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Table 4 Heritability (± s.e.) for traits of commercial importance in banana shrimp

From: Heritability for body colour and its genetic association with morphometric traits in Banana shrimp (Fenneropenaeus merguiensis)

Traits

Model

h 2

h 2back-transformed

Body weight

1

0.50 ± 0.08

 

Body length

1

0.46 ± 0.07

 

Head length

1

0.14 ± 0.03

 

Width

1

0.45 ± 0.03

 

Tail weight

1

0.49 ± 0.08

 

Meat Yield

1

0.04 ± 0.02

 

Colour of raw shrimp

1

0.18 ± 0.05

 
 

1

0.11 ± 0.03A

 
 

2

0.46 ± 0.11

0.33 ± 0.02

 

2

0.29 ± 0.09A

0.21 ± 0.03

 

3

0.55 ± 0.13

0.40 ± 0.02

 

3

0.34 ± 0.11A

0.24 ± 0.03

Colour of cooked shrimp

1

0.08 ± 0.03

 
 

1

0.03 ± 0.02A

 
 

2

0.40 ± 0.13

0.18 ± 0.01

 

2

0.18 ± 0.09A

0.08 ± 0.02

 

3

0.41 ± 0.13

0.18 ± 0.01

 

3

0.18 ± 0.09A

0.08 ± 0.02

‘flesh streaks’

1

0.03 ± 0.02

 
 

2

0.11 ± 0.06

0.05 ± 0.02

 

3

0.11 ± 0.06

0.05 ± 0.02

Yellow hepatopancreas

1

0.02 ± 0.01

 
 

2

0.60 ± 0.36

0.04 ± 0.002

 

3

0.35 ± 0.24

0.03 ± 0.002

  1. Model 1 = Linear animal mixed model, Model 2 = threshold logistic model, and Model 3 = threshold probit model. AWeight fitted as a linear covariate in the model.