About: The effect of crossbreed on carcass and beef quality

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The intent of this study was to evaluate the effect of a commercial type of cattle on the parameters of quality in the beef carcass and its meat (dry matter, content of protein, content of fat, content of ash). The values in the CIELab system were also monitored. In total, 87 bulls were involved in the experiment (35 Czech Fleckvieh purebreds (C), 25 C and Galloway (Ga) crossbreds, and 27 C and Charolaise (Ch) crossbreds). Selected parameters were evaluated with regard to the breed of bulls. After the evaluation, the final parameters of beef carcasses indicate that it is better for breeders to raise the Czech Fleckvieh purebreds or crossbreed them with the Charolaise stock. The nutritional parameters of beef were not significantly different between the monitored groups of bulls. Statistically significant differences (p < 0.05) were detected in the colour of beef between all groups of bulls. The beef from the C x Ch crossbreed was the palest. The intent of this study was to evaluate the effect of a commercial type of cattle on the parameters of quality in the beef carcass and its meat (dry matter, content of protein, content of fat, content of ash). The values in the CIELab system were also monitored. In total, 87 bulls were involved in the experiment (35 Czech Fleckvieh purebreds (C), 25 C and Galloway (Ga) crossbreds, and 27 C and Charolaise (Ch) crossbreds). Selected parameters were evaluated with regard to the breed of bulls. After the evaluation, the final parameters of beef carcasses indicate that it is better for breeders to raise the Czech Fleckvieh purebreds or crossbreed them with the Charolaise stock. The nutritional parameters of beef were not significantly different between the monitored groups of bulls. Statistically significant differences (p < 0.05) were detected in the colour of beef between all groups of bulls. The beef from the C x Ch crossbreed was the palest. (en)
Title	The effect of crossbreed on carcass and beef quality The effect of crossbreed on carcass and beef quality (en)
skos:prefLabel	The effect of crossbreed on carcass and beef quality The effect of crossbreed on carcass and beef quality (en)
skos:notation	RIV/62156489:43210/13:00203961!RIV14-MZE-43210___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI91A055)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Filipčík, Radek Dračková, Eliška Šubrt, Jan
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	71436
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/13:00203961
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Bulls; pH, remission, intramuscular fat; CIELab system (en)
http://linked.open.../riv/klicoveSlovo	Bulls CIELab system pH remission intramuscular fat
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[EE3F80337BAD]
http://linked.open...i/riv/nazevZdroje	Maso International
http://linked.open...in/vavai/riv/obor	GG
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...vavai/riv/projekt	The assessment of association among the genotype for leptin, leptin concentration in blood and meat quality characteristics to use it for Czech Fleckvieh cattle breeding.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	3
http://linked.open...iv/tvurceVysledku	Dračková, Eliška Filipčík, Radek Šubrt, Jan
issn	1805-5281
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

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