Carcass
Characteristics (n) 30 29 28 30
Warm carcass wt (kg) 395 ± 3.8 400 ± 5.3 407 ± 4.8 396 ± 4.7 ns ns 0.09
Average fat (mm) 14.5 ± 0.7 13.1 ± 0.9 15.0 ± 1.3 14.9 ± 0.9 ns ns ns
Fat content (%) 61.4 ± 1.3 61.2 ± 1.9 62.9 ± 1.9 60.9 ± 2.1 ns ns ns
Rib eye area (cm
2
) 93.9 ± 1.7 98.1 ± 2.9 95.7 ± 3.9 94.2 ± 1.8 ns ns ns
Saleable meat (%) 56.0 ± 0.7 58.5 ± 1.2 55.9 ± 1.1 55.9 ± 0.9 ns ns ns
US Marbling Score (n) (Fed. Grader) 545 ± 17(29) 487 ± 22(15) 545 ± 31(11) 517 ± 19(29) 0.04 ns ns
US Marbling Score (n) (Abattoir Grader) 527 ± 14(30) 479 ± 13(29) 504 ± 13(28) 503 ± 15(30) ns ns 0.08
Fat content (%) 10.2 ± 0.5 10.0 ± 0.8 9.9 ± 0.7 8.4 ± 0.7 ns ns ns
Dissected fat (%)