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

Table 5 Effect of tail caudectomy and season on weight, percentage of lean meat and the percentage of carcasses included in the PDO classification

Item	Tail		SE	Season		SE	P value
Item	Docked	Undocked	SE	Warm	Cold	SE	Tail	Season	Km abattoir
N batches*	143	28		89	82
Average hot carcass weight, kg	142.00	139.00	0.90	140.00	141.00	0.85	0.027	0.123	0.297
Average % lean meat	52.18	53.26	0.18	52.90	52.50	0.17	< 0.001	0.063	< 0.001
No PDO carcasses, %	21.30	31.20	1.69	29.60	22.80	1.59	< 0.001	< 0.001	0.002
PDO carcasses, %	78.70	68.80	1.69	70.40	77.20	1.59	< 0.001	< 0.001	0.002

ISSN: 2055-5660