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Table 8 Effects of castration 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 Castration agea SE p-value
C90 C180
Yield traitsb
 Carcass weight (kg) 455.17 ± 39.86 469.24 ± 46.91 43.361 0.289
 Back fat thickness (mm) 13.17 ± 3.66 12.33 ± 3.97 3.811 0.469
 Rib eye area (cm2) 97.26 ± 11.66 95.86 ± 8.36 10.223 0.652
 Yield index 64.95 ± 2.78 64.90 ± 3.24 3.010 0.960
 Yield grade scorec 2.00 ± 0.67 1.90 ± 0.70 0.687 0.648
Quality traitsd
 Marbling score 6.96 ± 1.33 6.52 ± 1.40 1.364 0.299
 Meat color 4.91 ± 0.51 4.76 ± 0.62 0.570 0.385
 Fat color 2.74 ± 0.45 2.57 ± 0.51 0.478 0.251
 Texture 1.09 ± 0.29 1.05 ± 0.22 0.257 0.615
 Quality grade scoree 4.22 ± 0.67 4.14 ± 0.65 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