Table 1.
Total population, HIGH and LOW group mean values ± standard error for the traits used in the selection index
| Weight in PC1† | Population n = 350 | HIGH group n = 35 | LOW group n = 35 | ||||
|---|---|---|---|---|---|---|---|
| Carcass traits | |||||||
| LW - Live weight (Kg) | 0.218 | 122.08 | ± 0.74 | 127.30 | ± 1.94 | 111.94 | ± 2.66 |
| BFTiv - Backfat thickness (in vivo) (mm) | 0.342 | 23.58 | ± 0.26 | 27.26 | ± 0.69 | 19.00 | ± 0.64 |
| BFT - Backfat thickness 3rd-4th ribs (mm) | 0.200 | 38.31 | ± 0.60 | 47.43 | ± 1.84 | 32.49 | ± 1.71 |
| HFT - Ham fat thickness (mm) | 0.328 | 25.71 | ± 0.19 | 28.47 | ± 0.41 | 20.94 | ± 0.61 |
| LEAN - Lean % | -0.265 | 40.86 | ± 0.24 | 38.26 | ± 0.79 | 45.94 | ± 0.71 |
| Meat quality traits (gluteus medius) | |||||||
| IMF - % Intramuscular fat | 0.304 | 5.17 | ± 0.10 | 7.46 | ± 0.39 | 3.58 | ± 0.15 |
| SFA - % Saturated fatty acids | 0.276 | 36.46 | ± 0.10 | 38.55 | ± 0.25 | 34.65 | ± 0.21 |
| PUFA - % Polyunsaturated fatty acids | -0.315 | 20.62 | ± 0.32 | 14.37 | ± 0.52 | 27.35 | ± 0.81 |
| MUFA - % Monounsaturated fatty acids | 0.275 | 42.92 | ± 0.27 | 47.08 | ± 0.45 | 38.00 | ± 0.80 |
| Serum lipid levels - 190 days | |||||||
| CHOL - Total cholesterol (mg/dl) | 0.335 | 125.15 | ± 1.40 | 157.60 | ± 5.02 | 104.03 | ± 2.70 |
| HDL - HDL-cholesterol (mg/dl) | 0.285 | 51.66 | ± 0.54 | 61.63 | ± 1.27 | 43.26 | ± 1.60 |
| LDL - LDL-cholesterol (mg/dl) | 0.266 | 63.12 | ± 1.09 | 82.65 | ± 4.70 | 50.58 | ± 2.53 |
| TG - Triacylglycerides (mg/dl) | 0.101 | 51.37 | ± 1.25 | 66.43 | ± 4.46 | 47.66 | ± 4.75 |
The weight of each trait in the first principal component (PC1) is also indicated.
†PC1 - weight of each trait in the first principal component.