Table 5. Least square means (±SD) of carcass traits according to yield grade
| Trait | Yield grade |
| A (n=74) | B (n=215) | C (n=114) |
| Market weight (kg) | 708.27±60.91c | 757.54±66.31b | 800.11±74.46a |
| Age of slaughter (month) | 28.58±2.41b | 29.68±2.56a | 30.17±2.69a |
| Carcass cold weight (kg) | 414.18±37.79c | 445.65±42.48b | 478.19±46.86a |
| Ribeye area (cm2) | 89.43±9.69 | 89.35±8.86 | 89.92±8.40 |
| Backfat thickness (mm) | 7.82±2.03c | 12.50±2.13b | 20.76±3.94a |
| Yield index1) | 63.21±0.56a | 61.44±0.61b | 58.99±1.07c |
| Dressing percentage (%) | 58.48±1.76b | 58.81±1.61b | 59.77±1.82a |
| Marbling score2) | 3.53±1.15b | 3.88±1.39a | 4.14±0.79a |
| Primal cuts yield (kg) | 277.74±25.13b | 290.32±27.27a | 297.19±29.47a |
| Fat yield (kg) | 83.07±12.35c | 101.76±15.19b | 127.35±17.86a |
| Bone yield (kg) | 43.09±4.93 | 43.21±5.43 | 43.39±4.77 |
Yield index : (11.06398 – [1.25149 × Backfat thickness (mm)] + [0.28293 × Ribeye area (cm2) + [0.54768 × Carcass cold weight (kg)]) ÷ (Carcass cold weight (kg) × 100).
Marbling score: 1-trace, 9-very abundant.
Means within the same row with different superscript are statistically different (p < 0.05).