About: The effect of addition of rapeseed meal on the quality of pork meat and fat

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this study was to evaluate the effect of rapeseed meal addition on the selected physical characteristics of pig meat and fat quality. Seventy-two pigs (DanBred)x(CLWxCL) were divided into two experimental groups according to their received diet. The control group was fed with a complete feed mixture (CFM) without rapeseed meal addition, while the experimental group was fed with diet containing different amount of rapeseed meal (A1 = 5.0; A2 = 7.0 and CDP = 12.43%) during different stages of the fattening period. The addition of rapeseed meal to the diet significantly decreased the following parameters: loin colour - lightness L* (control group = 56.26 vs. experimental group = 51.58; P = 0.001), yellowness b* (control group = 10.62 vs. experimental group = 8.90; P = 0.003) and backfat tenderness (control group = 68.53 N vs. experimental group = 51.26 N; P = 0.015). In addition, rapeseed meal in the diet significantly increased the values of pH in ham (control group = 6.35 vs. experimental g The aim of this study was to evaluate the effect of rapeseed meal addition on the selected physical characteristics of pig meat and fat quality. Seventy-two pigs (DanBred)x(CLWxCL) were divided into two experimental groups according to their received diet. The control group was fed with a complete feed mixture (CFM) without rapeseed meal addition, while the experimental group was fed with diet containing different amount of rapeseed meal (A1 = 5.0; A2 = 7.0 and CDP = 12.43%) during different stages of the fattening period. The addition of rapeseed meal to the diet significantly decreased the following parameters: loin colour - lightness L* (control group = 56.26 vs. experimental group = 51.58; P = 0.001), yellowness b* (control group = 10.62 vs. experimental group = 8.90; P = 0.003) and backfat tenderness (control group = 68.53 N vs. experimental group = 51.26 N; P = 0.015). In addition, rapeseed meal in the diet significantly increased the values of pH in ham (control group = 6.35 vs. experimental g (en)
Title	The effect of addition of rapeseed meal on the quality of pork meat and fat The effect of addition of rapeseed meal on the quality of pork meat and fat (en)
skos:prefLabel	The effect of addition of rapeseed meal on the quality of pork meat and fat The effect of addition of rapeseed meal on the quality of pork meat and fat (en)
skos:notation	RIV/60460709:41210/12:56548!RIV13-MSM-41210___
http://linked.open...avai/predkladatel	Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Šprysl, Michal Stupka, Roman Čítek, Jaroslav Kluzáková, Eva Brzobohatý, Luboš Okrouhlá, Monika
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	132910
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/12:56548
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Rapeseed meal, pig, loin, ham, fat, physical characteristics (en)
http://linked.open.../riv/klicoveSlovo	ham fat pig Rapeseed meal loin physical characteristics
http://linked.open...odStatuVydavatele	NL - Nizozemsko
http://linked.open...ontrolniKodProRIV	[4281FF3CE7F6]
http://linked.open...i/riv/nazevZdroje	Research in Pig Breeding - Výzkum v chovu prasat
http://linked.open...in/vavai/riv/obor	GG
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	6
http://linked.open...iv/tvurceVysledku	Brzobohatý, Luboš Kluzáková, Eva Okrouhlá, Monika Stupka, Roman Čítek, Jaroslav Šprysl, Michal
http://linked.open...ain/vavai/riv/wos	0
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
issn	1802-7547
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	41210
is http://linked.open...avai/riv/vysledek of	The effect of addition of rapeseed meal on the quality of pork meat and fat

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