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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.
McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc.
References in periodicals archive ?
However, the feed additives did not influence (p>0.05) the carcass yield, spleen, bursa of fabricius, and small intestine.
The utilization of enzymatic complex (xylanase, amylase, and protease) in diets for broiler chickens reduced the carcass yield [24].
Carcass yields were determined according to the main commercial parts of breast meat (including pectoralis major and pectoralis minor muscles) and the leg (including thigh and drumstick meat), weighed, and the values were expressed as a percentage of carcass weight.
Item Silages CV (%) SS (1) SSI (2) SSIM (3) SSM (4) Average daily 1.32 1.45 1.68 1.50 17.83 gain (kg) Carcass gain (kg) 0.84 0.87 0.99 0.96 15.70 Carcass yield (%) 54.41 53.62 53.59 54.69 2.54 Feed conversion 5.86 5.99 5.71 6.03 10.18 (1) Soybean silage (control); (2) Soybean silage with inoculant; (3) Soybean silage with inoculant and molasses; (4) Soybean silage with molasses.
With regard to the slaughter age, bulls slaughtered younger (16 months) showed higher animal performance, better feed efficiency and carcass yield. However, a lower age at slaughter had no negative effect on carcass and meat characteristics.
In these studies the yield was influenced by the weight at slaughter, the lighter the animal the lower the yield, by the diet, in which animals fed diets with higher quality or with more concentrate tend to exhibit a greater carcass yield.
Table 6 shows the carcass yield and partial meat ratio of various KND crossbreds used in the experiment.
Eviscerated carcass weight, without feet, head and belly fat, was used to calculate carcass yield, and compared to live weight of broilers weighed before killing.
Additionally, the use of hard scalding has been related to the decrease of the carcass yield due, mainly, to lipid losses by liquefaction [2,3].
At the age of 28 days, four birds (2 males and 2 females) from each experimental group were slaughtered to study the carcass traits including Live weight (g), Dressed weight (g), Carcass yield (%), Giblet weight (g), Breast Meat Yield (%) and Thigh Yield (%).