"[D3C6D0016DA5]" . . "1212-1819" . . "Improvement of accuracy in the estimation of lean meat content in pig carcasses" . "Zp\u0159esn\u011Bn\u00ED odhadu pod\u00EDlu svaloviny v jate\u010Dn\u011B upraven\u00FDch t\u011Blech prasat"@cs . "David, Libor" . "V\u00EDtek, Martin" . . "pig; dissection; lean meat content; prediction formula; SEUROP; classification"@en . . "Z(MZE0002701403)" . . "5"^^ . . "RIV/00027014:_____/08:#0000822!RIV09-MZE-00027014" . "5"^^ . . "53" . "U jate\u010Dn\u00FDch t\u011Bl hybrid\u016F prasat byla m\u011B\u0159ena tlou\u0161\u0165ka tuku v\u010Detn\u011B k\u016F\u017Ee a hloubka svalu. Pod\u00EDl svaloviny byl stanoven na z\u00E1klad\u011B zkr\u00E1cen\u00FDch disekc\u00ED jate\u010Dn\u011B upraven\u00FDch t\u011Bl (JUT). Byly zkonstruov\u00E1ny z\u00E1kladn\u00ED a zp\u0159es\u0148uj\u00EDc\u00ED regresn\u00ED rovnice pro ultrazvukov\u00E9 a sondov\u00E9 p\u0159\u00EDstroje a byly ur\u010Deny vztahy mezi pod\u00EDlem svaloviny a ostatn\u00EDmi parametry jate\u010Dn\u00E9 hodnoty . Nejvy\u0161\u0161\u00ED koeficient korelace byl zji\u0161t\u011Bn u pom\u011Bru plochy tuku pokr\u00FDvaj\u00EDc\u00ED h\u0159betn\u00ED sval a plochy h\u0159betn\u00EDho svalu. Pod\u00EDl svaloviny m\u011Bl nejni\u017E\u0161\u00ED korelaci s hmotnost\u00ED JUT za studena. Byly hodnoceny hlavn\u00ED partie JUT (k\u00FDta, h\u0159bet, plec, bok s kost\u00ED) v r\u016Fzn\u00FDch t\u0159\u00EDd\u00E1ch SEUROP. Pr\u016Fkazn\u00E9 rozd\u00EDly mezi t\u0159\u00EDdami byly zji\u0161t\u011Bny v pod\u00EDlech parti\u00ED bez tukov\u00E9ho kryt\u00ED, tlou\u0161\u0165kou tuku m\u011B\u0159en\u00E9ho v bod\u011B P2 a tlou\u0161\u0165kou tuku m\u011B\u0159enou v rovin\u011B p\u016Fl\u00EDc\u00EDho \u0159ezu."@cs . "Pulkr\u00E1bek, Jan" . . . "Zp\u0159esn\u011Bn\u00ED odhadu pod\u00EDlu svaloviny v jate\u010Dn\u011B upraven\u00FDch t\u011Blech prasat"@cs . "371703" . "RIV/00027014:_____/08:#0000822" . . "Vali\u0161, Libor" . "8"^^ . . . "Improvement of accuracy in the estimation of lean meat content in pig carcasses" . . "Wolf, Jochen" . "Improvement of accuracy in the estimation of lean meat content in pig carcasses"@en . "000257152400004" . "Fat thickness including skin and muscle depth was measured in pig hybrid carcasses. The lean meat content was then determined based on simplified dissections of the carcasses. The basic regression formulae for the ultrasound and probe apparatuses were constructed and the relationships between the lean meat content and other indicators of carcass value were assessed. The highest correlation coefficient was determined in the ratio of the fat cover area above the longissimus muscle depth (MLLT) to the MLLT area. The lean meat content demonstrated the lowest correlation with the cold carcass weight. Major carcass cuts (ham, loin, shoulder, belly with bones) from the carcasses classified in different SEUROP classes were evaluated. Significant differences between the classes were found in the proportions of cuts without fat cover, fat thickness measured at point P2, and fat thickness measured on the midline plane separating the left and right sides of the carcass." . . "Czech Journal of Animal Science" . "CZ - \u010Cesk\u00E1 republika" . . . "Fat thickness including skin and muscle depth was measured in pig hybrid carcasses. The lean meat content was then determined based on simplified dissections of the carcasses. The basic regression formulae for the ultrasound and probe apparatuses were constructed and the relationships between the lean meat content and other indicators of carcass value were assessed. The highest correlation coefficient was determined in the ratio of the fat cover area above the longissimus muscle depth (MLLT) to the MLLT area. The lean meat content demonstrated the lowest correlation with the cold carcass weight. Major carcass cuts (ham, loin, shoulder, belly with bones) from the carcasses classified in different SEUROP classes were evaluated. Significant differences between the classes were found in the proportions of cuts without fat cover, fat thickness measured at point P2, and fat thickness measured on the midline plane separating the left and right sides of the carcass."@en . "5" . . . "Wolf, Jochen" . "Improvement of accuracy in the estimation of lean meat content in pig carcasses"@en . . . .