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Performance evaluation of Prestice Black-Pied pigs at the school farm
WNUK, Michal
Objective of this work was evaluate and compare the reproduction performance of the herd of prestice black-pied sows reared at the school farm University of South Bohemia in České Budějovice with other breeds in the Czech Republic. Monitored characters were number of all born piglets, number of aliveborn piglets, number of weaned piglets and litter weight at weaning. The paper describes the emergence of prestice black-pied breed mentioning the pig breeding after the first world war and during second world war. The study also describes the regeneration, which was implemented from 1952 to 1964. During regeneration were used breeds of mirgorodské, livenské, german saddle, english saddle, cornwall and berkshire. After the regeneration was performed improvement of this breed. In this proces has been used primaly pietrain breed, but also other breeds such as hampshire, landrase, german saddle, english saddle and welsh. In this work is summarized the development of functional characteristics of prstice black-pied breed of pigs to 1995. In this work are also describes the individual functional characteristics. Susequently, information about current level of functional characteristics prestice black-pied breed of pigs from 2002 to 2013 was gathered.In the work is also indicated breeding objective.
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Complex evaluation of BAT techniques in selected company with pig farming and evaluation their economic impacts.
HADÁČEK, Aleš
This thesis deals with complex evaluation of BAT techniques and their economic impacts in agricultural company Lety which makes business in fattening pigs. Stud of pigs is as well as the stud of other agricultural animals a producer of waste. These kinds of waste influence negatively environment if it is misused. The biggest heed in the thesis is taken of emission of ammonia produced by stud of pigs and of its reducing. To reduce the emission of ammonia and other kinds of gas waste it is used the help of BAT techniques described in Reference Document BREF. The first part focuses on familiarizing with BAT techniques for stud of pigs in Reference Document BREF and produced waste connecting with stud of pigs. The second part deals with techniques applied in stud of pigs and their evaluation according to BREF. The third part is concentrated on evaluation of economic impact of applied BAT techniqueson monitored operation. For evaluation of economic impact expended cost is used on applied BAT techniques.
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Issues of quality of pork meat and boar smell
NOVÁKOVÁ, Aneta
This diploma work is focused on the processing of information concerning meat quality and boar taint. The use of boar meat is in recent years a very common theme in the area of animal welfare. In addition to traditional castration of pigs, for piglets which is physically and mentally exhausting, are now new alternatives previous occurrence of boar taint. In the first part of this work there are listed aspects of breeding pigs and boars, boar taint problems and ways to eliminate objectionable taint. Using selected methods of sensory analysis were assessed for weight samples graded boar meat. The aim was to determine the acceptability of boar taint threshold for the consumer . For the purposes of veterinary inspection in slaughterhouses in the Czech republic uses boil test to identify boar taint. In the practical part was used boil test, when evaluated in some samples found unpleasant taint. Women were more sensitive to the taint of the meat than men, wichic is caused by steroid hormones. In further tests of sensory consumer panel evaluations submitted samples according to their preferences from best to worst and then in pairs test described the intensity differences between samples. The test results were processed according to the methodology and standard of ČSN. Between samples of boar meat were found statistically significant differences at a confidence level of 95%.
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Influence of different types of slaughter lines for the incidence of pork meat (PSE)
ČERNÁ, Lenka
The main aim of the present thesis was to compare different types of slaughter lines and their influence on the occurence of meat defects with emphasis on PSE defect. The research has been concentrated mainly on the slaughter lines which use the technology of stunning the animals with electricity and concentrated CO2. The research monitors the rate of PSE defect from the slaughter to the cutting of the pig (approximately 48 hours). For considering the difference in quality of the meat the basic identification indicators of both pH1 and the draining of meat were created. Furthermore, we monitored pH24 and pH48, too. Analyzing of the above mentioned indicators shows that stunning with concentrated CO2 is more suitable with regard to the quality of the meat. The average pH1 value was 0,3 (p < 0,001) higher, pH24 value was 0,243 (p < 0,001) higher and the average value of meat juice drainage was 2,16% lower (p < 0,001). The anylysis of the PSEi and PSE quality difference based on pH1 when stunning with the use of concentrated CO2 shows lower frequency of PSEi (7,843% lower) and PSE (1,961% lower). Based on meat juice drainage, PSEi frequency was 23,810% lower and PSE 4,762 % lower.
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The influence of slaughter weight and sex on carcass of pigs.
