Prediction of Pig Belly Composition Using the Data from the Grading Process

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F12%3A%230001750" target="_blank" >RIV/00027014:_____/12:#0001750 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.respigbreed.cz/2012/2/17.pdf" target="_blank" >http://www.respigbreed.cz/2012/2/17.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Prediction of Pig Belly Composition Using the Data from the Grading Process

Popis výsledku v původním jazyce

The objective of this study was to use the data obtained during the process of pig carcass grading to develop prediction equations for the prediction of pig belly composition. Pig carcasses were selected from the population of pigs commercially fattenedin the Czech Republic and slaughtered under standard abattoir conditions. A total of 390 carcasses of pigs equally represented by gilts and barrows were used. Within the grading process, lean meat content (x1), cold carcass weight (x2), fat and skin thickness in the P2 point (x3), and muscle thickness in the P2 point (x4) were determined. Twenty-four h post mortem, belly joints were dissected and the proportions of different tissues were determined. Particular emphasis was placed on the content of leanmeat as well as intermuscular and subcutaneous fat proportions. The average carcass lean meat content and cold carcass weight were 56.86?0.211 % and 90.21?0.551 kg, respectively. The average lean meat content in the belly was 54.37?0.297

Název v anglickém jazyce

Prediction of Pig Belly Composition Using the Data from the Grading Process

Popis výsledku anglicky

The objective of this study was to use the data obtained during the process of pig carcass grading to develop prediction equations for the prediction of pig belly composition. Pig carcasses were selected from the population of pigs commercially fattenedin the Czech Republic and slaughtered under standard abattoir conditions. A total of 390 carcasses of pigs equally represented by gilts and barrows were used. Within the grading process, lean meat content (x1), cold carcass weight (x2), fat and skin thickness in the P2 point (x3), and muscle thickness in the P2 point (x4) were determined. Twenty-four h post mortem, belly joints were dissected and the proportions of different tissues were determined. Particular emphasis was placed on the content of leanmeat as well as intermuscular and subcutaneous fat proportions. The average carcass lean meat content and cold carcass weight were 56.86?0.211 % and 90.21?0.551 kg, respectively. The average lean meat content in the belly was 54.37?0.297

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

2012

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

6

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

75-77

Kód UT WoS článku

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EID výsledku v databázi Scopus

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