INFLUENCES OF HOUSING SYSTEMS AND SLAUGHTER WEIGHT ON THE MARKET REALIZATION OF SLAUGHTER PIGS BY SEUROP CLASSIFICATION

ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS Volume 66 42 Number 2, 2018 https://doi.org/10.11118/actau201866020389 INFLUENCES OF HOUSING SYSTEMS AND SLAUGHTER WEIGHT ON THE MARKET REALIZATION OF SLAUGHTER PIGS BY SEUROP CLASSIFICATION Libor Sládek¹, Vladimír Mikule¹ ¹ Departmet of Aimal Breedig, Faculty of AgriScieces, Medel Uiversity i Bro, Zemědělská 1, 613 00 Bro, Czech Republic Abstract SLÁDEK LIBOR, MIKULE VLADIMÍR. 2018. Iflueces of Housig Systems ad o the Market Realizatio of Pigs by SEUROP Classificatio. Acta Uiversitatis Agriculturae et Silviculturae Medeliaae Bruesis, 66(2): 389 397. The aim of the study was to evaluate a ifluece of housig techology ad slaughter weight of slaughter pigs o realizatio with SEUROP system. pigs of hybrid combiatio (Czech Large White Czech Ladrace) Duroc were studied for reasos of a eperimet. Aalysed were 733 pigs. pigs fatteed o deep-bedded pes reached higher slaughter weight, higher back fat thickess, higher muscle deep, higher price per 1 kg of slaughter weight i compariso with pigs o slatted floor pes, but o the cotrary they reached a lower portio of lea meat. These data were determied i pigs o deep-bedded pes: 117.58 kg slaughter weight, 16.78 mm of back fat thickess, 61.30 mm of muscle deep, 55.53 % of lea meat portio ad price 32.15 Kč per 1 kg of slaughter weight. These data were determied i pigs reared o slatted floor pes: 110.82 kg slaughter weight, 14.38 mm of back fat thickess, 56.67 mm of muscle deep, 57.11 % of lea meat portio ad price 31.86 Kč per 1 kg of slaughter weight. A statistical coclusive differece o a level of importace P 0.01 was foud betwee pigs bred o deep-bedded pes ad o slatted floor pes i traits slaughter weight, back fat thickess, muscle deep ad meatiess. From eperimet it is obvious that for 1 kg of slaughter weight i all busiess classes SEUROP higher price was i pigs fatteed o deep-bedded pes i compariso with pigs fatteed o slatted floor pes. Keywords: slaughter pig, lea meat portio, slaughter weight, back fat thickess INTRODUCTION Litter-housig systems are suitable for fatteig of pigs from climate creatio poit of view. They allow partial reductio of thermal demads i compariso with litter-free housig systems. Litter housig systems are gettig popular because of welfare requiremets ad lower acquisitio costs. These systems are used especially i smaller ad moderate-sized pig breeders. Disadvatages of litter housig system could be i higher depositig of fat i slaughter pigs for approimately 15 %, lower gais ad loger fatteig period. Litter-housig systems have stregths from welfare poit of view, but there could arise some health problems too. Geerally litter-housig is used i houses with atural vetilatio where frequet air chage has a positive ifluece o health coditio of aimal respiratory system. I a case of litter-free housig system arragemet of grate floor respectively a partially grate floor is ecessary to reduce total water vapour productio. Beefits of litter-free housig system are maimal utilizatio of housig space, reductio of keeper labour-itesity ad achievemet of required hygieic coditios for pigs ad staff. With growig pig slaughter weight portio of meaty ad fatty parts is chagig ad with this 389

