Results 311 to 320 of about 93,522 (343)
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Carcass composition of cull sows
Canadian Journal of Animal Science, 1993Two hundred and four sows were slaughtered in seven weight classes (WCs) from < 99.9-kg to > 225-kg carcass weight in 25-kg increments and 11 fat classes (FCs) from < 9.9-mm to > 55-mm backfat depth in 5-mm increments. Backfat thickness (probe fat) and loin muscle depth (probe lean) were measured on the left side of the carcass between 3rd
N. N. Aziz +3 more
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Prediction of carcass composition in the rabbit
Meat Science, 1996Carcass composition of two synthetic rabbit breeds was predicted from retail cuts and external measurements by using regression equations. Breed R has a higher adult weight and reaches slaughter weight 1 week before breed V. Sixty rabbits of each breed were slaughtered when they (approximately) reached the Spanish commercial liveweight of 2kg.
P, Hernández, M, Pla, A, Blasco
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Practical means for estimating pork carcass composition
Journal of Animal Science, 1990Three hundred sixty-one market-weight barrow and gilt carcasses were physically dissected into bone, skin, fat and muscle. A three-variable multiple linear regression equation containing the same independent variables (warm carcass weight, 10th rib loin muscle area and 10th rib fat depth) used (U.S.) to determine pork carcass lean weight was found to ...
M W, Orcutt +4 more
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Prediction of carcass composition and individual carcass cuts of Japanese Black steers
Meat Science, 2014The objective of this study was to develop equations to predict carcass tissue weights and percentages and boneless carcass non-trimmed cut weights by using the cold carcass weight (CCW) and three other traits at the 6-7th rib section, which are routinely collected in carcass markets in Japan.
Hiromichi, Maeno +4 more
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Carcass Composition of Different Breeds
1978Characteristics of 1028 dissected carcasses of Simmental, German Braunvieh and Gelbvieh bulls as well as crossbred Simmental and Braunvieh bulls are shown. Relations and ratios of muscle, fat and bone tissues are calculated.
S. Kögel, H. Alps
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Use of carcass density for determining carcass composition in beef cattle
New Zealand Journal of Agricultural Research, 1998Abstract A study of 38 beef sides (total dissected fat 16.5%‐33.0%) showed that densities of forequarter, hindquarter, and side, each predicted percentage carcass components with less accuracy than 12th rib fat thickness. Hot carcass weight added to density of side improved the predictions of fat and bone only slightly (standard errors of estimate of 3.
Johnson, E. R., Chant, D. C.
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The prediction of pig carcass composition from measurements of carcass density
The Journal of Agricultural Science, 19631. Two cuts, the leg and the loin, were taken from the right sides of 102 pig carcasses. Their densities were determined by weighing in air and in water and the cuts were dissected into fat, muscle, bone, skin and connective tissue. Samples of the muscular and fatty tissues were taken to obtain a measure of the analytically determined fat content.
D. W. Holme, W. E. Coey, K. L. Robinson
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Biology and regulation of carcass composition
2009This chapter provides an overview of the generally accepted understanding of the biology and regulation of carcass composition. More specifically, patterns of growth are briefly described and an overview of the biology of carcass tissue growth and development is provided.
Greenwood, Paul, Dunshea, FR
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Meat quality, carcass composition and intake
BSAP Occasional Publication, 1989AbstractIn pigs, variation in appetite under ad libitum feeding conditions is often associated with variation in carcass composition and meat quality. Breeds, strains and pigs types possessing high appetites are frequently fatter and have better meat quality (e.g.
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Adipose Tissue Chemical Composition and Carcass Traits Related to Bovine Carcass Composition
Journal of Animal Science, 1978H. Dwight Loveday +3 more
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