Table 4.-Results with final weights adjusted to same dressing percentage.

 Lot 11 Lot 12 Lot 13 Lot 14 Lot 15
 1/2 Char. 1/2 Her. 1/2 Char.
 1/4 Bra. 1/4 Bra. 1/4 Bra. 7/8 Ang.
 1/4 Her. 1/4 Ang. 1/4 Ang. 1/8 Bra. Angus

Carcass weight (not adjusted) 709 704 675 618 615
Adjusted dressing percentage 60.00 60.00 60.00 60.00 60.00
Adjusted final weight 1182 1174 1126 1030 1024
Adjusted average gain 476 507 455 430 453
Adjusted av. daily gain 2.75 2.93 2.63 2.48 2.62
Adjusted feed/100 pounds gain 973 920 928 947 918
Feed cost/100 pounds gain $20.00 $19.56 $19.84 $20.30 $19.76







Table 5.-Detailed carcass study.

 Lot 11 Lot 12 Lot 13 Lot 14 Lot 15
 1/2 Char. 1/2 Her. 1/2 Char.
 1/4 Bra. 1/4 Bra. 1/4 Bra. 7/8 Ang.
 1/4 Her. 1/4 Ang. 1/4 Ang. 1/8 Bra. Angus

Carcass weight (hot wt.- 2 1/2%) 709 704 675 618 615
Maturity A A A A A
Conformation* 14.7 15.7 14.9 16.9 16,6
Marbling** 9,0 10.8 9.0 12.1 12.1
USDA grade* 14.2 15,0 14.0 15.7 15.9
Ribeye area (sq. in.) 13.60 11.61 12.68 11.29 11.27
Ribeye area/cwt. carcass (sq. in.) 1.92 1.65 1.88 1,83 1.03
Fat cover ribeye (in.) 0.35 0.56 0.26 0.46 0.48
Est. kidney fat (percent) 3.2 3.1 2.6 2.8 3.0
Est. kidney fat (pounds) 22.7 21.8 17.6 17.3 18M5
Est. yield closely trimmed
 boneless rib, chuck, loin,
 rump, and round (percent) 51.33 48.74 51.77 50.00 49.57
Color lean*** 3.1 3.2 3.2 3.0 2.8


*Conformation and USDA grade; average good,
choice, 17.
**Marbling: slight+, 9; small-, 10; small,
***Color lean: very light cherry red, 2; li


14; high good, 15; low choice, 16; average


small+, 12.
cherry red, 3;


cherry red, 4.


FSB
6/12/68
350 CC