Table 13.

Estimates of genetic and phenotypic correlations (± SE) between carcass dissection traits¹ and meat nutritional value traits²

	LMY	WTLL	WTTOP	WTRND	FATLL	BONE
Genetic correlations
IRON	−0.25 ± 0.22	−0.15 ± 0.18	−0.32 ± 0.18	−0.48 ± 0.17	−0.11 ± 0.24	−0.32 ± 0.18
ZINC	−0.12 ± 0.25	−0.35 ± 0.21	−0.24 ± 0.21	−0.17 ± 0.21	−0.01 ± 0.26	−0.03 ± 0.21
DHA	−0.17 ± 0.30	0.22 ± 0.27	−0.03 ± 0.26	−0.26 ± 0.25	0.32 ± 0.34	−0.31 ± 0.25
EPA + DHA	−0.59 ± 0.70	0.32 ± 0.78	−0.22 ± 0.52	−0.68 ± 0.64	0.50 ± 0.92	−0.64 ± 0.74
LA	0.11 ± 0.31	0.03 ± 0.25	0.05 ± 0.25	0.13 ± 0.25	−0.13 ± 0.33	0.10 ± 0.26
ARA	n.e.	0.68 ± 0.58	0.38 ± 0.48	0.38 ± 0.48	−0.05 ± 0.53	0.46 ± 0.52
LA + ARA	0.27 ± 0.36	0.15 ± 0.27	0.12 ± 0.28	0.19 ± 0.28	−0.13 ± 0.36	0.18 ± 0.29
Phenotypic correlations
IRON	−0.04 ± 0.03	0.07 ± 0.03	0.07 ± 0.03	−0.02 ± 0.03	0.10 ± 0.03	0.00 ± 0.03
ZINC	0.00 ± 0.03	0.03 ± 0.03	0.05 ± 0.03	0.04 ± 0.03	0.07 ± 0.03	0.05 ± 0.03
DHA	0.04 ± 0.03	0.00 ± 0.03	0.03 ± 0.03	0.01 ± 0.03	−0.04 ± 0.03	−0.00 ± 0.03
EPA + DHA	0.07 ± 0.03	−0.04 ± 0.03	−0.03 ± 0.03	−0.03 ± 0.03	−0.07 ± 0.03	−0.01 ± 0.03
LA	−0.02 ± 0.03	0.03 ± 0.03	0.08 ± 0.03	0.06 ± 0.03	0.03 ± 0.03	0.05 ± 0.03
ARA	n.e.	−0.04 ± 0.03	0.00 ± 0.03	−0.02 ± 0.03	−0.10 ± 0.03	−0.01 ± 0.03
LA + ARA	0.01 ± 0.03	0.01 ± 0.03	0.06 ± 0.03	0.04 ± 0.03	0.00 ± 0.03	0.04 ± 0.03

¹LMY = lean meat yield; WTLL = loin muscle weight; WTTOP = topside weight; WTRND = round weight; FATLL = weight of fat trim of the loin; BONE = hind leg bone weight.

²IRON = iron content; ZINC = zinc content; DHA = docosahexaeonic acid content; EPA = eicosapentaeonic acid content; EPA + DHA = sum of EPA and DHA; LA = linoleic acid content; ARA = arachidonic acid content; LA + ARA = sum of LA and ARA.

n.e. = not estimable.