About: Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this experiment was to evaluate effects of linoleic acid supplements to the feeding ration on the phenotypic level of carcass value parameters. The experiment involved altogether 116 pigs (final hybrids), which were divided into three groups. In two of them, there were 40 pigs and in the third one 36 animals. Phenotypic parameters of carcass value were evaluated during the whole experiment. Experimental pigs received a semi ad libitum feeding ration twice a day. Feeding ration for experimental groups 1 and 2 contained 2 % of sunflower oil and/or conjugated linoleic acid (CLA), respectively. Besides differences in average weight of classified carcasses at the significance level of p ? 0.05, there were no statistically significant differences between the control group and that fed on feed mixture with a sunflower supplement in any other parameter under study. The aim of this experiment was to evaluate effects of linoleic acid supplements to the feeding ration on the phenotypic level of carcass value parameters. The experiment involved altogether 116 pigs (final hybrids), which were divided into three groups. In two of them, there were 40 pigs and in the third one 36 animals. Phenotypic parameters of carcass value were evaluated during the whole experiment. Experimental pigs received a semi ad libitum feeding ration twice a day. Feeding ration for experimental groups 1 and 2 contained 2 % of sunflower oil and/or conjugated linoleic acid (CLA), respectively. Besides differences in average weight of classified carcasses at the significance level of p ? 0.05, there were no statistically significant differences between the control group and that fed on feed mixture with a sunflower supplement in any other parameter under study. (en)
Title	Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation (en)
skos:prefLabel	Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation (en)
skos:notation	RIV/62156489:43210/09:00149943!RIV10-MZE-43210___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QH71284)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Rychetská, Marcela Sládek, Libor Hadaš, Zdeněk Čechová, Marie Bečková, Růžena
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	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	306670
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/09:00149943
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	carcass value; CLA preparation; meatiness; pigs; back fat thickness (en)
http://linked.open.../riv/klicoveSlovo	back fat thickness pigs CLA preparation meatiness carcass value
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[7767941A501C]
http://linked.open...i/riv/nazevZdroje	Research in pig breeding : Výzkum v chovu prasat
http://linked.open...in/vavai/riv/obor	GI
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Definition of biological and manager parameters for high pig efficiency level
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	3
http://linked.open...iv/tvurceVysledku	Čechová, Marie Hadaš, Zdeněk Sládek, Libor Bečková, Růžena Rychetská, Marcela
issn	1802-7547
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	43210
is http://linked.open...avai/riv/vysledek of	Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation Changes in the fattening capacity and carcass value of pigs receiving the CLA preparation

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