Table 1.
Carcass fat area (mean ± se) based on the fatness scores (1–15) assigned to the carcasses.
| Score (SEUROP: 1–15(1–5)) | 3 (1+) (n = 9) |
4 (2−) (n = 6) |
5 (2) (n = 28) |
6 (2+) (n = 7) |
p-Value |
|---|---|---|---|---|---|
| HCW (kg) | 360 ± 12.2 | 358 ± 7.1 | 363 ± 6.8 | 347 ± 11.3 | 0.715 |
| Cutting fat (%) | 4.2 ± 0.3 a | 6.4 ± 0.5 b | 9.2 ± 0.4 c | 12.8 ± 0.9 d | 0.000 |
| Mean gray level (0–255) | 78 ± 1.6 a | 84 ± 2.1 a | 93 ± 2.1 b | 99 ± 3.4 b | 0.000 |
| Carcass fat area (%) | 25.0 ± 1.4 a | 31.5 ± 2.4 a | 41.7 ± 1.8 b | 48.4 ± 2.8 b | 0.000 |
Different letters (e.g., a, b, c) represent p ≤ 0.05; the same or no letters represent p > 0.05.