390 Libor Sládek, Vladimír Mikule a carcass value is chagig too. Accordig to Lucas et al. (2017) traits of carcass modified body as back fat thickess, muscle deep ad portio of lea meat are very importat parameters used for quality evaluatio of carcass modified body. Several studies showed that icrease of slaughter weight of fatteed pigs reduces quality of carcass modified body ad meat quality (Latorre et al., 2004, Czyzak-Ruowska et al., 2015). At the same time growig slaughter weight icreases age of slaughtered pigs for 1.5 days per kg (Čadek Potokar et al.,1998). Cote et al. (2011) metios i his study that icrease of pigs slaughter weight is oe of the optios which icreases profitability ad competitiveess of pig producers. It is estimated that icrease of carcass modified body weight for 10 % could reduce average producer s costs for 3 5 cets / kg. Accordig to Sieczkowska et al. (2008) meat idustry prefers higher slaughter weight of carcass pigs, but may authors like Zybert et al. (2001), Gardzińska et al. (2002) ad others metio lighter carcass pigs have higher meatiess compared to heavier pigs. Metioed depedece correspods with fidig of Pulkrábek ad Pavlík (2000), whe he proved that with reductio of slaughter weight for 10 kg lea meat portio icreases i pig carcass body for 1.5 % ad vice versa. Wäher (2002) metios portio of lea meat should be betwee 58 ad 60 % durig slaughter. Accordig to Stege et al. (2011) slaughter pigs i Demark have some weight restrictios ad they have high lea meat portio. These pigs have the best prices o slaughter. Optimal values are give accordig to cosumers demads. Accordig to Oliveira et al. (2015) today thaks to geetics pigs were improved to have maimum potetial for protei savig eve i higher slaughter weights, but still a optimal slaughter weight should be determied. May studies are cocered with a ifluece of slaughter weight o developmet of growth ad quality of carcass modified body (Correa et al., 2006). Growth curves differ i differet breeds, especially i origial breeds, whe growth is quite ofte delayed. weight ad weight of carcass modified body are differet i whole world from very light (5 20 kg) till very heavy pigs (about 180 kg) which are used for productio of special ham prosciutto i Italy. Geerally i carcass pigs bred i Europe slaughter pigs with slaughter weight rage from 110 till 120 kg are the most desired (Bolad et al., 1996). Ubalaced slaughter weights could be created by iappropriate eviromet i some category of pigs as well as by usig of iappropriate fial hybridizatio (Svoboda, 2001). I this cotet it is very importat that pig producers should be focused o such combiatio of fial hybrids which will meet required carcass value ad will be the most profitable. A ifluece of used pig breeds o carcass value was studied by Pulkrábek et al. (2015), Brascheid et al. (2011) ad others. It is clear from their studies that today geetic base is lowered o several world-wide used pig breeds Large White, Ladrace, Duroc, Hampshire ad Pietrai. These breeds form a base of hybridizatio program i the Czech Republic too. The aim of the study was to evaluate a ifluece of housig techology ad slaughter weight of carcass pigs o realizatio with SEUROP system. MATERIALS AND METHODS pigs of hybrid combiatio (Czech Large White Czech Ladrace) Duroc were studied for reasos of a eperimet. Aalysed were 733 pigs. Hybrids of F1 geeratio Czech Large White Czech Ladrace (CLW CL) were used as dams. They were isemiated with portios of Duroc boars from isemiatio boar statios. Fatteig of slaughter pigs ra separately accordig to housig system i two fatteig halls. I the first fatteig hall a litter-free housig system o slatted floor pes was used (417 eperimetal pigs with 110.82 kg of a live weight i the ed of fatteig) ad i the secod hall pigs were fatteed o deep bedde pes (316 pigs with 117.58 kg of live weight i the ed of fatteig). Pigs were fed with commo commercial feedig mitures. After the ed of fatteig tested pigs were slaughtered i a slaughter house ad weight of carcass modified body was determied. weight of aimal was calculated by coefficiet. Lea meat portio i tested aimals was determied by ultrasoud apparatus IS-D-05. Apparatus IS-D-05 for classificatio of carcass modified bodies of pigs ito idividual classes SEUROP it is a device for measurig of muscle deep ad back fat thickess o a base of ultrasoud impulse reactios which