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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F05%3A00005761%21RIV06-MSM-43210___
rdf:type
skos:Concept n17:Vysledek
dcterms:description
Fifty-one crossbreed young bulls, progenies of Charolais, Czech Pied, Simmental,and Blonde d,Aquitaine beef cattle bred at the paternal position crossed by Czech Pied at the maternal position were reared in a typical production system and slaughtered at an average age of 578 days and live weight of 656 kg.The animals were evaluated for fattening performance and carcass quality traits (live weight at slaughter, age at slaughter,, total weight gain,carcass weight, dressing percentage, net daily gain) and meat quality charakteristics (dry matter,proteins, fat, ash,pH, water holding capacity, remission,collagen, cooking loos, textural properties by Warner-Bratzler method and compression test). Fifty-one crossbreed young bulls, progenies of Charolais, Czech Pied, Simmental,and Blonde d,Aquitaine beef cattle bred at the paternal position crossed by Czech Pied at the maternal position were reared in a typical production system and slaughtered at an average age of 578 days and live weight of 656 kg.The animals were evaluated for fattening performance and carcass quality traits (live weight at slaughter, age at slaughter,, total weight gain,carcass weight, dressing percentage, net daily gain) and meat quality charakteristics (dry matter,proteins, fat, ash,pH, water holding capacity, remission,collagen, cooking loos, textural properties by Warner-Bratzler method and compression test). Kříženci mladých býků (Ch,CP,SI,BA,- otcovská pozice, CP - mateřská pozice)bylo hodnoceno z hlediska výkrmnosti a jatečné hodnoty a byla vyhodnocena textůra masa prostřednictvím Warner-Bratzlerovy metody a kompresním testem.
dcterms:title
Vliv vybraných parametrů výkrmnosti a jatečné hodnoty na textůru hovězího masa. Effect of selected fattening performance and carcass value traits on textural properties of beef. Effect of selected fattening performance and carcass value traits on textural properties of beef.
skos:prefLabel
Vliv vybraných parametrů výkrmnosti a jatečné hodnoty na textůru hovězího masa. Effect of selected fattening performance and carcass value traits on textural properties of beef. Effect of selected fattening performance and carcass value traits on textural properties of beef.
skos:notation
RIV/62156489:43210/05:00005761!RIV06-MSM-43210___
n3:strany
81;88
n3:aktivita
n9:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
2
n3:dodaniDat
n11:2006
n3:domaciTvurceVysledku
n8:3372766 n8:7203683 n8:6100082 n8:9573399
n3:druhVysledku
n16:J
n3:duvernostUdaju
n10:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
519427
n3:idVysledku
RIV/62156489:43210/05:00005761
n3:jazykVysledku
n18:eng
n3:klicovaSlova
bulls,fattening traits,meat quality, textural properties, Warner-Bratzler shears, compression test
n3:klicoveSlovo
n4:fattening%20traits n4:Warner-Bratzler%20shears n4:textural%20properties n4:meat%20quality n4:compression%20test n4:bulls
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[EC91F060B132]
n3:nazevZdroje
Czech Journal of Animal Science
n3:obor
n14:GG
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n11:2005
n3:svazekPeriodika
50
n3:tvurceVysledku
Simeonovová, Jana Šubrt, Jan Sochor, Jiří Buchar, Jaroslav
n3:zamer
n12:MSM%20432100001
s:issn
1212-1819
s:numberOfPages
8
n13:organizacniJednotka
43210