The height and body weight of the subjects were measured using a body fat scale (TBF-215; TANITA Co., Tokyo, Japan) with the subject wearing an examination gown.
Initial and final body weights were measured to the nearest 0.1 g by using a body weight weighing scale (Navigator, OHAUS Corporation, N2B110, Switzerland).
Initial body weights were measured to the nearest 0.1 g by using a body weight weighing scale (NavigatorTM, OHAUS Corporation, N2B110, Switzerland).
Stature, body weight and body mass index (BMI) were detected using an ultrasonic body scale (SK-CK; Sonka Electronic Technologies Co. Ltd., Shenzhen, China).
Using a precision scale, body weight was determined and body temperature was measured rectally at days 0 (OP) and 56.
Body weight and height were measured using a digital scale, and body mass index (BMI) was calculated by dividing weight (kg) by the square of height (m).
The fillet, kidney, liver, fat and carcass of fish were individually weighed using a digital scale for body indices calculation of the percentage of fillet, viscera-somatic (VSI%), hepato-somatic (HSI%), kidney and intra-peritoneal fat (IPF%) index.
Deer were transferred to processing sites where we weighed them using a portable scale, estimated body condition by palpating the rump (Cook et al. 2001, 2007, 2010) and measured the thickness of their subcutaneous rump fat and longissimus dorsi muscle using a portable ultrasound (Stephenson et al. 1998, 2002; Cook et al. 2001).
Patient's weight was determined using a scale or ideal body weight if actual body weight could not be determined.
Body weight was measured using an electronic body weight scale (Tanita, Tanita Europe BV, Amsterdam, The Netherlands), which was calibrated regularly.
