Table 3. Effects of loading density on carcass composition and carcass grade during pre-slaughter pig transport

Variable	LD	ND	HD	SEM	p-value
N	1,073	1,737	1,093	-	-
Carcass composition traits
Hot carcass weight (kg)	84.90	85.16	84.87	0.09	0.320
Backfat thickness (mm)	19.55	19.34	19.62	0.07	0.162
Backfat thickness/hot carcass weight ratio (mm/kg)	0.230	0.227	0.231	0.001	0.092
Carcass grade
Grade 1+ (%)	40.7	38.8	37.9	-	-
Grade 1 (%)	34.7	35.9	32.9	-	-
Grade 2 (%)	24.6	25.3	29.2	-	-
Carcass grade score1)	2.160	2.134	2.093	0.013	0.142
Pig losses
Fracture (n)	3	1	1	-	-
Bruises (n)	2	0	1	-	-

Carcass grade score was determined as follows: 3, grade 1+; 2, grade 1; 1, grade 2.
LD, low density (lower than 0.43 m²/100 kg); ND, normal density (0.37 m²/100 kg to 0.43 m²/100 kg loading density); HD, high density (higher than 0.37 m²/100 kg).