it can be observed that the values were higher for loin and ham (4.05% vs. 3.62% and 22.15% vs. 20.70%) and less for sirloin and shoulder that found in Celtic stock pigs (0.84% vs. 0.89% and 13.50% vs. 16.44%, respectively; De Jesús López, 2008),
it can be observed that the values were higher for loin and ham(4.05% vs. 3.62% and 22.15% vs. 20.70%) and less for sirloin and shoulderthat found in Celtic stock pigs (0.84% vs. 0.89% and 13.50% vs.16.44%, respectively; De Jesús López, 2008),