Table 1.
Meat quality, carcass and growth traits definition and summary
| Abbreviation | Unit | N | mean | SD | Trait definition |
|---|---|---|---|---|---|
| LL-pH | pH unit | 1023 | 5.71 | 0.20 | LL pH, 24-h post mortem. |
| SM-pH | pH unit | 1024 | 5.79 | 0.19 | SM pH, 24-h post mortem. |
| Glyc-P | μmol/g | 805 | 159.4 | 24.8 | LL Glycolytic potential, 24 h |
| pH-45 | pH unit | 840 | 6.55 | 0.18 | Loin pH, 45 min post mortem. |
| LL-L* | CIE L* | 852 | 49.63 | 3.06 | Lightness LL, 30-h post mortem |
| LL-a* | CIE a* | 852 | 7.86 | 1.22 | Red versus Green LL color |
| LL-b* | CIE b* | 851 | 5.13 | 1.29 | Yellow versus blue LL color |
| SF-cook | N | 753 | 34.08 | 4.93 | Shear force on cooked loin |
| SF-raw | N | 792 | 36.04 | 6.35 | Shear force on raw loin |
| IMF | % | 804 | 2.24 | 0.66 | Intramuscular fat %, LL |
| Drip-L | % | 766 | 1.70 | 0.98 | Loin drip losses, 48-h +4°C |
| Cook-Y | % | 780 | 73.85 | 2.82 | Loin cooking yield, % |
| SM-L* | CIE L* | 769 | 51.41 | 3.99 | Lightness SM, 96-h post mortem |
| SM-a* | CIE a* | 769 | 10.19 | 1.84 | Red versus green SM color |
| SM-b* | CIE b* | 768 | 4.71 | 1.67 | Yellow versus blue SM color |
| Birth-W | kg | 1180 | 1.67 | 0.32 | Individual birth weight |
| ADG | g/day | 1022 | 1055 | 131 | Average daily gain 35-105 kg |
| F-Ham | mm | 869 | 12.99 | 2.97 | Fat depth on ham cut section |
| F-US | mm | 1022 | 13.36 | 2.59 | Backfat depth, ultrasonic record |
| LMA-US | cm2 | 1023 | 45.20 | 5.49 | Loin area, ultrasonic record |
| LMA-C | cm2 | 839 | 55.93 | 5.82 | Loin eye area, on sliced chop |
| Ham-W | kg | 1014 | 12.54 | 0.53 | Ham weight, including feet |
| Loin-W | kg | 1001 | 10.39 | 0.59 | Loin weight, including bones |
| F-FOM-B | mm | 1008 | 13.93 | 2.75 | Fat depth, back last rib, F.O.M. |
| M-FOM-B | mm | 1008 | 58.91 | 4.77 | Loin depth, back last rib, F.O.M. |
| F-FOM-L | mm | 1008 | 16.06 | 3.10 | Fat depth, lumbar; F.O.M. |
| M-FOM-L | mm | 1008 | 70.91 | 5.07 | Loin depth, lumbar, F.O.M. |
| F-oP-B | mm | 812 | 15.89 | 3.47 | Fat depth, back last rib, Probe |
| F- oP -L | mm | 812 | 19.43 | 3.92 | Fat depth, lumbar, Probe |
| F-HCr-B | mm | 868 | 19.16 | 3.09 | Fat depth, back, ruler on cut |
| F- HCr -L | mm | 868 | 26.25 | 3.91 | Fat depth, lumbar, ruler on cut |
Summary statistics refer to the population used for QTL detection, excluding RYR1 and PRKAG3 mutation carriers. LL: longissimus lumborum muscle; SM: semimembranosus muscle; FOM Fat-o-Meter carcass grading system.