Table 2.
Summary statistics for traits. Landrace, n = 1,998
| Trait | Mean | SD | Min | Max | CV1 |
|---|---|---|---|---|---|
| Shoulder, % | 30.46 | 1.02 | 26.83 | 34.54 | 3.36 % |
| Belly, % | 20.50 | 1.34 | 15.88 | 26.27 | 6.56 % |
| Loin, % | 14.47 | 0.79 | 7.90 | 20.65 | 5.43 % |
| Ham, % | 34.07 | 1.35 | 26.84 | 45.63 | 3.97 % |
| Shoulder lean, % | 61.93 | 3.25 | 47.09 | 73.88 | 5.25 % |
| Belly lean, % | 55.04 | 4.46 | 38.46 | 69.98 | 8.11 % |
| Loin lean, % | 68.16 | 2.62 | 55.03 | 77.19 | 3.85 % |
| Ham lean, % | 69.27 | 2.74 | 50.42 | 77.97 | 3.95 % |
| Carcass lean, % | 63.32 | 2.95 | 47.04 | 73.53 | 4.66 % |
| Carcass yield2, % | 75.41 | 1.14 | 71.00 | 79.56 | 1.51 % |
| Backfat3, mm | 5.25 | 1.79 | 2 | 20 | 34.23 % |
| Loin2, mm | 65.34 | 4.38 | 49 | 79 | 6.70 % |
1Coefficient of variation (CV) = SD/mean.
2Carcass (kg)/Live animal (kg) × 100%.
3Backfat and loin depth over last rib.