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Statements

Subject Item
n2:RIV%2F00027014%3A_____%2F12%3A%230001748%21RIV13-MZE-00027014
rdf:type
skos:Concept n11:Vysledek
rdfs:seeAlso
http://www.respigbreed.cz/2012/2/4.pdf
dcterms:description
The objective of this study was to estimate the differences in fattening performance, carcass traits and meat characteristics of Prestice Black-Pied (PBP) pigs and (BuxL)x(HxPn) crossbreed pigs (C) reared under organic free-range system or conventional indoor feeding system. PBP pigs under conventional system were characterized by lower average daily gain and worse carcass traits (lower meat percentage and higher carcass fatness) compared to C pigs. In nutritional characteristic, meat of PBP pigs differed in the content of crude protein (it was lower) and in intramuscular fat content (it was higher) from C pigs. There was not found significant difference in n-6/n-3 PUFA ratio between PBP and C pigs. PBP pigs under organic free range system had a similar growth performance, lower daily feed intake and lower weight of ham in comparison with C pigs. There was found differences in nutritional characteristic between PBP and C meat. PBP pigs achieved significantly (P<0,05) higher intramuscular fat content. The content of n-3 PUFA was higher in meat of PBP pigs than in C pigs. In the both organic and conventional farming systems, PBP meat had lower content of hydroxyprolin which is accompanied with shorter duration of maturing time. The aim of this evaluation is to find out the optimal rearing system for Prestice Black – Pied pigs. The most PBP population is reared under conventional indoor system and its pork products are sold as conventional. In these conditions, PBP breed can not compete with the modern pig breeds and final hybrids in growth and carcass characteristics. It can be concluded that the organic free range system is much suitable for BPB breed than commercial rearing system. The organic system allows better expression of PBP genotype. This production system with the use of local breed could produce specific and high-quality products with the regional label. The objective of this study was to estimate the differences in fattening performance, carcass traits and meat characteristics of Prestice Black-Pied (PBP) pigs and (BuxL)x(HxPn) crossbreed pigs (C) reared under organic free-range system or conventional indoor feeding system. PBP pigs under conventional system were characterized by lower average daily gain and worse carcass traits (lower meat percentage and higher carcass fatness) compared to C pigs. In nutritional characteristic, meat of PBP pigs differed in the content of crude protein (it was lower) and in intramuscular fat content (it was higher) from C pigs. There was not found significant difference in n-6/n-3 PUFA ratio between PBP and C pigs. PBP pigs under organic free range system had a similar growth performance, lower daily feed intake and lower weight of ham in comparison with C pigs. There was found differences in nutritional characteristic between PBP and C meat. PBP pigs achieved significantly (P<0,05) higher intramuscular fat content. The content of n-3 PUFA was higher in meat of PBP pigs than in C pigs. In the both organic and conventional farming systems, PBP meat had lower content of hydroxyprolin which is accompanied with shorter duration of maturing time. The aim of this evaluation is to find out the optimal rearing system for Prestice Black – Pied pigs. The most PBP population is reared under conventional indoor system and its pork products are sold as conventional. In these conditions, PBP breed can not compete with the modern pig breeds and final hybrids in growth and carcass characteristics. It can be concluded that the organic free range system is much suitable for BPB breed than commercial rearing system. The organic system allows better expression of PBP genotype. This production system with the use of local breed could produce specific and high-quality products with the regional label.
dcterms:title
Evaluation of Fattening Performance, Carcass Traits and Meat Characteristics of Prestice Black-Pied Pigs in the Organic Free- Range and Conventional System Evaluation of Fattening Performance, Carcass Traits and Meat Characteristics of Prestice Black-Pied Pigs in the Organic Free- Range and Conventional System
skos:prefLabel
Evaluation of Fattening Performance, Carcass Traits and Meat Characteristics of Prestice Black-Pied Pigs in the Organic Free- Range and Conventional System Evaluation of Fattening Performance, Carcass Traits and Meat Characteristics of Prestice Black-Pied Pigs in the Organic Free- Range and Conventional System
skos:notation
RIV/00027014:_____/12:#0001748!RIV13-MZE-00027014
n11:predkladatel
n12:ico%3A00027014
n3:aktivita
n15:P
n3:aktivity
P(QI101A164)
n3:cisloPeriodika
2
n3:dodaniDat
n18:2013
n3:domaciTvurceVysledku
n10:7987323 n10:2806576 n10:4961846 n10:5140609
n3:druhVysledku
n16:J
n3:duvernostUdaju
n7:S
n3:entitaPredkladatele
n19:predkladatel
n3:idSjednocenehoVysledku
135100
n3:idVysledku
RIV/00027014:_____/12:#0001748
n3:jazykVysledku
n17:eng
n3:klicovaSlova
Prestice Black-Pied pigs, free-range system, conventional system, fattening performance, carcass traits, meat characteristic, polyunsaturated fatty acid
n3:klicoveSlovo
n6:conventional%20system n6:carcass%20traits n6:free-range%20system n6:polyunsaturated%20fatty%20acid n6:meat%20characteristic n6:Prestice%20Black-Pied%20pigs n6:fattening%20performance
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[B97BC4B3CBC2]
n3:nazevZdroje
Research in Pig Breeding
n3:obor
n9:GG
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:projekt
n4:QI101A164
n3:rokUplatneniVysledku
n18:2012
n3:svazekPeriodika
6
n3:tvurceVysledku
Vališ, Libor Koucký, Milan Dostálová, Anne Šimečková, Marie
s:issn
1802-7547
s:numberOfPages
5