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| Description
| - The objective of this study was to use the data obtained during the process of pig carcass grading to develop prediction equations for the prediction of pig belly composition. Pig carcasses were selected from the population of pigs commercially fattened in the Czech Republic and slaughtered under standard abattoir conditions. A total of 390 carcasses of pigs equally represented by gilts and barrows were used. Within the grading process, lean meat content (x1), cold carcass weight (x2), fat and skin thickness in the P2 point (x3), and muscle thickness in the P2 point (x4) were determined. Twenty-four h post mortem, belly joints were dissected and the proportions of different tissues were determined. Particular emphasis was placed on the content of lean meat as well as intermuscular and subcutaneous fat proportions. The average carcass lean meat content and cold carcass weight were 56.86±0.211 % and 90.21±0.551 kg, respectively. The average lean meat content in the belly was 54.37±0.297 %. The following equation was derived to estimate the belly lean meat content (y): y = -17.49519 + 1.27842 x1 – 0.00912 x2 with the accuracy parameters r = 0.92 and se = 2.38. Prediction equations for intermuscular and subcutaneous fat proportions were also developed. Furthermore, similar equations were derived separately for different genders. A higher accuracy of estimates was detected for gilts.
- The objective of this study was to use the data obtained during the process of pig carcass grading to develop prediction equations for the prediction of pig belly composition. Pig carcasses were selected from the population of pigs commercially fattened in the Czech Republic and slaughtered under standard abattoir conditions. A total of 390 carcasses of pigs equally represented by gilts and barrows were used. Within the grading process, lean meat content (x1), cold carcass weight (x2), fat and skin thickness in the P2 point (x3), and muscle thickness in the P2 point (x4) were determined. Twenty-four h post mortem, belly joints were dissected and the proportions of different tissues were determined. Particular emphasis was placed on the content of lean meat as well as intermuscular and subcutaneous fat proportions. The average carcass lean meat content and cold carcass weight were 56.86±0.211 % and 90.21±0.551 kg, respectively. The average lean meat content in the belly was 54.37±0.297 %. The following equation was derived to estimate the belly lean meat content (y): y = -17.49519 + 1.27842 x1 – 0.00912 x2 with the accuracy parameters r = 0.92 and se = 2.38. Prediction equations for intermuscular and subcutaneous fat proportions were also developed. Furthermore, similar equations were derived separately for different genders. A higher accuracy of estimates was detected for gilts. (en)
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| Title
| - Prediction of Pig Belly Composition Using the Data from the Grading Process
- Prediction of Pig Belly Composition Using the Data from the Grading Process (en)
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| skos:prefLabel
| - Prediction of Pig Belly Composition Using the Data from the Grading Process
- Prediction of Pig Belly Composition Using the Data from the Grading Process (en)
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| skos:notation
| - RIV/00027014:_____/12:#0001750!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:#0001750
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Pig, carcass, classification, belly composition, regression equation (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...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - David, Libor
- Pulkrábek, Jan
- Vítek, Martin
- Vališ, Libor
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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