. 2018 Jul 23;96(10):4264–4275. doi: 10.1093/jas/sky300

Table 2.

Least squares means and SE for carcass and meat quality characteristics in Angus (n = 39), 75% Angus (n = 33), Brangus (n = 30), 50% Angus (n = 42), 25% Angus (n = 27), and Brahman (n = 59) cattle

Trait	Breed group						SE¹	I²	b₁²	b₂²
Trait	Angus	75% A	Brangus	50% A	25% A	Brahman	SE¹	I²	b₁²	b₂²
Birth weight, kg	33.40^bc	33.79^bc	35.99^ab	34.69^ab	37.52^a	31.51^c	0.97	32.96	3.174^S	−0.852^S
Weaning weight, kg	254.25^a	246.88^a	251.14^a	243.65^a	238.64^a	206.68^b	5.73	268.69	4.862	−3.998^S
HCW, kg	339.61^a	349.00^a	350.48^a	338.92^a	341.30^a	304.90^b	5.48	368.09	13.654^S	−5.591^S
Dressing percentage, %	58.88^b	60.59^a	60.90^a	60.27^a	61.23^a	60.20^a	0.38	61.242	1.443^S	−0.291^S
Fat over the eye, cm	1.64	1.42	1.45	1.4	1.44	1.4	0.11	1.676	−0.042	–
Ribeye area, cm²	79.41^a	80.77^a	81.14^a	77.07^ab	77.98^a	73.23^b	1.66	89.766	−1.769^S	–
Yield grade	3.57	3.39	3.44	3.54	3.46	3.25	0.13	3.536	−0.066	–
Quality grade	613.80^a	604.24^ab	612.20^a	590.82^b	582.58^b	547.37^c	7.21	619.59	0.597	−4.255^S
Marbling Score³	464.12^a	443.02^ab	456.48^ab	422.95^bc	399.01^c	352.85^d	13.31	486.02	−28.79^S	–
WBSF, kg	4.38	4.78	4.58	4.63	4.94	4.7	0.17	3.927	0.069	–
Juiciness⁴	5.15^a	5.12^a	5.13^a	5.04^ab	4.87^ab	4.80^b	0.11	5.049	−0.095^S	–
Flavor⁴	5.62	5.59	5.6	5.53	5.45	5.41	0.07	5.427	−0.057^S	–
Tenderness⁴	5.75^a	5.53^ab	5.51^ab	5.21^bc	5.07^cd	4.84^d	0.13	5.554	−0.231^S	–
Connective tissue⁴	6.29^a	6.00^ab	6.02^ab	5.84^bc	5.49^cd	5.49^d	0.14	76.19	−0.205^S	–
Off-flavor⁴	5.74	5.72	5.73	5.66	5.71	5.7	0.05	5.631	−0.009	–

Within each row, means without common letters differ (P < 0.05).

¹Average SE across the breed groups.

²Intercept (i), linear (b₁), and quadratic (b₂) effect of percent Brahman genetics.

³Marbling score: 100 to 199 = Devoid, 200 to 299 = traces, 300 to 399 = Slight, 400 to 499 = Small, 500 to 599 = Modest, 600 to 699 = Moderate, 700 to 799 = Slightly abundant.

⁴Sensory traits: tenderness, connective tissue, beef flavor intensity, and juiciness on scales form 1 to 8 (1 = extremely tough, abundant amount, extremely bland, extremely dry; 8 = extremely tender, none detected, extremely intense, extremely juicy). Off-flavor was evaluated on a scale from 1 to 6 (1 = extreme off-flavor to 6 = none detected).

^SLinear or quadratic effect significant at P < 0.05.