are gradually trasferred ito eactly determied spot o carcass modified body. Lea meat portio (meatiess) of carcass modified body is calculated by followig equatio: Y = 60.69798 0.89211S IS-D-05 + 0.10560M IS-D-05 Where: Y = estimated percetage of lea meat portio (meatiess) i carcass modified body S (IS-D-05) = back fat thickess icludig ski i a poit of measurig 70 mm from logitudial ais of carcass modified body betwee the secod ad the third last rib M (IS-D-05) = muscle deep i a poit of measurig 70 mm from logitudial ais of carcass modified body betwee the secod ad the third last rib Aalysis of carcass value results i tested slaughter pigs was doe accordig to slaughter weight i accordace of followig itervals: 80 89 kg; 90 99.9 kg; 100 109.9 kg; 110 119.9 kg; 120 129.9 kg ad 130 ad more kg ad the accordig to busiess classificatio by SEUROP system, it meas with

Iflueces of Housig Systems ad o the Market Realizatio of Pigs by Seurop... 391 percetage of lea meat portio higher tha 60 (S), 55 59.9 (E), 50 54.9 (U), 45 49.9 (R), 40 44.9 (O). Basic statistical characterizatios were determied i studied traits mea ad stadard deviatio. Coclusiveess amog idividual studied traits was calculated by Tukey HSD test. Pearso correlatio was used for determiatio of depedece amog slaughter weight ad traits of carcass value. Statistical program STATISTIKA 10 was used for these purposes. RESULTS AND DISCUSSION From reached results it is obvious that pigs fatteed o deep-bedde pes reached higher slaughter weight (117.58 kg) for approimately 7 kg o the cotrary to pigs fatteed o slatted floor pes with slaughter weight 110.82 kg. Czyzak Ruowska et al. (2015) refer heavier pigs produce worse quality pork three times more ofte tha pigs with lower slaughter weight. Pigs o deep-bedded pes reached higher back fat thickess, higher muscle deep, higher price per 1 kg of slaughter weight, but they had lower percetage of lea meat compared to pigs o slatted floor pes. I pigs o deep-bedded pes 16.78 mm of back fat thickess, 61.30 mm of muscle deep, 55.53 % of meatiess ad price per 1 kg of slaughter weight 32.15 Kč was determied. I pigs bred o slatted floor pes 14.38 mm of back fat thickess, muscle deep 56. mm, 57.11 % of lea meat percetage ad price 31.86 per 1 kg of slaughter weight was determied. Betwee pigs fatteed o deep-bedded pes ad pigs fatteed o slatted floor pes a statistical coclusive differece o a level of importace P 0.01 was determied i slaughter weight, back fat thickess, muscle deep ad meatiess. The highest umber of slaughtered pigs (156) was i weight rage 110 119.9 kg with a average weight 114.34 kg. The same discovery is metioed by David et al. (2016) he presets that today i the Czech Republic carcass pigs are fatteed till slaughter weight i a rage from 110 till 120 kg. Just for several aimals smaller group of pigs (149) was i a weight rage 100 109.9 kg (average 105.10 kg). The smallest groups were groups of pigs with slaughter weight uder 80 kg (1), 80 89.9 kg (49) ad 140 kg ad more (38). With growig slaughter weight values of back fat thickess were icreasig o the cotrary lea meat percetage had liear decliig tedecy. The lowest trait of back fat thickess was determied i weight groups uder 80 kg ad 80 89.9 kg 9.49 mm, respectively 12.00 mm. The highest value was i weight rage 130 139.9 kg, respectively 140 kg ad more, which represeted average value 17.33 mm, respectively 17.42 mm. Cote et al. (2011) discovered i their study of hybrid combiatio (LW L) LW lesser back fat thickess 11.6 mm i pigs slaughtered i 95 kg ad 12.2 mm i pigs slaughtered i 105 kg compared to our fidigs. I our study back fat thickess of 13.45 ad 14.97 mm was determied i the average slaughter weight of 84.94 ad 105.10 kg, respectively. Suzuki et al. (2003) determied i his eperimet higher back fat thickess 18 mm i slaughter weight 109 kg i hybrid combiatio (Ladrace