Developments in Pig Carcass Classification in the Czech Republic

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F11%3A%230001514" target="_blank" >RIV/00027014:_____/11:#0001514 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.respigbreed.cz/2011/2/6.pdf" target="_blank" >http://www.respigbreed.cz/2011/2/6.pdf</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Developments in Pig Carcass Classification in the Czech Republic

Popis výsledku v původním jazyce

In the analysed period from 1995 to 2010, the average carcass weight slightly increased by 1.75 kg. In 2010 it was 90.89 kg (s=11.136) and the average carcass lean meat content was 56.33 % (3.217). The lean meat content increased totally by 4.28 percentpoints. This increase was more rapid in the first part of the period analysed whereas it was generally stabilized in the second part. The increase of lean meat content was only marginally related to the reduction of carcass weight. Based on the previousanalyses it is estimated that the above mentioned decrease in carcass weight would only result in 0.20 to 0.30 % increase of carcass lean content. Therefore, other factors and especially genetics are responsible for the improvement in carcass lean content. This logically resulted in different average classification results according to the SEUROP system. It is evidenced by the proportion of carcasses classified in S, E and U classes which was 68.4 % in 1995 compared to 96.1 % in 2010. Si

Název v anglickém jazyce

Developments in Pig Carcass Classification in the Czech Republic

Popis výsledku anglicky

In the analysed period from 1995 to 2010, the average carcass weight slightly increased by 1.75 kg. In 2010 it was 90.89 kg (s=11.136) and the average carcass lean meat content was 56.33 % (3.217). The lean meat content increased totally by 4.28 percentpoints. This increase was more rapid in the first part of the period analysed whereas it was generally stabilized in the second part. The increase of lean meat content was only marginally related to the reduction of carcass weight. Based on the previousanalyses it is estimated that the above mentioned decrease in carcass weight would only result in 0.20 to 0.30 % increase of carcass lean content. Therefore, other factors and especially genetics are responsible for the improvement in carcass lean content. This logically resulted in different average classification results according to the SEUROP system. It is evidenced by the proportion of carcasses classified in S, E and U classes which was 68.4 % in 1995 compared to 96.1 % in 2010. Si

Druh

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

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

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

—

Svazek periodika

5

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

25-28

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—