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Table 7 Effects of weaning age on carcass characteristics of Hanwoo steers

From: Effects of weaning and castration ages on growth performance, blood metabolites, and carcass characteristics in Hanwoo steers

Item Weaning agea SE p-value
W80 W130
Yield traitsb
 Carcass weight (kg) 456.52 ± 41.7 466.78 ± 45.33 43.639 0.440
 Back fat thickness (mm) 12.67 ± 3.68 12.87 ± 3.97 3.834 0.862
 Rib eye area (cm2) 93.81 ± 9.57 99.13 ± 10.15 9.880 0.082
 Yield index 64.79 ± 2.50 65.05 ± 3.40 3.007 0.774
 Yield grade scorec 1.86 ± 0.65 2.04 ± 0.71 0.682 0.370
Quality traitsd
 Marbling score 6.67 ± 1.39 6.83 ± 1.37 1.380 0.704
 Meat color 4.86 ± 0.65 4.83 ± 0.49 0.575 0.859
 Fat color 2.53 ± 0.51 2.77 ± 0.34 0.430 0.082
 Texture 1.10 ± 0.30 1.04 ± 0.21 0.257 0.508
 Quality grade scoree 4.14 ± 0.73 4.22 ± 0.60 0.663 0.712
  1. Means ± standard deviation
  2. aW80C90: weaning at 80 days of age and castration at 90 days of age; W80C180: weaning at 80 days of age and castration at 180 days of age; W130C90: weaning at 130 days of age and castration at 90 days of age; W130C180: weaning at 130 days of age and castration at 180 days of age
  3. bArea was measured from longissmus muscle taken at 13th rib and back fat thickness was also measured at 13th rib; Yield index was calculated using the following equation: 68.184 - (0.625 × back fat thickness (mm)) + (0.130 × rib eye area (cm2)) - (0.024 × dressed weight amount (kg)); Carcass yield grades from C (low yield) to A (high yield)
  4. cA grade = 3, B grade = 2, C grade = 1
  5. dGrading ranges are 1 to 9 for marbling score with higher numbers for better quality (1 = devoid, 9 = abundant); meat color (1 = bright red, 7 = dark red); fat color (1 = creamy white, 7 = yellowish); texture (1 = soft, 3 = firm); quality grades from 3 (low quality) to 1++ (very high quality)
  6. e1++ grade = 5, 1+ grade = 4, 1 grade = 3, 2 grade = 2, 3 grade = 1