Prediction of Pig Belly Composition Using the Data from the Grading Process

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F12%3A%230001750" target="_blank" >RIV/00027014:_____/12:#0001750 - isvavai.cz</a>
Result on the web
<a href="http://www.respigbreed.cz/2012/2/17.pdf" target="_blank" >http://www.respigbreed.cz/2012/2/17.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Prediction of Pig Belly Composition Using the Data from the Grading Process
Original language description
The objective of this study was to use the data obtained during the process of pig carcass grading to develop prediction equations for the prediction of pig belly composition. Pig carcasses were selected from the population of pigs commercially fattenedin the Czech Republic and slaughtered under standard abattoir conditions. A total of 390 carcasses of pigs equally represented by gilts and barrows were used. Within the grading process, lean meat content (x1), cold carcass weight (x2), fat and skin thickness in the P2 point (x3), and muscle thickness in the P2 point (x4) were determined. Twenty-four h post mortem, belly joints were dissected and the proportions of different tissues were determined. Particular emphasis was placed on the content of leanmeat as well as intermuscular and subcutaneous fat proportions. The average carcass lean meat content and cold carcass weight were 56.86?0.211 % and 90.21?0.551 kg, respectively. The average lean meat content in the belly was 54.37?0.297
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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