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Statements

Subject Item
n2:RIV%2F00027014%3A_____%2F09%3A%230001068%21RIV10-MZE-00027014
rdf:type
n10:Vysledek skos:Concept
dcterms:description
A total of 225 carcasses from the pig hybrid combinations most frequently used in the Czech Republic were included into the analysis. As sires, purebred boars of Czech Large White (sire line), line 38 (DxPN), and line 68 (HxPN) were used. Pigs were fattened under production conditions commonly used in the CR. Left carcass sides were analysed and detailed dissections were performed according to the EU reference method. The proportion of main meat parts (HMČ-ČR) – ham, loin, neck and shoulder, always without fat cover – was 57.11 plus minus 0.294, 54.48 plus minus 0.170, 51.44 plus minus 0.174, and 48.53 plus minus 0.280 % in classification grades S, E, U, and R, respectively. The difference between the extreme grades was 8.58 percent points. If the proportion of main meat parts in the grade S is considered 100 %, its value in the grade R would be 84.9 %. A total of 225 carcasses from the pig hybrid combinations most frequently used in the Czech Republic were included into the analysis. As sires, purebred boars of Czech Large White (sire line), line 38 (DxPN), and line 68 (HxPN) were used. Pigs were fattened under production conditions commonly used in the CR. Left carcass sides were analysed and detailed dissections were performed according to the EU reference method. The proportion of main meat parts (HMČ-ČR) – ham, loin, neck and shoulder, always without fat cover – was 57.11 plus minus 0.294, 54.48 plus minus 0.170, 51.44 plus minus 0.174, and 48.53 plus minus 0.280 % in classification grades S, E, U, and R, respectively. The difference between the extreme grades was 8.58 percent points. If the proportion of main meat parts in the grade S is considered 100 %, its value in the grade R would be 84.9 %.
dcterms:title
Carcass composition of pigs classified in different SEUROP grades Carcass composition of pigs classified in different SEUROP grades
skos:prefLabel
Carcass composition of pigs classified in different SEUROP grades Carcass composition of pigs classified in different SEUROP grades
skos:notation
RIV/00027014:_____/09:#0001068!RIV10-MZE-00027014
n3:aktivita
n7:Z
n3:aktivity
Z(MZE0002701404)
n3:cisloPeriodika
1
n3:dodaniDat
n14:2010
n3:domaciTvurceVysledku
n4:9561250 n4:6330908 n4:2806576 n4:3099067
n3:druhVysledku
n11:J
n3:duvernostUdaju
n9:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
305876
n3:idVysledku
RIV/00027014:_____/09:#0001068
n3:jazykVysledku
n16:eng
n3:klicovaSlova
pig; carcass value; SEUROP; carcass composition
n3:klicoveSlovo
n8:SEUROP n8:carcass%20value n8:carcass%20composition n8:pig
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[298270741C12]
n3:nazevZdroje
Research in Pig Breeding
n3:obor
n6:GG
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n14:2009
n3:svazekPeriodika
3
n3:tvurceVysledku
Vališ, Libor David, Libor Vítek, Martin Pulkrábek, Jan
n3:zamer
n15:MZE0002701404
s:issn
1802-7547
s:numberOfPages
3