Table 5. Effect of feeding strategies on carcass characteristics of Hanwoo steers

Item	Treatments
Item	SCF	TMRGSCF	TMRGEFSCF	TMRW
Carcass traits
Cold carcass weight (kg)	428.3±28.6^ns	428.7±28.0	442.7±13.5	399.0±13.5
Backfat thickness (mm)	19.3±3.2^a	17.3±5.1^ab	12.3±1.4^bc	10.1±1.9^c
Longissimus muscle area (cm²)	93.3±7.8^ns	105.3±9.3	102.7±5.0	98.33±8.5
Yield grade¹⁾	1.4±0.4^ns	2.0±0.9	2.2±0.2	2.7±0.0
Quality traits²⁾
Marbling score	6.3±2.1^ns	7.5±1.1	6.1±0.7	7.1±1.0
Meat color	4.6±0.7^ns	4.5±0.2	5.0±0.0	4.9±0.2
Fat color	3.0±0.0^ns	3.0±0.0	3.0±0.0	3.0±0.0
Texture	1.0±0.0^ns	1.1±0.2	1.1±0.2	1.1±0.2
Maturity	2.0±0.0^ns	2.0±0.0	2.0±0.0	2.0±0.0
Quality grade	3.8±1.0^ns	4.6±0.5	3.8±0.4	4.2±0.5

1, C grade; 2, B grade; 3, A grade.
Marbling score, 1 (devoid) to 9 (abundant); Meat color, 1 (dark red) to 7 (bright red); Fat color, 1 (white) to 7 (yellow); Texture, 1 (good) to 3 (bad); Maturity, 1 (fine) to 3 (coarse); Quality grade, 1⁺⁺ grade = 5 (best), 1⁺ grade = 4, 1 grade = 3, 2 grade = 2, 3 grade = 1 (poor).
SCF, separate feeding of commercial concentrates and forage; TMRGSCF, feeding of TMR up to growing period and SCF from early up to the late fattening period; TMRGEFSCF, feeding of TMR from growing up to early fattening period and SCF up to the late fattening period; TMRW, feeding of TMR for the entire experimental period; ns, not significant; TMR, total mixed ration.