4 results for “Marbling”

Set a search alert

Research ArticleOpen accessEvery word in the titleNose Color of Charolais × British Crossbred Beef Steers Alters Body Weight at a Common Degree of Fatness and Marbling Score in Steers Reared Under Similar Management from Birth through FinishingZachary K. SmithThis study evaluated differences in nose color (Black or Pink) on carcass traits and mature body weight in Charolais × British crossbred beef steers. Steers (n = 180; 280±18.2 kg) were weaned and fed for 244 days until harvest. The hypothesis was that steers with black noses had Black Angus dams and that steers with pink noses had Red Angus … …American Journal of Animal and Veterinary Sciences, Vol. 15, Issue 4 · 7 Oct 2020 · 6,836 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsComparative Assessment of Meat Qualities of Purebred and Crossbred Kalmyk BullsI. N. Aitzhanova, G. I. Shaikamal, L. A. Seleuova et al.The purpose of thisstudy was to review the meat qualities of Kalmyk cattle by the method oflifetime evaluation of the meat forms of purebred and crossbred bulls bystudying growth and development, as well as determining the thickness ofsubcutaneous fat, the loin eye area and the meat marbling. Throughout theexperiment (from 6 to 12 months), Kalmyk bulls were characterized bysignificantly (p≤0.01) … …OnLine Journal of Biological Sciences, Vol. 22, Issue 3 · 20 Sep 2022 · 5,232 accessesView PDF Cite

Research ArticleOpen accessIn the abstractThe Effect of Early Weaning on Performance, Health Parameters, and Carcass Traits of Bonsmara Bull Calves Under Feedlot ConditionsKgotso Patrick Matli, Thobela Louis Tyasi, Pieter FourieA feedlot is an intensive farming system used for finishing livestock. This study analyzed the performance, health, and carcass traits of Early-Weaned Calves (EWC) and Traditionally-Weaned Calves (TWC). A total of 285 Bonsmara bull calves were grouped into two weaning strategies, with 136 EWC (255±27.30 kg) and 149 TWC (308±24.60 kg). Backgrounding was followed by a finishing phase, with a … …American Journal of Animal and Veterinary Sciences, Vol. 21, Issue 2 · 14 Aug 2026 · 1,233 accessesView PDF Cite

Review ArticleOpen accessIn the abstractAI-Driven Innovations in Meat Quality and Safety: Applications, Challenges, and Future DirectionsEmrobowansan Monday IdamokoroArtificial Intelligence (AI) is revolutionizing the meat sector by improving efficiency, accurateness, as well as sustainability in meat production, quality evaluation, and safety control. The conventional systems of meat inspection, handling, and processing are usually time consuming, labour-intensive, prone to contamination during handling and often susceptible to human errors. The use of artificial intelligence to drive technologies, including Deep Learning … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 28 Jan 2026 · 3,680 accessesView PDF Cite