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

Table 6 Effects of diets and sex on yield of Top and Medium top grade commercial cuts

Item	HE		LE		SEM	E	P	E × P
	LP	HP	LP	HP
Total meat, kg	138.3	148.9	146.9	145.6	11.6	ns	ns	ns
Top grade cuts
Highrib, kg	8.1	8.3	6.9	7.2	0.38	*	ns	ns
Ribeye, kg	8.3	8.3	7.8	7.5	0.50	ns	ns	ns
Striploin, kg	5.4	6.4	6.2	5.7	0.30	ns	ns	*
Tenderloin, kg	2.7	2.4	2.4	2.3	0.14	ns	ns	ns
Medium top grade cuts
Chunk tender, kg	2.1	1.8	1.7	2.0	0.10	ns	ns	*
Topside, kg	9.6	9.3	8.2	8.4	0.59	ns	ns	ns
Outside flat, kg	5.0	4.8	4.6	4.7	0.28	ns	ns	ns
Eye round, kg	3.0	2.9	2.8	2.8	0.18	ns	ns	ns
Rump, kg	5.5	6.1	5.4	4.7	0.36	ns	ns	ns
Knuckle, kg	6.9	6.3	6.9	7.0	0.37	ns	ns	ns
Top grade cuts yield, %	18.0	17.3	15.9	15.6	0.006	*	ns	ns
Medium top grade cuts yield, %	23.5	21.0	20.1	20.3	0.009	*	ns	ns
Total, %	41.4	38.3	36.3	36.7	0.01	*	ns	ns

ISSN: 2049-1891