## 3 Results and Discussion
These results concur with a previous study in which flavor desirability and flavor intensity increased with fat content but protein was not significantly different (\(p>0.05\)), indicating that a higher fat content in WCBS steers tended to affect beef flavor in the sensory evaluation [35; 36]. \begin{table}
\begin{tabular}{l l l l l} \hline \hline
**Items** & **CON 1** & **T 2** & **SEM 3** & **Pr 4** \\ \hline \hline \multicolumn{5}{l}{Carcass weight (kg)} & 417.67 & 419.20 & 11.41 & 0.64 \\ \multicolumn{5}{l}{Back fat thickness (mm)} & 9.92 & 13.50 & 1.10 & 0.05 \\ \multicolumn{5}{l}{Rib-eye area (cm\({}^{2}\))} & 89.83 & 89.10 & 2.43 & 0.66 \\ \multicolumn{5}{l}{Dressing percent (\%)} & 66.86 & 64.50 & 0.84 & 0.11 \\ \multicolumn{5}{l}{Quantity grade 5} & 6.42 & 5.90 & 0.17 & 0.09 \\ \multicolumn{5}{l}{_Quality traits_} \\ \multicolumn{5}{l}{Marbling score 6} & 5.42 & 5.90 & 0.55 & 0.54 \\ \multicolumn{5}{l}{Lean color 7} & 5.08 & 4.90 & 0.10 & 0.08 \\ \multicolumn{5}{l}{Fat color 8} & 2.92 & 2.80 & 0.10 & 0.51 \\ \multicolumn{5}{l}{Texture 9} & 1.17 & 1.10 & 0.10 & 0.93 \\ \multicolumn{5}{l}{Mature 10} & 2.08 & 1.90 & 0.11 & 0.17 \\ \multicolumn{5}{l}{Quality grade 11} & 2.58 & 2.00 & 0.08 & 0.31 \\ \multicolumn{5}{l}{_Total Price (\(\Psi\))_} & 7,001,696 & 7,387,892 & 395,693 & 0.37 \\ \hline \hline \end{tabular}  
* grade D (2 point), 6 low fat (1 point)
- high fat (5 point), 7 very light cherry red (1 point)
- very dark red (7 point), 8 white (1 point)
- yellow (7 point), 9 very fine (1 point)
- very coarse (3 point), 10 below 15 month old (1 point)
- from 15 to 26 month old (2 point), 11 grade 1+ (7 point)
- grade 3 (1 point).  
\end{table} 
Table 4: Effects of feeding whole-crop barley silage (WCBS)/concentrate on carcass yield and quality traits of Hanwoo steers. The results confirm that steers preferred eating combinations of WCBS/concentrate than the ration provided to the CON group  
Table 6 presents the relative proportions of FAs between the WCBS and CON groups. The C18:3 n-3 concentrations increased in WCBS-fed steers compared to the CON (\(p<0.01\)) and arachidonic acid (C20:4 n-6) decreased (\(p<0.02\)). A previous study reported that grass-based diets resulted in higher levels of omega-3 within the lipid fraction of the meat, while omega-6 levels were left unchanged. As the concentration of grain increases in the grass-based diet, the concentration of n-3 FAs decreases in a linear fashion [8]. Taking these results into consideration, it might be assumed that grass-finished beef consistently produces a higher concentration of n-3 FAs (without affecting n-6 FA content), resulting in a more favorable omega-6:omega-3 ratio. Furthermore, n-3 FAs reportedly interfere with the synthesis of C20:4 n-6 from C18:2 n-6 via several mechanisms, such as the displacement of FA of the n-6 series [37]. Unsaturated treatments with linseed and fish oil decrease the C20:4 n-6 concentration in beef cattle [38]. These results demonstrate that WCBS was effective in providing unsaturated FA sources for fattening cattle and has the potential to produce beef with an abundance of PUFA for consumers. WCBS feeding tended to increase palmitoleic acid, stearic acid, oleic acid, vaccenic acid, eicosanoic acid, and MUFA, and decrease myristic acid, palmitic acid, linoleic acid, SFA, and PUFA compared to the CON diet (\(p>0.05\)). Previous studies found that decreasing the concentrate: forage ratio might increase palmitoleic acid in meat due to the presence of a higher palmitoleic acid content in forage [39]. Our results agree with a previous study that showed that grass finished meat contains elevated concentrations of stearic acid (C18:0), the only SFA with a net neutral impact on serum cholesterol, although there were no significant differences between groups. Grain-fed beef consistently produces higher concentrations of MUFAs when compared to grass fed beef, which includes FAs such as oleic acid (C18:1 cis-9), the primary MUFA in beef [8].