English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The cut out and dissection data from 137 carcasses of the Lithuanian  slaughter pig population were used to study the impact of carcass weight on  the quality of primal carcass cuts, their composition, and meat. The ratio of  gilts to barrows, used in the experiment, was 1:1, and the carcass hot weight  was recorded within 45 min post mortem in four groups, covering carcass  weight range: under 65 kg, 65.1-76.9 kg, 77.0-85.9 kg, 86.0 kg and over. The  study indicated that when the carcass weight increased there were increases  in the proportion of hams, bellies and tenderloins (p<0.05) and decreases in  the proportions of carcass parts of lower value (p<0.001). The increase in  the carcass weight decreased the proportion of bones in ham, loin, shoulder  (p<0.001) and belly (p=0.062). The highest proportions of lean tissues in the  hams, loins, shoulders and bellies were obtained in the group of 77.0-85.9 kg  carcass weight. Meat composition was not affected by the carcass weight. CIE

Effects of carcass weight on quality of major carcass cuts, their composition, and meat in Lithuanian slaughter pig population