Duroc) Duroc. Distictively higher back fat thickess 23.3 mm i carcass hybrid pig combiatio (Ladrace Large White) Germa Pietrai with slaughter weight 106.1 kg was determied by Cámara et al. (2016). Higher back fat thickess (23 mm) i 114 kg of slaughter weight i hybrid combiatio (L LW) (P LW) is metioed by Peiado et al. (2008), i compariso with our eperimet with 15.67 mm of back fat thickess i 114.34 kg of slaughter weight. Also muscle deep reached with growig weight higher values i all measurig of idividual weight groups. Heavier pigs had higher muscle deep. With growig slaughter weight a percetage of lea meat was decreasig which is evidet from Tab. 2. Secic et al. (2005) made the same coclusios with 5 weight groups of aimals (90.30 kg; 100.40 kg; 110.30 kg; 120.50 kg ad 130.20 kg) where they determied decreasig values of lea meat percetage (58.13 %; 57.73 %; 55.36 %; 54.93 % a 53.80 %) with growig slaughter weight. The highest lea meat percetage was determied i pigs with slaughter weight uder 80 kg, respectively with average slaughter weight 85 kg 60.33 respectively 58.62 %, the i pigs with a average slaughter weight 94.94 kg 57.69 %. Cote et al. (2011) detected i their eperimet 59.5 % of lea meat at slaughter weight of 85 kg ad 59.3 % at slaughter weight of 95 kg i hybrid combiatio (LW L) LW. Glioubol et al. (2015) detected i I: Traits of carcass value ad price per 1 kg of slaughter weight i pigs fatteed o slatted floor pes ad o deep-bedded pes Fatteig o slatted floor pe Number () 417 316 Average slaughter 110.82 A ± 15.83 117.58 B ± 16.18 Average back fat thickess 14.38 A ± 4.90 16.78 B ± 4.54 Average muscle deep 56.67 A ± 9.56 61.30 B ± 9.51 Average lea meat percetage (%) 57.11 A ± 3.42 55.53 B ± 3.14 Average price per 1 kg (Kč) 31.86 ± 2.19 32.15 ± 2.51 A,B: meas with differet superscripts are sigificatly differet at P 0.01

392 Libor Sládek, Vladimír Mikule their study 59.9 % of lea meat at 101 kg of slaughter weight i hybrid combiatio Pietrai Duroc. Ruusue et al. (2012) metios i his work a lea meat percetage 58.8 % at slaughter weight 110 kg i hybrid combiatio Norwegia Duroc Norwegia Ladrace. Accordig to Stege et al. (2011) at the preset days preferred slaughter weight i Demark is approimately 101.6 kg with 60 % of lea meat. Václavková ad Bečková (2009) foud out i their study lower lea meat portio i hybrid combiatio (CL CLW) (CLW-sire lie P) i compariso with our eperimet (57.09 % i gilts, 51.69 % i hogs, 115 kg of average slaughter weight). O the cotrary the lowest meatiess i our eperimet was reached by pigs with slaughter weight over 140 kg 55.06 %. The highest price per 1 kg of slaughter weight (32.94 Kč) was reached i slaughter pigs of weight rage 100 109.9 kg at average 105.10 kg, a little bit less 32.91 Kč, respectively 32.89 Kč was reached i pigs of weight rage 110 119.9 kg (average 114.34 kg) respectively 120-129.9 kg (average 124.13 kg). Cotrarily the lowest price (28.05 Kč) was detected i pigs with slaughter weight higher tha 140 kg. I all tested pigs of hybrid combiatio (CLW CL) D these average traits were determied : a average slaughter weight 113.74 kg, back fat thickess 15.41 mm, muscle deep 58.67 mm, lea meat portio 56.43 % ad price per 1 kg of slaughter weight 31.98 Kč. I slaughter pigs bred i differet techologies statistical coclusive differeces were determied amog values of back fat thickess, lea meat percetage ad prices per 1 kg of slaughter weight which were measured accordig to idividual determied average weights. Back fat thickess has i both groups of tested pigs ascedig tedecy, which meas with growig slaughter weight back fat thickess was growig too. I pigs o slatted floor pes the back fat thickess was lower i all categories compared to pigs from deep-bedded pes. These differeces were statistical coclusive i weight groups from 120 till 140 kg ad 140 ad more. I all weight