Data: Slaughter parameters in pigs of Irish origin (100-120 kg)

The objective of the experiment was to determine the effect of pre-slaughter weight growth from 100 to 120 kg on the change of slaughter indicators in Landrace pigs of Irish origin. Two groups with equal numbers of gilts and barrows were fattened in identical piggeries. Two groups with equal numbers of gilts and barrows were fattened in identical piggeries and then they were divided into two groups by weighing. First group included 30 pigs weighing 100 kg, second group included 30 pigs weighing 120 kg. Pigs were slaughtered, their carcasses were deboned and carcass parameters were measured. A significant correlation was found between pre-slaughter weight and weight of chilled carcass r = 0.95, carcass length r = 0.76, bacon half length r = 0.74, fat thickness over 6-7 thoracic vertebrae r = 0.49, fat thickness in the withers r = 0.49, area of the longest back muscle r = 0.47, carcass weight loss after cooling r = 0.37, fat thickness in the buttocks r = 0.23, slaughter yield r = -0.16 an...