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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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