The first two males and two female pigs that attained 70 kg
BW on each diet were slaughtered; the empty weight of
the stomach, small intestine, caecum and total hind gut
was recorded and the length of the small intestine determined.
The hot carcass was split into two equal halves
and the back fat thickness at the first and the last rib was
determined with the aid of a Vernier caliper.
The two halves were hung for 16 hours in a cold room (4°C),
after which the cold carcass weight was measured.
The surface area of the Longissimus dorsi muscle was determined
by tracing out the muscle shape on a tracing
paper and determining the area with a planometer.