Estimating of the content of main meaty parts in the pig carcass depending on selected characteristics
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The aim of the work was to estimate the content of main meaty parts (MMP) in the pig carcass. The group of carcasses was selected with regards to the representative lean meat content and to the sex. All measurements were done on the left carcass half. One day after slaughter all carcasses were divided into primal cuts and the content of MMP has been determined. The average lean meat content was 57.23 % and the average carcass weight 93.5 kg. In the first model was calculated the regression formula usingthe fat thickness and meat thickness measured with the FOM device. The second model used three most correlative characteristics (concerning the content of MMP) and the regression formula was worked out as well. Both regression formulae fulfill the statistical requirements for the accuracy of the estimation.
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