Life Sciences Commons^™

Genetic Variation Of The Dgat1 Gene In Dual-Purpose Dairy Cows And Its Influence On Economically Important Breeding Traits, Mark E. Armitage, Emma Swan, Denise O'Meara

SURE Journal: Science Undergraduate Research Experience Journal

Background
Over the last 10 years, the discovery of individual, or candidate, genes that influence economically important traits has revolutionised how the dairy industry selects cows for breeding programmes. One such gene, the diacylglycerol O-acyltransferase 1 (DGAT1) gene is significant in dairy production as it is associated with the synthesis of fat in milk, and polymorphisms within the gene can be used for selection purposes. In this study, the variants (genotypes) of the K232A polymorphism of the DGAT1 gene, within a dual-purpose dairy herd, bred for both dairy and beef production, were determined, and compared to the Economic …

Negative Impacts Of The Beef Industry: Lab-Grown Meat, Stephanie Grass

WRIT: Journal of First-Year Writing

The beef industry is harmful to the environment and human health and alternative solutions must be implemented in order to mitigate the effects of climate change. Water and grain are used in agriculture in abundance despite the negative environmental effects it causes. Cattle are the biggest contributors to greenhouse gas emissions in the sector, also contributing to climate change. Antibiotics are used in large quantities without regard to potential future consequences. One potential solution for this problem is lab-grown beef, which demands very little from the consumer and would take pressure off the environmental issues the beef industry creates. Lab-grown …

Evaluation Of Two Implants For Steers On Early-Intensively Grazed Tallgrass Native Range, J. K. Farney, M. E. Corrigan

Kansas Agricultural Experiment Station Research Reports

Objective:To evaluate the effect of two implants that have different lengths of effective use on stocker cattle gains within an intensive early double-stocked native tallgrass prairie grazing system.

Study Description:Stocker steers (n = 281) were implanted with Revalor-G (Merck Animal Health, Madison, NJ) or Synovex One Grass (Zoetis, Inc., Kalamazoo, MI) and grazed on tallgrass native range for 90 days during the summer. The steers were individually weighed, after an overnight shrink, on the day of implanting, at midpoint of grazing, and the end of the grazing period. Total gains and average daily gain were evaluated. …

Syngenta Enogen Feed Corn Silage Containing An Alpha Amylase Expression Trait Improves Feed Efficiency In Growing Calf Diets, M. A. Johnson, T. Spore, S. P. Montgomery, W. R. Hollenbeck, R. N. Wahl, E. D. Watson, D. A. Blasi

Kansas Agricultural Experiment Station Research Reports

Objective:To determine the growing calf response when fed Enogen Feed corn silage containing an alpha amylase expression trait.

Study Description:Crossbred steers of Tennessee origin (n = 352) were used to determine the effects on performance when fed Enogen Feed corn silage with either Enogen Feed corn or control corn at ad libitum intake.

The Bottom Line:When fed in an ad libitum fashion to growing calves, Enogen Feed corn silage improves the efficiency of feed conversion by 4.4% and average daily gain by 6.0%.

Visual Degree Of Doneness Has An Impact On Palatability Ratings Of Consumers Who Had Differing Degree Of Doneness Preferences, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the impact of feeding consumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability.

Study Description:Paired Low Choice frozen steaks from the posterior half of the strip loin were randomly assigned a degree of doneness of rare (140°F), medium-rare (145°F), medium (160°F), medium-well (165°F), or well-done (170°F). Consumer panelists, prescreened to participate in panels based on their degree of doneness preference, were served steak samples cooked to each of the five degrees of doneness under low-intensity red incandescent …

Trends In “Natural” Value-Added Calf Programs At Superior Livestock Video Auction, K. G. Odde, M. E. King, E. D. Mccabe, M. J. Smith, K. L. Hill, G. M. Rogers, K. E. Fike

Kansas Agricultural Experiment Station Research Reports

Objective:This study utilized data from Superior Livestock Video Auction to investigate trends in the use of “natural” value-added calf programs.

Study Description:Nine years of data (2010-2018) were evaluated for enrollment trends in all natural programs and non-hormone treated cattle. Multiple regression was used to determine the relative value of calves enrolled in the non-hormone treated cattle program.

The Bottom Line:Price advantages for non-hormone treated calves may not be sufficient to justify not using growth-promoting implants on calves.

Quality Grade Has No Effect On Top Sirloin Steaks Cooked To Multiple Degrees Of Doneness, B. A. Olson, E. A. Rice, J. M. Gonzalez, J. L. Vipham, M. D. Chao, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to evaluate the effect of cooking top sirloin steaks from four quality grades to multiple degrees of doneness (rare, medium, well-done) on beef palatability traits.

Study Description:Beef top sirloin butts (n = 60; 15/quality grade) from four U.S. Department of Agriculture quality grades [Prime, Top Choice (Modest and Moderate marbling), Low Choice, and Select] were selected from a Midwest beef processor. Top butts were transported to the Kansas State University Meat Laboratory, fabricated into 1-in steaks, vacuum packaged, and aged for 28 days at 39.2°F. Following aging, steaks were frozen …

Effect Of Degree Of Doneness, Quality Grade, And Time On Instrumental Color Readings From Beef Strip Loin Steaks Cooked To Six Degrees Of Doneness, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to determine the effect of quality grade and time after cooking on the instrumental color of steaks cooked to varying degrees of doneness.

