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Kansas Agricultural Experiment Station Research Reports

2001

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Articles 1 - 30 of 80

Full-Text Articles in Life Sciences

Comparison Of International Protein Corporation 740 Fish Meal And Special Select™ Menhaden Fish Meal In Nursery Pig Diets (2001), M G. Young, M Cici, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz Jan 2001

Comparison Of International Protein Corporation 740 Fish Meal And Special Select™ Menhaden Fish Meal In Nursery Pig Diets (2001), M G. Young, M Cici, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

One hundred and seventy five pigs (initially weighing 14.1 lb and 17 + 2 d of age) were used in a 21-d growth assay to compare performance of pigs fed two sources of Menhaden fish meal. Overall, there was no difference in growth performance between the two fish meal sources. For the first 14 days ADG and F/G were improved by including fish meal in the diet and as the level increased from 2.5 to 5%. However, in the third week (day 14 to 21) of the trial there was no benefit in adding fish meal to the diet. These …

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Influence Of Different Equipment Protocols On Particle Size Determination Of Ground Corn (2001), J C. Woodworth, Jim L. Nelssen, Robert D. Goodband, Michael D. Tokach, Steven S. Dritz Jan 2001

Influence Of Different Equipment Protocols On Particle Size Determination Of Ground Corn (2001), J C. Woodworth, Jim L. Nelssen, Robert D. Goodband, Michael D. Tokach, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Two experiments were conducted to determine the influence of the tapping bar and sieve agitators (balls and brushes) on determining mean particle size and standard deviation of ground corn. Tapping bar had no influence (P>0.10) on mean and standard deviation; however the presence of balls and brushes on sieves decreased (P<0.002) mean particle size and increased (P<0.0001) standard deviation. These results suggest that balls and brushes should be used when determining mean particle size to assist particle flowability. More research should be conducted to determine the effects of the tapping bar and sieve agitators over a wider range of particle sizes.; Swine Day, Manhattan, KS, November 15, 2001

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Nutrient Composition Of Kansas Swine Lagoons And Hoop Barn Manure (2001), Joel M. Derouchey, Jim L. Nelssen, Michael D. Tokach, James P. Murphy, Robert D. Goodband, Steven S. Dritz Jan 2001

Nutrient Composition Of Kansas Swine Lagoons And Hoop Barn Manure (2001), Joel M. Derouchey, Jim L. Nelssen, Michael D. Tokach, James P. Murphy, Robert D. Goodband, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 236 lagoon and 35 hoop barn manure samples were collected during 2000 from Kansas swine operations to determine the effects of production phase and season of the year on their nutrient concentration. Lagoon analyses revealed that nitrogen concentrations were lower during the summer and fall seasons compared to winter and early spring. In addition, levels of nitrogen were highest in nursery, wean to finish, and finishing lagoons compared with sow and farrow-to-finish lagoons. Phosphorus levels for all lagoons increased from February until June, but then declined steadily throughout the remainder of the year. The concentration of phosphorus …

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Comparison Of Bioaerosol Sampling Methods For Swine Barns (2001), B Z. Predicala, J E. Urban, S B. Jerez, Ronaldo G. Maghirang, Robert D. Goodband Jan 2001

Comparison Of Bioaerosol Sampling Methods For Swine Barns (2001), B Z. Predicala, J E. Urban, S B. Jerez, Ronaldo G. Maghirang, Robert D. Goodband

Kansas Agricultural Experiment Station Research Reports

Two bioaerosol sampling methods (Andersen sampler and filtration sampler) were compared. The two samplers were used to assess the bioaerosol loads in two swine finishing barns. They were similar in terms of the species of microorganisms sampled. The persistent strains of microorganisms were various species of the following genera: Staphylococcus, Pseudomonas, Bacillus, Listeria, Enterococcus, Nocardia, Lactobacillus, and Penicillium. However, the use of Andersen sampler resulted in significantly higher bioaerosol concentrations than the filtration sampler. Thus, it appears that filtration sampling can be used for a qualitative survey of bioaerosols in swine barns while the Andersen sampler is suitable for both …

