|
Study protocol/Measurements
4. Carcass measurements
After reaching the pre-determined final weight an animal will be fasted for 16 hours with free access to water and then weighed before slaughter. Slaughtering will be done following the 'Halal' method. The carcasses will be eviscerated and all body components such as head, feet, skin, blood, visceral organs (kidneys, liver, heart, lungs), testicles, fat depots (scrotal fat, kidney and pelvic fat and omental fat), intestines, when full and empty, will be weighed.
The following carcass characteristics will be recorded:
|
|
Final weight
Fasting weight loss
Slaughter weight
Empty body weight
Hot carcass weight
Chilled carcass weight
Shrinkage weight loss
Dressing percentage
Proportion of whole sale cuts
Proportion of lean, bone and fat
|
|
- Muscle/bone/fat ratios
- Fat depth (of the 12th rib, 110 mm from the spinal cord).
- Rib eye area
- Fat thickness (at first and last rib and last lumbar vertebrae)
- Non-carcass components
- Carcass length
- Leg length
- Circumference of the buttock
|
