Table 8. Effect of lupin flakes on carcass characteristics of Hanwoo steers

Item	Control	T1	T2	T3	p-value
Yield traits1)
Carcass weight (kg)	444.1 ± 28.8	447.8 ± 23.2	453.2 ± 33.1	458.1 ± 53.5	0.86
Rib-eye area (cm2)	88.70 ± 5.64	94.90 ± 5.36	89.80 ± 8.77	93.00 ± 12.00	0.39
Back-fat thickness (mm)	9.70 ± 2.45	9.00 ± 3.35	9.20 ± 4.12	11.60 ± 3.17	0.34
Yield index	62.21 ± 0.93	62.74 ± 0.95	62.33 ± 1.49	61.85 ± 1.50	0.51
Yield grade (A : B : C, %)	50 : 50 : 0	80 : 20 : 0	70 : 20 : 10	30 : 50 : 20	-
Quality traits2)
Marbling score	4.60 ± 1.11	4.90 ± 1.64	5.40 ± 1.36	5.40 ± 2.11	0.65
Meat color	4.90 ± 0.30	4.80 ± 0.60	4.70 ± 0.46	5.00 ± 0.45	0.56
Fat color	3.00 ± 0.00	3.00 ± 0.00	3.00 ± 0.00	3.00 ± 0.00	1.00
Texture	1.70 ± 0.78	2.20 ± 1.17	1.40 ± 0.49	2.30 ± 1.10	0.15
Maturity	3.00 ± 0.00	2.90 ± 0.30	2.90 ± 0.30	3.00 ± 0.45	0.81
Quality grade (1++ : 1+ : 1 : 2, %)	0 : 30 : 50 : 20	10 : 30 : 40 : 20	10 : 60 : 20 : 10	30 : 20 : 30 : 20	-
Carcass auction price	20,216 ± 2,906	20,911 ± 2,658	21,177 ± 2,559	20,432 ± 2,746	0.85

Area was measured from longissimus 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)); Carcass yield grades from C (low yield) to A (high yield).
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); fat color (1 = creamy white, 7 = yellowish); texture (1 = soft, 3 = firm); quality grades from 3 (low quality) to 1⁺⁺ (very high quality).