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Evaluation Of Different Copper Sources As A Growth Promoter In Swine Finishing Diets (2001), C W. Hastad, Jim L. Nelssen, Michael D. Tokach, Robert D. Goodband, Steven S. Dritz Jan 2001

Evaluation Of Different Copper Sources As A Growth Promoter In Swine Finishing Diets (2001), C W. Hastad, Jim L. Nelssen, Michael D. Tokach, Robert D. Goodband, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Two trials were conducted to determine the effects of added copper from copper sulfate or copper chloride on performance of growing-finishing pigs. A total of 2,277 pigs with an initial weight of 71.6 lb were used in a commercial research facility in southwest Minnesota. Adding copper to the diet improved performance during the first two weeks in the finishing barn regardless of copper source or level. The results of these experiments indicate that low levels of copper chloride or copper sulfate (50 to 100 ppm) can be an effective and economical growth promoter when fed for the first two weeks …

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Utilizing Infrared Thermography To Predict Pork Quality (2001), T E. Lawrence, M F. Spire, Michael E. Dikeman, Melvin C. Hunt, S B. Hogge, B W. James Jan 2001

Utilizing Infrared Thermography To Predict Pork Quality (2001), T E. Lawrence, M F. Spire, Michael E. Dikeman, Melvin C. Hunt, S B. Hogge, B W. James

Kansas Agricultural Experiment Station Research Reports

Three experiments using 63 pigs were conducted to determine if infrared thermography could segregate pigs based on subsequent pork quality. Pigs were subjectively classified as either "hot" or "normal" based on infrared surface temperature of the loin region prior to slaughter. In the first experiment 18 market weight pigs were transported, imaged by infrared thermography and slaughtered immediately after 1 to 4 h of lairage. Differences in meat quality were detected; hot pigs had lower a* (less red) and chroma (less intense red color) values, and higher hue angle (less red/more yellow) values, all of which indicate paler muscle color. …

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Influence Of Increasing Niacin On Growth Performance And Carcass Characteristics Of Grow-Finish Pigs Reared In A Commercial Environment (2001), D E. Real, E Alonso, Jim L. Nelssen, John A. Unruh, Michael D. Tokach, Robert D. Goodband, Joel M. Derouchey, Steven S. Dritz Jan 2001

Influence Of Increasing Niacin On Growth Performance And Carcass Characteristics Of Grow-Finish Pigs Reared In A Commercial Environment (2001), D E. Real, E Alonso, Jim L. Nelssen, John A. Unruh, Michael D. Tokach, Robert D. Goodband, Joel M. Derouchey, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

There were 1,243 growing pigs used to determine the effects of increasing dietary niacin on growth performance and meat quality of pigs reared in a commercial environment. The dietary treatments consisted of a control diet (no added niacin) or the control diet with 12.5, 25, 50, 100, or 500 g/ton of added niacin. Increasing dietary niacin decreased ADFI and improved F:G for the overall study. Increasing dietary niacin improved carcass shrink, ultimate pH, drip loss percentage, and loin color. Increasing dietary niacin up to 50 ppm improved feed efficiency, but higher concentrations (up to 50 ppm) decreased carcass shrink, and …

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Interactive Effects Between Paylean™ (Ractopamine Hcl) And Dietary Lysine On Pork Quality, Loin, Belly, And Ham Composition (2001), M J. Webster, D E. Real, J C. Woodworth, T A. Marsteller, Robert D. Goodband, Michael D. Tokach, John A. Unruh, Jim L. Nelssen, Joel M. Derouchey, Steven S. Dritz Jan 2001

Interactive Effects Between Paylean™ (Ractopamine Hcl) And Dietary Lysine On Pork Quality, Loin, Belly, And Ham Composition (2001), M J. Webster, D E. Real, J C. Woodworth, T A. Marsteller, Robert D. Goodband, Michael D. Tokach, John A. Unruh, Jim L. Nelssen, Joel M. Derouchey, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 432 pigs were used to evaluate the effects of Paylean and dietary lysine on pork quality and loin, belly, and ham composition. The 12 dietary treatments included Paylean (0, 4.5, and 9.0 g/ton) and 4 levels of lysine. For pigs fed no Paylean, lysine levels were 0.60, 0.80, 1.00, and 1.20%. For pigs fed 4.5 or 9.0 g/ton of Paylean, lysine levels were 0.80, 1.00, 1.20, and 1.40%. The results indicate that pigs fed Paylean and increasing levels of lysine will have less loin marbling and belly firmness compared to control pigs fed lower levels of lysine.; …

