Skip to main content

Table 3 Results of unifactorial analyses (factors with pvalue < 0.1) and final multifactorial model (factors with pvalue < 0.05) for ADG (average daily gain score). R² of final model = 96.10 %. Factors remaining in the final model are in bold letters, and the reference level is in italic letters (BFCD benefits free of direct costs, LWG live weight gain, FP fattening pig place)

From: Health Monitoring of Fattening Pigs – Use of Production Data, Farm Characteristics and On-Farm Examination

Factor factor levels unifactorial multifactorial
p-value estimate p-value estimate
needed feed/pig/day   < 0.0001 -3.49 < 0.0001 -4.31
feed energy/kg LWG   < 0.0001 0.18 < 0.0001 0.24
group size   < 0.0001    
  misc. 0.0227 0.46   
  21–50 pigs 0.0144 -0.58   
  13–20 pigs 0.0034 -0.56   
  1–12 pigs * *   
space per FP   < 0.0001    
  > 0.9 m2 < 0.0001 -1.14   
  0.825 m² 0.0277 -0.37   
  0.75 m2 * *   
type of buying in criteria**   0.0001    
  G 0.0142 0.75   
  F 0.0010 -0.99   
  E 0.0507 -0.50   
  D 0.2479 0.30   
  C 0.8341 -0.06   
  B 0.5755 -0.12   
   A * *   
pigs/FP   0.0011 -0.83   
feeding techniques   0.0022    
  misc. 0.1604 0.38   
  mash 0.0073 -0.46   
  liquid * *   
water supply   0.0049    
  public 0.0012 -0.56   
  private well, water treated 0.6106 -0.16   
  private well * *   
production costs/kg LWG   0.0083 3.27 < 0.0001 1.29
floor type   0.0145    
  misc. 0.0048 0.70   
  partially slatted 0.3237 0.32   
  fully slatted * *   
feed availability   0.0192    
  misc. 0.3581 0.26   
  ad libitum 0.0177 -0.40   
  rationed * *   
live weight of losses   0.0227 -0.02   
boar fattening/single sex   0.0245    
  yes/yes 0.8974 0.03   
  no/yes 0.0103 -0.44   
  no/no * *   
slaughter weight   0.0272 -0.08   
BFDC/100 kg LWG   0.0311 -0.02   
post fattening   0.0478    
  yes 0.0478 0.37   
  no * *   
weight gain/pig   0.0890 -0.04   
  1. * No p-value and estimate for reference level
  2. ** For explanation of factor levels see “Discussion/Impact of farm and management characteristics”