categories a higher lea meat percetage was detected i carcass pigs bred o slatted floor pes compared to pigs which were bred o deep-bedded pes. Oce agai a ifluece of slaughter weight o meatiess was cofirmed. With icreasig slaughter weight lea meat portio was liearly decreasig i carcass modified bodies of pigs. Statistical coclusive differece P 0.05 was determied i pigs bred o slatted floor pes i average slaughter weight 143.05 kg ad 56.52 % of lea meat compared to pigs bred o deep bedded pes with 144.53 kg of slaughter weight ad 54.39 % of lea meat. Very high coclusive differece P 0.01 was determied i average slaughter weight 123.67 kg, respectively 134.66 kg with 56.88 %, respectively with 56.28 % of lea meat i pigs bred o slatted floor pes compared to 124.55 kg, respectively 134.74 kg of slaughter weight with 54.71 % respectively with 54.33 % of lea meat determied i pigs bred o deep-bedded pes. The highest price 33 Kč per 1 kg of slaughter weight was i pigs which were fatteed o slatted floor pes i group with weight rage 120 129.9 kg (average 123.67 kg), i cotrast to pigs which were fatteed o deep-bedded pes where it was i II: Carcass traits ad price per 1 kg of slaughter weight withi respective itervals of pigs weight iterval Back fat thickess Muscle deep Lea meat portio (%) Price per 1 kg of slaughter weight (Kč) Uder 80 7 1 78.67 ± 1.05 9.49 ± 2.77 47.37 ± 7.43 60.33 b,d,e,f,g ± 2.03 30.05 ± 1.35 80 89.9 49 6.7 85.00 ± 2.90 12.00 ± 3.44 48.01 ± 8.32 58.62 h,i,k,m,o ± 2.46 29.73 ± 2.06 90 99.9 98 13.3 94.94 ± 2.85 13.45 ± 5.21 52.91 ± 7.62 57.69,j,l ± 3.68 31.94 ± 1.99 100 109.9 149 20.3 105.10 ± 2.77 14.97 ± 4.94 54.62 ± 7.55 56.67 a,h ± 3.49 32.94 ± 1.98 110 119.9 156 21.3 114.34 ± 2.82 15.67 ± 4.83 59.31 ± 8.32 56.27 b,,o ± 3.41 32.91 ± 1.98 120 129.9 132 18.0 124.13 ± 2.83 16.56 ± 4.38 63.08 ± 8.75 55.73 g,m, ± 3.04 32.89 ± 1.61 130 139.9 104 14.2 134.54 ± 2.77 17.33 ± 4.12 65.23 ± 8.15 55.23 a,e,f,k,l ± 2.89 30.74 ± 1.90 140 ad more 38 5.2 144.06 ± 2.91 17.42 ± 4.74 69.27 ± 6.29 55.06 d,i,j ± 2.87 28.05 ± 1.56 Total 733 100 113.74 ± 16.31 15.41 ± 4.89 58.67 ± 9.80 56.43 ± 3.39 31.98 ± 2.34 a, b, c: same letters are sigificatly differet at P 0.05 d, e, f, g, h, i, j, k, l, m,, o: same letters are sigificatly differet at P 0.01

Iflueces of Housig Systems ad o the Market Realizatio of Pigs by Seurop... 393 III: Back fat thickess accordig to weight iterval of pigs fatteed o slatted floor pes ad deep-bedded pes iterval Fatteig o slatted floor pe Back fat thickess Back fat thickess Uder 80 6 78.68 9.87 ± 2.83 1 78.61 7.2 ± 0.00 80 89.9 33 84.44 11.8 ± 3.80 16 86.14 12.41 ± 2.60 90 99.9 65 94.37 13.16 ± 5.80 33 96.06 14.03 ± 3.79 100 109.9 95 105.22 14.38 ± 5.18 54 104.88 16.02 ± 4.32 110 119.9 96 114.34 15.29 ± 4.96 60 114.32 16.28 ± 4.60 120 129.9 62 123.67 14.88 A ± 3.60 70 124.55 18.06 B ± 4.48 130 139.9 48 134.66 15.79 A ± 3.88 56 134.74 18.65 B ± 3.89 140 ad more 12 143.05 14.74 a ± 5.43 26 144.53 18.65 b ± 3.91 a,b: meas with differet superscripts are sigificatly differet at P 0.05 A,B: meas with differet superscripts are sigificatly differet at P 0.01 IV: Muscle deep accordig to weight iterval of pigs fatteed o slatted floor pes ad deep-bedded pes iterval (kg) Fatteig o slatted floor pe Muscle deep Muscle deep Uder 80 6 78.68 45.55 ± 6.20 1 78.61 58.3 ± 0.00 80 89.9 33 84.44 47.15 ± 9.38 16 86.14 49.78 ± 5.37 90 99.9 65 94.37 51.77 ± 7.71 33 96.06 55.15 ± 7.03 100 109.9 95 105.22 53.66 ± 7.34 54 104.88 56.31 ± 7.68 110 119.9 96 114.34 58.51 ± 7.94 60 114.32 60.59 ± 8.82 120 129.9 62 123.67 61.69 ± 9.10 70 124.55 64.31 ± 8.30 130 139.9 48 134.66 64.17 ± 6.96 56 134.74 66.15 ± 9.00 140 ad more 12 143.05 68.29 ± 6.53 26 144.53 69.72 ± 6.25 V: Lea meat portio ( %) accordig to weight iterval of pigs fatteed o slatted floor pes ad deep-bedded pes iterval Fatteig o slatted floor pe Lea meat portio (%) Lea meat