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Evaluation Of Variation Attributable To Lab And Technician For Measurements Of Beef Carcass Traits Made Using Ultrasound, B. Schmidt, M.D. Macneil, M. G. Gonda Jun 2020

Evaluation Of Variation Attributable To Lab And Technician For Measurements Of Beef Carcass Traits Made Using Ultrasound, B. Schmidt, M.D. Macneil, M. G. Gonda

SDSU Beef Day 2020 Summary Publication

National cattle genetic evaluations assume technician and imaging lab do not contribute to phenotypic variation when measuring carcass traits by ultrasound. The objective of this study was to estimate variance components of ultrasound carcass measurements, specifically variance contributed by ultrasound technician and imaging laboratory. Accounting for technician and imaging lab variation may increase accuracy of genetic predictions for carcass traits. Ultrasound carcass predictions for ribeye area (REA), percent intramuscular fat (IMF), and backfat (BF) were provided by the American Angus Association (AAA; n=281,982 animals), American Hereford Association (AHA; n=49,602), and American Simmental Association (ASA; n=59 ...


Sdsu Beef 2020 Increases Beef Industry Knowledge For Participants, C. Bakker, K. Underwood, J. K. Grubbs, J. Walker, C. Wright, K. Olson, W. Rusche, A. Blair Jun 2020

Sdsu Beef 2020 Increases Beef Industry Knowledge For Participants, C. Bakker, K. Underwood, J. K. Grubbs, J. Walker, C. Wright, K. Olson, W. Rusche, A. Blair

SDSU Beef Day 2020 Summary Publication

The objective of this study was to evaluate the effectiveness of the SDSU Beef 2020 program on increasing participant knowledge and impacting production practices. Unlike the pork or poultry industries, the US beef industry is not vertically integrated, and as a result the beef supply is managed by producers in a variety of roles. While these producers are knowledgeable about their specific sector, some may not be as familiar with the other aspects of beef production. South Dakota State University hosts an Extension program entitled Beef 2020 with the goal of bridging this knowledge gap.


Low Voltage Electrical Stimulation Of Beef Carcasses Slows Carcass Chilling Rate And Improves Steak Color, C. E. Bakker, K. R. Underwood, J. K. Grubbs, A. D. Blair Jun 2020

Low Voltage Electrical Stimulation Of Beef Carcasses Slows Carcass Chilling Rate And Improves Steak Color, C. E. Bakker, K. R. Underwood, J. K. Grubbs, A. D. Blair

SDSU Beef Day 2020 Summary Publication

The objective of this study was to evaluate the influence of two levels of low voltage electrical stimulation (ES) on temperature decline, pH, and meat quality.


Internal Temperature Decline Rate In Beef Primals Is Reduced In Heavier Carcasses, S. R. Egolf, L. M. Hite, A. C. Egolf, C. E. Bakker, A. D. Blair, J. K. Grubbs, K. R. Underwood Jun 2020

Internal Temperature Decline Rate In Beef Primals Is Reduced In Heavier Carcasses, S. R. Egolf, L. M. Hite, A. C. Egolf, C. E. Bakker, A. D. Blair, J. K. Grubbs, K. R. Underwood

SDSU Beef Day 2020 Summary Publication

The objective of this study was to determine the influence of increasing beef hot carcass weights on internal temperature decline during chilling.


Positive Improvements On Body Composition And Muscle Strength In Older Adults Consuming The Dietary Approaches To Stop Hypertension Diet Containing Beef, M. Hossain, C. Perry Jun 2020

Positive Improvements On Body Composition And Muscle Strength In Older Adults Consuming The Dietary Approaches To Stop Hypertension Diet Containing Beef, M. Hossain, C. Perry

SDSU Beef Day 2020 Summary Publication

Objective: To determine the effect of beef consumption as a part of the DASH diet on measures of anthropometric and muscle health in adults 65 and older.


Effects Of Feeding Brassica Mixture Cover Crops During Backgrounding On Carcass Traits And Fresh Meat Quality, C. E. Bakker, A. D. Blair, J. K. Grubbs, C. W. Wright, D. W. Brake, A. J. Smart, K. R. Underwood Jun 2020

Effects Of Feeding Brassica Mixture Cover Crops During Backgrounding On Carcass Traits And Fresh Meat Quality, C. E. Bakker, A. D. Blair, J. K. Grubbs, C. W. Wright, D. W. Brake, A. J. Smart, K. R. Underwood

SDSU Beef Day 2020 Summary Publication

Objective: Determine effects of feeding brassica-based cover crops to cattle during backgrounding on carcass characteristics and tenderness, flavor, and juiciness of longissimus dorsi steaks.


Determining The Efficacy Of Predicting Beef Tenderness Using Proteins From Purge, M. Jia, B. Bowker, S. Zuelly, A. Blair, K. Underwood Jun 2020

Determining The Efficacy Of Predicting Beef Tenderness Using Proteins From Purge, M. Jia, B. Bowker, S. Zuelly, A. Blair, K. Underwood

SDSU Beef Day 2020 Summary Publication

Objective: To determine if proteins from purge can predict tenderness at different aging points as a nondestructive method.


Influence Of Maternal Protein Restriction In Primiparous Heifers During Mid- And/Or Late-Gestation On Meat Quality And Fatty Acid Profile Of Progeny, M. J. Webb, J. J. Block, R. N. Funston, K. R. Underwood, J. F. Legako, A. A. Harty, R. R. Salverson, K. C. Olson, A. D. Blair Jun 2020

Influence Of Maternal Protein Restriction In Primiparous Heifers During Mid- And/Or Late-Gestation On Meat Quality And Fatty Acid Profile Of Progeny, M. J. Webb, J. J. Block, R. N. Funston, K. R. Underwood, J. F. Legako, A. A. Harty, R. R. Salverson, K. C. Olson, A. D. Blair

SDSU Beef Day 2020 Summary Publication

The objective of this study was to evaluate the influence of metabolizable protein (MP) restriction in mid- and/or late-gestation on meat quality, fatty acid profile, and carcass composition of progeny.


