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 |
|||
