Life Sciences Commons^™

Determination Of Probiotic And/Or Chlortetracycline Inclusion Effects On Nursery Pig Growth Performance, H. Williams, M. D. Tokach, S. S. Dritz, J. C. Woodworth, J. M. Derouchey, R. G. Amachawadi, T. G. Nagaraja, R. D. Goodband

Kansas Agricultural Experiment Station Research Reports

A total of 300 nursery pigs (DNA 200 × 400, Columbus, NE; initially 13.0 lb BW) were used in a 42-d study evaluating the effects of feeding chlortetracycline (CTC) in combination with probiotics on nursery pig performance. Probiotics are a class of antimicrobial alternatives designed to enhance growth performance and digestive tract health. Pigs were weaned at approximately 21 d of age and allotted to pens based on initial BW. Pigs were fed a common pelleted starter diet for 4 d and then weighed, and pens were allotted to 1 of 6 dietary treatments based on BW in a completely …

Effects Of Aminogut And Diet Formulation Approach On Growth Performance And Economic Return In Nursery Pigs, M. A. Gonçalves, M. D. Tokach, S. S. Dritz, K. Touchette, J. M. Derouchey, J. C. Woodworth, R. D. Goodband

Kansas Agricultural Experiment Station Research Reports

Diets containing animal protein sources have higher levels of glutamine than diets based on plant protein sources. Therefore, the objective of this study was to determine the effects of AminoGut (Ajinomoto Heartland, Inc., Chicago, IL) and protein source (animal vs. plant proteins) on growth performance and economic return in nursery pigs from 12 to 60 lb. AminoGut is a product that contains both glutamine and glutamate. A total of 1,134 pigs (337 × 1050; PIC, Hendersonville, TN, initially 11.6 ± 0.18 lb BW) were used in a 52-d trial. At the beginning of the experiment, pigs were weighed in pens, …

Effect Of Feeding Varying Levels Of Lactobacillus Plantarum On Nursery Pig Performance, A. M. Jones, J. C. Woodworth, J. M. Derouchey, S. S. Dritz, M. D. Tokach, R. D. Goodband

Kansas Agricultural Experiment Station Research Reports

A total of 360 pigs (PIC C-29 × 359, initially 13.1 lb BW) were used in a 42-d growth performance trial evaluating the effects of feeding varying levels of Lactobacillus plantarum on nursery pig performance. Pigs were allotted by BW and sex, and randomly assigned to 1 of 4 dietary treatments in a completely randomized design. Experimental diets were fed in three phases (Phase 1, d 0 to 7; Phase 2, d 7 to 21, and Phase 3, d 21 to 42). Treatment diets were formulated to include 0, 0.05, 0.10, or 0.20%Lactobacillus plantarumproduct (LP1; Nutraferma Inc., Sioux …

Performance Of Beef Replacement Heifers Supplemented With Dried Distillers Grains Or A Mixture Of Soybean Meal And Ground Sorghum Grain, C. J. Mcmullen, J. R. Jaeger, K. R. Harmoney, J. W. Waggoner, K C. Olson

Kansas Agricultural Experiment Station Research Reports

The feed, labor, and equipment costs of developing heifers in a confined feeding system are relatively high. High Plains beef producers can reduce input costs by developing heifers on dormant native range; however, heifers are typically unable to consume sufficient crude protein (CP) from the low-quality (<7% CP) forage base.

Insufficient dietary protein reduces forage digestion and performance potential of growing heifers. Supplementing protein when forage quality was poor has previously been reported to increase forage intake and forage digestibility, which resulted in acceptable levels of performance.

An efficient means of supplying supplemental protein to heifers consuming low-quality forage is through the use …

Comparing Standing Heat And Estrotect Heat Detection Patches, S. K. Johnson, J. R. Jaeger

Kansas Agricultural Experiment Station Research Reports

A recent survey showed that 66% of producers surveyed used some amount of heat detection in their artificial insemination program, and 74% of producers that used heat detection aids had tried Estrotect (Rockway, Inc.; Spring Valley, WS) heat detection patches. The peel-and-stick application made Estrotect more popular than types that required adhesive application. The patches are designed so that when the animal is mounted the top surface layer is removed, much like scratching a lottery ticket. After several mounts the entire layer is removed, leaving a bright-colored surface behind. A new type of patch, Standing Heat (Standing Heat, LLC; Dannebrog, …

Purpose, Acknowledgments, Contributors, K. R. Harmoney

Kansas Agricultural Experiment Station Research Reports

Roundup is the major beef cattle education and outreach event sponsored by the Agricultural Research Center–Hays. The 2016 program is the 102nd staging of Roundup. 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 …

