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dc.creatorŽivković, Vladimir
dc.creatorMigdał, Łukasz
dc.creatorMigdał, Władysław
dc.creatorRadović, Čedomir
dc.creatorGogić, Marija
dc.creatorHristov, Slavča
dc.creatorStojiljković, Nenad
dc.date.accessioned2019-12-16T09:53:03Z
dc.date.available2019-12-16T09:53:03Z
dc.date.issued2019
dc.identifier.isbn978-86-82431-76-3
dc.identifier.urihttp://istocar.bg.ac.rs/wp-content/uploads/2019/11/Proceedings-2019.pdf
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/642
dc.description.abstract: The aim of this paper was to determine the influence of sire breed on meatiness of pig carcass. Trial was conducted on 480 pigs, offspring of six boars, of two genotype Large White (LW) and Swedish Landrace (SL). Average body mass of examined animals were 114.5 kg. Share of meat yield of pig carcass was estimated on the slaughter line using two methods. First method use “two point” system where first measurement is depth of m. longissimus measured as the shortest link/connection between front (cranial) end of m. gluteus medius and the top (dorsal) rim/edge of the spinal canal and second is where m. gluteus medius penetrates the fat tissue the most. Second method also use two measurements: X1= thickness of fat tissue (with skin) in millimeters measured on medial carcass surface between 3rd and 4th lumbal vertebrae, caudo-cranially and X2=thickness of fat tissue (with skin) in milimeters measured on medial carcass surface between 3rd and 4th rib, caudo-cranially. The meatiness of the progeny very significantly depended on boar genotype (p<0.01). Offspring of SL boars had better results in both methods (60.47; 56.45%), than LW offspring (60.35; 55.85%).sr
dc.language.isoensr
dc.publisherInstitute for Animal Husbandry, Belgrade-Zemunsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31081/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceProceedings of the 12th International Symposium Modern Trends in Livestock Production, Belgradesr
dc.subjectoffspringsr
dc.subjectbackfatsr
dc.subjectslaughter characteristicssr
dc.titleInfluence of sire breed on meatiness of pig carcassen
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dcterms.abstractГогић, Марија; Живковић, Владимир; Мигдаł, Łукасз; Мигдаł, Włадyсłаw; Радовић, Чедомир; Стојиљковић, Ненад; Христов, Славча; Инфлуенце оф сире бреед он меатинесс оф пиг царцасс; Инфлуенце оф сире бреед он меатинесс оф пиг царцасс;
dc.citation.spage653
dc.citation.epage658
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_ristocar_642
dc.identifier.fulltexthttp://r.istocar.bg.ac.rs/bitstream/id/3447/bitstream_3447.pdf
dc.type.versionpublishedVersionsr


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