Table 1.

Weights and losses of dry-cured hams obtained from pigs of different breeds (BR) and sex fed on conventional (CONV) or low protein (LP) diets.

	Diet (D)				Breed (BR)				D × BR
	CONV	LP	SEM	P	Anas	Danbred	SEM	P	P
Raw ham fat thicknessa, mm	19.8	21.9	1.21	0.23	23.7	18.1	1.20	0.003	0.72
Ham weight, kg
raw (trimmed)	14.7	14.8	0.21	0.70	14.4	15.2	0.21	0.008	0.36
after salting	14.4	14.4	0.18	0.92	14.0	14.8	0.18	0.004	0.29
after seasoning	10.1	10.1	0.15	0.72	9.92	10.3	0.15	0.08	0.37
after deboning	7.59	7.65	0.13	0.72	7.52	7.72	0.13	0.29	0.66
Weight losses, kg
after saltingb	0.37	0.46	0.04	0.15	0.39	0.43	0.04	0.48	0.97
after seasoning	4.65	4.69	0.10	0.77	4.44	4.89	0.10	0.002	0.55
after deboningc	7.13	7.18	0.13	0.78	6.84	7.47	0.13	0.001	0.29
Weight losses, %
after salting	2.45	3.03	0.26	0.12	2.70	2.78	0.26	0.82	0.86
after seasoning	31.6	31.7	0.42	0.96	30.9	32.2	0.42	0.041	0.99
after deboning	48.4	48.4	0.49	0.93	47.6	49.2	0.49	0.030	0.56

^aExternal fat cover thickness was measured with a ruler on the Biceps femoris muscle below the head of the femur of the fresh trimmed ham.

^bWeight losses after salting were 0.47 kg for barrows and 0.35 kg for gilts (P = 0.047; SEM = 0.003).

^cWeight losses after deboning were 6.97 kg for barrows and 7.33 kg for gilts (P = 0.048; SEM = 0.13).