portio (%) Uder 80 6 78.68 60.03 ± 2.05 1 78.61 62.1 ± 0.00 80 89.9 33 84.44 58.74 ± 2.73 16 86.14 58.37 ± 1.83 90 99.9 65 94.37 57.88 ± 4.11 33 96.06 57.33 ± 2.64 100 109.9 95 105.22 57.06 ± 3.70 54 104.88 55.97 ± 3.05 110 119.9 96 114.34 56.52 ± 3.52 60 114.32 55.87 ± 3.22 120 129.9 62 123.67 56.88 A ± 2.50 70 124.55 54.71 B ± 3.13 130 139.9 48 134.66 56.28 A ± 2.73 56 134.74 54.33 B ± 2.73 140 ad more 12 143.05 56.52 a ± 2.78 26 144.53 54.39 b ± 2.70 a,b: meas with differet superscripts are sigificatly differet at P 0.05 A,B: meas with differet superscripts are sigificatly differet at P 0.01

394 Libor Sládek, Vladimír Mikule weight group with rage 110 119.9 kg (average 114.32 kg) ad price 33.51 Kč. Cotrarily the lowest price per 1 kg (28.16 Kč respectively 28.00 Kč) was determied idetically i pigs bred o slatted floor pes ad pigs bred o deep-bedded pes these slaughter pigs had more tha 140 kg. The most valued pigs (both from slatted floor pes ad deep-bedded pes) were from weight rage from 90 till 129.9 kg of slaughter weight. Pigs with slaughter weight uder 90 kg or more tha 130 kg reached markedly lower price per 1 kg of slaughter weight. Higher slaughter weight i all busiess classes SEUROP (with eceptio of class S) was reached by pigs which were fatteed o deep-bedded pes compared to pigs fatteed o slatted floor pes. I pigs which were fatteed o slatted floor pes ad were classified ito busiess class S a average slaughter weight was 100.75 kg. I pigs which were fatteed o deep-bedded pes it was 92.81 kg. This differece was statistically coclusive o a level of importace P 0.05. Very high statistical coclusive differece P 0.01 was determied i busiess class U whe i pigs fatteed o slatted floor pes a average slaughter weight was determied at 110.32 kg compared to pigs fatteed o deep-bedded pes with 122.68 kg. I other busiess classes R ad O slaughter weight of pigs fatteed o deep-bedded pes was markedly higher compared to pigs fatteed o slatted floor pes. Idetically as slaughter weight, back fat thickess was growig with decreasig lea meat percetage. I all busiess classes SEUROP (with eceptio of class R) measured values of back fat thickess i pigs from deep-bedded pes were higher i compariso with pigs from slatted floor pes. I class S a average back fat thickess was 8.57 mm i pigs o slatted floor pes ad 9.15 mm i pigs o deep-bedded pes litter this differece was statistically coclusive P 0.05. I class E statistical coclusive differece was determied (P 0.05), whe average back fat thickess i pigs o slatted floor pes was 13.66 mm ad i pigs o deep bedded pes 14.19 mm. Surprisigly higher average back fat thickess (28.55 mm) was determied i busiess class R i pigs fatteed o slatted floor pes i compariso with pigs fatteed o deep-bedded pes litter with 27.72 mm. Statistical coclusive differeces P 0.05 respectively P 0.01 were determied i average lea meat percetage i busiess classes S ad E betwee pigs fatteed o slatted floor pes compared to pigs o deep-bedded pes. I pigs o slatted floor pes a average lea meat percetage i busiess class S was o a level of 61.15 % i compariso with pigs o deep-bedded pes with 60.67 %. I busiess class E there was higher value of average lea meat percetage (57.63 %) determied i pigs o grates i compariso with pigs o deep bedded pes with 57.34 %. Accordig to David et al. (2016) slaughter pigs with higher lea meat portio i carcass modified body over 57.5 % are advataged with price. With growig lea meat percetage the price is growig up to 104 % of basic price. Accordig to Pulkrábek et al. (2015) carcass value epressed by lea meat percetage has the biggest ifluece o price of carcass pigs. Higher average price (32.86 Kč) per 1 kg of slaughter weight was determied i pigs classified ito busiess class E, the ito busiess class S (32.41 Kč), busiess class U (30.74 Kč) ad the lowest price per 1 kg (26.30 