About: The Effect of Sex, Weight and Lean Meat Content on the Pig Carcass Realization

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About: The Effect of Sex, Weight and Lean Meat Content on the Pig Carcass Realization Goto Sponge NotDistinct Permalink

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

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.respigbreed.cz/2012/2/21.pdf
Description	Into the observation were included 460 final hybrids of pig carcasses. The sample of carcasses was evaluated on the base of the current valid Czech price-mask. The observation focused closely on the sex, carcass weight and the lean meat content and its effect on the cash sales in selected categories. The fattening of gilts is more effective then by barrows. The difference makes 1.64 CZK on one kg of the carcass. The best price evaluation reached the weight categories from 80.0 to 89.9 kg and from 90.0 to 99.9 kg (cash sales 43.02 and 42.8 CZK/kg of carcass). Best evaluated SEUROP grades were the E (55.0 – 59.9%) and the S class (more than 60.0%) where the cash sales reached 43.5 respectively 43.6 CZK/kg of carcass). Into the observation were included 460 final hybrids of pig carcasses. The sample of carcasses was evaluated on the base of the current valid Czech price-mask. The observation focused closely on the sex, carcass weight and the lean meat content and its effect on the cash sales in selected categories. The fattening of gilts is more effective then by barrows. The difference makes 1.64 CZK on one kg of the carcass. The best price evaluation reached the weight categories from 80.0 to 89.9 kg and from 90.0 to 99.9 kg (cash sales 43.02 and 42.8 CZK/kg of carcass). Best evaluated SEUROP grades were the E (55.0 – 59.9%) and the S class (more than 60.0%) where the cash sales reached 43.5 respectively 43.6 CZK/kg of carcass). (en)
Title	The Effect of Sex, Weight and Lean Meat Content on the Pig Carcass Realization The Effect of Sex, Weight and Lean Meat Content on the Pig Carcass Realization (en)
skos:prefLabel	The Effect of Sex, Weight and Lean Meat Content on the Pig Carcass Realization The Effect of Sex, Weight and Lean Meat Content on the Pig Carcass Realization (en)
skos:notation	RIV/00027014:_____/12:#0001752!RIV13-MZE-00027014
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI111A166)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2013
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	133248
http://linked.open...ai/riv/idVysledku	RIV/00027014:_____/12:#0001752
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Pig, sex, weight, lean meat, carcass realisation (en)
http://linked.open.../riv/klicoveSlovo	sex Pig weight carcass realisation lean meat
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[3E419E8AAB96]
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...vavai/riv/projekt	Biotechnological processes in reproduction and pig breeding as a tool of the economic growth and competitive advantage.
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	6
http://linked.open...iv/tvurceVysledku	David, Libor Pulkrábek, Jan Vítek, Martin Vališ, Libor
issn	1802-7547
number of pages	5 (xsd:int)

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