| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - The objective of this work was verification of influence of slaughter weight and sex on basic chemical composition (intramuscular fat, proteins, dry matter and ashes) of major meaty parts of pork (neck, shoulder, roast meat and leg). 40 (17 gilts and 23 barrows) slaughter hogs of a hybrid cobination (CLWm x CL) x (HxPN) were engaged in the test. Hogs were sorted in 4 groups according their live weight. Representative muscle samples were taken from the right halves of these hogs which were homogenized and submitted for chemical analysis. The results showed that the slaughter hogs of the same final hybrid combination but different live weight and sex proved different values of chemical composition of meat. Significant differences were found in all evaluated parameters, i.e. content of dry matter, intramuscular fat (IMF) as well as N-substances and ashes. It was confirmed that with increased live weight IMF increases linearly as well as dry matter in neck (barrows) and shoulder parts (barrows). The con
- The objective of this work was verification of influence of slaughter weight and sex on basic chemical composition (intramuscular fat, proteins, dry matter and ashes) of major meaty parts of pork (neck, shoulder, roast meat and leg). 40 (17 gilts and 23 barrows) slaughter hogs of a hybrid cobination (CLWm x CL) x (HxPN) were engaged in the test. Hogs were sorted in 4 groups according their live weight. Representative muscle samples were taken from the right halves of these hogs which were homogenized and submitted for chemical analysis. The results showed that the slaughter hogs of the same final hybrid combination but different live weight and sex proved different values of chemical composition of meat. Significant differences were found in all evaluated parameters, i.e. content of dry matter, intramuscular fat (IMF) as well as N-substances and ashes. It was confirmed that with increased live weight IMF increases linearly as well as dry matter in neck (barrows) and shoulder parts (barrows). The con (en)
- The objective of this work was verification of influence of slaughter weight and sex on basic chemical composition (intramuscular fat, proteins, dry matter and ashes) of major meaty parts of pork (neck, shoulder, roast meat and leg). 40 (17 gilts and 23 barrows) slaughter hogs of a hybrid cobination (CLWm x CL) x (HxPN) were engaged in the test. Hogs were sorted in 4 groups according their live weight. Representative muscle samples were taken from the right halves of these hogs which were homogenized and submitted for chemical analysis. The results showed that the slaughter hogs of the same final hybrid combination but different live weight and sex proved different values of chemical composition of meat. Significant differences were found in all evaluated parameters, i.e. content of dry matter, intramuscular fat (IMF) as well as N-substances and ashes. It was confirmed that with increased live weight IMF increases linearly as well as dry matter in neck (barrows) and shoulder parts (barrows). The con (cs)
|
| Title
| - Influence of slaughter weight and sex on chemical composition of pork
- Influence of slaughter weight and sex on chemical composition of pork (en)
- Vliv porážkové hmotnosti a pohlaví na chemické složení vepřového masa (cs)
|
| skos:prefLabel
| - Influence of slaughter weight and sex on chemical composition of pork
- Influence of slaughter weight and sex on chemical composition of pork (en)
- Vliv porážkové hmotnosti a pohlaví na chemické složení vepřového masa (cs)
|
| skos:notation
| - RIV/60460709:41210/06:16356!RIV07-MSM-41210___
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| |
| http://linked.open...iv/cisloPeriodika
| |
| 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/60460709:41210/06:16356
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - pig,meat quality,chemical composition,slaughter weight,sex (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Scientia Agriculturae Bohemica
|
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Kluzáková, Eva
- Okrouhlá, Monika
- Stupka, Roman
- Čítek, Jaroslav
- Šprysl, Michal
|
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)