Comparison of hybrid combination of pigs with a view to meat quality
2009
Eidelpesova, L.,Jihoceska Univ., Ceske Budejovice (Czech Republic) | Matousek, V.,Jihoceska Univ., Ceske Budejovice (Czech Republic) | Kernerova, N.,Jihoceska Univ., Ceske Budejovice (Czech Republic)
This study evaluates carcass composition of three final hybrids of pigs (A, B, C) and their meat quality. Live weight, lean meat proportion, percentage of the main meat parts and ham as well as some meat quality traits (pH, lightness, drip loss, intramuscular fat content and texture) were evaluated in 90 hybrid pigs. The hybrid combination significantly influenced most of the variables studied, mainly lean body mass, percentage of the main meat cuts and ham, meat pH24 and lightness, drip losses and intramuscular fat content.
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