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Estimation of genetic parameters for meat quality.
| Traits | Additive genetic variance (SE) | Residual variance (SE) | h2 (SE) |
| Moisture | 1.17 (0.25) | 1.29 (0.19) | 0.48 (0.08) |
| IMF | 0.21 (0.06) | 0.47 (0.06) | 0.31 (0.08) |
| Conductivity | 0.04 (0.02) | 0.25 (0.02) | 0.13 (0.07) |
| pH | 0.04 (0.01) | 0.06 (0.01) | 0.39 (0.08) |
| Marbling | 0.12 (0.03) | 0.20 (0.02) | 0.37 (0.08) |
| Meat color | 0.11 (0.02) | 0.09 (0.01) | 0.55 (0.08) |
SE, standard error.