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Comparison Of Yellow Dent And Nutridense Corn Hybrids For Nursery Pig Diets, C W. Hastad, Michael D. Tokach, Jim L. Nelssen, Robert D. Goodband, Steven S. Dritz Jan 2001

Comparison Of Yellow Dent And Nutridense Corn Hybrids For Nursery Pig Diets, C W. Hastad, Michael D. Tokach, Jim L. Nelssen, Robert D. Goodband, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 315 nursery pigs (initially 33.5 lb) were used in a 21-d growth assay to compare relative energy values of Nutridense™ and Nutridense Low Phytate™ corn compared to Yellow Dent corn. Dietary treatments consisted of a 3 × 3 factorial with three sources of corn with 0, 3, or 6% added fat. Increasing the energy density of the diet with added fat or higher energy corn varieties (Nutridense or Nutridense-LP corn) linearly improved feed efficiency. The linear improvement in feed efficiency allowed us to calculate the energy content of the Nutridense corn varieties relative to Yellow Dent corn. …

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Interactive Effects Between Paylean™ (Ractopamine Hcl) And Dietary Lysine On Finishing Pig Growth Performance, Carcass Characteristics And Tissue Accretion (2001), M J. Webster, Robert D. Goodband, D E. Real, J C. Woodworth, T A. Marsteller, Michael D. Tokach, John A. Unruh, Jim L. Nelssen, Joel M. Derouchey, Steven S. Dritz Jan 2001

Interactive Effects Between Paylean™ (Ractopamine Hcl) And Dietary Lysine On Finishing Pig Growth Performance, Carcass Characteristics And Tissue Accretion (2001), M J. Webster, Robert D. Goodband, D E. Real, J C. Woodworth, T A. Marsteller, Michael D. Tokach, John A. Unruh, Jim L. Nelssen, Joel M. Derouchey, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 432 pigs were used to evaluate the effects of Paylean and dietary lysine on finishing pig growth performance, carcass characteristics and tissue accretion. The 12 dietary treatments included Paylean (0, 4.5, and 9.0 g/ton) and 4 levels of lysine. For pigs fed no Paylean, lysine levels were 0.60, 0.80, 1.00, and 1.20%. For pigs fed 4.5 or 9.0 g/ton of Paylean, lysine levels were 0.80, 1.00, 1.20, and 1.40%. The results indicate that pigs fed Paylean need at least 1.0% dietary lysine to optimize growth, carcass parameters, and tissue accretion.; Swine Day, Manhattan, KS, November 15, 2001

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Effects Of Feeding Graded Levels Of Ractopamine (Paylean Tm) On Pig Performance In A Commercial Finishing Facility (2001), R G. Main, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz Jan 2001

Effects Of Feeding Graded Levels Of Ractopamine (Paylean Tm) On Pig Performance In A Commercial Finishing Facility (2001), R G. Main, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 880 pigs were used in a 21-day trial conducted in a commercial research facility to determine the influence of feeding graded levels (0, 4.5, 6.75, and 9.0 g/ton) of ractopamine HCl (PayleanTM, Elanco Animal Health) on pig performance and carcass composition. Ractopamine supplementation improved ADG 17 to 22% and F/G 12 to 20%. Increasing ractopamine dosages resulted in improved F/G, but similar ADG. With the exception of a tendency to increase yield, carcass parameters were not different among treatments. Ractopamine supplementation resulted in improved economic returns ($2.55 to $3.20/pig), which were due to the improvements in carcass …

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Interactive Effects Of Carnitine Status, Dietary Carnitine, And Added Fat On Growth Performance Of Weanling Pigs (2001), J C. Woodworth, K Q. Owen, J Lopez, Jim L. Nelssen, Robert D. Goodband, Michael D. Tokach, Steven S. Dritz Jan 2001

