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Table 9 Effects of physical forms of concentrate on physicochemical characteristics of M.longissimus dorsi muscle 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)

Moisture,%

62.91 ± 0.194)

61.48 ± 0.17

0.2246

Crude fat,%

15.90 ± 0.28

18.37 ± 0.22

0.1240

Crude protein,%

19.35 ± 0.06

18.75 ± 0.05

0.1058

CIE value:5)

   

L

40.43 ± 0.10

43.35 ± 0.07

0.0016

a

23.35 ± 0.06

23.81 ± 0.04

0.3895

b

11.10 ± 0.03

11.77 ± 0.02

0.0242

chroma

25.76 ± 0.06

26.60 ± 0.05

0.1604

hue

25.36 ± 0.04

26.60 ± 0.02

0.0120

Cooking loss,%

29.79 ± 0.05

28.62 ± 0.07

0.2096

  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. 4)Means ± standard error.
  5. 5)L = lightness, a = redness, b = yellowness.
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Journal of Animal Science and Technology

ISSN: 2055-0391