Kč) was i pigs i class O. It is obvious that for 1 kg of slaughter weight i all busiess classes SEUROP the higher price was i pigs fatteed o deep-bedded pes compared to pigs from slatted floor pes. The highest prices (33.33 Kč respectively 32.50 Kč) per 1 kg of slaughter weight i pigs fatteed o deep-bedded pes ad pigs fatteed o slatted floor pes were determied i busiess class E. This differece was statistically coclusive P 0.01. The lowest prices per 1 kg of slaughter weight were determied i busiess classes O with pigs with the lowest percetage of lea meat. VI: accordig to weight iterval of pigs fatteed o slatted floor pes ad deep-bedded pes iterval Fatteig o slatted floor pe weight weight Uder 80 6 78.68 29.92 ± 1.44 1 78.61 30.80 ± 0.00 80 89.9 33 84.44 29.29 a ± 1.95 16 86.14 30.65 b ± 2.02 90 99.9 65 94.37 31.48 A ± 1.88 33 96.06 32.83 B ± 1.90 100 109.9 95 105.22 32.71 ± 1.92 54 104.88 33.36 ± 2.04 110 119.9 96 114.34 32.53 A ± 1.84 60 114.32 33.51 B ± 2.07 120 129.9 62 123.67 33.00 ± 1.37 70 124.55 32.81 ± 1.80 130 139.9 48 134.66 30.84 ± 1.91 56 134.74 30.66 ± 1.91 140 ad more 12 143.05 28.16 ± 1.73 26 144.53 28.00 ± 1.51 a,b: meas with differet superscripts are sigificatly differet at P 0.05 A,B: meas with differet superscripts are sigificatly differet at P 0.01

Iflueces of Housig Systems ad o the Market Realizatio of Pigs by Seurop... 395 VII: weight accordig to SEUROP classificatio i pigs fatteed o slatted floor pes ad o deep-bedded pes Busiess class ad lea meat percetage % Fatteig o slatted floor pe S (60 ad more) 90 21.6 100.75 a ± 13.36 12 3.80 92.81 b ± 8.10 E (55 59.9) 223 53.5 114.91 ± 15.85 175 55.4 115.44 ± 15.66 U (50 54.9) 90 21.6 110.32 A ± 13.68 113 35.8 122.68 B ± 14.86 R (45 49.9) 13 3.1 113.33 ± 15.41 14 4.4 123.8 ± 14.27 O (40 44.9) 1 0.2 118.49 ± 0.00 2 0.6 121.47 ± 2.79 a,b: meas with differet superscripts are sigificatly differet at P 0.05 A,B: meas with differet superscripts are sigificatly differet at P 0.01 VIII: Back fat thickess accordig to SEUROP classificatio i pigs fatteed o slatted floor pes ad o deep-bedded pes Busiess class ad lea meat percetage % Fatteig o slatted floor pe Back fat thickess Back fat thickess S (60 ad more) 90 21.6 8.57 a ± 2.07 12 3.80 9.15 b ± 0.96 E (55 59.9) 223 53.5 13.66 a ± 0.86 175 55.4 14.19 b ± 1.96 U (50 54.9) 90 21.6 19.70 ± 1.84 113 35.8 19.96 ± 2.01 R (45 49.9) 13 3.1 28.55 ± 1.58 14 4.4 27.72 ± 2.35 O (40 44.9) 1 0.2 32.20 0.00 2 0.6 33.85 ± 2.76 a,b: meas with differet superscripts are sigificatly differet at P 0.05 IX: Lea meat portio accordig to SEUROP classificatio i pigs fatteed o slatted floor pes ad o deep-bedded pes Busiess class ad lea meat percetage % Fatteig o slatted floor pe Lea meat portio (%) Lea meat portio (%) S (60 ad more) 90 21.6 61.15 A 0.57 12 3.80 60.67 B ± 0.69 E (55 59.9) 223 53.5 57.63 a ± 1.32 175 55.4 57.34 b ± 1.32 U (50 54.9) 90 21.6 53.35 ± 1.28 113 35.8 53.35 ± 1.40 R (45 49.9) 13 3.1 47.04 ± 1.24 14 4.4 47.90 ± 1.70 O (40 44.9) 1 0.2 44.50 ± 0.00 2 0.6 43.50 ± 1.84 a,b: meas with differet superscripts are sigificatly differet at P 0.05 A,B: meas with differet superscripts are sigificatly differet at P 0.01 X: slaughter weight accordig to SEUROP classificatio i pigs fatteed o slatted floor pes ad o deep-bedded pes Busiess class ad lea meat percetage % Fatteig o slatted floor pe S (60 ad more) 90 21.6 32.38 ± 1.82 12 3.80 32.63 ± 2.13 E (55 59.9) 223 53.5 32.50 A ± 1.89 175 55.4 33.33 B ± 2.01 U (50 54.9) 90 21.6 30.56 ± 1.73 113 35.8 30.89 ± 1.92 R (45 49.9) 13 3.1 26.85 ± 1.19 14 4.4 27.94 ± 2.31 O (40 44.9) 1 0.2 25.92 ± 0.00 2 0.6 26.49 ± 0.34 A,B: meas with differet superscripts are sigificatly differet at P 0.01

