| |
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
|
-
RS rice straw, MH mixed hay, TH timothy hay
- SEM: standard error of the means
- Different superscripts a~b in the same row indicate differences among diet groups (P < 0.05)
-
c65.834-[0.393 x Backfat thickness (mm)] + [0.088 x Ribeye area (cm2)]-[0.008 x Carcass weight (kg)] + 2.01
-
dA grade (yield index ≥69.00) = 3, B grade (66.00 ≤ yield index < 69.00) = 2, C grade (yield index <66.00) = 1
-
eMarbling score standard; No.1-No.7 (1 = devoid, 7 = abundant)
-
f Meat color standard; No.1-No.7 (1 = brightly cherry red, 7 = extremely dark red)
-
gFat color standard; No.1-No.7 (1 = white, 7 = dark yellow)
-
hFirmness score; 1–3 (1 = soft, 3 = firm)
-
iMaturity score; 1–3 (1 = youthful, 3 = mature)
-
j1++ grade = 5, 1+ grade = 4, 1 grade = 3, 2 grade = 2, 3 grade = 1
