carcass

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carcass, carcase

1.The framework of a building before the addition of sheathing or other covering.
2. The frame or main parts of a structure unfinished and unornamented, lacking masonry, brickwork, floors, carpentry, plastering, inside trim, etc.
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(2003) reported that African donkeys had greater hot carcass dressing (59%) and cold carcass dressing (51%) than those observed in this study (lower than 50%).
Gender and live weight on carcass and meat characteristics of donkeys/Efeitos do genero e peso ao vivo nas caracteristicas de carcaca e carne de burros
The residence of these animals for an extended period on the feedlot with the aim of producing higher fat thickness (4.8 mm) did not have influence on final live weight, hot carcass weight or carcass dressing.
Meat quality of crossbred bulls fed with sorghum silage or sugar cane and slaughtered at two levels of fat thickness/Qualidade de carne de bovinos mesticos alimentados com silagem de sorgo ou cana-de-acucar e abatidos com dois niveis de gordura de cobertura
Slaughter weights HEAVY (1) MEDIUM (2) LIGTH (3) Initial body weigth, kg 338a 314ab 305b Final body weigth, kg 402a 360b 328c Average daily gain, kg [d.sup.-1] 0.63a 0.45b 0.22c Hot carcass weigth, kg 204a 189b 170c Carcass dressing, % 50.6 52.7 52.0 Muscle, % 62.1 61.9 61.6 Fat, % 14.7 15.8 15.4 Bone, % 17.8 17.2 16.4 Others, % 5.34 5.08 6.59 SEM p < Values Initial body weigth, kg 5.92 0.05 Final body weigth, kg 9.53 0.01 Average daily gain, kg [d.sup.-1] 0.05 0.01 Hot carcass weigth, kg 4.84 0.01 Carcass dressing, % 0.49 0.22 Muscle, % 0.59 0.94 Fat, % 0.58 0.78 Bone, % 0.75 0.76 Others, % 0.68 0.66 (1) Slaughter weight = 400 kg, (2) slaughter weight = 360 kg, (3) slaughter weight = 330 kg, SEM = standard error of mean.
Slaughter weight did not alter carcass characteristics and meat quality of crossbred heifers supplemented and finished in a pasture system/Peso de abate nao alterou as caracteristicas de carcaca e qualidade da carne de novilhas mesticas terminadas a pasto com suplementacao
However, (Costa et al., 2002; Gesualdi Junior et al., 2000), when evaluating the concentrate level effects on the carcass dressing, observed a linear increase, but when the carcass dressing was expressed in relation to the empty body weight, no difference among the concentrate levels was found.
Concentrate levels of crossbred bulls slaughtered at 16 or 22 months: performance and carcass characteristics/Niveis de concentrado na dieta de touros abatidos aos 16 ou 22 meses: desempenho e caracteristicas de carcaca
On the other hand, hot carcass dressing and conformation were similar (p > 0.05) among the three diets (Table 6).
Propolis and essential oils additives in the diets improved animal performance and feed efficiency of bulls finished in feedlot/Propolis e oleos essenciais na dieta melhoraram o desempenho animal e eficiencia alimentar de bovinos nao castrados terminados em confinamento
High HCW in M16 treatment bulls is due to the greater carcass dressing for the animals.
Animal performance and carcass characteristics of bulls (1/2 Puruna vs 1/2 Canchim) slaughtered at 16 and 22 months old, and three different weights
Carcass dressing and carcass conformation were lower (p < 0.05) for CAR genetic group (49.6% and 9.25 points) when compared to CAN (54.5% and 12.4 points), CHC (52.7% and 11.6 points) and AAC (54.0% and 12.0 points) genetic groups.
Meat quality from four genetic groups of bulls slaughtered at 14 months old/Qualidade da carne de bovinos nao castrados de quatro grupos geneticos abatidos aos 14 meses de idade
Hot carcass weight (HCW), hot carcass dressing (HCD), conformation (CON), carcass length (CAL), leg length (LEL) and texture (TEX) present variation around 15% due to nutrition (Table 4).
The effects of genetic groups, nutrition, finishing systems and gender of Brazilian cattle on carcass characteristics and beef composition and appearance: a review
Carcass dressing (CAD), carcass conformation (CAC), cushion thickness (CUT), Longissimus area (LMA) and texture (TEX) were similar (p>0.05) for all three breeds (Table 4).
Carcass characteristics and chemical composition of the Longissimus muscle of Nellore, Caracu and Holstein-Friesian bulls finished in a feedlot
Carcass dressing, fat thickness, color and marbling were higher (p<0.02) in steers.
Carcass characteristics, chemical composition and fatty acid profile of Longissimus muscle of bulls and steers finished in a pasture system bulls and steers finished in pasture systems
Hot carcass dressing percentage was higher (p<0.05) for PUB bulls than for PUR and CHC bulls.
Carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle of bulls (Bos taurus indicus vs. Bos taurus taurus) finished in pasture systems

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