. 2023 Jan 3;101:skac343. doi: 10.1093/jas/skac343

Table 6.

Carcass characteristics of Angus- and Wagyu-sired cattle raised to a similar body weight end point—experiment 2

Item	Treatment ¹			SEM ²	P-value
Item	AN (n = 13)	WA-GB (n = 9)	WA-MB (n = 13)	SEM ²	P-value
Final weight, kg	570	573	570	23.6	0.88
HCW, kg	366	367	373	15.8	0.51
DP, %	64.24^b	64.10^b	65.39^a	0.428	0.04
KPH, %	2.45^b	3.61^a	3.46^a	0.178	0.01
12th Rib
LM area, cm²	86.7	84.4	87.6	4.52	0.64
Backfat thickness, cm	2.10	2.44	2.38	0.242	0.48
USDA YG ³	3.79	4.52	4.32	0.307	0.16
BCTRC, % ⁴	47.98	46.26	46.71	0.700	0.14
USDA QG ⁵	11.90^b	12.32^b	13.51^a	0.379	0.01
Marbling score ⁶	638^b	684^b	785^a	36.1	0.01
6th Rib
LM area, cm²	47.4	43.5	45.6	1.64	0.12
Backfat thickness, cm	2.80^b	3.20^b	3.64^a	0.164	0.01
Rib thickness, cm	7.47^a	6.66^b	7.41^a	0.241	0.03
Japanese YG, % ⁷	71.36^a	70.02^b	70.33^b	0.234	0.01
Marbling score ⁶	653^b	721^ab	778^a	37.6	0.01

¹An = Angus-sired steers selected for a combination of growth and marbling potential, WA-GD = Fukutsuru-sired Wagyu cattle selected for growth potential, WA-MD = Yasufuku-sired Wagyu cattle selected for marbling potential.

²The reported standard error of the mean is the greatest between the different treatments.

³YG = 2.5 + (2.5 × (12th rib fat thickness/ 2.54)) + (0.2 × % KPH) + (0.0038 × HCW/0.453592)) – (0.32 × (LM area/6.4516)).

⁴BCTRC (Boneless closely trimmed retail cuts) = 51.34 – (2.28 × (12th rib fat thickness)) – (0.462 × % KPH) – (0.02 × (HCW)) + (0.1147 × (LM area)).

⁵USDA QG is based on a numeric scale: 11 = average choice, 12 = high choice.

⁶Marbling score is based on a numeric scale: 600-699 = moderate, 700-799 = slightly abundant.

⁷Japanese YG = 67.37 + (0.13 × (LM area/ 6.4516)) + (0.667 × (6th rib fat thickness/ 2.54)) – (0.025 × (carcass side weight/0.453592)) – (0.896 × (6th rib thickness/2.54)).

^a,bTreatment lsmean estimates within a row, with a different superscript differ (P ≤ 0.05).