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Effect of weight and sex on intramuscular fat amounts

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F08%3A26931" target="_blank" >RIV/60460709:41210/08:26931 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effect of weight and sex on intramuscular fat amounts

  • Original language description

    The objective of this study was to examine the influence of weight and sex on fat amounts in relation to the formation of selected carcass cuts in final hybrid pigs commonly kept in the Czech Republic. During the experiment 123 hybrid pigs of various genotypes were tested. The pigs were slaughtered at an average weight of 120.4 kg and dissected in detail. The tested pigs were divided into 5 weight categories, while the tissue composition of ham, joint, shoulder and neck was monitored with emphasis on the assessment of IMF content. A decrease in the lean meat proportion was shown, as well as an increasing fat proportion with increasing weight: for the joint the difference was 4.19%, for the ham 3.9%, shoulder 3.0%, and neck 2.31%. With increasing weight, a moderate increase in intramuscular fat occurred, whereas the differences between group 1 and 5 were: 1.68% for the ham, 0.58% (shoulder), 0.4% (joint) and 0.37% (neck). Concerning the influence of sex, barrows had statistically insign

  • Czech name

    Vliv hmotnosti a pohlaví na osah intramuskulárního tuku

  • Czech description

    The objective of this study was to examine the influence of weight and sex on fat amounts in relation to the formation of selected carcass cuts in final hybrid pigs commonly kept in the Czech Republic. During the experiment 123 hybrid pigs of various genotypes were tested. The pigs were slaughtered at an average weight of 120.4 kg and dissected in detail. The tested pigs were divided into 5 weight categories, while the tissue composition of ham, joint, shoulder and neck was monitored with emphasis on the assessment of IMF content. A decrease in the lean meat proportion was shown, as well as an increasing fat proportion with increasing weight: for the joint the difference was 4.19%, for the ham 3.9%, shoulder 3.0%, and neck 2.31%. With increasing weight, a moderate increase in intramuscular fat occurred, whereas the differences between group 1 and 5 were: 1.68% for the ham, 0.58% (shoulder), 0.4% (joint) and 0.37% (neck). Concerning the influence of sex, barrows had statistically insign

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GG - Zootechnics

  • OECD FORD branch

Result continuities

  • Project

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

  • Continuities

    Z - Vyzkumny zamer (s odkazem do CEZ)

Others

  • Publication year

    2008

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Czech Journal of Animal Science

  • ISSN

    1212-1819

  • e-ISSN

  • Volume of the periodical

    53

  • Issue of the periodical within the volume

    12

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    12

  • Pages from-to

  • UT code for WoS article

  • EID of the result in the Scopus database