“…The 54 analyzed traits were divided into five categories: (a) Growth performance: slaughter age (SA), birth weight (BW), total teat number (TN), body weight at 21, 42, 63, 77 and 105 days (W21, W42, W63, W77, W105), slaughter weight (SW), average daily gain from 77 to 105 days (ADG), feed intake from 77 to 105 days (FI), feed conversion from 77 to 105 days (FC); (b) Meat quality: drip loss (DL), cooking loss (CL), total loss (TL), shear force (SF), pH 45 min after slaughter (pH45), pH 24 hours after slaughter (pH24), redness (A), yellowness (B), saturation (C), lightness (L), hue angle (H), intramuscular fat percentage (IMF); (c) Internal organs: lung weight (LUNG), heart weight (HEART), liver weight (LIVER), small intestine length (SIL), spleen weight (SPLEEN), kidney weight (KIDNEY); (d) Cut yields: abdominal fat weight (AF), bacon weight (BCW), boneless loin weight (LW), total loin weight (TLW), total ham weight (THW), trimmed ham weight (TRIMHW), total Boston shoulder weight (TBSW), trimmed Boston shoulder weight (TRIMBSW), jowl weight (JW), total picnic shoulder weight (TPSW), trimmed picnic shoulder weight (TRIMPSW), rib weight (RW), sirloin weight (SLW); (e) Carcass: loin eye area (LEA), carcass length by the Brazilian carcass classification method (CLBRA), carcass length by the American carcass classification method (CLUSA), carcass yield including feet and head (CY), the thickest backfat thickness on the shoulder region (SBF), midline thinnest backfat thickness above the last lumbar vertebrae (LBF), midline backfat thickness between last and penultimate lumbar vertebrae (PBF), midline backfat thickness immediately after the last rib (LRBF), backfat thickness at P2 site (last rib, 6.5 cm from the midline) (P2BF), bacon depth (BD), loin depth (LD). Estimates of heritabilities and phenotypic and genetic correlations of the studied traits are shown in Mendonça et al (2012) .…”