Table 2.
Position and significance level of carcass and meat quality trait QTL.
| Chr1 | Position2 | Trait | Type3 | −log10p4 | FDR5 | Flanking markers | Additive6 | Dominance7 |
|---|---|---|---|---|---|---|---|---|
| 1 | 12 | LM area, cm2 | LC | 3.48 | 0.0177 | SW1514–SW1515 | −1.27 (0.32) | 0.45 (0.59) |
| 236 | Spareribs wt, kg | LC | 5.36 | 0.0005 | SW974–S0056 | 0.02 (0.02) | −0.12 (0.02) | |
| 2 | 81 | Juiciness, 1–8 | HS | 2.98 | 0.0471 | S0170–SW1026 | ||
| 100 | 45-m carcass temperature, °C | HS | 3.00 | 0.0460 | SW1026–S0370 | |||
| 3 | 47 | 45-m carcass temperature, °C | HS | 4.73 | 0.0020 | SW2021–S0206 | ||
| 97 | Ham wt, kg | LC | 3.68 | 0.0121 | S0206–SWR978 | 0.11 (0.03) | 0.03 (0.05) | |
| 117 | 45-min to 24-h pH decline | CB | 3.21 | 0.0469 | ACTG2–SW2141 | |||
| 135 | 45-min pH | LC | 3.92 | 0.0076 | SW2047–SW2408 | −0.04 (0.01) | 0.00 (0.02) | |
| 151 | Loin wt, kg | LC | 3.36 | 0.0215 | SW2047–SW2408 | 0.02 (0.03) | −0.20 (0.05) | |
| 4 | 19 | Off-farm BW, kg | LC | 2.91 | 0.0473 | SW2509–S0301 | −1.58 (0.45) | 0.78 (0.77) |
| 21 | HCW, kg | LC | 3.11 | 0.0334 | SW2509–S0301 | −1.30 (0.35) | 0.56 (0.61) | |
| 5 | 94 | First-rib backfat, mm | HS | 3.95 | 0.0083 | SWR453–SW2 | ||
| 151 | 24-h carcass temperature, °C | LC | 3.14 | 0.0317 | S0005–S0018 | 0.04 (0.03) | 0.22 (0.06) | |
| 173 | Ham wt, kg | HS | 3.13 | 0.0364 | S0018–IGF1 | |||
| 6 | 103 | Picnic shoulder wt, kg | LC | 3.39 | 0.0204 | SW2525–S0087 | −0.05 (0.02) | 0.05 (0.02) |
| 114 | Moisture, % | LC | 5.12 | 0.0008 | S0087–S0220 | −0.25 (0.08) | 0.48 (0.13) | |
| 124 | Firmness, 1–5 | LC | 4.31 | 0.0037 | S0220–SW122 | 0.17 (0.04) | −0.03 (0.06) | |
| 141 | Fat, % | LC | 19.03 | 0.0000 | SW2173–SW1647 | 0.56 (0.06) | −0.23 (0.09) | |
| 146 | Marbling, 1–10 | LC | 16.18 | 0.0000 | SW2173–SW1647 | 0.34 (0.04) | −0.14 (0.06) | |
| 152 | a* | LC | 4.40 | 0.0031 | SW2173–SW1647 | 0.12 (0.05) | 0.24 (0.07) | |
| 160 | First-rib backfat, mm | LC | 6.71 | 0.0000 | SW1647–SW1881 | 1.54 (0.30) | −1.19 (0.47) | |
| 162 | 10th-rib backfat, mm | LC | 35.82 | 0.0000 | SW1647–SW1881 | 3.20 (0.25) | −1.65 (0.38) | |
| 162 | Carcass length, cm | LC | 10.42 | 0.0000 | SW1647–SW1881 | −0.46 (0.11) | 0.55 (0.16) | |
| 163 | Loin wt, kg | LC | 19.86 | 0.0000 | SW1647–SW1881 | −0.21 (0.02) | 0.18 (0.04) | |
| 164 | Last lumbar vertebra backfat, mm | LC | 14.87 | 0.0000 | SW1647–SW1881 | 1.95 (0.25) | −1.51 (0.39) | |
| 168 | Belly wt, kg | LC | 3.78 | 0.0101 | SW1881–SW322 | 0.06 (0.02) | −0.06 (0.02) | |
| 174 | Ham wt, kg | LC | 10.38 | 0.0000 | SW1881–SW322 | −0.16 (0.02) | 0.08 (0.04) | |
| 174 | Last-rib backfat, mm | LC | 7.47 | 0.0000 | SW1881–SW322 | 1.28 (0.27) | −1.62 (0.43) | |
