Table 4. Effects of TDN level of commercial concentrates on carcass characteristics of Hanwoo steers
| Items | T1 | T2 | T3 | T4 | SEM | Pr>F |
| Yield traits1) | | | | | | |
| Carcass weight (kg) | 465.32 | 467.41 | 465.67 | 470.44 | 3.010 | 0.98 |
| Rib eye area (cm2) | 100.74 | 100.49 | 93.83 | 102.34 | 0.676 | 0.36 |
| Back fat thickness (mm) | 14.87 | 14.33 | 12.57 | 17.77 | 0.290 | 0.15 |
| Yield index | 64.03 | 64.29 | 64.57 | 62.31 | 0.799 | 0.60 |
| Quality traits2) | | | | | | |
| Marbling (No.) | 3.33 | 4.78 | 3.97 | 3.81 | 0.091 | 0.14 |
| Meat color (No.) | 5.00 | 5.00 | 5.00 | 5.00 | - | - |
| Fat color (No.) | 3.00 | 3.00 | 3.00 | 3.00 | - | - |
| Texture (No.) | 1.71 | 1.85 | 1.42 | 1.42 | 0.036 | 0.28 |
| Maturity (No.) | 2.14 | 1.98 | 2.00 | 2.14 | 0.018 | 0.58 |
Area was measured from longissmus muscle taken at 13th rib and back fat thickness was also measured at 13th rib; yield index was calculated using the following equation: [68.184−(0.625×back fat thickness (mm))+(0.130×rib eye area (cm2))−(0.024×dressed weight amount (kg))]+3.23.
Grading ranges are 1 to 9 for marbling score with higher numbers for better quality (1, devoid; 9, abundant); meat color (1, bright red; 7, dark red); texture (1, soft; 3, firm); maturity (1, youthful; 9, mature).
TDN, total digestible nutrients.