Item | Control | 2.5% FVS | 5% FVS | SEM | P-value |
---|---|---|---|---|---|
Carcass traits | |||||
 Hot carcass weight, kg | 95.38 | 92.45 | 89.43 | 1.55 | 0.081 |
 Dressing percentage, % | 73.02 | 71.60 | 71.86 | 0.38 | 0.060 |
 Carcass straight length, cm | 105.00 | 102.50 | 103.88 | 0.91 | 0.205 |
 Carcass oblique length, cm | 92.88 | 90.38 | 90.63 | 1.04 | 0.229 |
 Backfat thickness, mm | 15.75a | 16.50ab | 12.75b | 0.86 | 0.030 |
 Loin-eye area, cm2 | 35.18 | 36.97 | 35.77 | 3.67 | 0.946 |
Meat quality | |||||
 L* (lightness) | 55.86 | 55.02 | 56.88 | 1.16 | 0.550 |
 a* (redness) | 19.58 | 18.75 | 18.42 | 0.52 | 0.318 |
 b* (yellowness) | 7.10 | 7.12 | 7.46 | 0.44 | 0.814 |
 pH45min | 6.12 | 6.22 | 6.28 | 0.04 | 0.126 |
 pH24h | 5.74 | 5.81 | 5.67 | 0.05 | 0.237 |
 Shear force, kg | 32.25 | 23.55 | 27.42 | 2.53 | 0.143 |
 Drip loss, % | 3.81 | 3.19 | 5.36 | 0.88 | 0.252 |
 Cooking loss, % | 25.43 | 24.27 | 24.67 | 0.99 | 0.714 |
 Marbing score (1–10 scale) | 1.75 | 1.50 | 1.25 | 0.24 | 0.367 |
 Intramuscular fat, % | 2.92 | 2.81 | 2.40 | 0.41 | 0.656 |