Table 3

Description of the USMARC resource population carcass and meat quality phenotypic means.

Phenotype1

N

Mean2

Range


Hot Carcass Weight (kg)

1066

353 ± 34.6

246.8 - 468.6

Adjusted Fat Thickness (cm)

1066

1.27 ± 0.5

0.1 - 3.3

Marbling (MSU)3

1066

531.4 ± 91.8

300 - 910

Ribeye Area (cm2)

1066

78.7 ± 8.4

56.1 - 116.8

Slice Shear Force (kg)

1066

12.4 ± 3

6.48 - 27.38


1 Slice shear force was measured at 14 d postmortem.

2 Mean and standard deviation for each phenotype.

3 MSU = Marbling score unit. 400 = Slight00, 500 = Small00, 600 = Modest00.

Lindholm-Perry et al. BMC Genetics 2011 12:103   doi:10.1186/1471-2156-12-103

Open Data