Table 4.
Shares of the basic parts of the pig carcasses (%).
| Part of Half | Groups of Pigs | |||||
|---|---|---|---|---|---|---|
| A | B | C | D | E | F | |
| ± s | ± s | ± s | ± s | ± s | ± s | |
| Ham (%) | 25.45 ± 0.60 | 26.11 ± 1.41 | 26.66 ± 1.70 | 26.17 ± 1.09 | 25.53 ± 0.84 | 25.30 ± 0.95 |
| Loin (%) | 13.46 A ± 0.69 | 15.50 a ± 6.09 | 15.82 AB ± 1.69 | 17.92 a ± 2.18 | 16.66 B ± 2.58 | 21.22 b ± 0.73 |
| Shoulder (%) | 15.33 xA ± 0.62 | 13.10 y ± 1.02 | 11.53 xB ± 1.49 | 13.48 y ± 1.35 | 12.67 C ± 0.84 | 12.80 ± 0.35 |
| Neck (%) | 7.26 xA ± 0.65 | 12.29 y ± 2.72 | 11.45 B ± 3.75 | 11.38 ± 2.86 | 8.97 xAB ± 2.47 | 12.83 y ± 0.52 |
| Belly rib part (%) | 24.45 xA ± 0.99 | 18.09 ya ± 2.76 | 20.74 xB ± 1.09 | 15.83 ya ± 5.63 | 21.19 xB ± 0.81 | 11.53 yb ± 0.22 |
| Chin (%) | 2.95 xAB ± 0.38 | 2.17 ya ± 0.70 | 2.34 A ± 0.65 | 2.84 b ± 0.71 | 2.95 B ± 0.55 | 2.81 b ± 0.32 |
| Fat (%) | 3.36 ± 0.35 | 2.90 a ± 0.47 | 3.39 ± 0.96 | 3.14 a ± 0.80 | 3.94 x ± 0.79 | 4.90 yb ± 0.33 |
| Less valuable parts (%) | 7.74 x ± 0.26 | 9.84 y ± 1.03 | 8.07 x ± 0.78 | 9.24 y ± 0.07 | 8.09 ± 1.20 | 8.61 ± 0.66 |
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).