Fig. 2 | Scientific Reports

Fig. 2

From: Genetic determinism of fatty acid composition in liver, muscle, backfat and plasma and its link to immunocompetence and performance in pigs

Fig. 2

Heatmap depicting phenotypic correlations between the residuals of the lipid profile in backfat (columns) and carcass and meat quality traits (rows) in pigs (n = 368). Circle size and colour intensity mark the level of association. Abbreviations: CW = carcass weight; LM = lean meat percentage; HLM = ham lean meat percentage; LLM = loin lean meat percentage; SLM = shoulder lean meat percentage; BFT = backfat thickness; LD = loin depth; HFT = ham fat thickness; pH24 = pH in semimembranosus at 24 h post-mortem.

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