About: Carcass composition of pigs classified in different SEUROP grades

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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	A total of 225 carcasses from the pig hybrid combinations most frequently used in the Czech Republic were included into the analysis. As sires, purebred boars of Czech Large White (sire line), line 38 (DxPN), and line 68 (HxPN) were used. Pigs were fattened under production conditions commonly used in the CR. Left carcass sides were analysed and detailed dissections were performed according to the EU reference method. The proportion of main meat parts (HMČ-ČR) – ham, loin, neck and shoulder, always without fat cover – was 57.11 plus minus 0.294, 54.48 plus minus 0.170, 51.44 plus minus 0.174, and 48.53 plus minus 0.280 % in classification grades S, E, U, and R, respectively. The difference between the extreme grades was 8.58 percent points. If the proportion of main meat parts in the grade S is considered 100 %, its value in the grade R would be 84.9 %. A total of 225 carcasses from the pig hybrid combinations most frequently used in the Czech Republic were included into the analysis. As sires, purebred boars of Czech Large White (sire line), line 38 (DxPN), and line 68 (HxPN) were used. Pigs were fattened under production conditions commonly used in the CR. Left carcass sides were analysed and detailed dissections were performed according to the EU reference method. The proportion of main meat parts (HMČ-ČR) – ham, loin, neck and shoulder, always without fat cover – was 57.11 plus minus 0.294, 54.48 plus minus 0.170, 51.44 plus minus 0.174, and 48.53 plus minus 0.280 % in classification grades S, E, U, and R, respectively. The difference between the extreme grades was 8.58 percent points. If the proportion of main meat parts in the grade S is considered 100 %, its value in the grade R would be 84.9 %. (en)
Title	Carcass composition of pigs classified in different SEUROP grades Carcass composition of pigs classified in different SEUROP grades (en)
skos:prefLabel	Carcass composition of pigs classified in different SEUROP grades Carcass composition of pigs classified in different SEUROP grades (en)
skos:notation	RIV/00027014:_____/09:#0001068!RIV10-MZE-00027014
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE0002701404)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Vališ, Libor Vítek, Martin Pulkrábek, Jan David, Libor
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	Výzkumný ústav živočišné výroby, v.v.i.
http://linked.open...dnocenehoVysledku	305876
http://linked.open...ai/riv/idVysledku	RIV/00027014:_____/09:#0001068
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	pig; carcass value; SEUROP; carcass composition (en)
http://linked.open.../riv/klicoveSlovo	SEUROP carcass composition pig carcass value
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[298270741C12]
http://linked.open...i/riv/nazevZdroje	Research in Pig Breeding
http://linked.open...in/vavai/riv/obor	GG
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	3
http://linked.open...iv/tvurceVysledku	David, Libor Pulkrábek, Jan Vítek, Martin Vališ, Libor
http://linked.open...n/vavai/riv/zamer	Udržitelný rozvoj chovu hospodářských zvířat v evropském modelu multifunkčního zemědělství
issn	1802-7547
number of pages	3 (xsd:int)

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