| Back-fat thickness (mm) | < 15 (N=12) | 15-19 (N=52) | 20-24 (N=76) | ≥ 25 (N=30) | Average±S.D. | |
|---|---|---|---|---|---|---|
| Traits | ||||||
| Carcass weight (kg) | 69.20±4.69c | 72.19±5.10b | 72.76±5.32b | 75.93±3.65a | 72.94±5.17 | |
| Carcass % | 72.07±0.55b | 72.20±1.35b | 72.48±1.52ab | 73.03±0.83a | 72.46±1.35 | |
| Back-fat thickness (mm) | 11.40±2.07d | 17.81±1.25c | 21.79±1.25b | 27.60±1.38a | 20.98±4.31 | |
| Hunter | L* | 39.01±2.49 | 38.17±3.20 | 37.79±3.38 | 38.68±4.56 | 38.14±3.80 |
| a* | 4.26±0.91 | 4.74±1.65 | 4.57±1.73 | 4.98±1.63 | 4.68±1.65 | |
| b* | 5.25±0.86b | 6.23±1.67a | 5.93±1.22a | 6.27±1.05a | 6.04±1.21 | |
| pH | 5.63±0.16ab | 5.58±0.13ab | 5.61±0.12ab | 5.66±0.16a | 5.61±0.13 | |
| Visual color (1-7) | 3.40±0.52 | 3.65±1.04 | 3.61±0.94 | 3.60±1.22 | 3.61±1.00 | |
| Marbling scores (1-5) | 2.60±0.84b | 3.27±1.47ab | 3.39±1.30a | 3.67±1.10a | 3.36±1.31 | |
| Meat quality grades (1+-2) | 2.60±0.52c | 2.04±0.71b | 1.71±0.51ab | 1.53±0.51a | 1.83±0.64 | |