Developments in Pig Carcass Classification in the Czech Republic

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F11%3A%230001514" target="_blank" >RIV/00027014:_____/11:#0001514 - isvavai.cz</a>
Result on the web
<a href="http://www.respigbreed.cz/2011/2/6.pdf" target="_blank" >http://www.respigbreed.cz/2011/2/6.pdf</a>
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Developments in Pig Carcass Classification in the Czech Republic
Original language description
In the analysed period from 1995 to 2010, the average carcass weight slightly increased by 1.75 kg. In 2010 it was 90.89 kg (s=11.136) and the average carcass lean meat content was 56.33 % (3.217). The lean meat content increased totally by 4.28 percentpoints. This increase was more rapid in the first part of the period analysed whereas it was generally stabilized in the second part. The increase of lean meat content was only marginally related to the reduction of carcass weight. Based on the previousanalyses it is estimated that the above mentioned decrease in carcass weight would only result in 0.20 to 0.30 % increase of carcass lean content. Therefore, other factors and especially genetics are responsible for the improvement in carcass lean content. This logically resulted in different average classification results according to the SEUROP system. It is evidenced by the proportion of carcasses classified in S, E and U classes which was 68.4 % in 1995 compared to 96.1 % in 2010. Si
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
—

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)