Item | Weaning agea | SE | p-value |
|---|
W80 | W130 |
|---|
Yield traitsb |
Carcass weight (kg) | 456.52 ± 41.7 | 466.78 ± 45.33 | 43.639 | 0.440 |
Back fat thickness (mm) | 12.67 ± 3.68 | 12.87 ± 3.97 | 3.834 | 0.862 |
Rib eye area (cm2) | 93.81 ± 9.57 | 99.13 ± 10.15 | 9.880 | 0.082 |
Yield index | 64.79 ± 2.50 | 65.05 ± 3.40 | 3.007 | 0.774 |
Yield grade scorec | 1.86 ± 0.65 | 2.04 ± 0.71 | 0.682 | 0.370 |
Quality traitsd |
Marbling score | 6.67 ± 1.39 | 6.83 ± 1.37 | 1.380 | 0.704 |
Meat color | 4.86 ± 0.65 | 4.83 ± 0.49 | 0.575 | 0.859 |
Fat color | 2.53 ± 0.51 | 2.77 ± 0.34 | 0.430 | 0.082 |
Texture | 1.10 ± 0.30 | 1.04 ± 0.21 | 0.257 | 0.508 |
Quality grade scoree | 4.14 ± 0.73 | 4.22 ± 0.60 | 0.663 | 0.712 |
- Means ± standard deviation
- aW80C90: weaning at 80 days of age and castration at 90 days of age; W80C180: weaning at 80 days of age and castration at 180 days of age; W130C90: weaning at 130 days of age and castration at 90 days of age; W130C180: weaning at 130 days of age and castration at 180 days of age
- bArea was measured from longissmus muscle taken at 13th rib and back fat thickness was also measured at 13th rib; Yield index was calculated using the following equation: 68.184 - (0.625 × back fat thickness (mm)) + (0.130 × rib eye area (cm2)) - (0.024 × dressed weight amount (kg)); Carcass yield grades from C (low yield) to A (high yield)
- cA grade = 3, B grade = 2, C grade = 1
- dGrading ranges are 1 to 9 for marbling score with higher numbers for better quality (1 = devoid, 9 = abundant); meat color (1 = bright red, 7 = dark red); fat color (1 = creamy white, 7 = yellowish); texture (1 = soft, 3 = firm); quality grades from 3 (low quality) to 1++ (very high quality)
- e1++ grade = 5, 1+ grade = 4, 1 grade = 3, 2 grade = 2, 3 grade = 1
