Yields of by-products from different cattle types.
(52/93)
Slaughter cattle (n = 360), selected and allocated to types according to their phenotypic breed type characteristics, were slaughtered in lots of 15 head at a large commercial packing plant. By-product weights were obtained for these lots of 15 head after plant personnel had separated the by-products according to plant procedures. Percentage of slaughter weight in each by-product was calculated. The trait most influenced by cattle type was the hide; Bos indicus cattle generally had the greatest percentage of their live weights as hide (green, trimmed, fleshed or cured), and Holstein cattle generally had the lowest. For edible by-products, the liver differed significantly among cattle types, with Holstein cattle having the higher percentage of their live weight as liver. Other items studied were not significantly or economically different among cattle types. (+info)
National Beef Quality Audit-2011: Survey of instrument grading assessments of beef carcass characteristics.
(53/93)
National Beef Quality Audit-2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers.
(54/93)
National Beef Quality Audit-2011: Harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and byproducts.
(55/93)
Seroprevalence of brucellosis and risk factors related to high risk occupational groups in Kazeroon, South of Iran.
(56/93)
BACKGROUND: Brucellosis is a major zoonosis worldwide. Many people for their professions are at higher risk of contracting the disease. OBJECTIVE: To determine the seroprevalence of brucellosis and its risk factors in a group of high risk professions. METHODS: In a cross-sectional study, all personnel or students of veterinary schools, slaughters and butchers working in the city were invited to participate (n = 141). A comparison group (n = 44) randomly selected from patients who were selected at random from people attended our healthcare center for reasons other than the infectious diseases. RESULTS: 4 veterinarians, 15 veterinary assistants, 42 veterinarian students, 52 butchers, 17 slaughters, 8 slaughterhouse workers and 3 chefs made the first group and 14 storekeepers, 5 students of engineering, 11 clerks, 13 freelance workers, and 1 high school student made the comparison group. While the rate of consumption of most of the studied dairy products was almost similar in both groups, comparison group patients consumed more often milk (p<0.001) and cream (p<0.001) than the high risk group. 11 (7.8%; 95% CI: 3.4%-12.2%) cases from high risk group and none of the comparison group were found seropositive for Brucella. CONCLUSION: Profession is the main factor in seropositivity. Consumption of dairy products and raw milk is not associated with a higher risk of seropositivity. (+info)