Effect of Age and Breed on Carcass and Meat Quality Characteristics of Beni-Guil and Ouled-Djellal Sheep Breeds

Table 4

Two main components explaining more than 83% of the total information on the carcass and meat quality traits of Beni-Guil and Ouled-Djellal sheep breeds.

Variables	Principal component		Variables	Principal component
	1	2		1	2
SLW	0.973	0.028	HD	0.817	−0.343
HCW	0.986	−0.027	CD	0.818	−0.373
CCW	0.986	−0.033	pH ultimate	−0.934	−0.238
K	0.997	−0.080	L	−0.842	−0.014
G	0.982	0.160	a	0.941	0.259
CCI1	0.397	0.802	b	0.123	0.929
LCI	0.824	0.408	Chroma	0.920	0.320
CCI2	0.915	−0.018	Hue	−0.853	0.442
SL	−0.427	0.788	a /b	0.817	−0.544

PC: principal component; SLW: slaughter live weight; HCW: hot carcass weight; CCW: cold carcass weight; HD: hot dressing; CD: cold dressing; SL: shrinkage loss; G: basin width; K: carcass length; F: leg length; LCI: leg compactness index; CCI1: carcass compactness index 1; CCI2: carcass compactness index 2.