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Skeleton of a horse. The skeletal system of the horse has three major functions in the body. It protects vital organs, provides framework, and supports soft parts of the body. Horses typically have 205 bones. The pelvic limb typically contains 19 bones, while the thoracic limb contains 20 bones.
The costovertebral joints are the joints that connect the ribs to the vertebral column. The articulation of the head of rib connects the head of the rib and the bodies of vertebrae. The costotransverse joint connects the rib with the transverse processes of vertebrae.
The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. [1] [2] [3] The term is used to describe the anatomy of humans and quadrupeds, such as horses, [4] [5] pigs, [6] [7] or cattle. [8] The anatomical reference also applies to particular cuts of meat, including tenderloin or sirloin steak. [2]
In human anatomy, the five vertebrae are between the rib cage and the pelvis.They are the largest segments of the vertebral column and are characterized by the absence of the foramen transversarium within the transverse process (since it is only found in the cervical region) and by the absence of facets on the sides of the body (as found only in the thoracic region).
In about 10% of people, both the total number of pre-sacral vertebrae and the number of vertebrae in individual parts of the spine can vary. [ 14 ] [ 15 ] The most frequent deviations are eleven (rarely thirteen) thoracic vertebrae, four or six lumbar vertebrae and three or five coccygeal vertebrae (rarely up to seven).
The rib cage or thoracic cage is an endoskeletal enclosure in the thorax of most vertebrates that comprises the ribs, vertebral column and sternum, which protect the vital organs of the thoracic cavity, such as the heart, lungs and great vessels and support the shoulder girdle to form the core part of the axial skeleton.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
If the ribs "fall off" of the back sharply, the back will be narrow, whereas if the ribs are well sprung, the back will be wide. The average horse can carry up to approximately 25% of its body weight, but body build and, particularly, back structure, may allow it to carry somewhat more or less.