Table 2.
The heritability estimates (h 2 ) ± standard error (SE) for growth and feed efficiency related traits estimated in crossbred beef cattle
| Trait 1 | h 2 ± SE |
|---|---|
| Average daily gain, kg d-1 |
0.35 ± 0.12 |
| Mid-test metabolic weight, kg |
0.48 ± 0.13 |
| Daily dry matter intake, kg d-1 |
0.42 ± 0.17 |
| Residual feed intake, kg d-1 |
0.19 ± 0.11 |
| Feed conversion ratio, kg gainkg-1 DM |
0.25 ± 0.13 |
| Hot carcass weight (HCW), kg |
0.29 ± 0.10 |
|
Longissimus muscle area (LMA), cm2 |
0.50 ± 0.11 |
| Lean meat within the rib section (LR), % |
0.48 ± 0.13 |
| Lean yield grade (LY), % |
0.31 ± 0.10 |
| Fat1 (F1), mm |
0.10 ± 0.08 |
| Fat2 (F2), mm |
0.24 ± 0.10 |
| Fat3 (F3), mm |
0.22 ± 0.10 |
| Grade fat (GRF), mm |
0.24 ± 0.10 |
| Proportion of intermuscular fat (IFR) within the rib section, % |
0.54 ± 0.14 |
| Proportion of body cavity fat within the rib section (BFR), % |
0.23 ± 0.12 |
| Proportion of subcutaneous fat from the rib section (SQFR), % |
0.20 ± 0.12 |
| Marbling score,b | 0.41 ± 0.10 |
1F1, subcutaneous fat depth between the 1st and 2nd quarter of the longissimus; F2, subcutaneous fat depth between 2nd and 3rd quarter of the longissimus; F3, subcutaneous fat depth between the 3rd and 4th quarter of the longissimus.
bMarbling was scored as ≤ 3.0 = devoid; 3.1 to 4.0 = traces; 4.1 to 5.9 = slight; 6.0 to 7.0 = small to moderate; and ≥ 7.0 = slightly abundant to abundant.