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Description
| - The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat content using the method III is related to a new prediction equation introduced by the European Commission in 2008.
- The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat content using the method III is related to a new prediction equation introduced by the European Commission in 2008. (en)
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Title
| - The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses
- The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses (en)
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skos:prefLabel
| - The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses
- The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses (en)
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skos:notation
| - RIV/00027014:_____/12:#0001694!RIV13-MZE-00027014
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http://linked.open...avai/predkladatel
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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/00027014:_____/12:#0001694
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Pig, EU - reference dissection, carcass classification, accuracy (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
| - David, Libor
- Pulkrábek, Jan
- Vítek, Martin
- Vališ, Libor
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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is http://linked.open...avai/riv/vysledek
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