Table 2.

Estimates of variance components and heritability with standard errors for twenty traits

Trait	${\sigma }_{\mathrm{a}}^2$	${\sigma }_{\mathrm{e}}^2$	h 2
ADG	0.012	0.013	0.47 ± 0.03
LW	663.380	1139.880	0.37 ± 0.02
CW	299.650	361.820	0.45 ± 0.02
DP	0.950	4.960	0.16 ± 0.02
LMP	0.850	5.110	0.14 ± 0.01
ST	0.380	1.160	0.24 ± 0.02
SR	0.490	1.390	0.26 ± 0.01
CR	1.080	2.880	0.27 ± 0.02
TD	0.078	0.120	0.39 ± 0.03
FS	0.150	0.220	0.40 ± 0.02
CM	0.008	0.009	0.47 ± 0.02
OU	1.320	0.880	0.60 ± 0.04
ER	1.200	1.130	0.52 ± 0.03
KN	0.590	0.360	0.62 ± 0.04
ICO	0.910	0.880	0.51 ± 0.03
HS	0.370	0.230	0.61 ± 0.02
RMW	126.130	169.570	0.43 ± 0.02
BFT	0.330	2.940	0.10 ± 0.01
pH	0.005	0.112	0.04 ± 0.01
SF	0.340	2.000	0.15 ± 0.01

${\sigma }_{\mathrm{a}}^2$, additive genetic variance; ${\sigma }_{\mathrm{e}}^2$, environmental variance; h ², heritability ± standard error; ADG, BFT, back fat thickness; CM, conical muscle; CR, chuck roll; CW, carcass weight; DP, dressing percentage; FS, fore shank; ICO, inside cap off; HS, hind shank; KN, knuckle; LMP, lean meat percentage; LW, live weight; OU, outside; pH, potential of hydrogen; RMW, retail meat weight; SF, shear force; SI, silverside; SR, spencer roll; ST, striploin; TD, tenderloin.