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. 2021 Sep 27;8:125–134. doi: 10.1016/j.aninu.2021.06.011

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© 2021 Chinese Association of Animal Science and Veterinary Medicine. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co. Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 1 — Carcass traits of Shaziling and Yorkshire pigs (A) Body weight (B) carcass length (C) loin eye area (D) backfat (E) lean percentage, and (F) fat percentage. Data are presented as means ± SEM (n = 6). ^a^{to e} Different letters denotes differences among Shaziling pigs (P < 0.05). ^{A to E} Different letters denotes differences amongYorkshire pigs (P < 0.01). Significant differences in comparison between the 2 breeds at the same age are marked as ∗ for P < 0.05, ∗∗ for P < 0.01, and ∗∗∗ for P < 0.001.