Table 4.
Variance components and heritabilities of the carcass traits
| Traits | Additive variance | Residual variance | h2 | ±SE |
|---|---|---|---|---|
| Quantity attribute | ||||
| Backfat thickness | 4.947 | 19.711 | 0.20 | 0.018 |
| LM area | 24.913 | 84.334 | 0.23 | 0.020 |
| Carcass weight | 573.401 | 1500.880 | 0.28 | 0.019 |
| Yield index | 2.580 | 9.701 | 0.20 | 0.018 |
| Yield grade | 1.512 | 8.268 | 0.16 | 0.017 |
| Carcass price (1,000 won) | 600,390.000 | 1,440,310.000 | 0.29 | 0.024 |
| Quality attribute | ||||
| Marbling score | 1.130 | 2.896 | 0.28 | 0.021 |
| Meat color score | 1.101 | 17.580 | 0.06 | 0.013 |
| Fat color score | 0.692 | 10.676 | 0.06 | 0.012 |
| Texture score | 0.033 | 0.201 | 0.14 | 0.016 |
| Maturity score | 0.551 | 0.801 | 0.41 | 0.031 |
| Quality grade | 4.428 | 12.563 | 0.26 | 0.016 |
| Price/kg (1,000 won) | 38.773 | 125.356 | 0.24 | 0.025 |
SE, standard error; LM, longissimus muscle.