VONDRUŠKA, Miroslav
The aim of this thesis was to obtain information on the genotype and sex influence on carcass characteristics of pigs of the following final hybrids combinations: (CL x CLW) x CLW ? sire line, (CL x CLW) x (CLW ? sire line x Pn), (CL x CLW) x (D x Pn) and (CL x CLW) x (CLW ? sire line x D) with a balanced sex ratio (barrows: gilts). An influence of the genotype on the lean meat content has been proven, while the (CL x CLW) x (D x Pn) combination reached the highest values, with an average of 57.95 %. A statistical significance of differences was also found between the sexes, when gilts reached 58.06 % average lean meat content, compared to the barrows 54.70 % average lean meat content (3.36 % difference). The back fat thickness showed a high statistical significance in terms of genotype, the lowest back fat thickness was measured in the (CL x CLW) x (D x Pn) combination with value of 21.69 mm. Barrows reached higher values, the average height of gilts was 22.03 mm, 25.25 mm in barrows. In the loin eye area indicator, the genotype influence has not been proven. For gilts, the mean value of 5228 mm2, in barrows value of 4707 mm2. Content of main meat parts, or more precisely hams, presented statistically significant differences in terms of genotype. The (CL x CLW) x (D x Pn) combination reached the highest values, with content of 53.23 %, 21.9 % respectively. A significant statistical difference was determined also between sexes, with an average main meat parts of gilts and barrows 51.32 % and 48.45 %, respectively; in the case of ham 21.07 % and 19.98 %. The slaughter weight in relation to the lean meat content showed a very good value in the mass range less than 100 kg (57.84 %), but the muscle proportion 57.16 % has been positive even in the mass range 100 ? 109.9 kg.
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Analysis of the classification of pig carcasses at selected abattoirs
JANDOVÁ, Renáta
The goal of this thesis was analyze indicators collected during classification of carcass of final hybrids of pigs. Based on this information it was statistically evaluated a set of animals slaughtered in over a period of 1 year. It was analyzed 65 535 carcasses of pigs at all. Carcasses included in the SEUROP system (64 470 pigs) was divided into 6 the weight interval from 60 to 120 kg in increments of 10 kilos.
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Bachelor thesis
VONDRUŠKOVÁ, Jana
The aim of the bachelor thesis was to create a survey of characteristics of pork meat quality including pH45, pH24, colour, water holding capacity, texture, intramuscular fat content and influences that affect the meat quality, i.e. breed, sex, slaughter weight, nutrition and feed, stabling technology, treatment, transport to the slaughterhouse, method of stunning and way of slaughter. The meat quality is also conditioned by the chemical composition, physical and technological features of the meat and process of postmortal biochemical changes. Animal handling leads to the quality variations of pork meat.
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Selected parameters of quality in pig meat
NOVÁKOVÁ, Aneta
The bachelor thesis focuses on processing the information on issues of pork such as qualitative characteristics in the context of the carcass value in pig and describes the aspects that influence them. At first the carcass value and factors affecting it - genetic determinants, breed, sex, age, weight, etc. were described. Then the biochemical composition of meat was characterized with the emphasis on of the intramuscular fat content which is related to the proportion of lean meat in carcass. Further, the quality of meat and its characteristics - pH, color, water holding capacity, electrical conductivity of the meat were processed. There were included sensory characteristics of meat - the taste, aroma, juiciness and tenderness, as well. Attention was also focused on internal and external influences affecting meat quality both positively and negatively (nutrition, farming methods, feed additives, effects of handling and slaughter). In conclusion, the quality variations of pork and the SEUROP system currently used by for the assessment of slaughter pigs is showed.
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Pig meat quality in selected final hybrids
VONDRUŠKA, Miroslav
The bachelor work was focussed on the area of the chemical composition, the physical and technological quality of meat, including the ageing processes in meat. Then there were described the quality indicators, that means pH, colour, luminosity of meat, viscozity of meat, texture of meat, percentage of intramuscular fat and the methods of their evaluation. Consequently were evaluated influences that affect the quality of meat that means the hybrid combination, sex, slaughter weight, nutrition and stabling. Pre-slaughter influences (transport to slaughterhouse, manipulation with pigs before slaughter, methods of stunning and killing) were included too.
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Prestice black pied pig - animal genetic resource
LIŠKOVÁ, Andrea
The thesis is gathering a analyzing information on issues of genetic resources with a focus on přeštické černostrakaté prase pig breed. The paper describes the emergence of přeštické černostrakaté prase breed mentioning the pig breeding population before the first and second world war. It was subsequently referred to the regeneration of this breed, which was carried out using breeds - mirgorodské, livenské, german saddle, english saddle, cornwall and berkshire. Furthermore, breed standard was developed with focus on the description and functional characteristics and improvement of přeštické černostrakaté prase breed is shown mainly thanks to pietrain breed. On the other hand other breeds, such as landrase, hampshire etc., are referred too. From 2003 to 2009 much information on the breed of animal genetic resources dealing with the population genetic resources was gathered, where the number of farms and farm-bred brood, nucleus breeding sows, the level of commercial signs in the performance tests and the number of boars in individual cages is reffered. Attention was also paid to cryopreservation, population structure and breed keeping with the reasons for protecting přeštické černostrakaté prase breed. The methodology is captured as a breeding program, record keeping and selection, breeding, etc. In conclusion, there is the stock of genetic resources given at the end of 2010.
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