Table 5. Effect of feeding strategies on carcass characteristics of Hanwoo steers.
| Item | Treatments | |||
|---|---|---|---|---|
| SCF | TMRGSCF | TMRGEFSCF | TMRW | |
| Carcass traits | ||||
| Cold carcass weight (kg) | 428.3±28.6ns | 428.7±28.0 | 442.7±13.5 | 399.0±13.5 |
| Backfat thickness (mm) | 19.3±3.2a | 17.3±5.1ab | 12.3±1.4bc | 10.1±1.9c |
| Longissimus muscle area (cm2) | 93.3±7.8ns | 105.3±9.3 | 102.7±5.0 | 98.33±8.5 |
| Yield grade1) | 1.4±0.4ns | 2.0±0.9 | 2.2±0.2 | 2.7±0.0 |
| Quality traits2) | ||||
| Marbling score | 6.3±2.1ns | 7.5±1.1 | 6.1±0.7 | 7.1±1.0 |
| Meat color | 4.6±0.7ns | 4.5±0.2 | 5.0±0.0 | 4.9±0.2 |
| Fat color | 3.0±0.0ns | 3.0±0.0 | 3.0±0.0 | 3.0±0.0 |
| Texture | 1.0±0.0ns | 1.1±0.2 | 1.1±0.2 | 1.1±0.2 |
| Maturity | 2.0±0.0ns | 2.0±0.0 | 2.0±0.0 | 2.0±0.0 |
| Quality grade | 3.8±1.0ns | 4.6±0.5 | 3.8±0.4 | 4.2±0.5 |
1)
1, C grade; 2, B grade; 3, A grade.
2)
Marbling score, 1 (devoid) to 9 (abundant); Meat color, 1 (dark red) to 7 (bright red); Fat color, 1 (white) to 7 (yellow); Texture, 1 (good) to 3 (bad); Maturity, 1 (fine) to 3 (coarse); Quality grade, 1++ grade = 5 (best), 1+ grade = 4, 1 grade = 3, 2 grade = 2, 3 grade = 1 (poor).
SCF, separate feeding of commercial concentrates and forage; TMRGSCF, feeding of TMR up to growing period and SCF from early up to the late fattening period; TMRGEFSCF, feeding of TMR from growing up to early fattening period and SCF up to the late fattening period; TMRW, feeding of TMR for the entire experimental period; ns, not significant; TMR, total mixed ration.