Table 3.
Carcass characteristics of animals used in this study.
| Breed | Animal ID | Fat (mm) | Cutability (%) | Age (Day) | Slaughter Weight (kg) | |||
|---|---|---|---|---|---|---|---|---|
| top | mid | bottom | 12-13th rib | |||||
| CHARa (Low backfat) |
301 | 8 | 6 | 5 | 4 | 64 | 465 | 571.5 |
| 107 | 5 | 5 | 5 | 5 | 64 | 459 | 651.5 | |
| 403 | 10 | 6 | 6 | 5 | 61 | 488 | 456.0 | |
| 309 | 10 | 6 | 7 | 6 | 62 | 486 | 557.5 | |
| CHAR (High backfat) |
106 | 13 | 11 | 11 | 10 | 59 | 458 | 627.5 |
| 410 | 15 | 11 | 11 | 10 | 56 | 485 | 504.5 | |
| 209 | 14 | 12 | 12 | 12 | 55 | 449 | 542.5 | |
| 210 | 16 | 14 | 14 | 13 | 56 | 476 | 558.0 | |
| CHMAb (Low backfat) |
111 | 6 | 6 | 4 | 3 | 65 | 434 | 578.5 |
| 303 | 9 | 5 | 5 | 4 | 62 | 485 | 563.5 | |
| 407 | 6 | 5 | 5 | 5 | 62 | 476 | 548.0 | |
| 101 | 6 | 4 | 6 | 6 | 62 | 471 | 687.5 | |
| CHMA (High backfat) |
201 | 9 | 8 | 7 | 6 | 61 | 467 | 581.5 |
| 103 | 10 | 10 | 8 | 8 | 61 | 465 | 634.0 | |
| 113 | 9 | 9 | 8 | 8 | 61 | 470 | 670.5 | |
| 112 | 13 | 13 | 13 | 13 | 58 | 462 | 688.0 | |
| HEANc (Low backfat) |
401 | 13 | 12 | 8 | 7 | 59 | 501 | 540.5 |
| 207 | 10 | 9 | 9 | 9 | 58 | 458 | 573.5 | |
| 205 | 14 | 11 | 10 | 10 | 58 | 463 | 590.0 | |
| 310 | 13 | 9 | 9 | 9 | 60 | 482 | 576.5 | |
| HEAN (High backfat) |
405 | 18 | 15 | 14 | 14 | 53 | 494 | 507.0 |
| 208 | 19 | 17 | 16 | 15 | 53 | 479 | 519.0 | |
| 102 | 24 | 19 | 19 | 16 | 54 | 472 | 626.5 | |
| 203 | 16 | 18 | 18 | 17 | 52 | 459 | 504.5 | |
aCHAR, Charolais × Red Angus; bCHAM, Charolais × Maine Anjou; cHEAN, Hereford × Aberdeen Angus.