. 2020 Sep 3;4(3):txaa163. doi: 10.1093/tas/txaa163

Table 6.

Effect of Bacillus subtilis PB6 and/or chromium propionate supplementation on carcass traits of beef cattle

	Treatment^a					P-value
Item	CON	CST	CHR	CST + CHR	SEM^b	CST	CHR	CST × CHR
Hot carcass weight, kg	397	401	394	389	3.84	0.81	0.01	0.30
DP	62.64	62.69	62.91	62.25	0.23	0.18	0.64	0.10
Marbling number^c	41.97	43.12	43.38	43.17	0.75	0.53	0.34	0.37
Fat thickness, cm	1.40	1.40	1.35	1.32	0.05	0.92	0.21	0.83
Longissimus dorsi area, cm²	96.13	96.58	95.48	96.64	1.03	0.45	0.79	0.72
Calculated YG^d	2.82	2.84	2.76	2.64	0.08	0.52	0.11	0.39

^aCON = placebo control; CST = 13 g per animal daily DM inclusion of Bacillus subtilis PB6 (CLOSTAT, Kemin Industries, Des Moines, IA); CHR = 450 ppb DM chromium propionate (KemTRACE Chromium, Kemin Industries); CST + CHR = 13 g per animal daily DM inclusion of Bacillus subtilis PB6 + 450 ppb DM chromium propionate.

^bStandard error of least square mean.

^cLeading digit in marbling number indicates marbling score: 2 = trace, 3 = slight, 4 = small, 5 = modest, 6 = moderate, 7 = slightly abundant, 8 = moderately abundant, 9 = abundant. Following digits indicate the degree of marbling within marbling score.

^dCalculated using the USDA regression equation, 2017.