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Table 3 Variance components and intraherd heritability of meat quality traitsa and of Vis-NIRS and Micro-NIRS predictions

From: Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

 

pH

PL, %

CL, %

WBSF, N

Lab trait

Vis-NIRS

Micro-NIRS

Lab trait

Vis-NIRS

Micro-NIRS

Lab trait

Vis-NIRS

Micro-NIRS

Lab trait

Vis-NIRS

Micro-NIRS

Phenotypic variance

0.30c

0.13c

0.06c

1.39

0.36

0.28

11.78

2.07

0.57

113.14

23.33

15.41

Variance componentsb

 Additive genetic

0.08

0.08

0.06

0.10

0.17

0.10

0.10

0.03

0.01

0.16

0.00

0.05

 Batch

0.61

0.48

0.49

0.14

0.21

0.16

0.42

0.54

0.13

0.42

0.53

0.40

 Herd

0.06

0.07

0.05

0.05

0.04

0.15

0.04

0.04

0.03

0.06

0.07

0.07

 Residual

0.25

0.37

0.40

0.71

0.58

0.69

0.44

0.40

0.83

0.37

0.41

0.48

Intraherd heritability

 Estimate

0.25

0.18

0.13

0.13

0.22

0.13

0.19

0.07

0.01

0.31

0.00

0.10

 SE

0.09

0.08

0.09

0.07

0.10

0.07

0.08

0.06

0.04

0.10

0.04

0.07

  1. a PL purge losses (%), CL cooking losses (%), WBSF shear force (N)
  2. b Ratio to phenotypic variance
  3. c × 102