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Description
  • Byl zkoumán vliv diety s vysokým podílem hrubé vlákniny na jatečný trup a vybrané kvalitativní znaky masa, a na obsah a složení mastných kyselin v tukové tkání vykrmovaných prasat (P). Kontrolní skupina (K) byla krmena komerční směsí. Jatečné hodnoty prasat skupiny P byly neprůkazně lepší. Podle hodnocení SEUROP byla zvířata skupiny P zařazena do třídy E (55% svaloviny) a zvířata K do třídy U (53% svaloviny). U skupiny P byl v porovnání se skupinou K lepší poměr maso:tuk , obsah intramuskulárního tuku a cholesterolu byl nižší, obsah hrubých bílkovin byl průkazně vyšší (P<0,5) a obsah hydroxiprolinu průkazně nižší (P<0,5). Obsah SFA byl nižší (P<0,001), ale vliv na obsah MUFA byl zanedbatelný. Obsah PUFA byl u skupiny P vyšší. (cs)
  • The effect of a high-crude-fibre-diet on the carcass and selected characteristics of meat quality, content and composition of fatty acids in the adipose tissue in fattened pigs (P) were studied. The control group (K) was fattened by a commercial diet. The slaughter values of P group were nonsignificantly better. The SEUROP classification of meatiness showed 55 % of lean meat in the P group, being included in class E, as compared with the K group (class U, 53 % lean meat). The meat:fat ratio in the P group was better. The P group had decreased content of intramuscular fat and cholesterol, higher (P<0.5) content of crude protein, and lower (P<0.5) content of hydroxyproline in comparison with K group. Total SFA were reduced (P<0.001) while the effect on total MUFA was negligible. The contents of PUFAs were higher in the P group.
  • The effect of a high-crude-fibre-diet on the carcass and selected characteristics of meat quality, content and composition of fatty acids in the adipose tissue in fattened pigs (P) were studied. The control group (K) was fattened by a commercial diet. The slaughter values of P group were nonsignificantly better. The SEUROP classification of meatiness showed 55 % of lean meat in the P group, being included in class E, as compared with the K group (class U, 53 % lean meat). The meat:fat ratio in the P group was better. The P group had decreased content of intramuscular fat and cholesterol, higher (P<0.5) content of crude protein, and lower (P<0.5) content of hydroxyproline in comparison with K group. Total SFA were reduced (P<0.001) while the effect on total MUFA was negligible. The contents of PUFAs were higher in the P group. (en)
Title
  • The production effect of different nutritive regimes on the quality marks of pork and adipose tissue
  • Produkční účinek odlišných nutričních režimů na kvalitativní znaky vepřového masa a sádla (cs)
  • The production effect of different nutritive regimes on the quality marks of pork and adipose tissue (en)
skos:prefLabel
  • The production effect of different nutritive regimes on the quality marks of pork and adipose tissue
  • Produkční účinek odlišných nutričních režimů na kvalitativní znaky vepřového masa a sádla (cs)
  • The production effect of different nutritive regimes on the quality marks of pork and adipose tissue (en)
skos:notation
  • RIV/00027014:_____/07:#0000438!RIV08-MZE-00027014
http://linked.open.../vavai/riv/strany
  • 150-154
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MZE0002701403)
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
  • 444946
http://linked.open...ai/riv/idVysledku
  • RIV/00027014:_____/07:#0000438
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pig; diet; meat performance; fatty acids (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [AC465967F99E]
http://linked.open...v/mistoKonaniAkce
  • Brno
http://linked.open...i/riv/mistoVydani
  • Brno
http://linked.open...i/riv/nazevZdroje
  • VII. Kábrtovy dietetické dny
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Koucký, Milan
  • Ševčíková, Světlana
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
  • VFU
https://schema.org/isbn
  • 978-80-7305-002-3
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