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Factors - relevant to the barns

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Factors - relevant to the

barns

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Factors - relevant to the diseases

Acidosis Meteorism Enteritis

Foot and mouth disease Coccidiosis

Bronchopneumonia IBR

Leptospirosis etc...

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Foot and mouth disease

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Slaughter and Carcass Traits

The carcass should be split into two sides.

The weight of the warm dressed carcass should be determined and the carcass moved to the cooler promptly. When the adopted period of chilling has elapsed, the weight of the cold dressed carcass should be determined.

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Dressing Percentage

The weight of the dressed carcass in relation to the weight of the live slaughter animal-the dressing

percentage-is a factor of obvious importance in evaluating the product from animal production

experiments. However, the weight of the contents of the digestive tract and bladder-often termed the ‘’fill’’-is

generally an uncontrolled variable and introduces an unknown error in the individual case. This is done by

utilizing the ‘’empty-body’’ (net live) weight together with the warm or chilled dressed weight in calculating the

dressing percentage.

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