. . "The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses"@en . . "The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat content using the method III is related to a new prediction equation introduced by the European Commission in 2008." . . . . "V\u00EDtek, Martin" . . "David, Libor" . . . "5"^^ . "CZ - \u010Cesk\u00E1 republika" . . "[2460E7132A34]" . . "Pulkr\u00E1bek, Jan" . "Pig, EU - reference dissection, carcass classification, accuracy"@en . . "Research in Pig Breeding" . "RIV/00027014:_____/12:#0001694" . "The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses" . . . "4"^^ . "Z(MZE0002701404)" . . "The objective of this study was to evaluate the methods of full and simplified carcass dissections used for the prediction of pig carcass lean meat contents in the Czech Republic. A total of 40 commercially fattened pigs (20 gilts and 20 barrows) were included in the experiment. Carcass dissections were performed 24 h post mortem. Three different methods were used to estimate carcass lean meat contents and the differences between the methods were analysed. The average weight of left half-carcasses was 44.39 kg. The lean meat contents determined by full detailed dissections (I), simplified dissections (II) and using a new reference method (III) were 56.25, 56.46 and 59.02 %, respectively. The difference between the methods I and II was small and statistically insignificant. However, the average lean meat content determined by the method III differed from those determined by the methods I and II by 2.77 and 2.56 percentage points, respectively. This increased estimate of the lean meat content using the method III is related to a new prediction equation introduced by the European Commission in 2008."@en . "127916" . "1802-7547" . "The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses"@en . "Vali\u0161, Libor" . "4"^^ . "http://www.respigbreed.cz/2012/1/9.pdf" . "1" . . . . . "RIV/00027014:_____/12:#0001694!RIV13-MZE-00027014" . "The Comparison of EU Reference Methods for the Prediction of Lean Meat Contents in Pig Carcasses" . "6" . .