Effects of different physical forms of concentrate on performance, carcass characteristics, and economic analysis in hanwoo steers

Table 8 Effects of physical forms of concentrate on carcass characteristics in Hanwoo steers

Items	FC¹⁾	GC²⁾	T- test³⁾
Yield traits
Cold carcass, kg	405.94 ± 2.08⁴⁾	429.57 ± 1.67	0.0542
Backfat thickness, mm	16.88 ± 0.26	17.96 ± 0.22	0.4892
Longissmus muscle area, cm²	83.59 ± 0.48	91.00 ± 0.44	0.0178
Yield index	62.30 ± 0.17	61.71 ± 0.14	0.5568
Yield grade,%
A	0.0⁵⁾	0.0
B	58.8	47.8
C	41.2	52.2
Quality traits
Marbling score⁶⁾	5.88 ± 0.12	6.96 ± 0.06	0.0650
Meat color⁷⁾	4.88 ± 0.02	4.65 ± 0.02	0.1014
Fat color⁸⁾	2.94 ± 0.01	2.78 ± 0.02	0.1735
Texture⁹⁾	1.24 ± 0.03	1.04 ± 0.01	0.0729
Maturity¹⁰⁾	2.35 ± 0.03	2.57 ± 0.02	0.1931
Quality grade,%
1⁺⁺	29.4	43.5
1⁺	29.4	43.5
1	17.7	8.7
2	23.5	4.3

¹⁾Growing (flaked & pelleted diet), fattening (flaked & pelleted diet) & finishing (flaked & pelleted diet).
²⁾Growing (ground diet), fattening (ground diet) & finishing (flaked & pelleted diet).
³⁾Probability of the T test. ⁴⁾Mean ± Standard error.
⁵⁾Value in parentheses represents percentage of total heads.
⁶⁾9 = the most abundant, 1 = devoid. ⁷⁾7 = dark red, 1 = bright.
⁸⁾7 = yellowish, 1 = white.^{. 9)}3 = Coarse, 1 = fine. ¹⁰⁾9 = mature, 1 = youthful.

ISSN: 2055-0391