After longitudinal division of the carcass, they were weighed to obtain the hot carcass weight (HCW), and from this value and the slaughter live body weight, the carcass yield (CY) was calculated. After a 24-hour period, a cross-sectional cut was made on the left half carcass between the...
The ratio of omega-6 to omega-3 fatty acids was always higher in feedlot-fed cattle at the end of the grazing season, but in 2013, when all cattle were nearing slaughter weight, the omega-6 to omega-3 ratio was 50% higher for feedlot-fed than for BFT-fed cattle and double that of...