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

From: Effects of different physical forms of concentrate on performance, carcass characteristics, and economic analysis 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. 1)Growing (flaked & pelleted diet), fattening (flaked & pelleted diet) & finishing (flaked & pelleted diet).
  2. 2)Growing (ground diet), fattening (ground diet) & finishing (flaked & pelleted diet).
  3. 3)Probability of the T test. 4)Mean ± Standard error.
  4. 5)Value in parentheses represents percentage of total heads.
  5. 6)9 = the most abundant, 1 = devoid. 7)7 = dark red, 1 = bright.
  6. 8)7 = yellowish, 1 = white.. 9)3 = Coarse, 1 = fine. 10)9 = mature, 1 = youthful.