Effects Of Intensive Late-Season Sheep Grazing Following Early-Season Steer Grazing On Population Dynamics Of Sericea Lespedeza In The Kansas Flint Hills, J. Lemmon, W. H. Fick, J. A. Alexander, G. W. Preedy, C. A. Gurule, K C. Olson

Kansas Agricultural Experiment Station Research Reports

Sericea lespedeza (Lespedeza cuneata; SL) is a high-tannin, invasive forb in the Tallgrass Prairie ecosystem. In Kansas, sericea lespedeza infests 980 square miles of pasture, primarily in the Flint Hills region. Sericea lespedeza infestations reduce native grass production by up to 92% through a combination of aggressive growth, prolific reproduction, canopy dominance, and chemical inhibition (allelopathy). Herbicides retard the spread of sericea lespedeza, but application is laborious and expensive; moreover, herbicides are lethal to ecologically-important, non-target plant species.

Increased grazing pressure on sericea lespedeza by domestic herbivores may slow its spread and facilitate some measure of biological control. …

Effects Of Various Grazing Systems On Grazing And Subsequent Finishing Performance, L. W. Lomas, J. L. Moyer

Kansas Agricultural Experiment Station Research Reports

A total of 240 mixed black yearling steers were used to compare grazing and subsequent finishing performance from pastures with ‘MaxQ’ tall fescue, a wheat-bermudagrass double-crop system, or a wheat-crabgrass double-crop system in 2010, 2011, 2012, 2013, 2014, and 2015. Daily gains of steers that grazed MaxQ fescue, wheatbermudagrass, or wheat-crabgrass were similar (P>0.05) in 2010. The daily gains of steers that grazed wheat-bermudagrass or wheat-crabgrass were greater (P>0.05) than those that grazed MaxQ fescue in 2011 and 2012. The daily gains of steers that grazed wheat-crabgrass were greater (P>0.05) than those that grazed wheat-bermudagrass and similar …

Evaluation Of Dietary Electrolyte Balance On Nursery Pig Performance, A. Jones, J. C. Woodworth, S. S. Dritz, M. D. Tokach, J. M. Derouchey, R. D. Goodband

Kansas Agricultural Experiment Station Research Reports

A total of 2,880 pigs (PIC 327 × L42; initial BW 11.4 lb) were used in a 35-d growth performance trial evaluating the effects of dietary electrolyte balance (dEB) on growth performance of nursery pigs. There were 30 pigs per pen (60 pigs per double-sided feeder) and 12 replications (feeder) per treatment. Pens of pigs were allotted by BW and sex on arrival, and randomly assigned to 1 of 4 dietary treatments. Treatment diets were corn-soybean meal-based with dried whey and other specialty protein sources used in Phase 1 with decreased amounts in Phase 2. Dietary electrolyte balance was determined …

Effect Of Sample Preparation And Extended Mix Times With Different Salt Particle Sizes On The Uniformity Of Mix Of A Corn-Soybean Meal Swine Diet, M. Saensukjaroenphon, C. K. Jones, C. H. Fahrenholz, C. R. Stark

Kansas Agricultural Experiment Station Research Reports

The uniformity of a feed mixture is determined from the coefficient of variation (CV) of 10 samples in a single batch of feed. The feed industry standard is a CV of less than 10% using a single source tracer, such as salt, trace minerals, or iron filings. The objectives of these experiments were to determine the effects of 1) extended mix time, 2) particle size of the marker, and 3) sample preparation on the CV in a corn-soybean meal swine diet. In Experiment 1, treatments were arranged in a 3 × 7 factorial with main effects of 3 salt particle …

Effectiveness Of Two Ruminally Protected Methionine Sources For Lactating Dairy Cows, M. Ardalan, F. Vargas-Rodriguez, G. I. Zanton, M. Vázquez-Añón, E. Titgemeyer, B. Bradford

Kansas Agricultural Experiment Station Research Reports

Two sources of ruminally protected methionine were tested for their ability to provide available methionine to lactating dairy cattle. Based on milk protein yield and milk protein percent, NTP-1401 (an unreleased product from Novus International, Inc., St. Charles, MO) and Smartamine (Adisseo, αretta, GA) provided similar amounts of available methionine to the cows. These two products led to different methioninerelated compounds appearing in blood plasma, suggesting that they contained different methionine precursors.

