Foramen ovale patens in a relationship to the efficiency of six different pig breeds

During 1997 and 1998, 849 hearts of pigs for slaughter of 6 breeds were examined at the fattening station. Of this number, 455 hearts were from pigs of White improved, 103 of Landrasse, 124 of Pietraine, 32 of Duroc, 61 of Slovak meat and 74 of Yorkshire. Based upon the fattening parameters, the mean food consumption per 1 kg of weight gain and mean daily gain were observed in individual breeds. Foramen ovale patens occurred in 68 hearts of White improved (15%), 14 hearts of Landrasse (13.4%), in two hearts of Slovak meat and in two of Yorkshire breed. In the group of Duroc and Pietraine, foramen ovale patens was not observed. After comparison to the food consumption, the highest consumption was recorded in the groups of White improved and Landrasse, and the lowest one in the groups of Yorkshire, Slovak meat, Pietraine. Contrariwise, the highest weight gain were recorded in the breed Yorkshire and Slovak meat. In the groups of White improved and Landrasse, the gain were apparently lower. Thus, it may be concluded that there is a certain real dependence between the occurrence of foramen ovale patens, food consumption and its utilization as well as weight gain in pig fattening. During 1997 and 1998, 849 hearts of pigs for slaughter of 6 breeds were examined at the fattening station. Of this number, 455 hearts were from pigs of White improved, 103 of Landrasse, 124 of Pietraine, 32 of Duroc, 61 of Slovak meat and 74 of Yorkshire. Based upon the fattening parameters, the mean food consumption per 1 kg of weight gain and mean daily gain were observed in individual breeds. Foramen ovale patens occurred in 68 hearts of White improved (15%), 14 hearts of Landrasse (13.4 %), in two hearts of Slovak meat and in two of Yorkshire breed. In the group of Duroc and Pietraine, foramen ovale patens was not observed. After comparison to the food consumption, the highest consumption was recorded in the groups of White improved and Landrasse, and the lowest one in the groups of Yorkshire, Slovak meat, Pietraine. Contrariwise, the highest weight gain were recorded in the breed Yorkshire and Slovak meat. In the groups of White improved and Landrasse, the gain were apparently lower. Thus, it may be concluded that there is a certain real dependence between the occurrence of foramen ovale patens, food consumption and its utilization as well as weight gain in pig fattening