Vliv hybridní kombinace prasat na kvalitu masa

The aim of work was to learn about breeds of pigs used in the hybridization program and define influences acting on their final meat quality. The first part discusses the current state of the pig industry in the Czech Republic and characterizes the individual breeds and their lines used in breeding. Furthermore, the work focuses on meat quality indicators associated with sensory and technological properties and nutritional value of meat. The main part describes factors affecting the final quality of the meat, which is divided into internal, external and technological factors. In the last section provides current values of scientific research on the issue of the quality of pork