Table 5.
Item | Treatments
|
|||
---|---|---|---|---|
G1 | G2 | G3 | G4 | |
Carcass weight (kg) | 459±10.5a | 425±8.5ab | 407±33.7b | 424±9.0ab |
Quantity traits | ||||
Back fat thickness (mm) | 15±1.2ns | 14±0.3 | 13±1.9 | 13±1.1 |
Longissimus muscle area (cm2) | 99±5.1ab | 104±4.4a | 91±0.5c | 93±2.7bc |
Meat yield index | 63.7±0.8ns | 66.2±0.6 | 64.4±1.4 | 65.0±1.9 |
Yield grade (A, B, C)1 | 1.7±0.58ns | 2.3±0.29 | 2.0±0.34 | 2.3±0.25 |
Quality traits | ||||
Marbling score2 | 4.3±2.08ns | 5.2±0.29 | 4.1±1.68 | 3.6±0.75 |
Meat color3 | 5.0±0.00ns | 4.8±0.29 | 5.1±0.19 | 4.7±0.14 |
Fat color4 | 3.0±0.00ns | 3.0±0.00 | 3.0±0.00 | 3.0±0.00 |
Texture5 | 1.3±0.58ns | 1.2±0.29 | 1.3±0.58 | 1.4±0.14 |
Maturity6 | 2.3±0.58ns | 2.5±0.00 | 2.0±0.00 | 2.0±0.00 |
Meat quality grade7 | 3.0±0.00ns | 3.3±0.29 | 2.8±0.84 | 2.8±0.25 |
A = 3, B = 2, C = 1.
1devoid, 9 = abundant.
1 = white, 7 = yellow.
1 = dark red, 7 = bright.
1 = good, 3 = bad.
1 = fine, 3 = coarse.
1++ grade = 5, 1+ grade = 4, 1st grade = 3, 2nd grade = 2, 3rd grade = 1.
= Not significant.
Means in a row with different superscripts are significantly different (p<0.05).