Table 8.
Estimates of genetic and phenotypic correlations (±SE) between ultrasound traits1 and meat quality traits2
| pwFATUS | pwEMDUS | yFATUS | yEMDUS | |
|---|---|---|---|---|
| Genetic correlations | ||||
| IMF | 0.20 ± 0.19 | 0.04 ± 0.22 | 0.01 ± 0.14 | −0.18 ± 0.13 |
| SF5 | −0.57 ± 0.41 | −0.49 ± 0.43 | −0.02 ± 0.27 | −0.11 ± 0.27 |
| pH24LL | −0.10 ± 0.29 | −0.32 ± 0.33 | −0.31 ± 0.21 | −0.43 ± 0.20 |
| pH24ST | −0.23 ± 0.25 | −0.53 ± 0.29 | −0.23 ± 0.18 | −0.29 ± 0.18 |
| ICDH | −0.07 ± 0.40 | −0.25 ± 0.44 | −0.23 ± 0.28 | −0.56 ± 0.29 |
| Myo | 0.35 ± 0.21 | 0.25 ± 0.24 | 0.43 ± 0.14 | 0.38 ± 0.15 |
| cfa* | −0.06 ± 0.36 | 0.28 ± 0.44 | 0.49 ± 0.34 | 0.57 ± 0.35 |
| cfb* | 0.13 ± 0.31 | 0.13 ± 0.37 | 0.10 ± 0.25 | 0.15 ± 0.25 |
| cfL* | −0.05 ± 0.26 | −0.52 ± 0.31 | −0.36 ± 0.20 | −0.31 ± 0.19 |
| Phenotypic correlations | ||||
| IMF | 0.17 ± 0.03 | 0.11 ± 0.03 | 0.14 ± 0.04 | 0.14 ± 0.05 |
| SF5 | −0.12 ± 0.04 | −0.11 ± 0.04 | −0.07 ± 0.04 | −0.12 ± 0.05 |
| pH24LL | −0.01 ± 0.03 | −0.04 ± 0.03 | −0.12 ± 0.05 | −0.33 ± 0.05 |
| pH24ST | 0.00 ± 0.03 | −0.03 ± 0.03 | −0.07 ± 0.05 | −0.06 ± 0.06 |
| ICDH | 0.06 ± 0.05 | 0.04 ± 0.05 | −0.05 ± 0.05 | −0.17 ± 0.06 |
| Myo | 0.10 ± 0.03 | 0.16 ± 0.03 | 0.18 ± 0.04 | 0.22 ± 0.05 |
| cfa* | 0.04 ± 0.03 | 0.03 ± 0.03 | 0.02 ± 0.05 | 0.20 ± 0.05 |
| cfb* | 0.09 ± 0.03 | 0.06 ± 0.03 | 0.01 ± 0.05 | 0.07 ± 0.06 |
| cfL* | 0.00 ± 0.03 | −0.10 ± 0.03 | −0.08 ± 0.05 | −0.05 ± 0.06 |
1pwFATUS = post weaning live ultrasound (C site, measured over the 12th rib, 45 mm from the midline) fat; pwEMDUS = post weaning live ultrasound eye muscle depth; yFATUS = yearling live ultrasound fat; yEMDUS = yearling live ultrasound eye muscle depth.
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.