Comparison of hybrid combination of pigs with a view to meat quality

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F09%3A00011226" target="_blank" >RIV/60076658:12220/09:00011226 - 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

Comparison of hybrid combination of pigs with a view to meat quality

Original language description

This study evaluates carcass composition of three final hybrids of pigs and their meat quality. In 90 hybrids these traits were determined: live weight, lean meat proportion, percentual rate of main meat parts and ham. Next, the meat quality traits wereevaluated (pH, lightness, drip loss, intramuscular fat content and texture). The highest lean meat proportion and percentual rate of main meat parts and ham was determined at A combination.

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

<a href="/en/project/QG60045" target="_blank" >QG60045: The use of molecular genetics methods to improve production traits in pigs.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

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

2

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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