Table 6.
Shares of muscle tissue of the basic parts in the weight of the pig carcasses.
| Muscle Tissue of the Basic Parts of Halves | Groups of Pigs | |||||
|---|---|---|---|---|---|---|
| A | B | C | D | E | F | |
| ± s | ± s | ± s | ± s | ± s | ± s | |
| Ham (%) | 15.57 A ± 0.97 | 15.19 a ± 1.31 | 15.58 xA ± 1.95 | 14.11 yab ± 1.40 | 12.85 xB ± 1.05 | 13.62 yb ± 0.72 |
| Loin (%) | 6.93 ± 0.87 | 7.15 ± 1.61 | 6.70 ± 0.62 | 7.36 ± 1.35 | 6.38 x ± 0.86 | 7.94 y ± 0.37 |
| Shoulder (%) | 9.58 xA ± 0.38 | 7.68 ya ± 0.85 | 6.66 xB ± 1.07 | 7.93 ya ± 0.62 | 7.08 B ± 0.38 | 6.87 b ± 0.63 |
| Neck (%) | 4.92 A ± 0.36 | 6.31 a ± 1.42 | 7.15 B ± 2.10 | 6.87 ab ± 1.65 | 5.28 xA ± 1.23 | 7.79 yb ± 0.74 |
| Belly rib part (%) | 11.47 ± 0.93 | 9.94 a ± 1.33 | 11.28 x ± 1.02 | 7.00 yb ± 4.29 | 10.79 x ± 0.20 | 2.55 yc ± 0.08 |
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).