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  • The objective of this work was verification of effect of slaughter weight on basic chemical composition of major meaty parts of pork. 120 slaughter hogs of a final hybrid combination breeding in Czech Republic were engaged in the test. Hogs were sorted in 4 groups according to their live weight. Representative muscle samples were taken from the right halves of these pigs, which were homogenized and submitted for chemical analysis. In the frame of consideration of the relation between the weight groups of all controlled parameters, then statistically significant differences have been found on surface of the relevance (P≤0.05, 0.01 and 0.001) at the water content, IMF, as well as the crude proteins and ash matters.
  • The objective of this work was verification of effect of slaughter weight on basic chemical composition of major meaty parts of pork. 120 slaughter hogs of a final hybrid combination breeding in Czech Republic were engaged in the test. Hogs were sorted in 4 groups according to their live weight. Representative muscle samples were taken from the right halves of these pigs, which were homogenized and submitted for chemical analysis. In the frame of consideration of the relation between the weight groups of all controlled parameters, then statistically significant differences have been found on surface of the relevance (P≤0.05, 0.01 and 0.001) at the water content, IMF, as well as the crude proteins and ash matters. (en)
  • The objective of this work was verification of effect of slaughter weight on basic chemical composition of major meaty parts of pork. 120 slaughter hogs of a final hybrid combination breeding in Czech Republic were engaged in the test. Hogs were sorted in 4 groups according to their live weight. Representative muscle samples were taken from the right halves of these pigs, which were homogenized and submitted for chemical analysis. In the frame of consideration of the relation between the weight groups of all controlled parameters, then statistically significant differences have been found on surface of the relevance (P≤0.05, 0.01 and 0.001) at the water content, IMF, as well as the crude proteins and ash matters. (cs)
Title
  • Effect of the slaughter weigh on basic chemical composition of pork
  • Effect of the slaughter weigh on basic chemical composition of pork (en)
  • Vliv porážkové hmotnosti na základní chemické složení vepřového masa (cs)
skos:prefLabel
  • Effect of the slaughter weigh on basic chemical composition of pork
  • Effect of the slaughter weigh on basic chemical composition of pork (en)
  • Vliv porážkové hmotnosti na základní chemické složení vepřového masa (cs)
skos:notation
  • RIV/60460709:41210/07:22280!RIV08-MSM-41210___
http://linked.open.../vavai/riv/strany
  • 57;60
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika
  • 1
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
  • 419155
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41210/07:22280
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pig, meat quality, chemical composition, slaughter weight (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • NL - Nizozemsko
http://linked.open...ontrolniKodProRIV
  • [81AB4B6944F2]
http://linked.open...i/riv/nazevZdroje
  • Research in Pig Breeding - Výzkum v chovu prasat
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 1
http://linked.open...iv/tvurceVysledku
  • Kluzáková, Eva
  • Okrouhlá, Monika
  • Stupka, Roman
  • Čítek, Jaroslav
  • Šprysl, Michal
  • Trnka, Milan
http://linked.open...n/vavai/riv/zamer
issn
  • 1802-7547
number of pages
http://localhost/t...ganizacniJednotka
  • 41210
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