Analysis of Swine Meat Quality and Classification by Class Quality Exploited in Semi-Intensive System
Keywords:
semi-intensive system, swine, meat, carcassesAbstract
Carcass quality and of the meat from swine fattened in semi-intensive system differs depending on the temperature from the shelter. In case of group I where during fattening period the temperature from shelter has values ranged between l0-14° C, to the carcasses classified through objective graduation method, the highest share is represented the carcasses from the classes of quality of U and R (75.12%), but also the two lower classes O and P where the share is 11.13%. In case of group II, fattened in shelters with controlled temperature the carcasses share by over 56.20% lean meat in carcass is higher compared with the first group. In the categories U and R were framed 74.73% of carcasses.
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