| 175 | LM area, cm2 | LC | 8.30 | 0.0000 | SW1881–SW322 | −1.30 (0.21) | 0.61 (0.35) | |
| 179 | Protein, % | LC | 5.41 | 0.0005 | SW1881–SW322 | −0.30 (0.06) | 0.09 (0.10) | |
| 182 | HCW, kg | LC | 3.10 | 0.0341 | SW1881–SW322 | 0.44 (0.35) | −2.23 (0.61) | |
| 183 | 24-h carcass temperature, °C | LC | 4.98 | 0.0010 | SW1881–SW322 | 0.13 (0.03) | −0.11 (0.05) | |
| 7 | 15 | Protein, % | LC | 3.44 | 0.0186 | S0025–S0064 | −0.27 (0.07) | −0.23 (0.15) |
| 75 | Spareribs wt, kg | CB | 3.40 | 0.0339 | SW2019–SW859 | |||
| 84 | Dressing percent, % | LC | 12.04 | 0.0000 | SW2019–SW859 | −0.81 (0.11) | −0.05 (0.19) | |
| 86 | Carcass length, cm | LC | 11.50 | 0.0000 | SW2019–SW859 | 0.88 (0.13) | 0.29 (0.23) | |
| 97 | LM area, cm2 | LC | 8.25 | 0.0000 | SW2019–SW859 | −1.60 (0.26) | 0.21 (0.46) | |
| 104 | Ham wt, kg | LC | 4.05 | 0.0060 | SW2019–SW859 | −0.12 (0.03) | −0.02 (0.04) | |
| 130 | Marbling, 1–10 | HS | 2.97 | 0.0480 | SW859–SW2040 | |||
| 139 | Ham wt, kg | HS | 6.13 | 0.0002 | SW859–SW2040 | |||
| 141 | Loin wt, kg | HS | 3.83 | 0.0102 | SW859–SW2040 | |||
| 178 | Number of ribs | HS | 9.23 | 0.0000 | S0115–SW632 | |||
| 8 | 39 | Ham wt, kg | HS | 2.96 | 0.0490 | SW905–SWR1101 | ||
| 126 | LM area, cm2 | LC | 2.97 | 0.0429 | S0017–SW2160 | −0.84 (0.24) | −0.40 (0.37) | |
| 205 | Off-flavor, 1–8 | HS | 4.48 | 0.0031 | SW1085–S0178 | |||
| 214 | Cook yield, % | HS | 3.73 | 0.0122 | SW1085–S0178 | |||
| 9 | 0 | Drip loss, % | LC | 2.94 | 0.0449 | SW21 | −0.04 (0.07) | 0.35 (0.10) |
| 25 | Ham wt, kg | HS | 3.11 | 0.0380 | SW983–SW911 | |||
| 10 | 0 | Overall tenderness, 1–8 | LC | 2.90 | 0.0484 | SWR136 | 0.04 (0.04) | 0.19 (0.05) |
| 21 | Protein, % | HS | 3.06 | 0.0414 | SWR136–SW249 | |||
| 72 | Connective tissue, 1–8 | LC | 2.99 | 0.0410 | SW1041–SW920 | 0.08 (0.04) | 0.17 (0.07) | |
| 12 | 47 | Marbling, 1–10 | LC | 5.50 | 0.0004 | SW957–SW874 | 0.23 (0.04) | 0.03 (0.07) |
| 50 | Belly wt, kg | LC | 4.14 | 0.0051 | SW957–SW874 | 0.09 (0.02) | −0.01 (0.03) | |
| 50 | Fat, % | LC | 3.97 | 0.0070 | SW957–SW874 | 0.30 (0.07) | −0.11 (0.12) | |
| 69 | Moisture, % | LC | 5.80 | 0.0002 | SW37–S0090 | −0.36 (0.07) | 0.08 (0.11) | |
| 93 | b* | LC | 3.72 | 0.0112 | S0090–SWC23 | 0.17 (0.04) | 0.08 (0.07) | |
| 110 | a* | LC | 3.07 | 0.0360 | SWC23–SW2180 | 0.19 (0.05) | 0.08 (0.08) | |
| 13 | 122 | Last-rib backfat, mm | HS | 2.96 | 0.0488 | SW398–SW2440 | ||
| 14 | 62 | a* | LC | 3.30 | 0.0239 | SW210–SW886 | −0.29 (0.07) | 0.06 (0.13) |
| 73 | Boston shoulder wt, kg | HS | 3.18 | 0.0336 | SW210–SW886 | |||
| 136 | Belly wt, kg | LC | 4.26 | 0.0041 | SW1557–SWC27 | 0.06 (0.03) | −0.26 (0.06) | |
