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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F13%3A00203961%21RIV14-MZE-43210___
rdf:type
skos:Concept n16:Vysledek
dcterms:description
The intent of this study was to evaluate the effect of a commercial type of cattle on the parameters of quality in the beef carcass and its meat (dry matter, content of protein, content of fat, content of ash). The values in the CIELab system were also monitored. In total, 87 bulls were involved in the experiment (35 Czech Fleckvieh purebreds (C), 25 C and Galloway (Ga) crossbreds, and 27 C and Charolaise (Ch) crossbreds). Selected parameters were evaluated with regard to the breed of bulls. After the evaluation, the final parameters of beef carcasses indicate that it is better for breeders to raise the Czech Fleckvieh purebreds or crossbreed them with the Charolaise stock. The nutritional parameters of beef were not significantly different between the monitored groups of bulls. Statistically significant differences (p < 0.05) were detected in the colour of beef between all groups of bulls. The beef from the C x Ch crossbreed was the palest. The intent of this study was to evaluate the effect of a commercial type of cattle on the parameters of quality in the beef carcass and its meat (dry matter, content of protein, content of fat, content of ash). The values in the CIELab system were also monitored. In total, 87 bulls were involved in the experiment (35 Czech Fleckvieh purebreds (C), 25 C and Galloway (Ga) crossbreds, and 27 C and Charolaise (Ch) crossbreds). Selected parameters were evaluated with regard to the breed of bulls. After the evaluation, the final parameters of beef carcasses indicate that it is better for breeders to raise the Czech Fleckvieh purebreds or crossbreed them with the Charolaise stock. The nutritional parameters of beef were not significantly different between the monitored groups of bulls. Statistically significant differences (p < 0.05) were detected in the colour of beef between all groups of bulls. The beef from the C x Ch crossbreed was the palest.
dcterms:title
The effect of crossbreed on carcass and beef quality The effect of crossbreed on carcass and beef quality
skos:prefLabel
The effect of crossbreed on carcass and beef quality The effect of crossbreed on carcass and beef quality
skos:notation
RIV/62156489:43210/13:00203961!RIV14-MZE-43210___
n16:predkladatel
n17:orjk%3A43210
n3:aktivita
n11:P
n3:aktivity
P(QI91A055)
n3:cisloPeriodika
1
n3:dodaniDat
n4:2014
n3:domaciTvurceVysledku
n8:6400728 n8:5145937 n8:6100082
n3:druhVysledku
n12:J
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
71436
n3:idVysledku
RIV/62156489:43210/13:00203961
n3:jazykVysledku
n9:eng
n3:klicovaSlova
Bulls; pH, remission, intramuscular fat; CIELab system
n3:klicoveSlovo
n5:remission n5:intramuscular%20fat n5:CIELab%20system n5:Bulls n5:pH
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[EE3F80337BAD]
n3:nazevZdroje
Maso International
n3:obor
n18:GG
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:projekt
n13:QI91A055
n3:rokUplatneniVysledku
n4:2013
n3:svazekPeriodika
3
n3:tvurceVysledku
Šubrt, Jan Dračková, Eliška Filipčík, Radek
s:issn
1805-5281
s:numberOfPages
6
n19:organizacniJednotka
43210