0.04 |
 Lumbar number | LUN | 2010 | 0.09 ± 0.06 | 0.12 ± 0.06 | 0.12 ± 0.03 |
 Single lumbar length | SLUL | 2010 | 0.12 ± 0.06 | 0.23 ± 0.06 | 0.24 ± 0.04 |
Backfat depth | |||||
 Shoulder backfat depth | SBD | 2012 | 0.31 ± 0.08 | 0.23 ± 0.06 | 0.26 ± 0.04 |
 6th_7th rib backfat depth | RBD | 2012 | 0.33 ± 0.08 | 0.33 ± 0.07 | 0.32 ± 0.04 |
 Waist backfat depth | WBD | 2012 | 0.32 ± 0.08 | 0.20 ± 0.06 | 0.23 ± 0.04 |
 Hip backfat depth | HBD | 2012 | 0.23 ± 0.07 | 0.25 ± 0.07 | 0.32 ± 0.04 |
 Mean of backfat depth | MBD | 2012 | 0.39 ± 0.08 | 0.41 ± 0.07 | 0.43 ± 0.04 |
Meat quality | |||||
 pH |  | 2010 | 0.40 ± 0.08 | 0.29 ± 0.06 | 0.28 ± 0.04 |
 Lightness, L* | LIL | 2000 | 0.40 ± 0.08 | 0.40 ± 0.07 | 0.34 ± 0.04 |
 Redness, a* | REA | 2000 | 0.50 ± 0.07 | 0.39 ± 0.07 | 0.34 ± 0.04 |
 Yellowness, b* | YEB | 2000 | 0.35 ± 0.07 | 0.31 ± 0.07 | 0.30 ± 0.04 |
 PFAI |  | 1705 | 0.17 ± 0.08 | 0.23 ± 0.07 | 0.20 ± 0.04 |
 Visual marbling score | VMS | 1705 | 0.19 ± 0.08 | 0.27 ± 0.07 | 0.20 ± 0.04 |
Loin muscle area | LMA | 1949 | 0.45 ± 0.07 | 0.35 ± 0.07 | 0.29 ± 0.04 |