In a previous study regarding the effects of Kosher and conventional slaughter techniques on carcass and meat quality of cattle, it was speculated that electrical stimulation may have affected some of the meat qualities. Therefore, the objective of this study was to investigate the effects of electrical stimulation (ES) and non-electrical stimulation (NES) on key carcass and meat quality attrib...

the effect of different levels of wood betony (wb), stachys lavandulifolia extract, as complement in feed, on the performance of common carp, cyprinus carpio was evaluated. the fish (44±0.62 g) was assigned to four treatments, three replicates each. the fish was fed on normal diet with no wb (control) vs. diet containing 2, 4 and 8% of wb extract. fish were successively fed on the diet, 2% live...

Carcass growth is made up primarily of fat and protein. As cattle approach mature weight, carcass gain makes up a higher percentage of total gain. This is why dressing percentage increases with days on feed. Although performance is typically reduced for long fed cattle, adjusting performance for dressing percent can give us an indication of the performance of carcass growth. Fat makes up a high...

The objective of the study was to quantify differences in the carcass composition of pig carcasses with different lean meat proportions. Totally 132 carcasses with lean meat proportions ranging from 45 to 65% were analysed. The average lean meat proportion in the analysed set of carcasses was 55.38% (s = 4.319). The carcasses were classified into the groups according to their lean meat proporti...

The growth-promoting effects of two dietary acidifiers based on formic acid were studied with 320 fattening pigs from ca 2 kg to ca 05 kg of body weight. The sorbate-coated formic acid contained formic acid and ammonium formate which were absorbed in diatomaceous earth and coated with potassium sorbate. The investigated liquid blend contained formic and lactic acids as the major components. The...

An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated ma...

Received: 29/04/2013 Revised: 17/09/2013 Accepted: 23/09/2013 Abstract Accurate prediction of carcass evaluation in live animals may allow more efficient genetic improvement of meat quality. Effective value-based marketing programs require precise techniques for assessing composition, palatability and other factors associated with consumer acceptance of meat products. The ultimate test for a ca...

This experiment was carried out to study the effect of the inclusion of a yeast culture in the diet of feeder dairy calves on their growth and carcass characteristics. Thirty male Friesian calves were randomly allocated to two groups of 15 each (treatment and control). The calves were fed a total mixed ration for a period of 294 days and then slaughtered to obtain carcass measurements. The yeas...

Thirty non-castrated male lambs with 20±2.3 kg average body weight (BW) were randomly assigned to five treatments consisted of different dietary concentrations of crude glycerin (CG; 0, 3, 6, 9 and 12% on DM basis) to evaluate the effects on performance, carcass and meat quality traits. A quadratic effect was observed for performance (P=0.04), final BW (P<0.01) and hot carcass weight (P<0.01). ...