The influence of slaughter weight and sex on the muscle fibers formation in pigs

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F12%3A55919" target="_blank" >RIV/60460709:41210/12:55919 - 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

The influence of slaughter weight and sex on the muscle fibers formation in pigs

Popis výsledku v původním jazyce

Muscle fiber characteristics can vary considerably in different muscle types depending on their function. There are many factors influencing the muscle fiber characteristics, such as the age, breed, hormones, sex, etc. The aim of this study is to assessthe effects of slaughter weight and sex on the muscle fibers characteristics in pigs. The study included a total amount of 216 pigs. After their slaughter the slaughter weight, lean meat share and the following muscle fibers characteristics were determined: the area, diameter, perimeter and circularity. All animals were divided into 3 groups (W1, W2, W3) according to their slaughter weight. The groups were characterised based on the carcass weight as W1 = 75.0kg, W2 = 87.4kg and W3 = 99.4 kg. The observed lean meat share was higher in the gilts than in the barrows and this difference increased with increasing carcass weight. Regarding the muscle fiber characteristics, in both barrows and gilts the monitored parameters (area, diameter, p

Název v anglickém jazyce

The influence of slaughter weight and sex on the muscle fibers formation in pigs

Popis výsledku anglicky

Muscle fiber characteristics can vary considerably in different muscle types depending on their function. There are many factors influencing the muscle fiber characteristics, such as the age, breed, hormones, sex, etc. The aim of this study is to assessthe effects of slaughter weight and sex on the muscle fibers characteristics in pigs. The study included a total amount of 216 pigs. After their slaughter the slaughter weight, lean meat share and the following muscle fibers characteristics were determined: the area, diameter, perimeter and circularity. All animals were divided into 3 groups (W1, W2, W3) according to their slaughter weight. The groups were characterised based on the carcass weight as W1 = 75.0kg, W2 = 87.4kg and W3 = 99.4 kg. The observed lean meat share was higher in the gilts than in the barrows and this difference increased with increasing carcass weight. Regarding the muscle fiber characteristics, in both barrows and gilts the monitored parameters (area, diameter, p

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 - Výzkum v chovu prasat

ISSN

1802-7547

e-ISSN

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Svazek periodika

6

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

3

Strana od-do

17-19

Kód UT WoS článku

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EID výsledku v databázi Scopus

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