| Attributes | Values |
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| rdf:type
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| Description
| - The objective of the work was to find out the amino acid composition of pig meat in relation to the live weight and sex. In total of 80 (40 barrows/40 gilts) finishing pigs of the final hybrid bred in Czech Republic [(CLxCLW) x (DxPN)] = [(Czech landrase x Czech large white) x (Duroc x Pietrain)] were used in this experiment. The pigs were slaughtered in the average age of 168 - 171 days after birth, in average live weight of 112.2 kg. The samples of meat were taken from the muscle musculus longissimus lumborum et thoracis (MLLT) 24 hours post mortem and subsequently subjected to the chemical analysis. From the essential and semiessential amino acids (EAA/SEAA) the upper-most content was found out at lysine, leucine and arginine. From the nonessential amino acids (NEAA) there were the glutamic and aspartic acids. The upper-most values of threonine (6.81 %), isoleucine (6.13 %), leucine (9.21 %), lysine (10.54 %), arginine (7.88 %), serine (6.13 %), glutamic acid (15.65 %), glycine (6.04 %) and alani
- The objective of the work was to find out the amino acid composition of pig meat in relation to the live weight and sex. In total of 80 (40 barrows/40 gilts) finishing pigs of the final hybrid bred in Czech Republic [(CLxCLW) x (DxPN)] = [(Czech landrase x Czech large white) x (Duroc x Pietrain)] were used in this experiment. The pigs were slaughtered in the average age of 168 - 171 days after birth, in average live weight of 112.2 kg. The samples of meat were taken from the muscle musculus longissimus lumborum et thoracis (MLLT) 24 hours post mortem and subsequently subjected to the chemical analysis. From the essential and semiessential amino acids (EAA/SEAA) the upper-most content was found out at lysine, leucine and arginine. From the nonessential amino acids (NEAA) there were the glutamic and aspartic acids. The upper-most values of threonine (6.81 %), isoleucine (6.13 %), leucine (9.21 %), lysine (10.54 %), arginine (7.88 %), serine (6.13 %), glutamic acid (15.65 %), glycine (6.04 %) and alani (en)
- The objective of the work was to find out the amino acid composition of pig meat in relation to the live weight and sex. In total of 80 (40 barrows/40 gilts) finishing pigs of the final hybrid bred in Czech Republic [(CLxCLW) x (DxPN)] = [(Czech landrase x Czech large white) x (Duroc x Pietrain)] were used in this experiment. The pigs were slaughtered in the average age of 168 - 171 days after birth, in average live weight of 112.2 kg. The samples of meat were taken from the muscle musculus longissimus lumborum et thoracis (MLLT) 24 hours post mortem and subsequently subjected to the chemical analysis. From the essential and semiessential amino acids (EAA/SEAA) the upper-most content was found out at lysine, leucine and arginine. From the nonessential amino acids (NEAA) there were the glutamic and aspartic acids. The upper-most values of threonine (6.81 %), isoleucine (6.13 %), leucine (9.21 %), lysine (10.54 %), arginine (7.88 %), serine (6.13 %), glutamic acid (15.65 %), glycine (6.04 %) and alani (cs)
|
| Title
| - Amino acid composition of pig meat in relation to the live weight and sex.
- Aminokyselinové složení vepřového masa ve vztahu k živé hmotnosti a pohlaví. (cs)
- Amino acid composition of pig meat in relation to the live weight and sex. (en)
|
| skos:prefLabel
| - Amino acid composition of pig meat in relation to the live weight and sex.
- Aminokyselinové složení vepřového masa ve vztahu k živé hmotnosti a pohlaví. (cs)
- Amino acid composition of pig meat in relation to the live weight and sex. (en)
|
| skos:notation
| - RIV/60460709:41210/06:17426!RIV07-MSM-41210___
|
| http://linked.open.../vavai/riv/strany
| |
| 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
| |
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41210/06:17426
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - pig, meat, chemical analysis, slaughter weight, sex. (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Animal Science
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Kluzáková, Eva
- Okrouhlá, Monika
- Stupka, Roman
- Čítek, Jaroslav
- Šprysl, Michal
- Štolc, Ladislav
- Trnka, Milan
|
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| http://localhost/t...ganizacniJednotka
| |
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