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Table 5 Effects of dietary treatments and sex oncarcass quality traits of cattle

From: Effects of different dietary energy and protein levels and sex on growth performance, carcass characteristics and meat quality of F1 Angus × Chinese Xiangxi yellow cattle

Item   HE LE SEM E P S E × P E × S
   LP HP LP HP       
HCW, kg M 235.50 214.75 205.00 210.00 12.284 ns ns ns ns ns
F 207.25 233.75 223.60 220.83
Dressing percentage, % M 54.00 54.75 52.00 53.80 0.009 ns * ns ns ns
F 52.75 55.83 54.60 55.00
CCW, kg M 231.00 210.50 201.00 205.80 11.80 ns ns ns ns ns
F 203.00 229.16 219.20 216.33
Carcass composition, %           
  Meat M 64.29 67.65 71.08 70.47 0.018 * ns ns ns ns
F 62.78 67.21 69.05 67.48
  Fat M 19.51 19.56 14.05 13.99 0.017 * ns * ns ns
F 22.23 18.11 17.34 19.84
  Bone M 15.29 11.89 14.15 14.68 0.143 ns ns ns ns ns
F 13.53 14.38 12.73 12.22
  Meat:fat ratio M 3.30 3.45 5.04 5.04 0.466 * ns * ns *
F 2.83 3.71 3.99 3.41
  Meat:bone ratio M 4.20 5.69 5.01 4.80 0.421 ns ns ns ns ns
F 4.65 4.67 5.44 5.53
Fat thickness, cm M 1.10 0.98 0.72 0.71 0.118 ns ns ns ns *
F 0.76 1.04 1.01 0.86
LM area, cm2 M 65.71 66.59 54.24 60.47 3.660 ns ns ns ns ns
  F 59.63 59.04 59.59 58.31       
  1. Significance: *(P < 0.05), ns not significant (P > 0.05).
  2. M = male, steer, F = female, heifer, E = energy, P = protein, S = sex.
  3. Effects of P × S and E × P × Sinteractions were not significant (P > 0.05).