Pig Carcass Value Parameters Analysed within the Context of Seurop Grading System

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F14%3A%230002124" target="_blank" >RIV/00027014:_____/14:#0002124 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.respigbreed.cz/2014/2/1.pdf" target="_blank" >http://www.respigbreed.cz/2014/2/1.pdf</a>

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Pig Carcass Value Parameters Analysed within the Context of Seurop Grading System

Popis výsledku v původním jazyce

The study was focused on the selected parameters of carcass value used within the SEUROP grading system. There were 1591 pig carcasses put in the test. The lean meat content was determined using the new predicting formula Y(%)=70.28164 ? 0.75376 S + 0.00270 M. The average lean meat content reached the value of 59.62 +/- 0.069% and the average carcass value was 91.67 +/- 0.259 kg. Comparing to the old regression formula there was an increasing tendency of the lean meat content of two percentage points. The results of the test according to the grading classes show a very similar share of the two best classes S and E. In the class S were 741 carcasses (46.57%) and in the class E were 739 carcasses (46.45%). Into these two classes were ranked more than 93%of all carcasses put in the test. In the class U were 107 carcasses, which made 6.73% of the sample. In the class R were only 4 carcasses (0.25%) and the classes O and P were not represented. For the use in practice is then necessary to

Název v anglickém jazyce

Pig Carcass Value Parameters Analysed within the Context of Seurop Grading System

Popis výsledku anglicky

The study was focused on the selected parameters of carcass value used within the SEUROP grading system. There were 1591 pig carcasses put in the test. The lean meat content was determined using the new predicting formula Y(%)=70.28164 ? 0.75376 S + 0.00270 M. The average lean meat content reached the value of 59.62 +/- 0.069% and the average carcass value was 91.67 +/- 0.259 kg. Comparing to the old regression formula there was an increasing tendency of the lean meat content of two percentage points. The results of the test according to the grading classes show a very similar share of the two best classes S and E. In the class S were 741 carcasses (46.57%) and in the class E were 739 carcasses (46.45%). Into these two classes were ranked more than 93%of all carcasses put in the test. In the class U were 107 carcasses, which made 6.73% of the sample. In the class R were only 4 carcasses (0.25%) and the classes O and P were not represented. For the use in practice is then necessary to

Druh

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

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

—

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2014

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

8

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

1-3

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—