"\u010Cesk\u00E9 Bud\u011Bjovice" . . "Lean meat proportion was estimated in 122 pig carcasses. The average lean meat proportion determined using the apparatus Ultra x FOM 300 was 55.80 %. The carcasses were divided and weight proportions of main meaty parts from carcasses classified in different quality classes (S, E, U, R) were calculated. The proportion of leg without fat cover was 22.71 and 17.95 % in S and R, respectively."@en . . "Z(MZE0002701403)" . "\u010Cesk\u00E9 Bud\u011Bjovice" . . "Jiho\u010Desk\u00E1 univerzita v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch" . "2005-01-01+01:00"^^ . "[CFC23360610C]" . "Aktu\u00E1ln\u00ED probl\u00E9my \u0161lecht\u011Bn\u00ED, chovu, zdrav\u00ED a produkce prasat" . "Evaluation of Pig Carcass Meat Vield According to Classification Classes SEUROP"@en . "RIV/00027014:_____/05:#0000045" . . "3"^^ . . "Pulkr\u00E1bek, Jan" . "3"^^ . "RIV/00027014:_____/05:#0000045!RIV06-MZE-00027014" . "377-379" . "Evaluation of Pig Carcass Meat Vield According to Classification Classes SEUROP"@en . "Hodnocen\u00ED v\u00FDt\u011B\u017Enosti masa prasat podle klasifikace SEUROP" . . . "U souboru jate\u010Dn\u00FDch prasat (n = 122) byl zji\u0161t\u011Bn pod\u00EDl svaloviny v jate\u010Dn\u011B upraven\u00E9m t\u011Ble (JUT). Pr\u016Fm\u011Brn\u00E1 hodnota m\u011B\u0159en\u00E1 p\u0159\u00EDstrojem Ultra x FOM 300 dos\u00E1hla \u00FArovn\u011B 55,80 %. Byl zji\u0161t\u011Bn pod\u00EDl hlavn\u00EDch masit\u00FDch \u010D\u00E1st\u00ED v JUT za\u0159azen\u00FDch do t\u0159\u00EDd jakosti S, E, Ua R. Pod\u00EDl k\u00FDty bez tukov\u00E9ho kryt\u00ED z JUT \u010Dinil ve t\u0159\u00EDd\u011B S 22,71 % a ve t\u0159\u00EDd\u011B R 17,95 %." . . . . "Vali\u0161, Libor" . "U souboru jate\u010Dn\u00FDch prasat (n = 122) byl zji\u0161t\u011Bn pod\u00EDl svaloviny v jate\u010Dn\u011B upraven\u00E9m t\u011Ble (JUT). Pr\u016Fm\u011Brn\u00E1 hodnota m\u011B\u0159en\u00E1 p\u0159\u00EDstrojem Ultra x FOM 300 dos\u00E1hla \u00FArovn\u011B 55,80 %. Byl zji\u0161t\u011Bn pod\u00EDl hlavn\u00EDch masit\u00FDch \u010D\u00E1st\u00ED v JUT za\u0159azen\u00FDch do t\u0159\u00EDd jakosti S, E, Ua R. Pod\u00EDl k\u00FDty bez tukov\u00E9ho kryt\u00ED z JUT \u010Dinil ve t\u0159\u00EDd\u011B S 22,71 % a ve t\u0159\u00EDd\u011B R 17,95 %."@cs . . "Hodnocen\u00ED v\u00FDt\u011B\u017Enosti masa prasat podle klasifikace SEUROP" . "pig, carcass value, lean meat proportion"@en . "Hodnocen\u00ED v\u00FDt\u011B\u017Enosti masa prasat podle klasifikace SEUROP"@cs . "523659" . "80-85645-50-5" . . . "3"^^ . . . "Hodnocen\u00ED v\u00FDt\u011B\u017Enosti masa prasat podle klasifikace SEUROP"@cs . "V\u00EDtek, Martin" . . . .