Pig Carcass Value Parameters Analysed within the Context of Seurop Grading System

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F14%3A%230002124" target="_blank" >RIV/00027014:_____/14:#0002124 - isvavai.cz</a>
Result on the web
<a href="http://www.respigbreed.cz/2014/2/1.pdf" target="_blank" >http://www.respigbreed.cz/2014/2/1.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Pig Carcass Value Parameters Analysed within the Context of Seurop Grading System
Original language description
The study was focused on the selected parameters of carcass value used within the SEUROP grading system. There were 1591 pig carcasses put in the test. The lean meat content was determined using the new predicting formula Y(%)=70.28164 ? 0.75376 S + 0.00270 M. The average lean meat content reached the value of 59.62 +/- 0.069% and the average carcass value was 91.67 +/- 0.259 kg. Comparing to the old regression formula there was an increasing tendency of the lean meat content of two percentage points. The results of the test according to the grading classes show a very similar share of the two best classes S and E. In the class S were 741 carcasses (46.57%) and in the class E were 739 carcasses (46.45%). Into these two classes were ranked more than 93%of all carcasses put in the test. In the class U were 107 carcasses, which made 6.73% of the sample. In the class R were only 4 carcasses (0.25%) and the classes O and P were not represented. For the use in practice is then necessary to
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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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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