Skip to main content

Advertisement

Table 3 Carcass traits of Hanwoo steers fed with different supplementary hay

From: Effect of mixed hay supplementation during fattening on carcass traits and meat quality of Hanwoo steers

  RS MH TH SEM P value
Yield traits
 Hot carcass weight (kg) 462.00 461.00 454.17 9.64 0.96
 Backfat thickness (mm) 15.33 15.33 13.67 0.90 0.78
 Ribeye area (cm2) 92.67 95.17 92.67 0.83 0.51
 Yield indexc 62.78 63.14 64.02 0.61 0.79
 Yield graded 2.50 2.33 2.17 0.32 0.73
Quality traits
 Marbling scoree 3.17b 5.39a 3.67b 0.35 0.02
 Meat colorf 5.00 5.00 5.00 0.00 0.39
 Fat colorg 3.00 3.00 3.00 0.00 0.39
 Firmnessh 1.83 1.17 1.33 0.10 0.06
 Maturityi 2.00 2.00 2.00 0.00 0.39
 Quality gradej 2.50b 3.60a 2.67b 0.16 0.01
  1. RS rice straw, MH mixed hay, TH timothy hay
  2. SEM: standard error of the means
  3. Different superscripts a~b in the same row indicate differences among diet groups (P < 0.05)
  4. c65.834-[0.393 x Backfat thickness (mm)] + [0.088 x Ribeye area (cm2)]-[0.008 x Carcass weight (kg)] + 2.01
  5. dA grade (yield index ≥69.00) = 3, B grade (66.00 ≤ yield index < 69.00) = 2, C grade (yield index <66.00) = 1
  6. eMarbling score standard; No.1-No.7 (1 = devoid, 7 = abundant)
  7. f Meat color standard; No.1-No.7 (1 = brightly cherry red, 7 = extremely dark red)
  8. gFat color standard; No.1-No.7 (1 = white, 7 = dark yellow)
  9. hFirmness score; 1–3 (1 = soft, 3 = firm)
  10. iMaturity score; 1–3 (1 = youthful, 3 = mature)
  11. j1++ grade = 5, 1+ grade = 4, 1 grade = 3, 2 grade = 2, 3 grade = 1