Interactive Effects Of Carnitine Status, Dietary Carnitine, And Added Fat On Growth Performance Of Weanling Pigs (2001), J C. Woodworth, K Q. Owen, J Lopez, Jim L. Nelssen, Robert D. Goodband, Michael D. Tokach, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Two experiments were conducted to determine the interactive effects of carnitine status (with or without carnitine in diets fed to sows in gestation and lactation), and added fat and dietary carnitine in nursery diets on growth performance of weanling pigs. Feeding sows diets containing carnitine in gestation and lactation had no effect on growth performance of their pigs through 27-d after weaning. A carnitine by fat interaction (P<0.05) was observed for ADFI from d 0 to 7 and ADG from d 0 to 27 in Exp. 1 with pigs fed carnitine and no added fat appearing to have the best performance. In exp. 2, added carnitine had little effect on growth performance, whereas added fat improved feed efficiency. In conclusion, no benefit to growth performance was observed from adding both carnitine and fat to the diet of weanling pigs in these experiments.; Swine Day, Manhattan, KS, November 15, 2001

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Influence Of Dietary Niacin On Starter Pig Performance (2001), D E. Real, B W. James, E Alonso, Jim L. Nelssen, Michael D. Tokach, Robert D. Goodband, Joel M. Derouchey, Steven S. Dritz Jan 2001

Influence Of Dietary Niacin On Starter Pig Performance (2001), D E. Real, B W. James, E Alonso, Jim L. Nelssen, Michael D. Tokach, Robert D. Goodband, Joel M. Derouchey, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Two experiments were conducted using 415 weanling pigs (175 in Exp. 1, 240 in Exp. 2) to determine the influence of dietary niacin inclusion on starter pig performance. Pigs were fed a control diet with no added niacin or the control diet with 25, 50, 75 or 100 g/ton of added niacin. From d 0 to 8, increasing dietary niacin increased ADG and ADFI up to 50 g/ton of added niacin. Overall, pigs fed increasing levels of niacin tended to have improved ADG. These results suggest feeding 50 g/ton of added dietary niacin to complex nursery pig diets to improve …

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Comparison Of Edible Grade Whey, Granular Whey, And Dairylac 80 As Lactose Sources For Nursery Pig Diets (2001), J C. Woodworth, B W. James, Joel M. Derouchey, Michael D. Tokach, Jim L. Nelssen, Robert D. Goodband, Steven S. Dritz Jan 2001

Comparison Of Edible Grade Whey, Granular Whey, And Dairylac 80 As Lactose Sources For Nursery Pig Diets (2001), J C. Woodworth, B W. James, Joel M. Derouchey, Michael D. Tokach, Jim L. Nelssen, Robert D. Goodband, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Two hundred ten weanling pigs (initially 12.4 lb and 18 ± 2 d of age) were used in a 14-d growth assay to determine the influence of various lactose sources and levels on nursery pig performance. From d 0 to 14, the mean ADG and ADFI of pigs fed additional lactose, regardless of source, was greater and tended to be greater compared to those fed no supplemental lactose. Pigs fed edible grade whey had increased ADFI and tended to have increased ADG as lactose increased from 9 to 18%. When Dairylac 80 or granular whey was included in the diet, …

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Effects Of Soybean Meal Particle Size On Growth Performance Of Nursery Pigs (2001), K R. Lawrence, C W. Hastad, M J. Webster, Robert D. Goodband, Michael D. Tokach, Jim L. Nelssen, Steven S. Dritz Jan 2001

Effects Of Soybean Meal Particle Size On Growth Performance Of Nursery Pigs (2001), K R. Lawrence, C W. Hastad, M J. Webster, Robert D. Goodband, Michael D. Tokach, Jim L. Nelssen, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 360 pigs were used in two experiments to determine the effects of decreasing particle size of soybean meal on nursery pig performance. In Exp. 1, pigs were fed diets containing 34% extrudedexpelled soybean meal ground to 965, 742, or 639 microns. In Exp. 2, pigs were fed the same diet containing solvent extracted soybean meal ground to 1226, 797, or 444 microns. Decreasing soybean meal particle size did not influence pig growth performance in either study.; Swine Day, Manhattan, KS, November 15, 2001

