Variables

T1

T2

T3

T4

SEM

SL

Slaughter weight (Kg)

24.0^d

29.5^c

31.1^b

33.3^a

0.2

***

Empty body weight (Kg)

19.8^d

24.5^c

25.5^b

27.5^a

0.1

***

Hot carcass weight Kg)

10.3^d

13.6^c

14.1^b

15.2^a

0.04

***

Dressing percentage on

Slaughter weight base

42.6^c

46.0^b

45.5^b

47.1^a

0.3

***

Empty body weight base

51.8^b

55.3^a

55.4^a

55.4^a

0.4

***

Rib-eye area (cm²)

9.7^d

11.1^c

11.6^b

12.5^a

0.004

***

Forequarter (kg)

2. 6^d

3.0^c

3.1^b

3.4^a

0.01

***

Hindquarter (kg)

3.2^d

3.8^c

3.9^b

4.2^a

0.01

***