Table 2. Physical characteristics of the carcass and the belly of finishing pigs at different slaughter weights

Item	Av (115 kg)		Hi (125 kg)		XHi (135 kg)		SEM	p-value
	B (n=6)	G (n=6)	B (n=6)	G (n=6)	B (n=6)	G (n=6)		SW	S	SW × S
Live wt (kg)	115.5	115.9	123.7	124.0	137.6	132.3	1.9	< 0.01	0.34	0.27
Age at slaughter (d)	177	184	191	198	205	212	0
Carcass wt (kg)	86.6	86.2	97.6	100.4	106.7	102.0	1.5	< 0.01	0.55	0.07
Dressing (%)	75.1	74.4	78.9	79.4	77.5	77.1	1.0	< 0.01	0.80	0.84
BFT1)	25.4	24.6	30.9	27.6	31.4	31.0	1.3	< 0.01	0.22	0.59
Number of carcasses by grade
1+	2	3	0	1	0	0
1	3	3	2	0	1	0
2	1	0	4	5	5	6
Belly
Wt2) (kg)	5.10	5.00	5.79	6.21	6.75	6.30	0.16	< 0.01	0.74	0.04
Yield2)3) (%)	11.80	11.61	11.93	12.32	12.66	12.35	0.13	0.01	0.87	0.35
Fat2)4) (%)	39.0	36.5	39.7	37.7	38.4	38.4	2.4	0.92	0.45	0.86

Backfat thickness; Adjusted for the desired live wt indicated at the column heading.
Only the primal cut from the left half-carcass was measured.
100 × 2 × weight of the left-side belly/wt of the whole carcass.
100 × inter-muscular fat area/total area of the cross-section of the belly at the 11th rib.
Av, average; Hi, high; XHi, extra-high; B, barrow; G, gilt; SW, slaughter weight; S, sex; BFT, backfat thickness.