Additional file 5 of Modeling host-microbiome interactions for the prediction of meat quality and carcass composition traits in swine

Additional file 5: Table S9. Variance components explained by microbiome relationship matrix ( $$\bf O$$ O ), genomic relationship matrix ( $$\bf G$$ G ), pen ( $$\bf P$$ P ), residual ( $$\bf R$$ R ), microbiability (m2) and heritability (h2) in different models. Table S10. Variance components explained by microbiome relationship matrix ( $$\bf O$$ O ), pen ( $$\bf P$$ P ), residual ( $$\bf R$$ R ) and microbiability (m2) at different stages of production when only microbiome information was included in the model.