Table 2.

Average fixed effects of whole and trimmed primals weights of carcasses from immunologically castrated barrows categorized by hot carcass weight¹

Item	Hot carcass weight, kg			SED2	P-value
	Light < 90.9 kg)	Average (90.9–97.7 kg)	Heavy ( > 97.7 kg)
Studies, n	2	3	4
Carcasses, n	108	225	178
HCW, kg	88.07a	92.54b	102.66c	0.95	< 0.0001
Chilled side wt, kg	43.05a	44.49b	50.10c	0.74	< 0.0001
Estimated lean, %	54.77b	55.78b	50.91a	0.91	< 0.001
Lean cutting yield, %3	71.56a	71.15ab	70.33b	0.34	< 0.01
Carcass cutting yield, %4	87.44a	87.51a	85.98b	0.51	< 0.01
Whole ham, kg	10.51a	10.93b	11.97c	0.20	< 0.0001
% chilled side wt	24.60a	25.58b	23.95a	0.51	< 0.01
Trimmed ham, kg	9.13a	9.65b	10.14c	0.16	< 0.001
% chilled side wt	21.56b	22.51a	20.47c	0.52	< 0.01
Trimmed loin, kg	9.70a	10.29a	11.13b	0.32	< 0.001
% chilled side wt	22.07a	22.97b	21.69a	0.53	0.02
Boston butt, kg	3.83a	4.24b	4.26b	0.12	< 0.001
% chilled side wt	9.15b	9.86a	8.62c	0.15	< 0.0001
Picnic shoulder, kg	4.62a	4.62a	5.54b	0.13	< 0.0001
% chilled side wt	10.49	10.78	10.85	0.25	0.12
Spareribs, kg	1.58a	1.57a	1.90b	0.09	< 0.01
% chilled side wt	3.74	3.62	3.76	0.19	0.76
Natural fall belly, kg	6.87a	7.38b	7.81b	0.25	< 0.001
% chilled side wt	15.29a	16.00b	15.22a	0.34	< 0.01

¹Sources include Boler et al. (2011a, 2012, and 2014), Lowe et al. (2014, 2016b), Tavárez et al. (2014), and Harris (2014).

²Greatest reported.

³Lean cutting yield = [(whole ham + trimmed loin + Boston butt + picnic + spareribs)/chilled side wt] × 100.

⁴Carcass cutting yield = [(lean cutting yield components + natural fall belly)/chilled side wt] × 100.

^a–cMeans within row lacking common superscripts differ (P < 0.05).