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Variability of the principal meat production characters in pigs in Czechoslovakia



Variability of the principal meat production characters in pigs in Czechoslovakia



Zivocisna Vyroba 24(5): 347-356



Data were obtained on 4167 pigs at 17 abattoirs. For pigs with carcass weights of 69-80, 81-90, 91-100, 101-110 and more than or equal to 111 kg, backfat thickness averaged 2.24, 2.52, 2.82, 3.07 and 3.54 cm resp. in the mid-line at the level of the last rib, 2.23, 2.51, 2.82, 3.06 and 3.34 cm laterally from the mid-line at the last rib, and 3.00, 3.25, 3.55, 3.90 and 4.26 cm on the sacrum.

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