Table 4.

Summary of Phenotypic Traits

Trait Description	Code	Mean	Unit
Live Animal Traits
Birth weight	bwt	5.9	kg
Pre-weaning weights	prewwt1	11.9	kg
	prewwt2	20.7	kg
Weaning weight	wwt	20.3	kg
Post weaning weights	pwwt1	30.3	kg
	pwwt2	29.6	kg
	pwwt3	30.9	kg
	pwwt4	33.6	kg
	pwwt5	39.4	kg
	pwwt6	45.1	kg
	pwwt7	52.8	kg
	pwwt8	49.1	kg
Final weight	flnwt	48.7	kg
Ultrasound fat depths	cfat1	2.6	mm
	cfat2	3.2	mm
Ultrasound muscle depths	emd1	27.2	mm
	emd2	28.4	mm
Carcass Traits
Hot carcass weight	hcwt	21.9	kg
Eye muscle width	emwc	61.1	mm
Eye muscle depth	emdc	29.6	mm
Image traced eye muscle area	emac	16.0	cm2
Fat depth on carcass at C site	cfatc	3.3	mm
Fat and muscle depth at GR site	grknf	12.3	mm
Loin weight	loinwt	535.9	g
Viascan lean meat yield	lmy	11.6	kg
Yield of lean meat	yield	53.4	%
Weight of bone	bone	7.2	kg
Weight of trimmed fat	fat	4.2	kg
Loin fat weight	loinfatwt	374	g
Weight of boned forequarter	forequarter	3.4	kg
Weight of hind leg meat	leg	4.5	kg
Weight of tenderloin and shank	meat	3.1	kg
Objective Measures of Meat Quality
Mean shear force at time zero	avkgf0	7.9	kgF
Mean shear force after 72 hours	avkgf72	3.2	kgF
Mean shear force after 5 days	avkgfsen	3.2	kgF
Difference in shear force at 0 and 72 hrs	diff072,	4.7	kgF
Total glycogen content at slaughter	gly	0.56	mg/100g tissue
Creatinine	creat	0.06	mg/dL blood
Total lactate present in the avkgf0 sample	lac	4.8	mg/g tissue
pH decline	phd	0.42	pH units/hr
Ultimate pH	phu	5.8	pH units
Lightness of the loin	l	35.6	units
Intramuscular fat content	imf	5.7	%
Sensory Measures of Eating Quality
Liking of smell	likesmell	64.0	1 – 100
Tenderness	tender	59.6	1 – 100
Juiciness	juicy	52.0	1 – 100
Flavour	flavour	60.7	1 – 100
Hedonistic overall liking	ovlike	59.7	1 – 100
Satisfaction	satisfac	3.1	1 – 5
Composite overall score	seq	59.1	1 – 100