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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F12%3A00191928%21RIV13-MSM-43210___
rdf:type
skos:Concept n9:Vysledek
dcterms:description
The aim of the study was to evaluate influences with an effect on measured levels of pH1 in pork and to determine occurrence of PSE meat in carcass pigs (n = 277) of tested hybrid combination (CLW x CL) x (D x BL). An influence of sex, used boars, slaughter weight and lean meat percentage in carcass body on measured values of pH1 was studied in this experiment. An average value of pH1 on a level of 6.31 was measured in tested carcass pigs of hybrid combination (CLW x CL) x (D x BL). There were not found statistical conclusive differences between sexes. Higher average value pH1 6.33 was determined in gilts compared to hogs (6.29). Defect of pork meat PSE was found in 7.22 % of slaughter pigs only. A little bit higher number of slaughter animals with PSE defect (12 animals) was found in hogs in comparison with gilt (8 animals). There was not statistical conclusive difference between sexes. With growing slaughter weight the values of pH1 were decreasing. An average value of pH1 on a level of 6.43 was found in slaughter pigs slaughtered in weight of 80 kg or less, pigs slaughtered in 130 kg and more reached value pH1 on a level of 6.19. With growing lean meat percentage in carcass body values of pH1 were growing. The lowest average value 6.13 was determined in pigs with 49.9 -- 45.0 of lean meat percentage. On the contrary the highest value of pH1 6.44 was determined in pigs with 60 and higher lean meat percentage. Statistical conclusive differences among values of pH1 were found among different business classes according to lean meat percentage. The aim of the study was to evaluate influences with an effect on measured levels of pH1 in pork and to determine occurrence of PSE meat in carcass pigs (n = 277) of tested hybrid combination (CLW x CL) x (D x BL). An influence of sex, used boars, slaughter weight and lean meat percentage in carcass body on measured values of pH1 was studied in this experiment. An average value of pH1 on a level of 6.31 was measured in tested carcass pigs of hybrid combination (CLW x CL) x (D x BL). There were not found statistical conclusive differences between sexes. Higher average value pH1 6.33 was determined in gilts compared to hogs (6.29). Defect of pork meat PSE was found in 7.22 % of slaughter pigs only. A little bit higher number of slaughter animals with PSE defect (12 animals) was found in hogs in comparison with gilt (8 animals). There was not statistical conclusive difference between sexes. With growing slaughter weight the values of pH1 were decreasing. An average value of pH1 on a level of 6.43 was found in slaughter pigs slaughtered in weight of 80 kg or less, pigs slaughtered in 130 kg and more reached value pH1 on a level of 6.19. With growing lean meat percentage in carcass body values of pH1 were growing. The lowest average value 6.13 was determined in pigs with 49.9 -- 45.0 of lean meat percentage. On the contrary the highest value of pH1 6.44 was determined in pigs with 60 and higher lean meat percentage. Statistical conclusive differences among values of pH1 were found among different business classes according to lean meat percentage.
dcterms:title
Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL) Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)
skos:prefLabel
Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL) Influences with an effect on a level of pH1 of pork meat in studied hybrid pig combination (CLW x CL) x (D x BL)
skos:notation
RIV/62156489:43210/12:00191928!RIV13-MSM-43210___
n9:predkladatel
n16:orjk%3A43210
n4:aktivita
n15:S
n4:aktivity
S
n4:cisloPeriodika
1
n4:dodaniDat
n14:2013
n4:domaciTvurceVysledku
n12:3137139
n4:druhVysledku
n11:J
n4:duvernostUdaju
n6:S
n4:entitaPredkladatele
n7:predkladatel
n4:idSjednocenehoVysledku
141703
n4:idVysledku
RIV/62156489:43210/12:00191928
n4:jazykVysledku
n8:eng
n4:klicovaSlova
hybrid combination; zmasilost; vepřové maso; pigs
n4:klicoveSlovo
n5:zmasilost n5:pigs n5:vep%C5%99ov%C3%A9%20maso n5:hybrid%20combination
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[CC0AC1A19A64]
n4:nazevZdroje
Research in Pig Breeding
n4:obor
n18:GI
n4:pocetDomacichTvurcuVysledku
1
n4:pocetTvurcuVysledku
1
n4:rokUplatneniVysledku
n14:2012
n4:svazekPeriodika
6
n4:tvurceVysledku
Sládek, Libor
s:issn
1802-7547
s:numberOfPages
4
n17:organizacniJednotka
43210