| 15 | 70 | Loin wt, kg | HS | 3.57 | 0.0160 | S0088–SW1683 | ||
| 71 | First-rib backfat, mm | HS | 3.11 | 0.0383 | S0088–SW1683 | |||
| 72 | 10th-rib backfat, mm | HS | 3.77 | 0.0115 | S0088–SW1683 | |||
| 74 | Color, 1–6 | HS | 4.43 | 0.0033 | SW1683–SW906 | |||
| 76 | L* | HS | 4.74 | 0.0020 | SW1683–SW906 | |||
| 78 | Juiciness, 1–8 | HS | 4.56 | 0.0027 | SW1683–SW906 | |||
| 78 | Moisture, % | HS | 5.59 | 0.0004 | SW1683–SW906 | |||
| 80 | Warner-Bratzler shear force, kg | HS | 5.51 | 0.0005 | SW1683–SW906 | |||
| 80 | Overall tenderness, 1–8 | HS | 10.22 | 0.0000 | SW1683–SW906 | |||
| 80 | Protein, % | HS | 27.55 | 0.0000 | SW1683–SW906 | |||
| 80 | Tenderness, 1–8 | HS | 9.72 | 0.0000 | SW1683–SW906 | |||
| 81 | a* | HS | 4.51 | 0.0029 | SW1683–SW906 | |||
| 81 | 24-h pH | HS | 10.48 | 0.0000 | SW1683–SW906 | |||
| 82 | Firmness, 1–5 | HS | 3.35 | 0.0240 | SW1683–SW906 | |||
| 83 | Drip loss, % | HS | 10.36 | 0.0000 | SW906–SW1983 | |||
| 85 | Cook yield, % | HS | 16.06 | 0.0000 | SW906–SW1983 | |||
| 87 | Connective tissue, 1–8 | HS | 4.89 | 0.0015 | SW906–SW1983 | |||
| 90 | Belly wt, kg | HS | 3.38 | 0.0226 | SW906–SW1983 | |||
| 16 | 42 | LM area, cm2 | LC | 3.58 | 0.0145 | SW419–SW1454 | 0.80 (0.20) | −0.23 (0.32) |
| 66 | L* | HS | 3.48 | 0.0191 | SW1454 | |||
| 70 | a* | HS | 4.91 | 0.0015 | SW1454–SW2517 | |||
| 97 | Moisture, % | HS | 3.45 | 0.0199 | SW2517–SW1897 | |||
| 143 | Fat, % | LC | 3.24 | 0.0265 | S0061 | 0.18 (0.06) | 0.22 (0.09) | |
| 143 | Moisture, % | LC | 3.35 | 0.0219 | S0061 | −0.14 (0.07) | −0.31 (0.09) | |
| 18 | 0 | 10th-rib backfat, mm | LC | 3.00 | 0.0408 | SW1808 | 0.96 (0.26) | 0.04 (0.35) |
| 4 | Carcass length, cm | LC | 5.67 | 0.0003 | SW2540–SW1023 | −0.49 (0.10) | −0.23 (0.14) | |
| 24 | Spareribs wt, kg | LC | 5.13 | 0.0008 | SW2540–SW1023 | −0.04 (0.01) | 0.00 (0.02) | |
| 30 | Last lumbar vertebra backfat, mm | LC | 4.40 | 0.0031 | SW2540–SW1023 | 1.60 (0.35) | 0.01 (0.64) | |
| 33 | 24-h carcass temperature, °C | CB | 3.40 | 0.0339 | SW2540–SW1023 | |||
| 70 | Spareribs wt, kg | HS | 5.34 | 0.0007 | SW1023–SW1984 |
1Chr, chromosome. 2Position in Haldane cM. 3LC, QTL declared as line-cross type; HS, half-sib type; CB, combined type. 4Negative logarithm of the comparison-wise p-value of the test statistic against the null hypothesis of no QTL at the most likely position for the inferred QTL model. 5FDR, false discovery rate. 6Estimates of additive effects with SE for LC QTL. The effects are expressed as (DD-PP)/2, where D, Duroc allele and P, Pietrain allele. 7Estimates of dominance effects with SE for LC QTL. The effects are expressed as DP-PD, where D, Duroc allele and P, Pietrain allele.