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Author: search.filters.author.Tuntivisoottikul, K.Subject: search.filters.subject.Carcass traits

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    Gender, age, farm, and slaughter month factors affecting dairy carcass traits and the relationship between the traits, thoracic cavity depth, and carcass length
    (2020-12-01)
    Thawonwat, R.
    ;
    Sivapirunthep, P.
    ;
    Kongpiboon, W.
    ;
    Tuntivisoottikul, K.
    Farm affected most traits, except for the thoracic cavity depth (TCD), skin weight (SKW) and percentage of skin weight (PSK). Slaughter month had affected all the traits, except for PSK. The relational study, findings showed that the final live weight had highly significant positive correlated with all studied traits (P<0.01), except for TCD and PSK. Hot carcass weight had highly significant positive correlated with dressing percentage of carcass length (CL) and SKW (P<0.01), except for PSK. Dressing percentage did not correlate with TCD and CL. However, the negative correlation between TCD and CL (r = -0.325) was found, whereas the TCD had no correlation with SKW and PKW. However, CL had negative correlation with PSK (r=-0.287), while the relationship between SKW and PSK was 0.586.
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    Effect of sex, age and final live mass on carcass traits of fattening dairy cattle
    (2020-01-01)
    Moomak, P.
    ;
    Tuntivisoottikul, K.
    Most animals (63.25 %) obtained a marbling score of 2 while 19.27 % obtained a score of 1. Marbling score was not affected by all the studied factors (P&gt;0.05). Sex had a significantly stronger effect on hot and chilled carcass mass (P&lt;0.01): averages for both hot and chilled carcass masses of males were greater than those of females. All studied traits (P&lt;0.05), except chilling loss (P&gt;0.05), were influenced by age. Averages of both hot and chilled carcass mass, both in kg and in proportion of animals with 3 yrs age were higher, but not statistically different from those of 4 yrs animals. Most traits were significantly affected by final live mass (P&lt;0.01). As the final live mass increased, both hot and chilled carcass mass in kg and as a fraction increased, and chilling loss both in kg and as a fraction decreased.