pISSN: 2671-4639
eISSN: 2671-4663
pISSN: 2671-4639
eISSN: 2671-4663
Phenotypic correlations (above the diagonal) and genetic correlations (below the diagonal) between the four major traits and primal cut percentage
| Percentage of primal cut | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Trait | CWT | EMA | BFT | MSC | TDL | LN | STL | NK | CL | TR | BR | BK | SK | RIB |
| CWT | 0.48 | 0.30 | 0.17 | -0.27 | -0.18 | -0.12 | -0.08 | -0.18 | -0.26 | -0.22 | 0.05 | -0.30 | 0.02 | |
| EMA | 0.61 | -0.02 | 0.35 | 0.06 | 0.15 | 0.42 | 0.16 | -0.01 | -0.13 | 0.13 | 0.24 | 0.05 | 0.01 | |
| BFT | 0.29 | -0.09 | 0.03 | -0.30 | -0.22 | -0.21 | -0.24 | -0.23 | -0.11 | -0.42 | -0.19 | -0.39 | -0.15 | |
| MSC | 0.35 | 0.56 | -0.05 | -0.08 | 0.13 | 0.27 | -0.05 | 0.00 | -0.08 | -0.12 | 0.11 | -0.21 | 0.17 | |
| TDL | -0.19 | 0.21 | -0.18 | 0.05 | 0.40 | 0.37 | 0.26 | 0.44 | 0.37 | 0.66 | 0.39 | 0.60 | 0.10 | |
| LN | -0.14 | 0.50 | -0.44 | 0.47 | 0.31 | 0.38 | 0.09 | 0.37 | 0.39 | 0.38 | 0.28 | 0.34 | 0.27 | |
| STL | 0.03 | 0.66 | -0.15 | 0.44 | 0.30 | 0.67 | 0.22 | 0.25 | 0.14 | 0.39 | 0.38 | 0.29 | 0.10 | |
| NK | 0.10 | 0.57 | -0.42 | 0.08 | 0.41 | 0.54 | 0.43 | 0.15 | 0.02 | 0.29 | 0.10 | 0.29 | -0.12 | |
| CL | -0.13 | 0.28 | -0.42 | 0.17 | 0.66 | 0.46 | 0.32 | 0.54 | 0.35 | 0.49 | 0.27 | 0.49 | 0.02 | |
| TR | -0.67 | -0.23 | -0.38 | -0.12 | 0.52 | 0.36 | 0.12 | 0.18 | 0.58 | 0.31 | 0.15 | 0.31 | 0.08 | |
| BR | -0.10 | 0.22 | -0.34 | 0.03 | 0.70 | 0.30 | 0.36 | 0.39 | 0.69 | 0.55 | 0.38 | 0.74 | 0.03 | |
| BK | 0.05 | 0.48 | -0.40 | 0.13 | 0.43 | 0.61 | 0.56 | 0.66 | 0.50 | 0.28 | 0.53 | 0.30 | 0.25 | |
| SK | -0.14 | 0.18 | -0.36 | -0.22 | 0.68 | 0.20 | 0.25 | 0.36 | 0.58 | 0.41 | 0.80 | 0.40 | 0.01 | |
| RIB | 0.23 | 0.34 | -0.21 | 0.50 | -0.24 | 0.33 | 0.16 | 0.08 | 0.08 | -0.10 | -0.11 | -0.02 | -0.15 | |
CWT, carcass weight; EMA, eye muscle area; BFT, back fat thickness; MS, marbling score; TDL, tender loin; LN, loin; STL, strip loin; NK, neck; CL, clod; TR, top round; BR, bottom round; BK, brisket; SK, shank; RIB, rib.