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Heritability and Correlation Estimates of Carcass Data from Angus-Sired Steers

Jennifer A. Minick, Doyle E. Wilson, Michael E. Dikeman, E. J. Pollak

Abstract

Carcass data including Warner-Bratzler shear force, marbling score, hot carcass weight, 12-13th rib fat, and ribeye area from 589 Angus-sired steers in the National Cattlemen’s Beef Association Carcass Merit Project were analyzed to estimate heritabilities and genetic correlations. Genetic parameters were estimated using the sire/maternal-grandsire model with the relationship matrix. The heritabilities for tenderness, marbling, hot carcass weight, ribeye area and rib fat were .25, .29, .79, .59, and .07, respectively.

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Key concepts: Marbled meat, Tenderness, Heritability, Sire, Carcass weight, Meat tenderness, Animal science, Biology