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Afrikaans: 'n Varkskelet wat deur die proses van beenmaserasie voorberei is, en by die Museum vir Veeartseny-anatomie FMVZ USP uitgestal word. Varke is omnivore met 44 tande, insluitende hul geboë slagtande, wat by die beer voortdurend groei, maar nié by die sog nie. Hulle kort ledemate het vier tone elk en is met hoewe afgerond. Die kop het 'n driehoekige profiel wat eindig in die skyfagtige snoet, ondersteun deur die rostrale been wat met die neuskraakbeen verbind is. Hierdie anatomiese konfigurasie stel die vark in staat om sy neus as 'n skopgraaf aan te wend om wortels uit te grawe. Varkvleis is die mees verbruikte vleis ter wêreld, en verteenwoordig sowat 45% van die wêreldwye vleismark.
English: Swine. Sus
Skeleton specimen of a swine prepared by bone maceration technique in display at the Museum of Veterinary Anatomy FMVZ USP. Pigs are omnivores and have 44 teeth, including the curved canines or tusks, which are of continuous growth in the boar but not in the sow. They have short limbs with four fingers finishing in hoofs. The head has a triangular profile ending at the disclike snout, which is supported by the rostral bone attached to the nasal cartilages. This anatomical configuration of the muzzle allows the pig to use its nose as a shovel to dig roots. Pork is the most consumed meat in the world – corresponding to about 45 % of the global meat market. This file was published as the result of a partnership between the Museum of Veterinary Anatomy FMVZ USP, the RIDC NeuroMat and the Wikimedia Community User Group Brasil. This GLAM project is reported. Photography: Museum of Veterinary Anatomy FMVZ USP Author: Wagner Souza e SilvaEspañol: Esqueleto de cerdo después de la aplicación de una técnica de maceración ósea, en exhibición en el Museo de Anatomía Veterinaria de la Universidad de São Paulo, Brasil.
Polski: Szkielet świni spreparowany za pomocą techniki maceracji kości i wystawiony w Muzeum Anatomii Zwierząt Wydziału Weterynarii i Zootechniki Uniwersytetu w São Paulo (port. Museu de Anatomia Veterinária da Faculdade de Medicina Veterinária e Zootecnia da USP).
Português: Esqueleto de suíno, após técnica de maceração óssea, em exibição no Museu de Anatomia Veterinária da Universidade de São Paulo
Українська: Скелет свині, до якого було застосовано техніку мацерації кісток, на експозиції в Музеї ветеринарної анатомії Університету Сан-Паулу, Бразилія.
Čeština: Kostra prasete (svině) vystavená v Muzeu veterinární anatomie (FMVZ USP) Univerzity São Paulo, Brazílie.
Français : Squelette de porc, après une technique de macération osseuse; exposé au musée d'anatomie vétérinaire de l'université de São Paulo.
Magyar: Sertés csontváza a São Paulo Egyetem Állatorvosi Anatómiai Múzeumában
Italiano: Scheletro di suino, dopo la tecnica della macerazione ossea, in mostra al Museu de Anatomia Veterinária Prof. Dr. Plínio Pinto e Silva dell'Università di San Paolo.
한국어: 상파울루 대학교 수의해부학 박물관에 전시 중인 침연 과정을 거친 돼지의 뼈대.
Македонски: Скелет на свиња во Музејот на ветеринарна анатомија при Универзитетот во Сао Паоло, Бразил.
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| Source | Museum of Veterinary Anatomy FMVZ USP | |||
| Author | Museum of Veterinary Anatomy FMVZ USP / Wagner Souza e Silva | |||
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This media was produced by the Museum of Veterinary Anatomy (FMVZ USP) and was licensed as Creative Commons BY-SA 4.0. The MAV is an organ of integration of the School of Veterinary Medicine and Animal Science, University of São Paulo.
MAV-FMVZ USP asks to be cited as shown below. If the photographer name is mentioned, please, cite it after the museum's name. If not, just provide the reference to the museum. Attribution in English: Museum of Veterinary Anatomy FMVZ USP / name of the photographer when stated Attribution in Portuguese: Museu de Anatomia Veterinária da FMVZ USP / nome do fotógrafo quando atribuído |
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| current | 10:46, 21 February 2024 | | 3,355 × 2,074 (2.49 MB) | Chiswick Chap | crop deadspace |
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