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Evaluating Cloves As A Potential Substitute For Antimicrobials In Nursery Pig Diets (2001), R G. Main, J Ernest Minton, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz Jan 2001

Evaluating Cloves As A Potential Substitute For Antimicrobials In Nursery Pig Diets (2001), R G. Main, J Ernest Minton, Michael D. Tokach, Robert D. Goodband, Jim L. Nelssen, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

We conducted two trials to evaluate the effects of feeding graded levels of cloves to weanling pigs as a substitute for antimicrobials. In the first trial, improvements in ADG were observed in pigs fed the lowest level of clove addition (0.5%) and for those fed carbadox (50 g/ton). The higher levels of clove inclusion (1.0% and 2.0%) tended to reduce feed intake. A second trial was conducted evaluating performance of pigs fed diets containing 0.125%, 0.25% and 0.5% cloves (a different batch than used in trial 1). The was no ADG improvement from added cloves as was observed in the …

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Effect Of Source And Irradiation Of Spray-Dried Animal Plasma On Nursery Pig Performance In A Commercial Facility (2001), Joel M. Derouchey, Michael D. Tokach, Jim L. Nelssen, Robert D. Goodband, Steven S. Dritz Jan 2001

Effect Of Source And Irradiation Of Spray-Dried Animal Plasma On Nursery Pig Performance In A Commercial Facility (2001), Joel M. Derouchey, Michael D. Tokach, Jim L. Nelssen, Robert D. Goodband, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Weanling pigs (1,008; initially 13.5 lb and 18 ± 2 d of age) were used in a 13-d growth assay to determine the effects of irradiation of two different plasma sources on growth performance. From d 0 to 5 postweaning, pigs fed DuCoa® plasma had improved ADG and F/G compared to pigs fed AP 920 (American Proteins, Inc.). However, from d 5 to 13, pigs fed AP 920 had improved ADG and F/G compared to pigs fed DuCoa plasma. Overall, no differences in ADG, ADFI, or F/G were detected. In addition, no differences in ADG, ADFI, or F/G were detected …

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Comparison Of Irradiated Feed And Food Grade Spray-Dried Animal Plasma On Nursery Pig Performance (2001), J C. Woodworth, C W. Hastad, Joel M. Derouchey, Michael D. Tokach, Jim L. Nelssen, Robert D. Goodband, Steven S. Dritz Jan 2001

Comparison Of Irradiated Feed And Food Grade Spray-Dried Animal Plasma On Nursery Pig Performance (2001), J C. Woodworth, C W. Hastad, Joel M. Derouchey, Michael D. Tokach, Jim L. Nelssen, Robert D. Goodband, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

Two experiments were conducted to determine the effects of initial bacterial concentrations in animal plasma on growth performance of weanling pigs. In Exp. 1 during the experimental period (d 0 to 14), pigs fed plasma had increased ADG and ADFI compared to pigs fed the control diet. Pigs fed the irradiated AP 920, as well as source 1 and source 2 regular (nonirradiated) food grade plasma had increased ADG compared to the control diet. Furthermore, pigs fed irradiated AP 920, regular AP 820, regular and irradiated source 1 food grade and regular source 2 food grade animal plasma had improved …

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Interactive Effects Of Added L-Carnitine And Chromium Picolinate On Sow Reproductive Performance (2001), D E. Real, K Q. Owen, S Stoller, Jim L. Nelssen, Michael D. Tokach, Robert D. Goodband, Steven S. Dritz Jan 2001

Interactive Effects Of Added L-Carnitine And Chromium Picolinate On Sow Reproductive Performance (2001), D E. Real, K Q. Owen, S Stoller, Jim L. Nelssen, Michael D. Tokach, Robert D. Goodband, Steven S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 599 sows were used to determine the effects of added L-carnitine and/or chromium picolinate on reproductive performance. Experimental treatments were arranged in a 2 × 2 factorial with main effects of added L-carnitine (0 or 50 ppm) and chromium picolinate (0 or 200 ppb). Starting on the first day of breeding, sows were provided a daily top dress containing the carnitine and(or) chromium along with the standard gestation diet. Dietary treatments were administered daily through the initial gestation, lactation, and through a second gestation period (2 parities). During the first parity, there was a carnitine × chromium …

