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Carcass traits of pigs of different genetic lines.
| Item 1 | HYB | DUR | SEM 3 | p-Value |
|---|---|---|---|---|
| HCW 2, kg | 120.52 | 116.87 | 1.05 | 0.12 |
| CY, % | 83.74 | 82.74 | 0.38 | 0.24 |
| BF, mm | 13.86 | 11.49 | 0.68 | 0.03 |
| LMA, cm2 | 73.33 | 68.89 | 1.46 | 0.19 |
1 HCW = hot carcass weight; CY = carcass yield; LMA = loin muscle area; BF = backfat thickness. 2 FBW was used as covariate for hot carcass traits. 3 Standard error of the mean. HYB = Hybrid; DUR = Duroc.
