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Table 4 Additive genetic (ra) and residual correlations (re) of color and meat quality traits with their 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

Traitsa Vis-NIRS Micro-NIRS
ra re ra re
L* 1.000 (0.001) 0.871 (0.016) 1.000 (0.001) 0.831 (0.022)
a* 0.958 (0.173) 0.671 (0.029) 0.783 (0.225) 0.646 (0.031)
b* 1.000 (0.001) 0.761 (0.021) 0.930 (0.189) 0.598 (0.025)
C* 1.000 (0.001) 0.703 (0.024) 0.771 (0.228) 0.687 (0.027)
h* 1.000 (0.001) 0.763 (0.057) 0.858 (0.134) 0.756 (0.026)
pH 0.701 (0.164) 0.358 (0.056) 0.448 (0.256) 0.262 (0.028)
PL, % 0.979 (0.085) 0.385 (0.054) 0.879 (0.162) 0.378 (0.045)
CL, % 0.703 (0.168) 0.120 (0.059) 0.248 (0.271) 0.265 (0.058)
WBSF, N 0.805 (0.187) 0.202 (0.055) 0.418 (0.316) 0.271 (0.070)
  1. a L* = lightness; a* = redness; b* = yellowness; C* = chroma; h = hue angle; PL purge losses (%), CL cooking losses (%), WBSF shear force (N)
  2. SE in parentheses
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Journal of Animal Science and Biotechnology

ISSN: 2049-1891