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Roundup 2001 Jan 2001

Roundup 2001

Kansas Agricultural Experiment Station Research Reports

Roundup is the major beef cattle education and outreach event sponsored by the Agricultural Research Center-Hays. The purpose is to communicate timely, applicable research information to producers and extension personnel. The research program of the Agricultural Research Center-Hays is dedicated to serving the people of Kansas by developing new knowledge and technology to stabilize and sustain long-term production of food and fiber in a manner consistent with conservation of natural resources, protection of the environment, and assurance of food safety. Primary emphasis is on production efficiency through optimization of inputs in order to increase profit margins for producers in the …

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Escherichia Coli O157:H7 Risk Assessment For Production And Cooking Of Restructured Beef Steaks (2001), M.T. Ortega-Valenzuela, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner Jan 2001

Escherichia Coli O157:H7 Risk Assessment For Production And Cooking Of Restructured Beef Steaks (2001), M.T. Ortega-Valenzuela, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner

Kansas Agricultural Experiment Station Research Reports

Distribution of Escherichia coli O157:H7 in restructured beef from artificially inoculated meat pieces and destruction of E. coli O157:H7 in restructured beef steaks prepared from artificially inoculated meat was evaluated following broiling and grilling. In Study I, longissimus dorsi trimmings were inoculated with fluorescently marked E. coli O157:H7 cells to microscopically identify bacterial distribution throughout restructured steak cross-sections. E. coli O157:H7 fluorescent density was observed along the glue lines where meat pieces were enzymatically attached. Study II quantified the level of E. coli O157:H7 throughout the entire thickness of restructured beef. Cross-sectional slices of core samples from the steaks showed …

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Tenderness And Cooking Characteristics Of Beef Cooked By Electric Belt Grill, Forced-Air Convection Oven, Or Electric Broiler (2001), T.E. Lawrence, D.A. King, E. Obuz, E.J. Yancey, Michael E. Dikeman Jan 2001

Tenderness And Cooking Characteristics Of Beef Cooked By Electric Belt Grill, Forced-Air Convection Oven, Or Electric Broiler (2001), T.E. Lawrence, D.A. King, E. Obuz, E.J. Yancey, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We used an electric belt grill, a forced-air convection oven, and an electric broiler to cook 170 bottom round, 142 brisket, 177 top sirloin, 176 strip loin, and 136 eye of round steaks from USDA Select carcasses to determine the effects of cooking method and muscle on shear force values, cooking traits, and repeatability of duplicate measurements. All cooking treatments allowed differences to be detected (P<0.05) in Warner-Bratzler shear force, although the differences were inconsistent. Shear force values of strip steaks and eye of round steaks were similar across cooking treatments; however, shear force values of bottom round, brisket, and top sirloin steaks were different (P<0.05) among cooking treatments. Based on poor repeatability, shear force values for top sirloin steaks appear unreliable. Poor repeatability for shear force values from steaks cooked by the forced-air convection oven are a result of drastic temperature changes that occur when the doors are opened to remove steaks. We do not recommend using a forced-air convection oven to test treatment effects on shear force values when cooking multiple steaks simultaneously. Belt grill cooking resulted in the highest shear force repeatability R = 0.07 to 0.89) of strip steaks. Electric broiling resulted in acceptable R = 0.60) repeatability of shear force measurements for all classes of steaks. The electric broiler and electric belt grill are both satisfactory cooking methods when measuring shear force of bottom round, brisket, strip loin, and eye of round steaks.

