The aim of this thesis was to analyse indicators determined during classification of pig carcasses within a selected slaughterhouse. On the basis of such information, a set of animals slaughtered during the period of 2 months was statistically evaluated. In total, 74 024 of carcasses were analysed. The carcasses classified within the SEUROP system were divided into 6 weight intervals from 60 to 120 kg with 10 kg spans. The average weight of all the slaughtered pigs from the set was 91.98 kg. The majority of the slaughtered pigs (40% and 32.2%) was found within the pig carcasses' weight interval of 9099.9 kg and 8089.6 kg with the average lean meat of 59.04% and 59.77%. With increasing carcass weight, the lean meat was decreasing by 0.96, 0.83, 0.73, 0.9, and 0.99% within individual weight intervals. The set of the pigs was incorporated into the three most observed groups, i.e. S, E, and U. The highest lean meat was found in the S group (61.61%). With increasing carcass weight, the lean meat was decreasing by 3.30 and 4.79% within individual groups. Between the carcass weight and the lean meat, the correlation coefficient of -0.34+++ was found
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