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dc.contributor.authorSládek, Libor
dc.contributor.authorDračková, Eliška
dc.date.accessioned2022-03-22T01:02:19Z
dc.date.available2022-03-22T01:02:19Z
dc.date.issued2020
dc.identifier.issn1211-8516 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1522
dc.description.abstractThe goal of this experiment was to establish the effect of genotype, sex and intramuscular fat (IMF) content in the musculus longissimus lumborum et thoracis (MLLT) on the colour of pork. The values of meat colour parameters were balanced in both gilts and barrows without significant differences (p < 0.05). The average value of the lightness parameter LASTERISK OPERATOR was 61.35 +- 5.31 in barrows in our research and 60.14 +- 4.94 in gilts. The percentage of yellow spectrum bASTERISK OPERATOR ranged within a narrow zone of from 13.67 +- 2.14 (gilts) to 13.88 +- 2.02 (barrows). The colour saturation value (CASTERISK OPERATOR) for meat from barrows (14.42 +- 2,33) differed by just 0.21 from the meat from gilts (14.21 +- 2.51). The lightest meat with the highest LASTERISK OPERATOR value, was from pigs to be slaughtered with the highest IMF content (5.00 to 9.50%) 62.53 +- 4.26, or the group with a IMF content of 3.00 to 3.99% (62.12 +- 4.96). The lightness value was lowest (58.73 +- 5.43) in the group with the lowest IMF content (1.85 to 2.99%). To establish the effect of genotype on the colour of pork two hybrid combinations were monitored: (CLW x CL) x D and (CLW x CL) x (D x BL). Different paternal lines in the groups did not affect any of the meat colour indicators significantly.en
dc.format101-108
dc.publisherMendelova univerzita v Brně
dc.relation.ispartofActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
dc.relation.urihttps://doi.org/10.11118/actaun202068010101
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectColour of porken
dc.subjectHybrid combinationen
dc.subjectIntramuscular faten
dc.titleThe effect of genotype, sex and intramuscular fat content on the colour of porken
dc.typeJ_ČLÁNEK
dc.date.updated2022-03-22T01:02:19Z
dc.description.versionOA
local.identifier.doi10.11118/actaun202068010101
local.identifier.scopus2-s2.0-85082044864
local.number1
local.volume68
local.identifier.obd43919367
local.identifier.e-issn2464-8310
dc.identifier.orcidSládek, Libor 0000-0002-8708-9372
dc.identifier.orcidDračková, Eliška 0000-0002-5248-6597
local.contributor.affiliationAF


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Except where otherwise noted, this item's license is described as CC BY-NC-ND 4.0