pISSN: 2671-4639
eISSN: 2671-4663
pISSN: 2671-4639
eISSN: 2671-4663
Meat and carcass traits overlapped with the CNVRs identified in this study
| Meat and carcass traits | Count of CNVR |
|---|---|
| Meat color L | 3 |
| Shear force | 49 |
| Lean meat yield | 5 |
| Myristic acid content | 6 |
| Subcutaneous rump fat thickness | 6 |
| Pelvic area | 8 |
| Myristoleic acid content | 5 |
| Tenderness score | 1 |
| Intramuscular fat | 13 |
| Longissimus muscle area | 9 |
| Fat thickness at the 12th rib | 9 |
| Marbling score | 5 |
| Docosahexaenoic acid content | 5 |
| Lignoceric acid content | 8 |
| Omega-3 unsaturated fatty acid content | 5 |
| Carcass weight | 4 |
| Iron content | 3 |
| Stearic acid content | 1 |
| Oleic acid content | 6 |
| Linolenic acid content | 1 |
| Monounsaturated fatty acid content | 3 |
| Intermuscular fat percentage | 1 |
| Elaidic acid content | 1 |
| Yield grade | 6 |
| Subcutaneous fat | 14 |
| Tridecylic acid content | 13 |
| Dihomo-gamma-linolenic acid content | 4 |
| Eicosapentaenoic acid content | 2 |
| Trans-6/9-C18:1 fatty acid content | 1 |
| Margaric acid content | 9 |
| Palmitoleic acid content | 5 |
| Medium-chain fatty acid content | 2 |
| Palmitic acid content | 1 |
| Long-chain fatty acid content | 1 |
| Saturated fatty acid content | 1 |
| Atherogenic index | 1 |
| Myristic and palmitic acid ratio | 1 |
| Muscle protein percentage | 2 |
| cis-Vaccenic acid content | 1 |