AN INFLUENCE OF DUROC BREED IN PATERNAL POSITION ON CARCASS VALUE AND BUSINESS CLASSIFICATION BY SEUROP SYSTEM IN HYBRID PIGS
Libor Sládek, Eliška Dračková, Vladimír Mikule, Eva Sobotková
Pagini: 254-263
Publicat: 4 Nov 2022
Vizualizări: 1,492
Descărcări: 124
Rezumat: The aim of this study was to establish the impact of genotype on the carcass value of tested slaughter pigs of the hybrid combination (Czech Large White x Czech Landrace) x Duroc. The slaughtered test animals had an average slaughter weight of 119.68 ± 12.37 kg, the average lean meat portion of the carcasses established by classification was 56.20 ± 3.15 %, the average backfat thickness was 17.13 ± 4.10 mm. An average 3.63% of intramuscular fat in the longest back muscle was found in all the monitored slaughter pigs. The highest percentage of carcass pigs 54.3 % (398 animals) were classified in business class E with 57.51 ± 1.32% of lean meat portion, 115.15kg of an average slaughter weight. The lowest number of pigs (3 animals) were classified into business class O with 43.83% of lean meat portion. From results it is evident that with decrease of lean meat portion the slaughter weight of carcass pigs was growing. Carcass pigs classified into business class E reached the highest average price (32.86 CZK) per 1 kg of carcass body. A low negative correlation of r = -0.25, statistically conclusive on the level of importance of P < 0.05, was registered between slaughter weight and lean meat content. A very high negative correlation of r = -0.95, statistically conclusive on the level of importance of P < 0.001, was established between the thickness of backfat thickness and the lean meat portion.
Cuvinte cheie: duroc, lean meat portion, backfat thickness, intramuscular fat
Citează acest articol: Libor Sládek, Eliška Dračková, Vladimír Mikule, Eva Sobotková. AN INFLUENCE OF DUROC BREED IN PATERNAL POSITION ON CARCASS VALUE AND BUSINESS CLASSIFICATION BY SEUROP SYSTEM IN HYBRID PIGS. Journal of International Scientific Publications: Agriculture & Food 10, 254-263 (2022). https://www.scientific-publications.net/en/article/1002481/
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