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The aim of this bachelor thesis is to evaluate the dependence of the carcass value of pigs on the slaughter weight and the hybrid combination.The carcass value represents a summary concept characterized by a complex of quantitative and qualitative indicators. The slaughter weight and the influence of a breed are two main factors, wich are affecting the carcass value. It is impossible to concentrate all required commercial attributes at a corresponding level in single breed, therefore it is necessary to obtain final hybrids by a targeted selection and deliberate combination of breeds, thus reaching satisfying results for both producers and customers.

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.

The aim of the thesis was to characterize the growth, fattening performance and carcass value of pigs and the factors which influence them. The attention was devoted to classification of pig carcasses in SEUROP system. There were observed feeding parameters of 20 batches from January 2014 to April 2015. The average quantity of pigs in one batch was 471.3 heads. The average initial weight was 26.9 kg, the average period of fattening lasted 106.7 days, the average slaughter weight was 112.7 kg, the average daily weight gain was achieved 0.81 kg/head/day, the average consumption of complete feed mixture for 1 fattening day was 2.19 kg, the average consumption of complete feed mixture of 1 kg weight gain was 2.72 kg, the average loss caused by mortality during the fattening course was 2.26%. There were used 2 737 of carcasses in the following experiment. The pigs were slaughtered in slaughterhouse A and in slaughterhouse B. The average carcass weight was 89.2 kg. The average lean meat content was estimated at 57.7%. In the class S there were classified 446 carcasses (16.3%) with an average lean meat content of 61.3%, in the class E there were classified 1 870 carcasses (68.3%) with an average lean meat content of 57.9%, and in the class U there were classified 421 carcasses (15.4%) with an average lean meat content of 53.5%. It was shown that in case of increasing the carcass weight of 1 kg, the lean meat content was reduced by 0,12 %.

The aim of bachelor work was to evaluate the length of fattening, average daily gain, consumption of compound feed per 1 kilogram of gain, slaughter weight, lean meat content, classification of carcasses and the influence of slaughter weight on lean meat content in selected company and in runs of fattening. During the two and a half year long period were analysed 2457 pieces of pig carcasses. The most pigs were slaughtered in the weight interval of 8089.9 kilos (44 per cent) where the lean meat content was 54.5 per cent and in the weight interval of 9099.9 kilos where the lean meat content was 53.6 per cent. The lean meat content decreased with increasing slaughter weight.

The goal of this thesis was analyze indicators collected during classification of carcass of final hybrids of pigs. Based on this information it was statistically evaluated a set of animals slaughtered in over a period of 1 year. It was analyzed 65 535 carcasses of pigs at all. Carcasses included in the SEUROP system (64 470 pigs) was divided into 6 the weight interval from 60 to 120 kg in increments of 10 kilos.

My thesis addresses gradeation of pig races and how this gradeation influences final hybrids interaction of genotyps and enviroment.. During testing is being watched slaughter weight, weight of the right side at cold, slaughter lenght torso , height of the ridge fat and the area m.l.l.t..