"Obsah a rozlo\u017Een\u00ED libov\u00E9ho masa v jate\u010Dn\u00FDch t\u011Blech prasat"@cs . . "The carcasses of final pig hybrids were analysed to determine the lean meat content and its distribution among different carcass parts. The average lean meat percentage of the carcasses was 55.61 %. The lean meat percentage in leg, loin, shoulder, filet, and other parts were 18.31, 9.76, 8.18, 5.30, 1.22, and 12.84 %, respectively. Gilts had a significantly higher average lean meat content (56.10 %) compared to barrows (55.13 %). To determine the effect of carcass weight, the lean meat content and its distribution in various carcass cuts were also analysed. The significantly different lean meat contents were found between carcasses below 95 kg and heavier than 95 kg."@en . . "Byla analyzov\u00E1na jate\u010Dn\u00E1 t\u011Bla fin\u00E1ln\u00EDch hybrid\u016F prasat ke zji\u0161t\u011Bn\u00ED obsahu libov\u00E9ho masa a jeho rozlo\u017Een\u00ED v jednotliv\u00FDch jate\u010Dn\u00FDch \u010D\u00E1st\u00EDch. Pr\u016Fm\u011Brn\u00FD obsah libov\u00E9ho masa byl 55,61 %. Pod\u00EDl libov\u00E9ho masa u k\u00FDty, ledviny, plecka, vep\u0159ov\u00E9 panenky a ostatn\u00EDch \u010D\u00E1st\u00ED byl 18,31, 9,76, 8,18, 5,30, 1,22 resp. 12,84. Prasni\u010Dky m\u011Bly signifikantn\u011B vy\u0161\u0161\u00ED pr\u016Fm\u011Brn\u00FD pod\u00EDl libov\u00E9ho masa (56,10 %) v porovn\u00E1n\u00ED s kane\u010Dky (55,13 %). S c\u00EDlem ur\u010Dit vliv hmotnosti jate\u010Dn\u00E9ho t\u011Bla byl zji\u0161\u0165ov\u00E1n rovn\u011B\u017E obsah libov\u00E9ho masa a jeho rozlo\u017Een\u00ED v jednotliv\u00FDch jate\u010Dn\u00FDch \u010D\u00E1st\u00EDch. Pr\u016Fkazn\u011B rozd\u00EDln\u00FD obsah libov\u00E9ho masa byl zji\u0161t\u011Bn mezi jate\u010Dn\u00FDmi t\u011Bly leh\u010D\u00EDmi a t\u011B\u017E\u0161\u00EDmi ne\u017E 95 kg."@cs . . . "V\u00EDtek, Martin" . "RIV/00027014:_____/08:#0000917!RIV09-MZE-00027014" . "Lean meat content and distribution in pig carcasses"@en . "376409" . . . "Obsah a rozlo\u017Een\u00ED libov\u00E9ho masa v jate\u010Dn\u00FDch t\u011Blech prasat"@cs . . "Research in Pig Breeding" . "Lean meat content and distribution in pig carcasses"@en . . . . . "pig; carcass; lean meat content; carcass cuts"@en . "4"^^ . . "[B15BC5E607E5]" . "CZ - \u010Cesk\u00E1 republika" . "3"^^ . "Pulkr\u00E1bek, Jan" . "1802-7547" . . . "Lean meat content and distribution in pig carcasses" . . "Vali\u0161, Libor" . "2" . "2" . . "4"^^ . "David, Libor" . "Z(MZE0002701403)" . . . . "RIV/00027014:_____/08:#0000917" . "Lean meat content and distribution in pig carcasses" . "The carcasses of final pig hybrids were analysed to determine the lean meat content and its distribution among different carcass parts. The average lean meat percentage of the carcasses was 55.61 %. The lean meat percentage in leg, loin, shoulder, filet, and other parts were 18.31, 9.76, 8.18, 5.30, 1.22, and 12.84 %, respectively. Gilts had a significantly higher average lean meat content (56.10 %) compared to barrows (55.13 %). To determine the effect of carcass weight, the lean meat content and its distribution in various carcass cuts were also analysed. The significantly different lean meat contents were found between carcasses below 95 kg and heavier than 95 kg." .