The data was collected in the EIP-Agri-Projekt "Präzisionstierzucht"
Funding: This work was funded by the EU within the framework of the “European Innovation Partnership” (EIP Agri) and the “Landesprogramm Ländlicher Raum (LPLR) des Landes Schleswig-Holstein”.
Published with the article: 
	Olschewsky, A.; Krieger, M.; Hoischen-Taubner, S.; Mörlein, D.; Klingel, S.; Thaller, G.; Hinrichs, D.
	Performance, carcass quality and meat quality of an endangered German pig breed
By reuse, please cite the above referred article, as this contains important background infromation of the dataset.

File:
	Phenotypes_Angler_Saddleback.csv
	headers:
		ID			(n = 58) 	[number of individuals]
		Batch			(n = 2)		[1 = first trial, 2 = second trial]							
		Breed			(n = 1)		[1 = Angler Saddleback breed]
		Sex			(n = 2)		[1 = male, 2 = female] 
		Breeder			(n = 5)		[numbers of the five different breeders located in Northern Germany, origin of the 58 pigs]
		Period			(metric data)	[unit = days; period from start to the end of the trial]
		Liveweight_start	(metric data)	[unit = kg; live weight at the start of the trial]
		Liveweight_end		(metric data)	[unit = kg; live weight at the end of the trial]
		Age_start		(metric data)	[unit = days; age at the start of the trial]
		Age_end			(metric data)	[unit = days; age at the end of the trial]
		Daily_weigt_gain	(metric data)	[unit = g/day;]
		Concentrate		(metric data)	[unit = kg; total amount of concentrate per animal within one trial]	
		Silage			(metric data)	[unit = kg; total amount of concentrate per animal within one trial]
		Feed_con_rate		(metric data)	[unit = kg/kg; feed conversion according to concentrate and silage intake]
		Carcass_weight		(metric data)	[unit = kg; weight after slaughter]
		Dressing_percentage	(metric data)	[unit = %;]
		Weight_left_half	(metric data)	[unit = kg; weight of one half of the carcass]
		Weight_right_half	(metric data)	[unit = kg; weight of one half of the carcass]
		Lengh_carcass		(metric data)	[unit = cm; length of the carcass]		
		Weight_head		(metric data)	[unit = kg; weight of the head]
		Weight_neck		(metric data)	[unit = kg; weight of the neck]
		Weight_shoulder		(metric data)	[unit = kg; weight of the shoulder]
		Weight_loin		(metric data)	[unit = kg; weight of the loin]
		Weight_tenderloin	(metric data)	[unit = kg; weight of the tenderloin]
		Weight_belly		(metric data)	[unit = kg; weight of the belly]
		Weight_ham		(metric data)	[unit = kg; weight of the ham]
		Backfatthickness	(metric data)	[unit = mm]
		Backfat_measurement	(metric data)	[unit = mm; including rind, measured at the thinnest point of the backfat above the M. glutaeus medius]	
		Meat_measurement	(metric data)	[unit = mm; thickness of loin muscle, measured as the shortest horizontal junction of the anterior (cranial) end of M. glutaeus medius 
							to the superior (dorsal) edge of the spinal canal]
		Leanmeat_percentage	(metric data)	[unit = %; (58,10 - 0,56 x backfat measurement + 0,13 x meat measurement)]
		IMF			(metric data)	[unit = %; intramuscular fat amount]
		pH_loin_45m		(metric data)	[unit = NA; pH-value measured 45 minutes post mortem in the loin]
		pH_loin_24h		(metric data)	[unit = NA; pH-value measured 24 hours post mortem in the loin]
		pH_ham_45m		(metric data)	[unit = NA; pH-value measured 45 minutes post mortem in the ham]
		pH_ham_24h		(metric data)	[unit = NA; pH-value measured 24 hours post mortem in the ham]
		Cond_loin_45m		(metric data)	[unit = mS/cm; conductivity measured 45 minutes post mortem in the loin]
		Cond_loin_24h		(metric data)	[unit = mS/cm; conductivity measured 24 hours post mortem in the loin]
		Cond_ham_45m		(metric data)	[unit = mS/cm; conductivity measured 45 minutes post mortem in the ham]
		Cond_ham_24h		(metric data)	[unit = mS/cm; conductivity measured 24 hours post mortem in the ham]
		Brightness_45m		(metric data)	[unit = NA; Opto-Star value]
		Brightness_24h		(metric data)	[unit = NA; Opto-Star value]
		Driploss		(metric data)	[unit = %]
		
	All post mortem measurements were conducted in the slaughterhouse under controlled cooling conditions (3 °C) and by trained persons following the German “Richtlinie für die Stationsprüfung 
	auf Mastleistung, Schlachtkörperwert und Fleischbeschaffenheit beim Schwein” [Guideline for station testing for fattening performance, carcass value and meat quality in pigs].

For more information about the conduction of the two consecutive trials and the protocols for the investigated parameters, please read the related article.