Table 4.
Effects of lairage stocking density and illuminance on carcass trait at high temperature.
| Items | Main Effect | SEM | p-Value | ||||||
|---|---|---|---|---|---|---|---|---|---|
| D | IL | ||||||||
| HD | ND | HD | LX | HX | D | IL | D × IL | ||
| Carcass composition traits | |||||||||
| Hot carcass weight, kg | 88.20 | 89.05 | 88.17 | 88.31 | 88.64 | 0.45 | 0.11 | 0.38 | 0.35 |
| Backfat thickness, mm | 24.70 a | 24.45 ab | 23.53 b | 24.14 | 24.31 | 0.42 | 0.02 | 0.62 | 0.82 |
| Carcass grade score | |||||||||
| Grade 1+, % | 31.00 | 39.00 | 41.00 | 36.00 | 36.00 | - | 0.336 | 0.883 | - |
| Grade 1, % | 31.00 | 36.00 | 36.00 | 29.00 | 37.00 | - | 0.267 | 0.644 | - |
| Grade 2, % | 38.00 | 25.00 | 23.00 | 35.00 | 37.00 | - | 0.459 | 0.311 | - |
Abbreviation: D, density; IL, illuminance; D × IL, density × illuminance; SEM, standard error of means. HD (lower than 0.50 m2/100 kg); ND (0.50 m2~0.83 m2/100 kg); LD (higher than 0.83 m2/100 kg). LX, low illuminance; HX, high illuminance; carcass grade score was measured by Korean Ministry of Agriculture, Food and Rural Affairs Notification. Grade 1+, 83 kg~93 kg of carcass weight with 17–25 mm of backfat thickness; Grade 1, 80 kg~98 kg of carcass weight with 15–28 mm of backfat thickness; Grade 2, pigs do not belong to Grade 1+ and Grade 1. a, b: means in the same row with different superscripts differ (p < 0.05).