An influence of slaughter weight on commercial designation of carcass hybrid pigs (CLW x CL) x (D x BL) according to SEUROP system
2010
Sladek, L.,Mendelova Univ., Brno (Czech Republic) | Mikule, V.,Mendelova Univ., Brno (Czech Republic) | Cechova, M.,Mendelova Univ., Brno (Czech Republic) | Hadas, Z.,Mendelova Univ., Brno (Czech Republic) | Chladek, G.,Mendelova Univ., Brno (Czech Republic)
The aim of this study was to evaluate the influence of slaughter weight on commercial classification of hybrid pigs ((CLW x CL) x (D x BL)) according to the SEUROP system based on the determination of the portion of lean meat in carcasses. The highest percentage of pig carcasses (27.1%) was in the weight interval 100-109.9 kg. Their average slaughter weight was 105.5 kg. Backfat thickness increased with increasing slaughter weight. On the contrary, lean meat portion showed a linear declining tendency. The lowest value (9.39 mm) of backfat thickness was determined in the weight group under 80 kg, the highest value (16.86 mm) in the weight group under 130 kg. The highest number of slaughtered animals (62.1%) was in the group E (lean meat content: 55.0-59.9%, 57.65% on average), 20.9% of animals graded as class U. Only 3 pigs graded as class O and no animals graded as class P, which is the worst class. There were sex differences as 25% of gilts graded as class S (vs. 9% of hogs) and 69% of gilts graded as class E (vs. 57% of hogs).
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