There was no significant difference in carcass weight or backfat thickness
between the treatments. M. Longissimus dorsi area of the GC group (91.00 cm2) was greater (P < 0.05) than that of the
FC group (83.59 cm2). Marbling score and percentage of 1++ meat quality grade were 14.0 and 48.0% higher in the GC
group compared to the FC group