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Statements

Subject Item
n2:RIV%2F00027014%3A_____%2F12%3A%230001694%21RIV13-MZE-00027014
rdf:type
skos:Concept n13:Vysledek
rdfs:seeAlso
http://www.respigbreed.cz/2012/1/9.pdf
dcterms:description
The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat content using the method III is related to a new prediction equation introduced by the European Commission in 2008. The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat content using the method III is related to a new prediction equation introduced by the European Commission in 2008.
dcterms:title
The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses
skos:prefLabel
The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses
skos:notation
RIV/00027014:_____/12:#0001694!RIV13-MZE-00027014
n13:predkladatel
n14:ico%3A00027014
n3:aktivita
n9:Z
n3:aktivity
Z(MZE0002701404)
n3:cisloPeriodika
1
n3:dodaniDat
n10:2013
n3:domaciTvurceVysledku
n7:6330908 n7:9561250 n7:2806576 n7:3099067
n3:druhVysledku
n18:J
n3:duvernostUdaju
n4:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
127916
n3:idVysledku
RIV/00027014:_____/12:#0001694
n3:jazykVysledku
n12:eng
n3:klicovaSlova
Pig, EU - reference dissection, carcass classification, accuracy
n3:klicoveSlovo
n5:carcass%20classification n5:accuracy n5:EU n5:Pig
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[2460E7132A34]
n3:nazevZdroje
Research in Pig Breeding
n3:obor
n15:GG
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n10:2012
n3:svazekPeriodika
6
n3:tvurceVysledku
Vítek, Martin David, Libor Pulkrábek, Jan Vališ, Libor
n3:zamer
n19:MZE0002701404
s:issn
1802-7547
s:numberOfPages
5