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. 2015 Sep 3;29(1):80–88. doi: 10.5713/ajas.15.0219

Table 4.

Effects of dietary crude glycerin on carcass characteristics of finishing steers

Item Dietary crude glycerin (%) SEM Contrasts, p-value1
0 7 14 21 L Q C 0 vs glycerin2
Fasted live weight (kg) 474.6 487.8 484.2 471.2 11.76 0.89 0.59 0.94 0.81
HCW (kg) 289.2 297.8 293.8 285.6 9.17 0.82 0.57 0.89 0.85
CCW (kg) 283.2 291.5 287.9 279.7 8.93 0.82 0.57 0.91 0.85
Dressing percentage (%) 60.8 60.9 60.8 61.1 1.02 0.89 0.89 0.84 0.93
Cold dressing percentage (%) 59.63 59.70 59.58 59.88 1.01 0.87 0.90 0.88 0.93
Weight loss (kg) 5.94 6.26 5.84 5.86 0.31 0.74 0.73 0.55 0.92
Weight loss (%) 1.24 1.27 1.20 1.25 0.05 0.77 0.85 0.30 0.95
LM area3 (cm2) 71.60 75.22 72.30 74.50 2.75 0.77 0.87 0.56 0.64
WBSF (kg) 5.82 6.49 6.36 6.75 0.35 0.12 0.71 0.43 0.11
KPH fat4 (kg) 22.72 24.48 24.42 25.68 1.84 0.43 0.91 0.77 0.45
KPH fat (%) 4.81 5.00 5.00 5.43 0.41 0.32 0.77 0.73 0.48
Back fat thickness (cm) 1.80 1.92 1.76 1.62 0.09 0.14 0.22 0.52 0.78
Marbling score5 2.0 2.0 2.0 1.8 0.09 0.19 0.33 0.66 0.57
Meat color6 3.86 3.32 3.76 3.75 0.13 0.67 0.61 0.79 0.31

SEM, standard error of the mean (n = 5); HCW, hot carcass weight; CCW, cold carcass weight; LM, longissimus dorsi; WBSF, Warner-Bratzler shear force;

1

Treatment and contrast p-values; p-value for L, linear effect; Q, quadratic effect; C, cubic effect.

2

Compares the effects of 0% glycerin with the combined glycerin treatment.

3

LM, longissimus muscle area, cm2.

4

KPH (kidney, pelvic, and heart fat) as a percentage of carcass weight.

5

Marbling score from 1 to 5; 1 = no marbling and 5 = highest marbling (Sethakul and Opatpatanakit, 2005).

6

Meat color score from 1 to 7; 1 = pale pink, 2 = soft pink, 3 = pink, 4 = light red, 5 = red, 6 = medium dark red, and 7 = dark red (Smith et al., 2001).