. . "[A1E444A521DD]" . "27498" . "Ketta, Mohamed" . . "Chodov\u00E1, Darina" . "\u010Cesk\u00E1 husa - masn\u00E1 u\u017Eitkovost" . . . "S, Z(MSM6046070901)" . . "T\u016Fmov\u00E1, Eva" . "Meat performance of Czech Goose"@en . "41210" . . . . "2014-10-21+02:00"^^ . "1/2014" . . "Metodika se zab\u00FDv\u00E1 posouzen\u00EDm jate\u010Dn\u00E9 hodnoty, fyzik\u00E1ln\u00EDch, chemick\u00FDch a senzorick\u00FDch vlastnost\u00ED masa. Metodika hodnot\u00ED v\u00FDkrmnost a jate\u010Dnou hodnotu houser\u016F a hus \u010Desk\u00E9 husy a husy novohradsk\u00E9. R\u016Fst hus i houser\u016F \u010Desk\u00E9 husy byl pomalej\u0161\u00ED ne\u017E husy novohradsk\u00E9. \u010Cesk\u00E9 husy m\u011Bly lep\u0161\u00ED konverzi krmiva ve srovn\u00E1n\u00ED s\u00A0novohradskou husou. Jate\u010Dn\u00E1 v\u00FDt\u011B\u017Enost se u obou genotyp\u016F neli\u0161ila, \u010Desk\u00E1 husa m\u011Bla nev\u00FDzamn\u011B pod\u00EDl cenn\u00FDch parti\u00ED. Z\u00A0hlediska chemick\u00E9ho slo\u017Een\u00ED m\u011Bly \u010Desk\u00E9 husy pr\u016Fkazn\u011B vy\u0161\u0161\u00ED obsah b\u00EDlkovin a polynenasycen\u00FDch mastn\u00FDch kyselin v\u00A0mase. \u010Cesk\u00E1 husy m\u011Bla v\u00FDzamn\u011B lep\u0161\u00ED senzorick\u00E9 hodnocen\u00ED masa. \u010Cesk\u00E1 husy m\u016F\u017Ee b\u00FDt vyu\u017Eita p\u0159edev\u0161\u00EDm v\u00A0ekologick\u00E9 produkci, ve kter\u00E9 je rozhoduj\u00EDc\u00ED kvalita produktu." . "Masn\u00E1 u\u017Eitkovost \u010Cesk\u00E9 husy" . . . . "RIV/60460709:41210/14:65330" . "Svobodov\u00E1, Jana" . "ISBN 978-80-213-2496-1" . "RIV/60460709:41210/14:65330!RIV15-MSM-41210___" . . . . "\u00DAKZ\u00DAZ Havl\u00ED\u010Dk\u016Fv Brod" . "Masn\u00E1 u\u017Eitkovost \u010Cesk\u00E9 husy"@cs . "neuvedeno" . "Ketta, Mohamed" . . "Uhl\u00ED\u0159ov\u00E1, Linda" . "Meat performance of Czech Goose"@en . . "5"^^ . . . "Czech Goose, Novohradska Goose, performance, carcass yield, meat quality"@en . "Masn\u00E1 u\u017Eitkovost \u010Cesk\u00E9 husy"@cs . "Metodika se zab\u00FDv\u00E1 posouzen\u00EDm jate\u010Dn\u00E9 hodnoty, fyzik\u00E1ln\u00EDch, chemick\u00FDch a senzorick\u00FDch vlastnost\u00ED masa. Metodika hodnot\u00ED v\u00FDkrmnost a jate\u010Dnou hodnotu houser\u016F a hus \u010Desk\u00E9 husy a husy novohradsk\u00E9. R\u016Fst hus i houser\u016F \u010Desk\u00E9 husy byl pomalej\u0161\u00ED ne\u017E husy novohradsk\u00E9. \u010Cesk\u00E9 husy m\u011Bly lep\u0161\u00ED konverzi krmiva ve srovn\u00E1n\u00ED s\u00A0novohradskou husou. Jate\u010Dn\u00E1 v\u00FDt\u011B\u017Enost se u obou genotyp\u016F neli\u0161ila, \u010Desk\u00E1 husa m\u011Bla nev\u00FDzamn\u011B pod\u00EDl cenn\u00FDch parti\u00ED. Z\u00A0hlediska chemick\u00E9ho slo\u017Een\u00ED m\u011Bly \u010Desk\u00E9 husy pr\u016Fkazn\u011B vy\u0161\u0161\u00ED obsah b\u00EDlkovin a polynenasycen\u00FDch mastn\u00FDch kyselin v\u00A0mase. \u010Cesk\u00E1 husy m\u011Bla v\u00FDzamn\u011B lep\u0161\u00ED senzorick\u00E9 hodnocen\u00ED masa. \u010Cesk\u00E1 husy m\u016F\u017Ee b\u00FDt vyu\u017Eita p\u0159edev\u0161\u00EDm v\u00A0ekologick\u00E9 produkci, ve kter\u00E9 je rozhoduj\u00EDc\u00ED kvalita produktu."@cs . . "5"^^ . "The methodic evaluates carcass composition, physical, chemical and sensorial properties of goose meat. The methodic evaluates growth performance, slaughter parameters and meat quality males and females of Czech and Novohradska Goose. Czech Goose grew slowly than Novohradska Goose, however, females of Czech Goose had better feed conversion ratio. There were no differences in dressing out percentage between both genotypes. Czech Goose had non significantly higher percentage of breast and thighs. In nutritional value, significantly higher crude protein and polyunsaturated fatty acid content and sensory properties were in Czech Goose. We assume that Czech Goose can be used in organic production in which meat quality plays an important role."@en . "Masn\u00E1 u\u017Eitkovost \u010Cesk\u00E9 husy" .