Livestock Animals
 Standardized Trait Nomenclature
|
Livestock Product Traits
|
|
- Beef Flavor Intensity [LPT:1000765] — Any measurable or observable characteristic related to the intensity of the distinctive flavor of beef in cooked meat
- Beef Odor Intensity [LPT:1000767] — Any measurable or observable characteristic related to the subjective score describing the perceived intensity of the smell of cooked beef
- Belly Composition Trait [LPT:0000069] — Any measurable or observable characteristic related to the qualitative or quantitative makeup of the cut obtained from the underside of the pig.
- Belly Fat Area [LPT:0000149] — Any measurable or observable characteristic related to the two-dimensional extent of the adipose tissue on the cut obtained from the underside of the pig.
- Belly Muscle Percentage [LPT:0000078] — Any measurable or observable characteristic related to the relative heaviness of the muscle tissue in the cut obtained from the underside of the pig, expressed as a percentage of belly weight.
- Belly Percentage [LPT:0000077] — Any measurable or observable characteristic related to the relative heaviness of the cut obtained from the underside of the pig, expressed as a percentage of carcass weight.
- Belly Size Trait [LPT:0000068] — Any measurable or observable characteristic related to the physical dimensions of the cut obtained from the underside of the pig.
- Belly Thickness [LPT:0000154] — Any measurable or observable characteristic related to the distance between the surfaces of the cut obtained from the underside of the pig.
- Belly Trait [LPT:0000061] — Any measurable or observable characteristic related to the cut obtained from the underside of the pig.
- Belly Weight [LPT:1000408] — Any measurable or observable characteristic related to the relative heaviness of the cut obtained from the underside of the pig.
- Breast Composition Trait (poultry) [LPT:0000165] — Any measurable or observable characteristic related to the qualitative or quantitative makeup of the cut containing the pectoralis major and pectoralis minor.
- Breast Percentage [LPT:0000128] — Any measurable or observable characteristic related to the relative heaviness of the breast muscle, bone, and skin, expressed as a percentage of carcass/body weight.
- Breast Size Trait (poultry) [LPT:0000164] — Any measurable or observable characteristic related to the physical dimensions of the cut containing the pectoralis major and pectoralis minor.
- Breast Trait (poultry) [LPT:0000090] — Any measurable or observable characteristic related to the cut containing the pectoralis major and pectoralis minor.
- Breast Weight [LPT:0000127] — Any measurable or observable characteristic related to the relative heaviness of the entire cut containing the pectoralis major and pectoralis minor, including skin and bone.
Data returned: 15
terms all with first letter "B".
Data updated: Mar 08, 2024
Return to Project Home