Delayed Insemination Of Non-Estrual Beef Heifers In 7-Day Co-Synch Timed Artificial Insemination, D. C. Shaw, K. E. Fike, David Grieger

Kansas Agricultural Experiment Station Research Reports

Reproductive performance in cattle is considered to be the most economically important trait and is essential for the success of an operation. In the last decade, timed artificial insemination (AI) in the beef cattle industry has increased in popularity due to the decreased amount of labor required for estrous detection. To increase the use of AI; however, cost and time inputs need to be further decreased. The objective of this study was to determine if fertility could be improved in beef heifers that are not expressing estrus before timed AI by delaying insemination.

Ruminally-Protected Lysine (Safegain) Improves Performance Of Growing Beef Cattle, V. A. Veloso, C. L. Van Bibber-Krueger, J. S. Drouillard

Kansas Agricultural Experiment Station Research Reports

Lysine frequently is cited as the first-limiting amino acid for cattle diets. Synthetic lysine, while routinely added to pig diets, is ineffective in fulfilling lysine requirements of cattle due to extensive degradation by microbes within the rumen. Lysine can be encapsulated with compounds, such as saturated fats, that minimize degradation by ruminal microbes, thereby assuring that a greater proportion of the amino acid is available for absorption post-ruminally. The purpose of this experiment was to measure the impact of SafeGain (H.J. Baker & Bro. Inc., Little Rock, AR), an encapsulated form of lysine sulfate, on rate of gain and feed …

Including Legumes In Bermudagrass Pastures, J. L. Moyer, L. W. Lomas

Kansas Agricultural Experiment Station Research Reports

Use of legumes in bermudagrass pastures has often increased summer cow gains. Forage production was greater where ladino clover was used in the Legume system than where Nitrogen (N) alone was used in the first sampling, but the reverse was true in midsummer. Estimated forage crude protein during 2015 was greater for the Legume than the Nitrogen system in the first and last samplings, but similar in mid-summer pasture. Cow performance over the season was increased 68% where legumes were used.

How Do Alternative Pressures Affect The Accuracy Of The Pressed Juice Percentage (Pjp) At Predicting Consumer Juiciness Rating?, M. M. Kline, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Texture is the most important sensory trait when evaluating meat products (Gomes et al., 2014). In beef products, tenderness and juiciness interact to form overall texture and mouthfeel. As a result, beef juiciness is one of the most important factors in creating a satisfactory beef eating experience. A recent study by Woolley (2014) developed an instrumental technique for measuring beef juiciness and predicting consumer beef juiciness satisfaction. The method utilizes a texture analyzer to compress cooked beef samples for a period of 8 seconds at 17.6 lb of force and quantifies the percentage of moisture lost as Pressed Juice Percentage …

Effects Of Growing-Season Prescribed Burning On Vigor Of The Noxious Weed Sericea Lespedeza (Lespedeza Cuneata) In The Kansas Flint Hills, J. A. Alexander, W. H. Fick, J. Lemmon, C. A. Gurule, G. W. Preedy, K C. Olson

Kansas Agricultural Experiment Station Research Reports

Sericea lespedeza (SL) was introduced into the United States from Asia in the late 19th century. Early land managers recognized that SL was adaptable; tolerant of shallow, acidic or low-fertility soils; and resistant to insects and disease. This combination of traits made SL a widely-used plant for reseeding strip-mined lands, highway right-ofways, dams, and waterways in the US for nearly a century.

Regrettably, SL is highly fecund. Individual plants are capable of producing up to 850 lb of seed per acre annually. Vigorous seed production allows SL to rapidly infiltrate native grasslands that are adjacent to reseeding projects; seed can …

Supplemental Zinc Sulfate Affects Growth Performance Of Finishing Heifers, C. L. Van Bibber-Krueger, J. S. Drouillard

Kansas Agricultural Experiment Station Research Reports

Zinc is an essential mineral required for normal function of more than 300 enzymes in microorganisms, plants, and animals. Zinc-requiring enzymes participate in metabolism of nucleic acids, proteins, and carbohydrates, all of which are essential for growth of cattle. In addition, zinc is necessary for normal development and function of the immune system. The requirement for zinc in finishing cattle diets has been established at 30 ppm (NRC, Nutrient Requirements of Beef Cattle, 2000), though concentrations recommended by consulting nutritionists and feed manufacturers span a far broader range. The purpose of this study was to evaluate the effects of feeding …

Evaluation Of Supplemental Energy Source For Grazing Stocker Cattle, L. W. Lomas, J. K. Farney, J. L. Moyer

