Determination of variance in pig carcass composition with regard to different levels of lean meat proportion
2001
Pulkrabek, J. | Pavlik, J. | Smital, J. (Vyzkumny Ustav Zivocisne Vyroby, Prague-Uhrineves (Czech Republic))
Carcasses of 38 gilts and 38 barrows were dissected into commercial cuts and further separated into individual tissues. The used animals were final hybrids originating from common commercial pig operations. The fattening scheme met the requirements for representativeness of data used for derivation of regression equations when estimating the lean proportion. The carcasses were classified according to the proportion of carcass lean. This proportion ranged from 40.0 to 65.0 % in individual classes, while the class interval was 5 %. Different lean proportions appeared to be connected with a considerable different in percentages of individual cuts. A similar tendency was found in the distribution of tissues between the cuts, especially in fat and lean proportions of both fatty and meaty cuts. To determine these differences, regression curves were estimated using the least square method and respepctive equations were derived.
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