Both my gilt and my barrow for majors in mid march are starting to get "fat rolls" on their later part of their back right before the ham. I was wondering what has caused this and I was wondering how I can fix this problem as it has been troubling me for two weeks now and would like to get them more toned looking by getting rid of the rolls.

Are they like wrinkles on the loin area? If so, they are hereditary. Some people say fat can fill in between, but I've never seen it happen. Some judges will dock you for it but we once had a grand champion at our local show with em.