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

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 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
  1. Significance: *(P < 0.05), ns not significant (P > 0.05).
  2. M = male, steer, F = female, heifer, E = energy, P = protein.
  3. Sex had no effect on yield of Top and Medium top grade commercial (P > 0.05).