. 2022 Apr 30;11(9):1313. doi: 10.3390/foods11091313

Table 3.

Shares of the basic parts of the pig carcasses (kg).

Part of Half	Groups of Pigs
	A	B	C	D	E	F
	$\bar{x}$ ± s	$\bar{x}$ ± s	$\bar{x}$ ± s	$\bar{x}$ ± s	$\bar{x}$ ± s	$\bar{x}$ ± s
Ham (kg)	9.75 ^A ± 0.35	9.69 ^a ± 1.23	12.82 ^B ± 0.93	12.52 ^b ± 0.61	13.64 ^C ± 0.44	13.39 ^c ± 0.47
Loin (kg)	5.16 ^xA ± 0.30	6.27 ^ya ± 0.76	7.60 ^xB ± 0.78	8.58 ^yb ± 1.11	8.90 ^xC ± 1.37	11.23 ^yc ± 0.39
Shoulder (kg)	5.87 ^xA ± 0.27	4.82 ^ya ± 0.35	5.53 ^xA ± 0.65	6.45 ^yb ± 0.66	6.78 ^B ± 0.57	6.78 ^b ± 0.23
Neck (kg)	2.78 ^A ± 0.25	4.27 ^a ± 1.48	5.52 ^B ± 1.85	5.44 ^a ± 1.35	4.78 ^xC ± 1.27	6.79 ^yb ± 0.32
Belly rib part (kg)	9.36 ^xA ± 0.41	6.72 ^yab ± 1.37	9.96 ^xA ± 0.47	7.57 ^ya ± 2.68	11.32 ^xB ± 0.44	6.11 ^yb ± 0.15
Chin (kg)	1.12 ^xA ± 0.18	0.79 ^ya ± 0.24	1.13 ^A ± 0.31	1.36 ^b ± 0.34	1.57 ^B ± 0.32	1.48 ^b ± 0.16
Fat (kg)	1.28 ^A ± 0.16	1.08 ^a ± 0.23	1.63 ^B ± 0.45	1.51 ^b ± 0.38	2.11 ^xC ± 0.45	2.59 ^yc ± 0.17
Less valuable parts (kg)	2.96 ^A ± 0.11	3.43 ^a ± 0.69	3.87 ^B ± 0.40	4.42 ^b ± 0.96	4.33 ^B ± 0.59	4.56 ^b ± 0.36

^x,y—different letters differ significantly (p < 0.05) within the final body weight level group (100 kg, 120 kg, and 130 kg). ^A,B,C—different letters differ significantly (p < 0.05) between 1, 3, and 5 groups (fed with 14% CPFM during the first fattening period and with 12% CPFM during the second fattening period). ^a,b,c—different letters differ significantly (p < 0.05) between 2, 4, and 6 groups (fed with 12% CPFM during the first fattening period and with 10% CPFM during the second fattening period).