. "12220" . . "Vo\u0159\u00ED\u0161kov\u00E1, Jarmila" . "cattle; carcass; meatiness; fat content"@en . . . . . . "566401" . "P(QF3020), Z(MSM 122200002)" . . . "Mar\u0161\u00E1lek, Miroslav" . . "Hodnocen\u00ED jate\u010Dn\u00FDch t\u011Bl b\u00FDk\u016F \u010Desk\u00E9ho strakat\u00E9ho skotu dle zmasilosti a protu\u010Dn\u011Blosti" . . "Zedn\u00EDkov\u00E1, Jana" . . . "RIV/60076658:12220/04:00005660" . . "[2DF6E9E4C15F]" . "Hodnocen\u00ED jate\u010Dn\u00FDch t\u011Bl b\u00FDk\u016F \u010Desk\u00E9ho strakat\u00E9ho skotu dle zmasilosti a protu\u010Dn\u011Blosti"@cs . . . "Evaluation of Czech Pied bulls carcass according to meatiness and fat content"@en . "Collection of Scientific Papers, Faculty of Agriculture in \u010Cesk\u00E9 Bud\u011Bjovice : Series for Animal Sciences. Special Issue : Agroregion" . "4"^^ . . "93-96" . "Z uveden\u00FDch v\u00FDsledk\u016F vypl\u00FDv\u00E1, \u017Ee u b\u00FDk\u016F kombinovan\u00E9ho u\u017Eitkov\u00E9ho typu doch\u00E1z\u00ED p\u0159i zvy\u0161ov\u00E1n\u00ED intenzity r\u016Fstu a \u017Eiv\u00E9 hmotnosti p\u0159ed por\u00E1\u017Ekou k v\u00FDznamn\u011B lep\u0161\u00EDmu zat\u0159i\u010Fov\u00E1n\u00ED jate\u010Dn\u00FDch t\u011Bl podle zmasilosti, ale z\u00E1rove\u0148 se zhor\u0161uje t\u0159\u00EDda za protu\u010Dn\u011Bn\u00ED. Nejv\u00EDcejate\u010Dn\u00FDch t\u011Bl je za\u0159azov\u00E1no do klasifika\u010Dn\u00EDch t\u0159\u00EDd U a R za zmasilost a do t\u0159\u00EDdy 2 za protu\u010Dn\u011Blost. P\u0159i za\u0159azov\u00E1n\u00ED do jate\u010Dn\u00FDch t\u0159\u00EDd je rozhoduj\u00EDc\u00ED hmotnost jate\u010Dn\u011B opracovan\u00E9ho t\u011Bla, existuj\u00ED velmi mal\u00E9 rozd\u00EDly mezi t\u0159\u00EDdami E a U a v\u00FDrazn\u011B v\u011Bt\u0161\u00ED oprotiR a O. V z\u00E1vislosti na zat\u0159\u00EDd\u011Bn\u00ED podle zmasilosti byla zji\u0161t\u011Bna v\u00FDrazn\u00E1 tendence poklesu hmotnosti JOT, celkov\u00E9 hmotnosti masa (v\u010Detn\u011B masa I. jakosti), kost\u00ED i tuku se zhor\u0161uj\u00EDc\u00ED se t\u0159\u00EDdou za zmasilost. Naproti tomu procentick\u00FD pod\u00EDl masa celkem, masaI. jakosti a kost\u00ED se zvy\u0161oval." . "Hodnocen\u00ED jate\u010Dn\u00FDch t\u011Bl b\u00FDk\u016F \u010Desk\u00E9ho strakat\u00E9ho skotu dle zmasilosti a protu\u010Dn\u011Blosti" . "Hodnocen\u00ED jate\u010Dn\u00FDch t\u011Bl b\u00FDk\u016F \u010Desk\u00E9ho strakat\u00E9ho skotu dle zmasilosti a protu\u010Dn\u011Blosti"@cs . "RIV/60076658:12220/04:00005660!RIV06-MZE-12220___" . . "4"^^ . "CZ - \u010Cesk\u00E1 republika" . "Z uveden\u00FDch v\u00FDsledk\u016F vypl\u00FDv\u00E1, \u017Ee u b\u00FDk\u016F kombinovan\u00E9ho u\u017Eitkov\u00E9ho typu doch\u00E1z\u00ED p\u0159i zvy\u0161ov\u00E1n\u00ED intenzity r\u016Fstu a \u017Eiv\u00E9 hmotnosti p\u0159ed por\u00E1\u017Ekou k v\u00FDznamn\u011B lep\u0161\u00EDmu zat\u0159i\u010Fov\u00E1n\u00ED jate\u010Dn\u00FDch t\u011Bl podle zmasilosti, ale z\u00E1rove\u0148 se zhor\u0161uje t\u0159\u00EDda za protu\u010Dn\u011Bn\u00ED. Nejv\u00EDcejate\u010Dn\u00FDch t\u011Bl je za\u0159azov\u00E1no do klasifika\u010Dn\u00EDch t\u0159\u00EDd U a R za zmasilost a do t\u0159\u00EDdy 2 za protu\u010Dn\u011Blost. P\u0159i za\u0159azov\u00E1n\u00ED do jate\u010Dn\u00FDch t\u0159\u00EDd je rozhoduj\u00EDc\u00ED hmotnost jate\u010Dn\u011B opracovan\u00E9ho t\u011Bla, existuj\u00ED velmi mal\u00E9 rozd\u00EDly mezi t\u0159\u00EDdami E a U a v\u00FDrazn\u011B v\u011Bt\u0161\u00ED oprotiR a O. V z\u00E1vislosti na zat\u0159\u00EDd\u011Bn\u00ED podle zmasilosti byla zji\u0161t\u011Bna v\u00FDrazn\u00E1 tendence poklesu hmotnosti JOT, celkov\u00E9 hmotnosti masa (v\u010Detn\u011B masa I. jakosti), kost\u00ED i tuku se zhor\u0161uj\u00EDc\u00ED se t\u0159\u00EDdou za zmasilost. Naproti tomu procentick\u00FD pod\u00EDl masa celkem, masaI. jakosti a kost\u00ED se zvy\u0161oval."@cs . "1212-558X" . "Evaluation of Czech Pied bulls carcass according to meatiness and fat content"@en . "New method of classification of cattle carcass (SEUROP system) is set up in Czech Republic since 2002. Czech Pied bulls (86 heads) were obtained. The right half-carcass was cut after temperature reduction to meat, bones and fat. Mostly carcasses were classified to the class R and U (88,4%) and to the class 2 (66,2%). The highest live weight before slaughter (725,5 kg) and the most intensive growth at the same time were in the class E. The lowest values were founded in the class O on the contrary (P?0,01). Carcass of the youngest bulls (661,8 days) with the highest daily gain (1065 g) and netto gain (600 g) were classified to the class 1. Statistically significant the highest carcass weight (407,6 kg), weight of meat (154,4 kg) and grade I meat (55,7 kg) was in the class E."@en . . . "21" . "1" . "Frelich, Jan" . . "4"^^ .