| Attributes | Values |
|---|
| rdf:type
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| Description
| - The tests included 200 final pig hybrids currently produced in the Czech Republic in a balanced sex. Analysis was made of the formation of the lean meat of the belly meat part from the viewpoint of its total percentage in the carcass, the percentage of lean meat and formation of the belly in the monitored part in relation to the live weight. The results have shown that the increase of the weight does not significantly influence the share of the belly in the carcass, the same trend has been observed also in the percentage of the EU belly in the total belly and in the carcass. The increase of the body weight results in a rapid increase of the total area of the belly which is accompanied by a slower increase of the meat area. Further, the increase of the weight also contributes to the increase of the meat weight but at the same time it decreases the percentage of meat in this part. There occurs a significant decrease of the share of the meat area in the belly approximately up to the live weight of 105
- The tests included 200 final pig hybrids currently produced in the Czech Republic in a balanced sex. Analysis was made of the formation of the lean meat of the belly meat part from the viewpoint of its total percentage in the carcass, the percentage of lean meat and formation of the belly in the monitored part in relation to the live weight. The results have shown that the increase of the weight does not significantly influence the share of the belly in the carcass, the same trend has been observed also in the percentage of the EU belly in the total belly and in the carcass. The increase of the body weight results in a rapid increase of the total area of the belly which is accompanied by a slower increase of the meat area. Further, the increase of the weight also contributes to the increase of the meat weight but at the same time it decreases the percentage of meat in this part. There occurs a significant decrease of the share of the meat area in the belly approximately up to the live weight of 105 (en)
- The tests included 200 final pig hybrids currently produced in the Czech Republic in a balanced sex. Analysis was made of the formation of the lean meat of the belly meat part from the viewpoint of its total percentage in the carcass, the percentage of lean meat and formation of the belly in the monitored part in relation to the live weight. The results have shown that the increase of the weight does not significantly influence the share of the belly in the carcass, the same trend has been observed also in the percentage of the EU belly in the total belly and in the carcass. The increase of the body weight results in a rapid increase of the total area of the belly which is accompanied by a slower increase of the meat area. Further, the increase of the weight also contributes to the increase of the meat weight but at the same time it decreases the percentage of meat in this part. There occurs a significant decrease of the share of the meat area in the belly approximately up to the live weight of 105 (cs)
|
| Title
| - Tvorba svaloviny boku s ohledem na dosaženou živou hmotnost prasat (cs)
- Formation of the lean meat of the belly meat part in relation to the achieved live weight of pigs
- Formation of the lean meat of the belly meat part in relation to the achieved live weight of pigs (en)
|
| skos:prefLabel
| - Tvorba svaloviny boku s ohledem na dosaženou živou hmotnost prasat (cs)
- Formation of the lean meat of the belly meat part in relation to the achieved live weight of pigs
- Formation of the lean meat of the belly meat part in relation to the achieved live weight of pigs (en)
|
| skos:notation
| - RIV/60460709:41210/04:8040!RIV/2005/MSM/412105/N
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| 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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41210/04:8040
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - pig, belly, weight, lean meat share (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
| |
| http://linked.open...i/riv/nazevZdroje
| - Book of Abstracts of the 55th Annual Meeting of the European Association for Animal Production
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Okrouhlá, Monika
- Stupka, Roman
- Čítek, Jaroslav
- Šprysl, Michal
- Pour, Miloslav
|
| 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
| |
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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