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Table 1 Univariable linear models for the association between three different production flows and cold carcass weight, lean meat %, muscle depth and fat thickness in 240 finisher pigs selected for a nested case control design

From: Delaying pigs from the normal production flow is associated with health problems and poorer performance

  Cold carcass weight Lean meat %2 Muscle content, kg Fat thickness, mm
Production flow1 LS mean SE LS mean SE LS mean SE LS mean SE
1 88.54a 0.90 56.65a 0.20 52.91a 0.38 13.48a 0.23
2 86.18a 1.27 56.56a 0.28 52.26a,b 0.54 13.49a,b 0.33
3 78.48b 1.27 57.18a 0.28 49.11b 0.54 12.21b 0.33
  1. 1All animals were slaughtered within 1 week at approximately 20 weeks post-weaning and were retrospectively classified into three production flows according to the extra time they required to be moved to the next production stage (i.e. Flow 1 = normal, Flow 2 = delayed 1 week and Flow 3 = delayed >1 week)
  2. 2Calculated according to the formula established by the European Communities Pig Carcass Grading Amendment Regulations (Department of Agriculture, Fisheries and Food, 2001) as %lean meat = 60.30 − (0.847 × fat thickness) + (0.147 × muscle)
  3. a,bWithin columns, significant differences between levels of each predictor variable; P < 0.05