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| Description
| - The objective of this study was to estimate the differences in fattening performance, carcass traits and meat characteristics of Prestice Black-Pied (PBP) pigs and (BuxL)x(HxPn) crossbreed pigs (C) reared under organic free-range system or conventional indoor feeding system. PBP pigs under conventional system were characterized by lower average daily gain and worse carcass traits (lower meat percentage and higher carcass fatness) compared to C pigs. In nutritional characteristic, meat of PBP pigs differed in the content of crude protein (it was lower) and in intramuscular fat content (it was higher) from C pigs. There was not found significant difference in n-6/n-3 PUFA ratio between PBP and C pigs. PBP pigs under organic free range system had a similar growth performance, lower daily feed intake and lower weight of ham in comparison with C pigs. There was found differences in nutritional characteristic between PBP and C meat. PBP pigs achieved significantly (P<0,05) higher intramuscular fat content. The content of n-3 PUFA was higher in meat of PBP pigs than in C pigs. In the both organic and conventional farming systems, PBP meat had lower content of hydroxyprolin which is accompanied with shorter duration of maturing time. The aim of this evaluation is to find out the optimal rearing system for Prestice Black – Pied pigs. The most PBP population is reared under conventional indoor system and its pork products are sold as conventional. In these conditions, PBP breed can not compete with the modern pig breeds and final hybrids in growth and carcass characteristics. It can be concluded that the organic free range system is much suitable for BPB breed than commercial rearing system. The organic system allows better expression of PBP genotype. This production system with the use of local breed could produce specific and high-quality products with the regional label.
- The objective of this study was to estimate the differences in fattening performance, carcass traits and meat characteristics of Prestice Black-Pied (PBP) pigs and (BuxL)x(HxPn) crossbreed pigs (C) reared under organic free-range system or conventional indoor feeding system. PBP pigs under conventional system were characterized by lower average daily gain and worse carcass traits (lower meat percentage and higher carcass fatness) compared to C pigs. In nutritional characteristic, meat of PBP pigs differed in the content of crude protein (it was lower) and in intramuscular fat content (it was higher) from C pigs. There was not found significant difference in n-6/n-3 PUFA ratio between PBP and C pigs. PBP pigs under organic free range system had a similar growth performance, lower daily feed intake and lower weight of ham in comparison with C pigs. There was found differences in nutritional characteristic between PBP and C meat. PBP pigs achieved significantly (P<0,05) higher intramuscular fat content. The content of n-3 PUFA was higher in meat of PBP pigs than in C pigs. In the both organic and conventional farming systems, PBP meat had lower content of hydroxyprolin which is accompanied with shorter duration of maturing time. The aim of this evaluation is to find out the optimal rearing system for Prestice Black – Pied pigs. The most PBP population is reared under conventional indoor system and its pork products are sold as conventional. In these conditions, PBP breed can not compete with the modern pig breeds and final hybrids in growth and carcass characteristics. It can be concluded that the organic free range system is much suitable for BPB breed than commercial rearing system. The organic system allows better expression of PBP genotype. This production system with the use of local breed could produce specific and high-quality products with the regional label. (en)
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| Title
| - Evaluation of Fattening Performance, Carcass Traits and Meat Characteristics of Prestice Black-Pied Pigs in the Organic Free- Range and Conventional System
- Evaluation of Fattening Performance, Carcass Traits and Meat Characteristics of Prestice Black-Pied Pigs in the Organic Free- Range and Conventional System (en)
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| skos:prefLabel
| - Evaluation of Fattening Performance, Carcass Traits and Meat Characteristics of Prestice Black-Pied Pigs in the Organic Free- Range and Conventional System
- Evaluation of Fattening Performance, Carcass Traits and Meat Characteristics of Prestice Black-Pied Pigs in the Organic Free- Range and Conventional System (en)
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| skos:notation
| - RIV/00027014:_____/12:#0001748!RIV13-MZE-00027014
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/00027014:_____/12:#0001748
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Prestice Black-Pied pigs, free-range system, conventional system, fattening performance, carcass traits, meat characteristic, polyunsaturated fatty acid (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Vališ, Libor
- Šimečková, Marie
- Dostálová, Anne
- Koucký, Milan
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| number of pages
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