Table 2. Effect of birth weight of piglets on carcass characteristics of pork at 24 h post-mortem

Parameters	Treatment groups				p-value
Parameters	NBW-C	NBW-HF	LBW-HF	LBW-HFHD	p-value
n	5	6	8	5
Hot carcass weight (kg)	37.08±2.40^xy	40.77±2.27^x	36.26±1.49^xy	33.44±2.40^y	0.0615
Cold carcass weight (kg)	34.84±2.66	39.07±2.52	35.23±1.65	33.26±2.66	0.2248
Carcass length (cm)¹⁾	77.50±2.18	79.68±2.06	75.78±1.35	76.00±2.18	0.2749
Subcutaneous fat depth (cm)	1.21±0.17^bc	1.45±0.16^ab	1.40±0.10^ab	0.90±0.17^c	0.0229
Longissimus thoracis muscle depth (cm)	3.76±0.42	4.62±0.39	4.56±0.26	4.56±0.42	0.1925
Longissimus thoracis muscle area (cm²)	11.56±2.73	17.18±2.59	15.36±1.70	19.03±2.73	0.1140
Canadian lean yield (CLY, %)	62.51±0.82^ab	61.69±0.78^b	62.00±0.52^b	64.79±0.82^a	0.0085
Dressing (%) on HCW basis	73.57±2.81	76.17±2.66	72.37±1.74	73.28±2.81	0.5592
Pork shoulder weight (%) on HCW basis	29.99±2.11	30.12±2.00	26.88±1.31	27.50±2.11	0.3083
Pork leg weight (%) on HCW basis	21.70±3.10^b	22.99±2.94^ab	29.22±1.93^ab	31.97±3.10^a	0.0148
Pork loin weight (%) on HCW basis	25.33±1.64	25.08±1.56	22.27±1.02	22.79±1.64	0.1773
Pork belly weight (%) on HCW basis	16.77±0.81	17.52±0.77	18.01±0.50	17.20±0.81	0.4824

Data represents mean±SE.
Carcass length was measured from the first cervical vertebrae bone atlas to base of the tail.
Different letters in the same row are significantly different in different animal groups at the 0.05 level of probability (p<0.05).
Different letters in the same row indicate differences approached significance (0.10>p>0.05) in different animal groups.
NBW, normal birth weight; C, control (chow diet); HF, high fat diet; LBW, low birth weight; HFHD, high fat dairy source; HCW, hot carcass weight.