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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
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Journal of Animal Science and Biotechnology

ISSN: 2049-1891