Table 6.
Effect of feeding system on carcass yield and quality traits of Hanwoo steers
| Item | Treatments1),2) | p value | |
|---|---|---|---|
|
| |||
| CON | TMR | ||
| Yield traits3) | |||
| Carcass wt. (kg) | 431.75±10.70 | 408.73±7.14 | 0.730 |
| Back fat thickness (mm) | 11.95±0.87 | 13.95±0.72 | 0.980 |
| Rib-eye area (cm2) | 96.85±2.33 | 89.88±1.59 | 0.015 |
| Meat yield index | 66.17±0.75 | 64.54±0.52 | 0.800 |
| Meat yield grade | 2.15±0.67 | 1.98±0.62 | 0.320 |
| Quality traits4) | |||
| Marbling score | 5.65±0.48 | 5.25±0.32 | 0.098 |
| Fat color | 4.75±0.10 | 4.83±0.09 | 0.599 |
| Meat color | 3.00±0.00 | 3.13±0.05 | 0.023 |
| Texture | 1.15±0.08 | 1.28±0.07 | 0.288 |
| Maturity | 2.15±0.08 | 2.18±0.06 | 0.810 |
| Meat quality grade | 3.65±0.23 | 3.30±0.16 | 0.122 |
TMR, total mixed ration; SE, standard error.
1)
Mean±SE.
2)
CON, steers fed concentrate and rice straw separately; TMR, steers fed a TMR.
3)
Rib-eye area, longissimus dorsi muscle area; meat yield index = 68.184−(0.625×Back fat thickness)+(0.130×Rib-eye area)−(0.024×carcass weight)+3.23; meat yield grade, highest (3 point) to lowest (1 point).
4)
Marbling score, highest (9 point) to lowest (1 point); meat color, very light red (1 point) to very dark red (9 point); fat color, white (1 point) to yellow (9 point); texture, soft (1 point) to rough (3 point); maturity, mature (9 point) to youthful (1 point); quality grade, highest (5 point) to lowest (1 point).