Carcass composition of pigs classified in different SEUROP grades

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F09%3A%230001068" target="_blank" >RIV/00027014:_____/09:#0001068 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Carcass composition of pigs classified in different SEUROP grades

Original language description

A total of 225 carcasses from the pig hybrid combinations most frequently used in the Czech Republic were included into the analysis. As sires, purebred boars of Czech Large White (sire line), line 38 (DxPN), and line 68 (HxPN) were used. Pigs were fattened under production conditions commonly used in the CR. Left carcass sides were analysed and detailed dissections were performed according to the EU reference method. The proportion of main meat parts (HMČ-ČR) ? ham, loin, neck and shoulder, always without fat cover ? was 57.11 plus minus 0.294, 54.48 plus minus 0.170, 51.44 plus minus 0.174, and 48.53 plus minus 0.280 % in classification grades S, E, U, and R, respectively. The difference between the extreme grades was 8.58 percent points. If the proportion of main meat parts in the grade S is considered 100 %, its value in the grade R would be 84.9 %.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GG - Zootechnics

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Research in Pig Breeding

ISSN

1802-7547

e-ISSN

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Volume of the periodical

3

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

3

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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