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Temperature Accuracy Of An Electric Belt Grill, A Forced-Air Convection Oven, And An Electric Broiler (2001), T.E. Lawrence, D.A. King, Michael E. Dikeman Jan 2001

Temperature Accuracy Of An Electric Belt Grill, A Forced-Air Convection Oven, And An Electric Broiler (2001), T.E. Lawrence, D.A. King, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We evaluated the temperature variation of an electric belt grill set at four temperatures, a forced-air convection oven set at three temperatures, and an electric broiler that has no temperature control. After finding that the actual temperatures of the electric belt grill and the forced-air convection oven were higher than the targeted temperature, we used regression techniques to correct for the temperature biases of both cooking methods. The forced-air convection oven was very precise when the doors were kept closed, as was the electric belt grill after adjustments were made. Temperature of the electric broiler was not consistent across surface …

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Relationships Among Beef Carcass Quality And Cutability Indicators (2001), T.E. Lawrence, D.A. King, T.H. Montgomery, Michael E. Dikeman Jan 2001

Relationships Among Beef Carcass Quality And Cutability Indicators (2001), T.E. Lawrence, D.A. King, T.H. Montgomery, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We evaluated beef carcass data (12th rib fat thickness, hot carcass weight, ribeye area, percentage of kidney-pelvic-heart fat, USDA yield grade, and USDA quality grade) from 60,625 A-maturity steer and heifer carcasses. Data were analyzed to evaluate changes in quality grade with increasing fat thickness, changes in cutability indicators across quality grades, and the association of hot carcass weight with ribeye area. Percentage of USDA Standard and Select carcasses decreased, while Low Choice and Premium Choice increased as fat thickness increased. Percentage of Low Choice remained steady for fat thickness of 0.56 - 0.60 in. and higher. Percentage of yield …

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Genetic Relationships Among Breeding Soundness Traits In Yearling Bulls (2001), R.A. Christmas, M.F. Spire, J.M. Sargeant, Sharon K. Tucker, Daniel W. Moser Jan 2001

Genetic Relationships Among Breeding Soundness Traits In Yearling Bulls (2001), R.A. Christmas, M.F. Spire, J.M. Sargeant, Sharon K. Tucker, Daniel W. Moser

Kansas Agricultural Experiment Station Research Reports

Breeding soundness examination data on over 1,200 yearling Angus bulls were analyzed to determine heritability of and genetic relationships among breeding soundness traits. Breeding soundness exam procedures were consistent with those currently recommended by the Society of Theriogenology. Presence of seminal white blood cells (an indicator of seminal vesiculitis), penile warts and persistent frenulums were noted and recorded. Data were adjusted for age at measurement and contemporary group effects. Heritability was high for scrotal circumference, moderate for percentage of abnormalities, low for sperm motility, and near zero for semen white blood cells, persistent frenulum, and penile warts. Genetic correlations between …

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The Effects Of Quality Grade, Postmortem Aging, And Blade Tenderization On Warner-Bratzler Shear Force And Cookery Traits Of Biceps Femoris Steaks (2001), B.S. Andrews, John A. Unruh Jan 2001

The Effects Of Quality Grade, Postmortem Aging, And Blade Tenderization On Warner-Bratzler Shear Force And Cookery Traits Of Biceps Femoris Steaks (2001), B.S. Andrews, John A. Unruh

Kansas Agricultural Experiment Station Research Reports

We used 108 top sirloin butts to determine the influence of quality grades, postmortem aging periods, and blade tenderization passes on percentages of thawing and cooking losses and Warner-Bratzler shear (WBS) force of biceps femoris muscles. Top sirloin butts that qualified for either USDA Select (SEL, n=36), USDA Choice (CHO, n=36), or Certified Angus Beef™ Program (CAB, n=36), were aged for 14 or 21 days and blade tenderized zero (0X), one (1X), or two (2X) times. Steaks with higher quality grades (CHO and CAB) aged for 21 days had lower thawing losses than steaks aged 14 days and than SEL …

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Influences Of Aging On Tenderness And Color Of Beef Steaks (2001), R.R. Timm, K.A. Hachmeister, L.M. Sammel, A.E. Rasor, John A. Unruh, Sally L. Stroda Jan 2001

Influences Of Aging On Tenderness And Color Of Beef Steaks (2001), R.R. Timm, K.A. Hachmeister, L.M. Sammel, A.E. Rasor, John A. Unruh, Sally L. Stroda

