Table 3. Carcass traits and meat yield of Woori heukdon by feeding diets

Items	CD1)	ED
Slaughter weight (kg)	109.30 ± 3.20	109.60 ± 2.00
Hot carcass weight (kg)	85.68 ± 1.96	85.40 ± 2.11
Cold carcass weight (kg)	83.80 ± 4.88	83.40 ± 5.67
Back-fat thickness (mm)	28.78 ± 0.54	27.75 ± 0.66
Trimable fat (kg)	17.50 ± 0.12	16.69 ± 0.10
Bone (kg)	8.49 ± 0.68	8.43 ± 0.57
Skin (kg)	6.31 ± 0.12	6.34 ± 0.13
Meat yield (kg)
Tenderloin	1.09 ± 0.27	1.01 ± 0.20
Loin	7.16 ± 0.54	7.12 ± 0.48
Shoulder butt	4.46 ± 1.16	4.36 ± 1.33
Picnic	9.61 ± 0.83	9.35 ± 0.77
Ham	15.64 ± 0.29	15.36 ± 0.21
Belly	13.28 ± 2.54	13.25 ± 2.19
Rib	2.52 ± 0.41	2.35 ± 0.42
Total meat yield	53.76 ± 0.53	52.80 ± 0.58

CD (control diet), pigs were fed a basal diet; ED (experiment diet), pigs were fed a basal diet + 4% lysine, isoleucine, methionine, threonine, valine and tryptophan during growing phase and supplemented with 0.1% chromium picolinate during finishing phase.