Formation of the lean meat of the belly meat part in relation to the achieved live weight of pigs

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F04%3A8040" target="_blank" >RIV/60460709:41210/04:8040 - 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

Formation of the lean meat of the belly meat part in relation to the achieved live weight of pigs

Original language description

The tests included 200 final pig hybrids currently produced in the Czech Republic in a balanced sex. Analysis was made of the formation of the lean meat of the belly meat part from the viewpoint of its total percentage in the carcass, the percentage of lean meat and formation of the belly in the monitored part in relation to the live weight. The results have shown that the increase of the weight does not significantly influence the share of the belly in the carcass, the same trend has been observed alsoin the percentage of the EU belly in the total belly and in the carcass. The increase of the body weight results in a rapid increase of the total area of the belly which is accompanied by a slower increase of the meat area. Further, the increase of theweight also contributes to the increase of the meat weight but at the same time it decreases the percentage of meat in this part. There occurs a significant decrease of the share of the meat area in the belly approximately up to the live

Czech name

Tvorba svaloviny boku s ohledem na dosaženou živou hmotnost prasat

Czech description

The tests included 200 final pig hybrids currently produced in the Czech Republic in a balanced sex. Analysis was made of the formation of the lean meat of the belly meat part from the viewpoint of its total percentage in the carcass, the percentage of lean meat and formation of the belly in the monitored part in relation to the live weight. The results have shown that the increase of the weight does not significantly influence the share of the belly in the carcass, the same trend has been observed alsoin the percentage of the EU belly in the total belly and in the carcass. The increase of the body weight results in a rapid increase of the total area of the belly which is accompanied by a slower increase of the meat area. Further, the increase of theweight also contributes to the increase of the meat weight but at the same time it decreases the percentage of meat in this part. There occurs a significant decrease of the share of the meat area in the belly approximately up to the live

Type

D - Article in proceedings

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

2004

Confidentiality

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

Article name in the collection

Book of Abstracts of the 55th Annual Meeting of the European Association for Animal Production

ISBN

9076998450

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

287-287

Publisher name

Bled, Slovenia

Place of publication

Bled, Slovenia

Event location

Bled, Slovenia

Event date

Sep 5, 2004

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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