Sir in cattle fattening does the color of the animal (upgraded or native) affects its price, meat quality and dressing percentage? A farmer friend said that some buyers ( comprador/ viejero) in our town ( southern part of iloilo) said that animal with lighter color is price low as compared to darker colored animal because meat quality or dressing percentage when slaughtered is low or poor in ligth colored animal, i told my friend na its not true and tsimiss lang.