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Table 2 Descriptive analysis of indexes and prevalence of lung lesions and pleuritis

From: Evaluation of carcass quality, body and pulmonary lesions detected at the abattoir in heavy pigs subjected or not to tail docking

Item

N batches

Mean

StDev

Minimum

Maximum

Docked

Undocked

Docked

Undocked

Docked

Undocked

Docked

Undocked

Docked

Undocked

Km abattoir

128

19

103.76

122.06

75.76

110.36

16.30

20.30

394.40

314.00

Average hot carcass weight, kg

58

18

141.25

137.27

5.25

7.35

126.04

119.91

150.48

149.79

Average cold carcass weight, kg

128

18

139.36

134.52

6.05

7.21

123.51

117.51

153.35

146.79

Average lean meat, %

128

18

52.06

53.66

1.41

1.49

48.08

51.71

54.98

56.98

N animals per batch

128

19

94.77

95.37

23.78

40.53

23.00

42.00

236.00

223.00

Madec

128

19

0.89

0.90

0.80

0.89

0.00

0.03

4.87

4.06

Lungs lesions, %

128

19

28.00

26.64

15.40

15.10

0.00

2.99

74.56

57.14

Spes

128

19

0.79

0.84

0.43

0.29

0.00

0.38

1.93

1.42

Pleurisy, %

128

19

36.11

40.47

17.75

11.09

0.00

23.53

85.00

58.74

Appi index

128

19

0.66

0.67

0.42

0.29

0.00

0.13

2.15

1.26

Dorso-caudal pleurisy (score > 2), %

128

18

23.28

23.35

14.08

10.35

0.00

5.36

60.00

43.05