Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00191928" target="_blank" >RIV/62156489:43210/12:00191928 - 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

Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)

Popis výsledku v původním jazyce

The aim of the study was to evaluate influences with an effect on measured levels of pH1 in pork and to determine occurrence of PSE meat in carcass pigs (n = 277) of tested hybrid combination (CLW x CL) x (D x BL). An influence of sex, used boars, slaughter weight and lean meat percentage in carcass body on measured values of pH1 was studied in this experiment. An average value of pH1 on a level of 6.31 was measured in tested carcass pigs of hybrid combination (CLW x CL) x (D x BL). There were not foundstatistical conclusive differences between sexes. Higher average value pH1 6.33 was determined in gilts compared to hogs (6.29). Defect of pork meat PSE was found in 7.22 % of slaughter pigs only. A little bit higher number of slaughter animals with PSEdefect (12 animals) was found in hogs in comparison with gilt (8 animals). There was not statistical conclusive difference between sexes. With growing slaughter weight the values of pH1 were decreasing. An average value of pH1 on a level

Název v anglickém jazyce

Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)

Popis výsledku anglicky

The aim of the study was to evaluate influences with an effect on measured levels of pH1 in pork and to determine occurrence of PSE meat in carcass pigs (n = 277) of tested hybrid combination (CLW x CL) x (D x BL). An influence of sex, used boars, slaughter weight and lean meat percentage in carcass body on measured values of pH1 was studied in this experiment. An average value of pH1 on a level of 6.31 was measured in tested carcass pigs of hybrid combination (CLW x CL) x (D x BL). There were not foundstatistical conclusive differences between sexes. Higher average value pH1 6.33 was determined in gilts compared to hogs (6.29). Defect of pork meat PSE was found in 7.22 % of slaughter pigs only. A little bit higher number of slaughter animals with PSEdefect (12 animals) was found in hogs in comparison with gilt (8 animals). There was not statistical conclusive difference between sexes. With growing slaughter weight the values of pH1 were decreasing. An average value of pH1 on a level

Druh

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

CEP obor

GI - Šlechtění a plemenářství hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

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

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

45-48

Kód UT WoS článku

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EID výsledku v databázi Scopus

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