About: Kvalita jut a křehkost masa býků při jeho zrání     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)

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rdf:type
Description
  • v práci byly vyhodnocovány vlivy působící na kvalitu a křehkost hovězího masa
  • v práci byly vyhodnocovány vlivy působící na kvalitu a křehkost hovězího masa (cs)
  • There were evaluated parameters concerning carcass and tenderness of beef in bulls -- progeny of Czech Fleckvieh sires. 46 bulls (progeny of 13 sires) were taken in our study. Average age of the bulls at commercial slaughter was 531.91 d and carcass weight 561.34 kg. The slaughter and after slaughter treatment before carcass division were standard according to the SEUROP norm. Chilling was in quarters until the internal temperature reached 10 oC. The average quality of meatiness of carcass was 4.15 (R- 4; O- 5; 4.0-4.6) with average fatness 2.32 (2.00 --2.60). The average daily netto gain was 592.89 g (Sx -- 59.27g). From the producers view, the highest ratio of retail product was in progeny of HEL -- 051. The progeny of HEL - 051 was 2 % higher than progeny of the worst sire. From our results is obvious, that animals with the highest ratio of meat of the 1. quality have also the highest ratio of meat in carcass. The highest ratio of separable fat was in progeny of HG 220 sire (3.73 %). The highest decreasing of W-B shear force [kg] was found out in progeny of AMT -- 028 sire = 10.04 kg that means 47.60% of the beginning force 24 hours post mortem. The lowest decreasing was found in MOR -- 136 2.36 kg = 29.06 %, respectively. However, the average values of WBSF in our study are almost 2x higher than values from overseas. The biggest changes are by 14 d post mortem. Key words (en)
Title
  • Kvalita jut a křehkost masa býků při jeho zrání
  • CARCASS QUALITY AND TENDERNESS OF BEEF IN CZECH FLECKVIEH BULLS AFTER AGING (en)
  • Kvalita jut a křehkost masa býků při jeho zrání (cs)
skos:prefLabel
  • Kvalita jut a křehkost masa býků při jeho zrání
  • CARCASS QUALITY AND TENDERNESS OF BEEF IN CZECH FLECKVIEH BULLS AFTER AGING (en)
  • Kvalita jut a křehkost masa býků při jeho zrání (cs)
skos:notation
  • RIV/62156489:43210/08:00128802!RIV13-MSM-43210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(2B06107), Z(MSM2678846201)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 375931
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43210/08:00128802
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • meat quality; carcasses; tendernes of meat (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [62FE23EE6420]
http://linked.open...v/mistoKonaniAkce
  • MZLU v Brně
http://linked.open...i/riv/mistoVydani
  • Rapotín
http://linked.open...i/riv/nazevZdroje
  • Šlechtění na masnou užitkovost a aktuální otázky produkce jatečných zvířat
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Bezdíček, Jiří
  • Dufek, Aleš
  • Homola, Miroslav
  • Voříšková, Jarmila
  • Šubrt, Jan
  • Bjelka, Marek
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • MZLU v Brně, Asociace chovatelů masných plemen Rapotín, Agrovýzkum Rapotín s.r.o.
https://schema.org/isbn
  • 978-80-903143-8-2
http://localhost/t...ganizacniJednotka
  • 43210
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