Carcass composition of pigs classified in different SEUROP grades

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F09%3A%230001068" target="_blank" >RIV/00027014:_____/09:#0001068 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Carcass composition of pigs classified in different SEUROP grades

Popis výsledku v původním jazyce

A total of 225 carcasses from the pig hybrid combinations most frequently used in the Czech Republic were included into the analysis. As sires, purebred boars of Czech Large White (sire line), line 38 (DxPN), and line 68 (HxPN) were used. Pigs were fattened under production conditions commonly used in the CR. Left carcass sides were analysed and detailed dissections were performed according to the EU reference method. The proportion of main meat parts (HMČ-ČR) ? ham, loin, neck and shoulder, always without fat cover ? was 57.11 plus minus 0.294, 54.48 plus minus 0.170, 51.44 plus minus 0.174, and 48.53 plus minus 0.280 % in classification grades S, E, U, and R, respectively. The difference between the extreme grades was 8.58 percent points. If the proportion of main meat parts in the grade S is considered 100 %, its value in the grade R would be 84.9 %.

Název v anglickém jazyce

Carcass composition of pigs classified in different SEUROP grades

Popis výsledku anglicky

A total of 225 carcasses from the pig hybrid combinations most frequently used in the Czech Republic were included into the analysis. As sires, purebred boars of Czech Large White (sire line), line 38 (DxPN), and line 68 (HxPN) were used. Pigs were fattened under production conditions commonly used in the CR. Left carcass sides were analysed and detailed dissections were performed according to the EU reference method. The proportion of main meat parts (HMČ-ČR) ? ham, loin, neck and shoulder, always without fat cover ? was 57.11 plus minus 0.294, 54.48 plus minus 0.170, 51.44 plus minus 0.174, and 48.53 plus minus 0.280 % in classification grades S, E, U, and R, respectively. The difference between the extreme grades was 8.58 percent points. If the proportion of main meat parts in the grade S is considered 100 %, its value in the grade R would be 84.9 %.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Research in Pig Breeding

ISSN

1802-7547

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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