396 Libor Sládek, Vladimír Mikule Very highly coclusive P 0.001 medium positive correlatio r = 0.5736 was determied betwee slaughter weight ad muscle deep. Lower value (r = 0.3692) is metioed by Sládek et al. (2003). Low egative correlatio r = 0.2040, very highly coclusive P 0.001, was determied betwee slaughter weight ad lea meat portio. Almost the same correlatio (r = 0.2996) betwee slaughter weight ad lea meat portio was determied by Sládek et al. (2003). Very high egative correlatio r = 0.9941 was determied betwee back fat thickess ad lea meat portio. Kererová et al. (2000) determied i their study coefficiet of correlatio r = -0.91 betwee back fat thickess ad lea meat portio too. Mrode ad Keedy (1993) metio correlatio r = -0.87 betwee back fat thickess ad lea meat portio. Very highly coclusive P 0.001 positive correlatio 0.2263 was determied betwee slaughter weight ad back fat thickess. Very highly coclusive P 0.001 positive correlatio 0.2562 was determied betwee muscle deep ad price per 1 kg of slaughter weight. Very highly coclusive P 0.001 medium positive correlatio 0.5207 was betwee lea meat portio ad price per 1 kg slaughter weight. Very highly coclusive P 0.001 medium egative correlatio 0.5044 was betwee back fat thickess ad price per 1 kg of slaughter weight. XI: Tab 11: Determied correlatio coefficiets amog chose traits Trait Muscle deep Back fat thickess Lea meat portio ( %) 0.5736*** 0.2263*** 0.2040*** 0.0790 Muscle deep 0.1429** 0.1844*** 0.2562*** Back fat thickess 0.9941*** 0.5044*** Lea meat portio (%) 0.5207*** ** P 0.01 *** P 0.001 CONCLUSION From reached results it is possible to proouce that the highest umber of slaughtered pigs were i weight rage 110 119.9 kg of slaughter weight with a average weight 114.34 kg. Values of back fat thickess had icreasig tedecy with growig slaughter weight compared to lea meat percetage with liearly decreasig tedecy. pigs fatteed o deep-bedded pes had higher slaughter weight for approimately 7 kg i compariso with pigs fatteed o slatted floor pes. Pigs o deep-bedded pes i compariso with pigs o slatted floor pes reached higher back fat thickess, higher muscle deep, higher price per 1 kg of slaughter weight, but o the cotrary had lower lea meat percetage for approimately 1.58 % which correspods with higher slaughter weight. I all weight categories a higher lea meat portio was foud i carcass pigs fatteed o slatted floor pes i compariso with pigs which were fatteed o deep-bedded pes. The highest umber of slaughter pigs 54.3 % was classified ito busiess class E with 57.51 % of lea meat, 115.15 kg of average slaughter weight at average price 32.86 Kč per 1 kg of slaughter weight. From eperimet it is obvious that for 1 kg of slaughter weight i all busiess classes SEUROP higher price was i pigs fatteed o deep-bedded pes i compariso with pigs fatteed o slatted floor pes. The highest prices per 1 kg of slaughtered weight were foud i busiess class E i both groups of tested pigs. REFERENCES BOLAND, M. A., FOSTER, K. A, PRECKEL, P. V. ad SCHINCKEL, A. P. 1996. Aalyzig pork carcass evaluatio techologies i a swie bioecoomic model. J. Prod Agric., 9(1): 45 49. BRANSCHEID, W., JUDAS, M. ad HÖRETH, R. 2011. Clasificatio of pig carcasses: ew estimatio fomulas ad ew gradig apparatuses. Fleischwirtschaft, 91: 106 111. CÁMARA, L., BERROCOSO, J. D., COMA, J., LÓPEZ-BOTE, J. ad MATEOS, G. G. 2016. Growth performace ad carcass quality of crossbreds pigs from two Pietrai sire lies fed isoproteic diets varyig i eergy cocetratio. Meat Sci., 114: 69 74. CONTE, S., BOYLE, L. A., O CONNELL, N. E., LYNCH, P. B. ad LAWLOR, P. G. 2011. Effect of target slaughter weight o productio efficiecy, carcass traits ad behaviour of restrictively-fed gilts ad itact male fiisher pigs. Livestock Sci., 136(2 3): 169 174. CORREA, J. A, FAUCITANO, L., LAFOREST, J. P, RIVEST, J., MARCOUX, M. ad GARIÉPY, C. 2006. Effects of slaughter weight o carcass compositio ad meat quality i pigs of two differet growth rates. Meat Sci., 72(1): 91 99.

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