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...本实验旨在探究屠宰前体重从100千克增长至120千克对爱尔兰源兰德瑞斯（Landrace）猪屠宰指标变化的影响。将青年母猪（gilts）与阉公猪（barrows）数量均等的试验组在相同养殖舍内开展育肥；随后将青年母猪与阉公猪数量均等的试验组在相同养殖舍内育肥，并通过称重将其划分为两个实验组。第一组包含30头体重为100千克的试验猪，第二组包含30头体重为120千克的试验猪。对所有试验猪实施屠宰后，对其胴体进行剔骨处理，并测定各项胴体相关参数。研究发现，屠宰前体重与多项胴体指标存在显著相关性：冷却胴体体重（相关系数r=0.95）、胴体长（r=0.76）、熏肉半胴体长度（r=0.74）、第6-7胸椎处脂肪厚度（r=0.49）、肩胛部脂肪厚度（r=0.49）、背最长肌面积（r=0.47）、冷却后胴体失重率（r=0.37）、臀部脂肪厚度（r=0.23）以及屠宰率（r=-0.16）……