Table 2. Pork backfat thickness, belly fat content, and total fat percentage measured by the VCS2000 in gilts and barrows.
| Items | Gilts1) | Barrows |
|---|---|---|
| First thoracic vertebra backfat thickness (mm) | 36.73 ± 4.56bA2) | 38.83 ± 4.40aA |
| Backfat thickness used for grading (mm)3) | 20.87 ± 4.48bB | 22.77 ± 4.65aB |
| Multi-branched muscle middle backfat thickness (mm) | 16.28 ± 4.52bC | 18.15 ± 4.71aC |
| Pork belly fat percentage (%) | 32.34 ± 6.05b | 33.83 ± 6.07a |
| Total fat yield (%) | 26.29 ± 3.52b | 27.50 ± 3.58a |
1)
Gilts, 17,602 pigs; barrows, 16,579 pigs.
2)
Each value is presented as the mean ± SD.
3)
Average of two backfat thickness (the backfat thickness between the last rib and the first lumbar vertebra, and the backfat thickness between the 11th and 12th ribs).
A–C
Different superscripts in the same column are significantly different from each other (p < 0.0001).
a,b
Different superscripts in the same row are significantly different from each other (p < 0.05).