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 |