Analysis of the belly meat part formation in relation to carcass weight in pigs
2008
Stupka, R.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Sprysl, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Citek, J.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Trnka, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Okrouhla, M.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky | Kures, D.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Specialni Zootechniky
The objective of our study was to examine the formation of the belly meat part in pigs, its share in the whole carcass and the relation between the belly part and the slaughter weight. Altogether, 194 final hybrid pigs of well-balanced sex ratio were evaluated. Increasing weight within the monitored group of pigs did not result in higher belly share in the carcass. The percentage growth of EU-belly as well as that of total belly part were consistent. The increasing carcass weight led to a lower increase of the absolute amount of lean meat in the belly (2.05 kg/95 kg vs. 2.33 kg/115 kg). The belly lean meat share decreased (55.68%/95 kg vs. 52%/115 kg). The increasing weight resulted in a significant increase of the total belly meat area (9,274 square mm/95 kg vs. 10,869 square mm/115 kg), but only in a slight increase of the lean meat area (5,766 square mm/95 kg vs. 6,291 square mm/115 kg). Our results showed variable lean meat and fat depositions in individual cuts in animals with different carcass weights.
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