The effect of the sex on chemical composition in pork meat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F09%3A31227" target="_blank" >RIV/60460709:41210/09:31227 - 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
The effect of the sex on chemical composition in pork meat
Original language description
The aim of this study was to evaluate the effect of sex on chemical composition and amino acid content in pig meat of the main meat parts (MMP) in pigs carcasses. The total of 120 finishing hybrid pigs commonly used in the Czech Republic were fattened inthe test station according to test station method. After finishing the test all right half-carcasses were dissected onto individual carcass parts. Lean meat samples were taken from the carcass parts as neck (musculus serratus ventralis), ham (musculus semimembranosus), loin (musculus longissimus lumborum et thoracis) and shoulder (musculus cleidocephalicus). The representative ones were homogenized for chemical analyses to determine water, intramuscular fat (IMF), crude protein (CP), ash and selected amino acids (AA) content. From the obtained results of measuring it stands to reson that barrows achieved lower water content values in the neck, ham and shoulder than gilts. Different values were assessed in the IMF content of MMP, when t
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
<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)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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