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  • Na základě výsledků rozborů jatečně opracovaných těl prasat byly určeny podíly vepřového boku a jeho částí. Byly rovněž určeny podíly libového masa, kostí, intermuskulárního a subkutánního tuku u vepřového boku s kostí. Korelace mezi obsahem libového masa v jatečně opracovaném těle a v boku s kostí byla 0,92 plus minus 0,035. Pohlaví a porážková hmotnost měly větší vliv na složení vepřového boku než kombinace křížení. Pokud byla porážková hmotnost vyšší než 100 -110 kg, pak se podíl libového masa snižoval se zvyšující se porážkovou hmotností. (cs)
  • Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. In addition, proportions of lean meat, bones, intermuscular and subcutaneous fat were determined in belly with bones as percentages of the weight before the dissection. Lean meat content of carcass was the most important factor for determining the pork belly composition. The correlation between lean meat content of carcass and lean meat percentage of belly with bones was 0.92 plus minus 0.035. Sex and slaughter weight had a greater impact on the composition of pork belly than the crossbred combination.
  • Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. In addition, proportions of lean meat, bones, intermuscular and subcutaneous fat were determined in belly with bones as percentages of the weight before the dissection. Lean meat content of carcass was the most important factor for determining the pork belly composition. The correlation between lean meat content of carcass and lean meat percentage of belly with bones was 0.92 plus minus 0.035. Sex and slaughter weight had a greater impact on the composition of pork belly than the crossbred combination. (en)
Title
  • Conformation and meatiness of pork belly
  • Conformation and meatiness of pork belly (en)
  • Struktura a zmasilost vepřového boku (cs)
skos:prefLabel
  • Conformation and meatiness of pork belly
  • Conformation and meatiness of pork belly (en)
  • Struktura a zmasilost vepřového boku (cs)
skos:notation
  • RIV/00027014:_____/05:#0000104!RIV06-MZE-00027014
http://linked.open.../vavai/riv/strany
  • 116-121
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MZE0002701403)
http://linked.open...iv/cisloPeriodika
  • 3
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
  • 516189
http://linked.open...ai/riv/idVysledku
  • RIV/00027014:_____/05:#0000104
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pig, belly, lean meat percentage, correlation (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [B112A979FA34]
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
  • 50
http://linked.open...iv/tvurceVysledku
  • Pulkrábek, Jan
  • Vítek, Martin
  • Vališ, Libor
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1819
number of pages
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