Table 1. HCW and BFT of pork carcasses and fat content (v/v) of whole pork belly and belly slices

Variable	Gender		p-value
Variable	Barrow	Gilt	p-value
Carcass properties
Hot carcass weight (kg)	87.67±3.88	89.61±3.20	0.011
Back fat thickness (mm)	23.27±3.62	22.49±3.90	0.329
Fat content of pork belly
Belly slice at 6^th TV	35.87±6.78^CD	35.66±6.24^CD	0.944
Belly slice at 10^th TV	43.79±6.69^A	43.70±7.23^A	0.953
Belly slice at 11^th TV	40.48±6.86^AB	40.90±7.33^AB	0.780
Belly slice at 12^th TV	38.50±7.56^BC	38.56±7.45^BC	0.970
Belly slice at 13^th TV	36.94±6.70^BCD	36.48±7.30^BCD	0.759
Belly slice at 14^th TV	34.25±6.13^DE	34.56±6.35^D	0.816
Belly slice at 4^th LV	31.65±7.11^E	32.02±6.44^D	0.429
Whole pork belly	37.65±4.70	39.20±4.98	0.193

Mean±SD.
Different capital letters indicate significant differences in fat content among the belly slices (p<0.05).
HCW, hot carcass weight; BFT, back fat thickness; TV, thoracic vertebrae; LV, lumbar vertebrae.