Carcass composition of pigs classified in different SEUROP grades
2009
Pulkrabek, J.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Vitek, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Valis, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | David, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
A total of 225 carcasses from the pig hybrid combinations most frequently used in the Czech Republic were included into this analysis of carcass composition. As sires, purebred boars of Czech Large White (sire line), line 38 (D x PN), and line 68 (H x PN) were used. Left carcass sides were analysed and detailed dissections were performed according to the EU reference method. The proportion of main meat parts (ham, loin, neck and shoulder, always without fat cover) was 57.11+/-0.294, 54.48+/-0.170, 51.44+/-0.174, and 48.53+/-0.280 % in classification grades S, E, U, and R, respectively. The difference between the extreme grades was 8.58 percent points. If the proportion of main meat parts in the grade S is considered 100 %, its value in the grade R would be 84.9 %.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Library of Antonin Svehla
Découvrez la collection de ce fournisseur de données dans AGRIS