Table 4.

Estimates of genetic and phenotypic correlations (±SE) between live weight¹ and meat quality traits²

	bWT	wWT	pwWT	yWT	aWT
Genetic correlations
IMF	−0.05 ± 0.13	−0.09 ± 0.14	0.02 ± 0.12	−0.04 ± 0.12	−0.05 ± 0.11
SF5	0.00 ± 0.25	−0.11 ± 0.28	0.02 ± 0.25	0.15 ± 0.26	0.27 ± 0.24
pH24LL	−0.37 ± 0.20	−0.14 ± 0.21	−0.19 ± 0.19	−0.17 ± 0.19	−0.19 ± 0.17
pH24ST	0.01 ± 0.18	0.04 ± 0.19	−0.23 ± 0.17	−0.23 ± 0.17	−0.20 ± 0.15
ICDH	−0.31 ± 0.27	−0.73 ± 0.33	−0.35 ± 0.25	−0.50 ± 0.27	−0.46 ± 0.23
Myo	−0.22 ± 0.14	−0.31 ± 0.15	−0.15 ± 0.14	−0.13 ± 0.14	−0.17 ± 0.13
cfa*	−0.19 ± 0.26	−0.30 ± 0.28	−0.06 ± 0.25	−0.06 ± 0.24	0.11 ± 0.23
cfb*	−0.08 ± 0.22	−0.03 ± 0.24	−0.22 ± 0.21	−0.07 ± 0.21	−0.05 ± 0.20
cfL*	0.23 ± 0.18	−0.01 ± 0.20	−0.19 ± 0.18	−0.24 ± 0.18	−0.16 ± 0.16
Phenotypic correlations
IMF	−0.04 ± 0.03	0.01 ± 0.03	0.16 ± 0.03	0.16 ± 0.03
SF5	0.01 ± 0.03	−0.04 ± 0.03	−0.13 ± 0.03	−0.11 ± 0.04
pH24LL	−0.02 ± 0.03	0.01 ± 0.03	−0.11 ± 0.03	−0.12 ± 0.03
pH24ST	−0.03 ± 0.03	−0.02 ± 0.03	−0.07 ± 0.03	−0.09 ± 0.03
ICDH	−0.07 ± 0.04	−0.14 ± 0.04	−0.09 ± 0.04	−0.04 ± 0.04
Myo	−0.08 ± 0.03	−0.02 ± 0.03	0.14 ± 0.03	0.11 ± 0.03
cfa*	−0.01 0.03	0.00 ± 0.03	0.08 ± 0.03	0.03 ± 0.04
cfb*	0.03 ± 0.03	0.01 ± 0.03	0.02 ± 0.03	−0.01 ± 0.04
cfL*	0.08 ± 0.03	0.01 ± 0.03	−0.06 ± 0.03	−0.03 ± 0.04

¹ bWT = birth weight; wWT = weaning weight; pwWT = post weaning weight; yWT = yearling weight; aWT = adult weight.

²IMF = intramuscular fat; SF5 = shear force after 5 days ageing; pH₂₄ = pH at 24 h after slaughter for LL and ST muscles; ICDH = isocitrate dehydrogenase activity; Myo = myoglobin concentration; cfa* = fresh meat redness; cfb* = fresh meat yellowness; cfL* = fresh meat lightness.