Table 1. Differences in meat quality measurements by carcass weight increase of finishing gilts and barrows.

Measurements	Gilts			Barrows			SEM	p-value	Contrast
	CCW	HCW	VHCW	CCW	HCW	VHCW			Gender	CW	Gender × CW
pHu	5.66	5.68	5.71	5.67	5.70	5.78	0.156	0.3.09	0.326	0.103	0.801
CIE L*	48.9	47.8	47.2	47.8	47.5	47.0	2.644	0.435	0.321	0.185	0.793
CIE a*	7.02d	7.29cd	7.71ab	7.09d	7.50bc	7.94a	0.378	< 0.001	0.032	< 0.001	0.671
CIE b*	1.97	1.66	1.69	1.56	1.59	1.90	0.734	0.532	0.552	0.618	0.249
Drip loss (%)	1.72	1.52	1.51	1.57	1.48	1.23	0.496	0.158	0.127	0.092	0.633
Cooking loss (%)	24.7	24.5	24.2	24.8	24.9	23.7	1.512	0.214	0.914	0.053	0.552
Released water (%)	11.1	11.2	10.1	11.5	10.3	10.0	1.502	0.056	0.518	0.005	0.214
WBSF (kg/cm2)	2.54c	2.73c	2.96ab	2.52c	2.75bc	3.06a	0.226	< 0.001	0.403	< 0.001	0.585

^a–dMeans with different superscripts in the same row are significantly different.

CCW, commercial carcass weight; HCW, heavy carcass weight; VHCW, very heavy carcass weight; WBSF, Warner-Bratzler shear force; CW, carcass weight.