Kansas Agricultural Experiment Station Research Reports

Aging loin strip, bottom, and eye of round steaks for 21 days decreased Warner- Bratzler Shear (WBS) values (increased tenderness). For the top round, aged semimembranosus muscle steaks tended to have lower WBS values (more tender) than nonaged steaks, while aged adductor steaks were similar to non-aged steaks. Furthermore, instrumental L* color values were higher (lighter) for aged strip and eye of round steaks than non-aged steaks, and instrumental a* color values were higher (redder) for aged bottom round, eye of round, and top round (semimembranosus) steaks than nonaged steaks. Aging steaks is effective for improving tenderness and color of …

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Improving Color Stability Of Beef Top Round (2001), L.M. Sammel, Melvin C. Hunt, Donald H. Kropf Jan 2001

Improving Color Stability Of Beef Top Round (2001), L.M. Sammel, Melvin C. Hunt, Donald H. Kropf

Kansas Agricultural Experiment Station Research Reports

The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome condition for the meat industry. We examined influences of pre-rigor temperature and pH decline on chemistry of the inside (deep) semimembranosus (ISM) and outside (surface) semimembranosus (OSM) in relation to initial color and stability. Cold-boned ISM had a slower chill rate; faster pH decline; more denatured protein; less metmyoglobin reducing ability, oxygen consumption, and water holding capacity; and a lighter, less stable color than the OSM. Cold-boned steaks were two-toned in color and discolored by day 3 of display. Hotboned ISM and OSM chilled at …

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Heat Penetration Patterns Of Outside Round, Loin Strip And Eye Round Muscles Cooked By Electric Broiler, Electric Belt Grill, Or Forced-Air Convection Oven (2001), E. Obuz, E.J. Yancey, T.E. Lawrence, D.A. King, Michael E. Dikeman Jan 2001

Heat Penetration Patterns Of Outside Round, Loin Strip And Eye Round Muscles Cooked By Electric Broiler, Electric Belt Grill, Or Forced-Air Convection Oven (2001), E. Obuz, E.J. Yancey, T.E. Lawrence, D.A. King, Michael E. Dikeman

Kansas Agricultural Experiment Station Research Reports

We used an electric belt grill, a forced air convection oven, and an electric broiler to cook steaks from three beef muscles; outside round (biceps femoris), loin strip (longissimus lumborum) and eye round (semitendinosus). Belt grill cookery gave the fastest heat penetration into steaks regardless of temperature interval. Eye round had the slowest heat transfer rate for each cooking method perhaps partially explained by its fiber orientation. Heat penetration rate into outside round and loin strip was not different (P>0.05) for cooking method within a given temperature range. Heat penetration into muscles between 140 and 158°F was slowest because …

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Alfalfa Hay And Wet Corn Gluten Feed Levels In Steam-Flaked Corn Finishing Diets (2001), J.J. Sindt, J.N. Pike, Sean P. Montgomery, C.M. Coetzer, T.B. Farran, T.J. Kessen, R.T. Ethington, James S. Drouillard Jan 2001

Alfalfa Hay And Wet Corn Gluten Feed Levels In Steam-Flaked Corn Finishing Diets (2001), J.J. Sindt, J.N. Pike, Sean P. Montgomery, C.M. Coetzer, T.B. Farran, T.J. Kessen, R.T. Ethington, James S. Drouillard

Kansas Agricultural Experiment Station Research Reports

A 153-day finishing experiment was conducted using 631 heifers to determine optimum alfalfa hay and wet corn gluten feed (WCGF) combinations in steam-flaked, corn-based diets. Diets contained either 2 or 6% alfalfa hay and 25, 35, or 45% WCGF (dry basis). Performance was similar (P>0.16) for cattle fed 2 or 6% alfalfa hay. Gain efficiencies (P<0.05) and fat thickness (P<0.10) declined linearly with increasing amounts of WCGF. For heifers fed 2% alfalfa hay, ribeye area increased with increasing dietary WCGF. However for heifers fed 6% alfalfa hay, ribeye area decreased with increasing dietary WCGF. Liver abscesses were lowest for heifers fed 35% WCGF. Alfalfa hay fed at 2% of diet dry matter is sufficient for steam-flaked corn diets containing 25, 35 or 45% WCGF.

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