Table 2. Effect of the risk allele on carcass traits.
| Average | SD | p-value 1) | Allele substitution effect | SE | % variance explained | |
|---|---|---|---|---|---|---|
| Cold carcass weight (kg) | 495.9 | 65.3 | < 0.001 | 33.9 | 9.4 | 12.0 |
| Longissimus muscle area (cm2) | 64.0 | 10.7 | n.s. | |||
| Rib thickness (cm) | 8.0 | 0.94 | n.s. | |||
| Subcutaneous fat thickness (cm) | 2.6 | 0.78 | n.s. | |||
| Beef marbling standard | 8.2 | 2.0 | n.s. | |||
| Carcass yield estimate (%) | 74.5 | 1.5 | < 0.01 | -0.72 | 0.22 | 5.8 |
1)A linear regression analysis was performed using non-carrier (n = 86) and carrier offspring steers (n = 85) from Sire R. Slaughter age was included in the model as a covariate. n.s., not significant.