Table 5.

Effects of dietary treatments and sex oncarcass quality traits of cattle

Item		HE		LE		SEM	E	P	S	E × P	E × S
		LP	HP	LP	HP
HCW, kg	M	235.50	214.75	205.00	210.00	12.284	ns	ns	ns	ns	ns
	F	207.25	233.75	223.60	220.83
Dressing percentage, %	M	54.00	54.75	52.00	53.80	0.009	ns	*	ns	ns	ns
	F	52.75	55.83	54.60	55.00
CCW, kg	M	231.00	210.50	201.00	205.80	11.80	ns	ns	ns	ns	ns
	F	203.00	229.16	219.20	216.33
Carcass composition, %
Meat	M	64.29	67.65	71.08	70.47	0.018	*	ns	ns	ns	ns
	F	62.78	67.21	69.05	67.48
Fat	M	19.51	19.56	14.05	13.99	0.017	*	ns	*	ns	ns
	F	22.23	18.11	17.34	19.84
Bone	M	15.29	11.89	14.15	14.68	0.143	ns	ns	ns	ns	ns
	F	13.53	14.38	12.73	12.22
Meat:fat ratio	M	3.30	3.45	5.04	5.04	0.466	*	ns	*	ns	*
	F	2.83	3.71	3.99	3.41
Meat:bone ratio	M	4.20	5.69	5.01	4.80	0.421	ns	ns	ns	ns	ns
	F	4.65	4.67	5.44	5.53
Fat thickness, cm	M	1.10	0.98	0.72	0.71	0.118	ns	ns	ns	ns	*
	F	0.76	1.04	1.01	0.86
LM area, cm2	M	65.71	66.59	54.24	60.47	3.660	ns	ns	ns	ns	ns
	F	59.63	59.04	59.59	58.31

Significance: *(P < 0.05), ns not significant (P > 0.05).

M = male, steer, F = female, heifer, E = energy, P = protein, S = sex.

Effects of P × S and E × P × Sinteractions were not significant (P > 0.05).