Lean meat content and distribution in pig carcasses
2008
Valis, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Vitek, M.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | David, L.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Pulkrabek, J.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
A total of 152 carcasses from final pig hybrids were analysed with the aim to determine the lean meat content and its distribution among different carcass parts. The lean meat contents were expressed as proportions from carcass weights. The average lean meat proportion was 55.61%. The lean meat contents in leg, loin, shoulder, filet, and other parts were 18.31, 9.76, 8.18, 5.30, 1.22, and 12.84 %, respectively. Gilts had a significantly higher average lean meat content (56.10%) than barrows (55.13%), mainly as a result of gender differences in leg and loin conformation. Lean meat content and distribution were also analysed in different carcass weight intervals to determine the effect of carcass weight. Significantly different lean meat contents were found between carcasses weighing less than 95 kg and heavier. A similar tendency was confirmed in the lean meat distribution among the main meaty parts as the weight limit of 95 kg also proved to be significant.
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