Study Description:Beef strip loins (n = 24) from 12 animals representing five quality treatments [Prime, Top Choice, Low Choice, Select, Select Enhanced (108%)] were collected. Each steak was cooked to a peak internal temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Each cooked steak was cut in half, perpendicular to the long axis of the steak, and lightness (L*), …

Chef Evaluation Of The Degree Of Doneness Of Beef Strip Loin Steaks Cooked To Six End-Point Temperatures, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to assess foodservice steak preparation practices and chefs’ abilities to identify degrees of doneness of beef strip loin steaks.

Study Description:Beef strip loins (n = 24) from 12 animals representing five quality treatments (Prime, Top Choice, Low Choice, Select, and Select Enhanced) were collected. Steaks were cooked to an end-point temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Each cooked steak was cut in half, perpendicular to the long axis of the steak, and photographs were taken immediately of the internal face …

Consumer Evaluation Of The Degree Of Doneness Of Beef Strip Loin Steaks Cooked To Six End-Point Temperatures, L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Objective:The objective of this study was to assess consumers’ degree of doneness practices in addition to their ability to identify beef steak degrees of doneness.

Study Description:Beef strip loins (n = 24) from 12 animals representing five quality treatments [Prime, Top Choice, Low Choice, Select, and Select Enhanced (108%)] were collected. Steaks were cooked to an end-point temperature of very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Cooked steaks were cut in half, perpendicular to the long axis of the steak, and photographs were taken immediately on the internal face …

Acknowledgments, E. A. Boyle

Kansas Agricultural Experiment Station Research Reports

Listed below are individuals, organizations, and firms that have contributed to the beef research program through financial support, product donations, or services.

Cattlemen's Day 2019, E. A. Boyle

Kansas Agricultural Experiment Station Research Reports

Report for 2019 on Kansas beef cattle research, including cattle management, cattle nutrition, and meat science.

Effects Of Interseeding Ladino Clover Into Tall Fescue Pastures Of Varying Endophyte Status On Grazing And Subsequent Finishing Performance Of Stocker Steers, L. W. Lomas, J. L. Moyer

Kansas Agricultural Experiment Station Research Reports

One hundred ninety-two yearling steers grazing tall fescue pastures were used to evalu­ate the effects of fescue cultivar and interseeding ladino clover on available forage, grazing gains, and subsequent finishing performance in 2016, 2017, and 2018. Fescue cultivars evaluated were high-endophyte ‘Kentucky 31,’ low-endophyte Kentucky 31, ‘HM4,’ and ‘MaxQ.’ In 2016 and 2018, steers that grazed pastures of low-endophyte Kentucky 31, HM4, or MaxQ gained significantly more (P<0.05) and produced more (P<0.05) gain/a than those that grazed high-endophyte Kentucky 31 pastures. Gains of cattle that grazed low-endophyte Kentucky 31, HM4, or MaxQ were similar (P>0.05). In 2017, steer gains were similar (P>0.05) among all cultivars. High-endo­phyte Kentucky 31 pastures had more (P<0.05) available forage than low-endophyte Kentucky 31, HM4, or MaxQ pastures during both 2016 and 2017. Steer gains and gain/acre were similar (P>0.05) between pastures fertilized with nitrogen (N) in the spring and those interseeded …

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

Kansas Agricultural Experiment Station Research Reports

Use of legumes in wheat-bermudagrass pastures did not affect summer cow gains in 2018. Forage availability was greater (P<0.05) where nitrogen (N) alone was used than where crimson clover and ladino clover were used in the Legume system. Estimated for­age crude protein (CP) was similar (P>0.05) for the Legume and Nitrogen systems.

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 360 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, 2015, 2016, 2017, and 2018. Daily gains of steers that grazed MaxQ fescue, wheat-bermudagrass, or wheat-crabgrass were similar (P>0.05) in 2010, 2016, 2017, and 2018. 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. Daily gains of steers that grazed wheat-crabgrass were greater (P>0.05) than those …

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

Kansas Agricultural Experiment Station Research Reports

A total of 180 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, 2015, 2016, 2017, and 2018. 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 all five years. In 2014, 2016, 2017, and 2018, grazing gains of steers supple­mented with the starch-based or fat-based supplement were similar (P>0.05). In 2015, steers supplemented with …

Effects Of Supplementation With Corn Or Dried Distillers Grains On Gains Of Heifer Calves Grazing Smooth Bromegrass Pastures, L. W. Lomas, J. L. Moyer

Kansas Agricultural Experiment Station Research Reports

A total of 150 heifer calves grazing smooth bromegrass pastures were used to compare supplementation with 0.5% of body weight per head daily of corn or dried distillers grains (DDG) in 2014, 2015, 2016, 2017, and 2018. Daily gains of heifers supplement­ed with corn or DDG were similar (P>0.05) in all years except 2018, when heifers supplemented with DDG had greater (P<0.05) gains than those supplemented with corn.

Cattle Preference For Annual Forages, J. K. Farney

Kansas Agricultural Experiment Station Research Reports

Many plant species that are available to use as cover crops also have potential as for­age for cattle. With this array of options it can be daunting to decide which plants to establish to meet goals as either a cover crop, forage, or for both. Therefore, the purpose of this study was to identify the annual forages fed to cattle in the fall, winter, or sum­mer that cattle preferred. To summarize, grasses were the most highly preferred forage for cattle regardless of grazing period. Low glucosinolate brassicas such as ‘Graza’ forage radish was the most highly preferred brassica that was …

Southeast Research And Extension Center Agricultural Research 2019, L. W. Lomas

Kansas Agricultural Experiment Station Research Reports

Report on agricultural research performed at Southeast Research and Extension Center. Full book to view.