Kansas Agricultural Experiment Station Research Reports

Seventy-two steers grazing smooth bromegrass pastures were used to evaluate the effects of supplemental energy source on available forage, grazing gains, subsequent finishing gains, and carcass characteristics in 2014 and 2015. Supplementation treatments evaluated were: no supplement, a supplement with starch as the primary source of energy, and a supplement with fat as the primary source of energy. Supplements were formulated to provide the same quantity of protein and energy per head daily. Supplementation with the starch-based or fat-based supplement during the grazing phase resulted in higher (P<0.05) grazing gains than feeding no supplement during both years. In 2015, steers supplemented with the fat-based supplement had greater (P<0.05) grazing gains than those that received the starch-based supplement. In 2014, supplementation during the grazing phase had no effect (P>0.05) on finishing gain, feed intake, and feed:gain. Steers supplemented with the …

Effects Of Evosure On Nursery Pig Performance, H. Williams, J. C. Woodworth, J. M. Derouchey, S. S. Dritz, M. D. Tokach, R. D. Goodband

Kansas Agricultural Experiment Station Research Reports

A total of 360 pigs (PIC C-29 × 359, initially 13.1 lb BW) were used in a 42-d growth trial evaluating the effects of Evosure on nursery pig performance. Evosure is a yeastbased technology designed to enhance weaned pig performance. Pigs were weaned at approximately 16 to 20 d and allotted to pens based on initial BW and gender in a completely randomized design. The 3 dietary treatments included a control diet, or the control diet with Evosure (NUTRIQUEST, Inc., Mason City, IA) fed at 1.0 lb/ton fed from d 0 to 21 followed by 0.5 lb/ton fed from d …

Effects Of Increasing Space Allowance By Removing A Pig Or Gate Adjustment On Finishing Pig Growth Performance, C. Holder, C. Carpenter, M. D. Tokach, J. M. Derouchey, J. C. Woodworth, R. D. Goodband, S. S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 256 pigs (PIC 327 × 1050; initially 123.1 lb) were used in a 71 d growth study to compare the effects of increasing space allowance by removing a pig or gate adjustment, on finishing pig growth performance. At the initiation of the trial, pens of pigs were blocked by BW and allotted to 1 of 4 space allowance treatments. The 4 treatments included: 1) 9.8 ft²/pig or 2) 6.8 ft²/pig for the entire study with treatments 3 and 4 initially providing 6.8 ft², but either a gate was adjusted or the …

Effects Of Increasing Zn From Zinc Sulfate Or Zinc Hydroxychloride On Finishing Pig Growth Performance, Carcass Characteristics, And Economic Return, C. Carpenter, K. Coble, J. C. Woodworth, J. M. Derouchey, M. D. Tokach, R. D. Goodband, S. S. Dritz, J. Usry

Kansas Agricultural Experiment Station Research Reports

A total of 1,008 pigs [TR4 (Fast × L02 PIC; initially 70.6 lb BW)] were used in a 103-d growth study to determine the effects of Zn source and level on finishing pig growth performance, carcass characteristics, and economic return. The 6 dietary treatments were arranged as a 2 × 3 factorial with main effects of Zn source (ZnSO_⁴; Agrium Advance Technology, Loveland, CO, or Zn hydroxychloride; Intellibond-Z®; Micronutrients, Indianapolis, IN) and level (50, 100, or 150 ppm added Zn). The trace mineral premix was formulated to contain no added Zn. There were 21 pigs per pen and …

Foreword, Dairy Research 2016, B. Bradford

Kansas Agricultural Experiment Station Research Reports

Kansas State University is pleased to present the 2016 Dairy Research Report of Progress.

Benchmarking Reproductive Efficiency And Transition Cow Health Of Kansas Dairy Herds, A. Scanavez, B. E. Voelz, L. Mendonca

Kansas Agricultural Experiment Station Research Reports

Comparing key performance indicators across dairy farms may provide insightful information to dairy producers. Differences in management philosophies, facilities, and locations of dairy farms may influence overall performance of dairy operations. An ongoing extension program aims to benchmark reproductive performance and transition cow health of dairy farms located in Kansas and adjacent states. In this report, we compiled data from 2013 to 2015 of herds enrolled in the program and divided the data in warm and cool seasons to evaluate the impact of heat stress on key performance indicators. Annual pregnancy risk and warm to cool ratio of pregnancy risk …

Effects Of Dietary Zinc Source And Level On Mammary Epithelia And Dairy Food Chemistry, J. Shaffer, K. Pandalaneni, L. Mamedova, J. Defrain, J. Amamcharla, B. Bradford

