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| rdf:type
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| Description
| - The aim of the study was to evaluate influences with an effect on measured levels of pH1 in pork and to determine occurrence of PSE meat in carcass pigs (n = 277) of tested hybrid combination (CLW x CL) x (D x BL). An influence of sex, used boars, slaughter weight and lean meat percentage in carcass body on measured values of pH1 was studied in this experiment. An average value of pH1 on a level of 6.31 was measured in tested carcass pigs of hybrid combination (CLW x CL) x (D x BL). There were not found statistical conclusive differences between sexes. Higher average value pH1 6.33 was determined in gilts compared to hogs (6.29). Defect of pork meat PSE was found in 7.22 % of slaughter pigs only. A little bit higher number of slaughter animals with PSE defect (12 animals) was found in hogs in comparison with gilt (8 animals). There was not statistical conclusive difference between sexes. With growing slaughter weight the values of pH1 were decreasing. An average value of pH1 on a level of 6.43 was found in slaughter pigs slaughtered in weight of 80 kg or less, pigs slaughtered in 130 kg and more reached value pH1 on a level of 6.19. With growing lean meat percentage in carcass body values of pH1 were growing. The lowest average value 6.13 was determined in pigs with 49.9 -- 45.0 of lean meat percentage. On the contrary the highest value of pH1 6.44 was determined in pigs with 60 and higher lean meat percentage. Statistical conclusive differences among values of pH1 were found among different business classes according to lean meat percentage.
- The aim of the study was to evaluate influences with an effect on measured levels of pH1 in pork and to determine occurrence of PSE meat in carcass pigs (n = 277) of tested hybrid combination (CLW x CL) x (D x BL). An influence of sex, used boars, slaughter weight and lean meat percentage in carcass body on measured values of pH1 was studied in this experiment. An average value of pH1 on a level of 6.31 was measured in tested carcass pigs of hybrid combination (CLW x CL) x (D x BL). There were not found statistical conclusive differences between sexes. Higher average value pH1 6.33 was determined in gilts compared to hogs (6.29). Defect of pork meat PSE was found in 7.22 % of slaughter pigs only. A little bit higher number of slaughter animals with PSE defect (12 animals) was found in hogs in comparison with gilt (8 animals). There was not statistical conclusive difference between sexes. With growing slaughter weight the values of pH1 were decreasing. An average value of pH1 on a level of 6.43 was found in slaughter pigs slaughtered in weight of 80 kg or less, pigs slaughtered in 130 kg and more reached value pH1 on a level of 6.19. With growing lean meat percentage in carcass body values of pH1 were growing. The lowest average value 6.13 was determined in pigs with 49.9 -- 45.0 of lean meat percentage. On the contrary the highest value of pH1 6.44 was determined in pigs with 60 and higher lean meat percentage. Statistical conclusive differences among values of pH1 were found among different business classes according to lean meat percentage. (en)
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| Title
| - Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)
- Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL) (en)
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| skos:prefLabel
| - Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)
- Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL) (en)
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| skos:notation
| - RIV/62156489:43210/12:00191928!RIV13-MSM-43210___
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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/62156489:43210/12:00191928
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - hybrid combination; zmasilost; vepřové maso; pigs (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
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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