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: 
	A. Olschewsky, A. Kleinlein, D. Hinrichs, S. Klingel, G. Thaller, A. Sünder, D. Mörlein 
	Fatty acid composition and genome-wide association analysis for intramuscular fat and backfat of the Angler Saddleback pig
When reusing, please cite the above article as it provides important background information on the dataset.

File:
	FA_Angler_Saddleback.csv
	headers:
		ID			(n = 58) 	[number of individuals]
		Trial			(n = 2)		[1 = first trial, 2 = second trial]							
		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]
		Sample  		(n = 2)         [1 = intramuscular fat in the loin, 2 = backfat]
		C6:0 - C22:6n3		(metric data)   [unit = % of total fatty acids, respectively]
		SFA 			(metric data)	[unit = %, sum of saturated fatty acids of one pig]
		MUFA			(metric data)	[unit = %, sum of monounsaturated fatty acids of one pig]
		PUFA			(metric data)	[unit = %, sum of polyunsaturated fatty acids of one pig]
		n3			(metric data)	[unit = %, sum of omega 3 fatty acids of one pig]
		n6			(metric data)	[unit = %, sum of omega 6 fatty acids of one pig]
		n6:n3			(metric data)	[unit = %, sum of n6:n3 Ration of one pig]
		IMF			(metric data)	[unit = %; intramuscular fat amount]
		BF			(metric data)	[unit = mm; back fat thickness]
		LMP			(metric data)	[unit = %; Lean meat percentage (58,10 - 0,56 x backfat measurement + 0,13 x meat measurement)]
		
				
	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.