Final answer:
The statement is false; barrows and gilts typically have a higher cutability than boars, meaning they yield a higher percentage of lean meat compared to boar carcasses.
Step-by-step explanation:
The statement that boars have higher cutability than barrows, and barrows have higher cutability than gilts is false. Cutability refers to the proportion of meat that can be obtained from a carcass relative to the amount of fat and bone. It essentially measures the yield of edible or sellable meat from an animal. Generally, barrows (castrated male pigs) and gilts (young female pigs that have not farrowed) are preferred for meat production because they tend to have better carcass composition than boars (uncastrated male pigs), with a higher percentage of lean meat. This means that barrows and gilts typically have higher cutability compared to boars. Factors such as genetics, diet, and overall management also play significant roles in the cutability of pigs.