Table 4. Variance components and heritability for the carcass and meat quality traits in univariate animal model analysis

Trait	Genetic variance	Residual variance	Heritability
Carcass traits
Carcass weight	701.01(20.8)	909.7 (14.5)	0.44 (0.01)
Eye muscle area	33.19 (1.15)	56.7 (0.8)	0.37 (0.01)
Back fat thickness	8.7 (0.26)	11.31 (0.18)	0.44 (0.01)
Bodyweight	1,245.6 (77.5)	2,288.6 (54.6)	0.35 (0.02)
Meat index	4.8(0.14)	5.8(0.09)	0.45 (0.01)
Meat quality traits
Marbling score	1.90 (0.04)	1.60 (0.03)	0.55 (0.01)
Meat colour	0.017 (0.00)	0.196 (0.00)	0.08 (0.01)
Fat colour	0.0003 (0.00)	0.071 (0.00)	0.004 (0.00)
Meat texture	0.041 (0.00)	0.100 (0.00)	0.29 (0.01)