Kansas Agricultural Experiment Station Research Reports

Twelve lactating Holstein cows (132 ± 21 days in milk) were enrolled in a Latin square experiment to explore the extent to which source and amount of supplemental dietary Zn can impact barrier function of mammary epithelial tissue. Cows received either 970 mg supplemental Zn/day as ZnSO₄(LS), 1,640 mg supplemental Zn/day as ZnSO₄(HS), or 1,680 mg supplemental Zn/day as a mixture of ZnSO₄and Zn methionine complex (HC). Treatments lasted for 17 days followed by 4 days of sample collection. Blood and milk were collected and analyzed for markers of blood-milk leak including plasma lactose …

Premium Choice Steaks Purchased From Grocery Outlets Are Generally More Tender Throughout The Year Than Lower Quality Grade Steaks, A. M. Collins, J. A. Unruh, T. A. Houser, S. Stroda

Kansas Agricultural Experiment Station Research Reports

Consumers typically have the opportunity to select steaks from a variety of marketing categories that relate to quality, price, and expected tenderness. Research on quantifying characteristics of strip steaks from different marketing programs available in self-serve retail display cases and establishing benchmark data for strip steak comparisons for future years is needed. The purpose of this study was to determine mechanical tenderness as well as physical and cooking characteristics of strip steaks purchased from self-serve display cases in grocery store outlets throughout the year.

Freezing Improves Instrumental Tenderness Of Strip Steaks Purchased At Retail Grocery Stores, A. M. Collins, J. A. Unruh, T. A. Houser, S. Stroda

Kansas Agricultural Experiment Station Research Reports

When meat is frozen cell membranes can be damaged, which may lead to lower water holding capacity and higher cooking losses. Several researchers have indicated that freezingLongissimusmuscle (strip loin) steaks may lower Warner-Bratzler shear force, a measurement to objectively measure beef tenderness, compared with steaks not previously frozen. The objective of this study was to determine the effect of freezing on beef tenderness and cooking characteristics of strip steaks purchased from grocery store outlets.

Freezing Strip Loin And Top Round Steaks Improves Warner-Bratzler Shear Force, R. Mcewan, J. A. Unruh, T. A. Houser, T. G. O'Quinn, N. Bloedow, Christopher Vahl, S. Stroda

Kansas Agricultural Experiment Station Research Reports

Postmortem aging of steaks is a common practice used to improve tenderness of beef steaks. The impact of proteolysis and improvement in tenderness due to aging varies among muscles. When designing research protocols, samples for Warner-Bratzler shear force (WBSF) are often frozen for later analysis because of convenience and time limitations. Freezing stops postmortem aging and allows for storage until meat can be cooked for WBSF and/or sensory analysis. However freezing meat may cause damage to cell membranes resulting in lower Warner-Bratzler shear force (improved mechanical tenderness), lower water holding capacity, and greater moisture loss during cooking. Several researchers have …

Palatability Of Ground Beef Increases When Brand Is Disclosed In Consumer Testing, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Of the beef products on the market, ground beef is one of the least expensive and most universal. Ground beef represents the largest volume of protein served in the foodservice industry, at 64%, and is the most popular beef item for consumers when preparing meals in their home (NCBA, 2012). To date, little research has evaluated ground beef palatability despite representing a large sector of the beef market. All ground beef is not the same to consumers. Ground beef from branded beef programs, higher lean points, and primal-specific blends are traditionally sold at retail for higher prices. Branding is used …

Does Knowing Brand Or Usda Grade Of Beef Strip Steaks Affect Palatability For Consumers?, A. K. Wilfong, K. V. Mckillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

In consumers’ eyes, not all beef is considered equal. In addition to USDA quality grades, close to 150 branded beef programs are approved for the segregation and marketing of beef products (USDA, 2015). This large number of product categories allows consumers to have a choice in the products they purchase. Blind sensory panel testing of beef, where consumers are not shown the brand or information about a product, has been used for many years. While important to determine palatability characteristics of beef when evaluated blind, consumers do not select, purchase, and consume beef without additional product information. Evidence suggests that …

Enhancement Increases Consumer Acceptability Of Beef Strip Loin Steaks, K. R. Vierck, K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, J. A. Unruh, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Juiciness, tenderness, and flavor have been well documented as the primary drivers for beef eating satisfaction and are large contributors to consumer purchasing decisions. Increased marbling, and therefore increased quality grade, in beef products has been the industry tool for predicting eating experience. In order to increase consumer eating satisfaction, the pork industry has implemented widespread use of enhancement technology in fresh pork products to allow products to remain juicy and tender, despite potential overcooking. Using this enhancement technology in the beef industry could allow lower quality beef (USDA Select and lower) to provide better eating experiences for consumers. A …