Under parental care, the young siamangs learn to interact socially, to move freely and feed independently. By the second year, the parental carrying is significantly decreased, and the young ones are encouraged to travel alone and on their own. ...
Mackenyu is also a father to a child born when he was young. Speculation has arisen that the conception of his daughter may be related to a traumatic incident he experienced at the age of fourteen, involving a family friend. To date, Arata Mackenyu has chosen not to publicly address this ...
Carcass characteristics of small and medium-frame Aberdeen Angus young steers, finished in feedlot and slaughtered with similar subcutaneous fat thickness are evaluated. The average age and live weight at the start of feedlot were respectively 298 days and 202 kg. The steers were confined during ...
In the United States, the primary system used for beef evaluation is the United States Department of Agriculture beef grading system, and amount of marbling is one of the major factor in determining the official quality grade of young beef carcasses (Prime, Choice, Select, Standard). Similar ...
His full sisters were our high sellers on multiple sales and the very first progeny sold out of Paradox have resulted in a Champion steer and a young heifer winning her class at the NWSS (both out of heifers)—first two calves in their first show—more to come. The paradox for Paradox...
I enjoyed also writing José Morales. His transformation from conflicted young officer to evil Francoist was a joy to undertake. I know a lot of people found him hard to stomach, but some really liked him. Scarlett Montgomery was a great character for me, as she was based on a real life...
A method for determining the optimum age of slaughtering AberdeenAngus bulls with a forecastable economic effect provides for differentiating the selection of young animals according to the types. AberdeenAngus bulls are sold for meat in different age. In doing so determining the optimum age of ...
The half-carcasses were weighed individually to obtain the hot carcass weight (HCW) and kept in a cold room for approximately 24 h at 1 °C. After cooling, the carcasses were removed from the cold room and weighed. After weighing, the LT muscle of the left half-carcass was separated and...