Comparison Of Winter Cow Feeding Strategies On Offspring Performance And Meat Quality, E. Gubbels, K. Olson, J. Block, Z. Smith, R. Salverson, A. Harty, W. Rusche, J. Grubbs, K. Underwood, C. Wright, C. Schauer, D. Stecher, D. Drolc, A. Blair Jun 2020

Comparison Of Winter Cow Feeding Strategies On Offspring Performance And Meat Quality, E. Gubbels, K. Olson, J. Block, Z. Smith, R. Salverson, A. Harty, W. Rusche, J. Grubbs, K. Underwood, C. Wright, C. Schauer, D. Stecher, D. Drolc, A. Blair

SDSU Beef Day 2020 Summary Publication

The objective of this study was to investigate the effects of maternal prepartum dietary energy source (forage vs. concentrate) during mid- and late-gestation on offspring growth performance, carcass characteristics and meat quality.


Partitioning Variation In Measurements Of Beef Carcass Traits Made Using Ultrasound, Bradie M. Schmidt Jan 2020

Partitioning Variation In Measurements Of Beef Carcass Traits Made Using Ultrasound, Bradie M. Schmidt

Electronic Theses and Dissertations

Ultrasound technology provides cattle breeders a relatively quick, non-invasive, and economical way to gather carcass data on live animals. Ultrasound provides the means to accurately predict body composition and develop estimated breeding values; however, national cattle genetic evaluations assume homogenous additive genetic and residual variances. These assumptions may be violated when estimating genetic merit for carcass traits by ultrasound because of differences in variance due to scanning technician and image interpretation laboratory. The objective of this study was to partition the phenotypic variance of measurements of carcass traits that were made using ultrasound into components attributable to additive genetic effects ...


Impact Of Postweaning Management Strategies On Beef Carcass Characteristics And Meat Quality, Christina Elaine Bakker Jan 2020

Impact Of Postweaning Management Strategies On Beef Carcass Characteristics And Meat Quality, Christina Elaine Bakker

Electronic Theses and Dissertations

The overall objective of this dissertation was to determine the impact of selected post weaning management strategies on beef carcass characteristics and meat quality. The specific objectives were 1) determine the effect of a rumen-protected long chain fatty acids fed during finishing on live performance, serum fatty acid profile, carcass traits, and predicted carcass composition, and 2) determine effects of feeding brassica-based cover crops to cattle during backgrounding on live animal performance, carcass characteristics, tenderness, juiciness, and flavor of strip steaks, and case life of ground beef and strip steaks. Results from both objectives indicate post weaning management strategies do ...


Local And Systemic Actions Of Gnrh Relating To Estradiol And Associated Reproductive Parameters In Beef Cattle, Jerica J.J. Rich Jan 2017

Local And Systemic Actions Of Gnrh Relating To Estradiol And Associated Reproductive Parameters In Beef Cattle, Jerica J.J. Rich

Electronic Theses and Dissertations

In cattle, estradiol is responsible for modulating many mechanisms involved in successful reproduction. Specifically estradiol is the primary signal for the initiation of standing estrus (Allrich, 1994), and cattle expressing estrus prior to fixed time AI (FTAI) have been reported to have increased preovulatory estradiol concentrations (Perry and Perry, 2008) and increased pregnancy success compared to animals that did not exhibit estrus (Richardson et al., 2016). Gonadotropin releasing hormone, classically, stimulates estradiol production via the two-cell two-gonadotropin hypothesis (Fortune and Quirk, 1988), and GnRH administered systemically in small doses (5 μg) has been reported to elicit an LH pulse similar ...


Let Them Eat Beef: Effects Of Beef Consumption On Markers Of Metabolic Syndrome, Kristin L. Olson Jan 2017

Let Them Eat Beef: Effects Of Beef Consumption On Markers Of Metabolic Syndrome, Kristin L. Olson

Electronic Theses and Dissertations

To determine the effects of a diet that provides 30% energy from protein with ½ as lean, red meat on risk factors of metabolic syndrome in humans. This pilot study was a 3- month, randomized, control, intervention trial with 33 participants (Beef-Intervention n=18; DASH-Control n=15) who displayed markers of metabolic syndrome. Registered Dietitians Nutritionists recruited and educated participants on Beef-Intervention Lean Beef Pattern, (30% of energy from protein with ½ as lean red meat, 40% carbohydrate, 30% fat) or DASH-Control dietary pattern, (15% of energy from protein, 55% carbohydrate and 30 % fat). Of the 33 participants who completed ...


The Influence Of Chromium Supplementation On The Insulin Pathway, Carcass Traits, And Meat Quality Of Feedlot Steers, Heather Rode Jan 2017

The Influence Of Chromium Supplementation On The Insulin Pathway, Carcass Traits, And Meat Quality Of Feedlot Steers, Heather Rode

Electronic Theses and Dissertations

Chromium supplementation (Cr) can increase efficiency of growth in livestock by amplifying insulin signaling. Previous research showed Cr increases nutrient utilization and changes in muscle growth and fat deposition. Therefore, the objective of this research was to determine how Cr affects carcass traits, meat quality, and the insulin pathway in feedlot steers. Calf-fed steers were allotted to 0 ppb (CON) or 400 ppb Cr propionate (Cr400) for 210d in experiment 1. Two longissimus muscle (LM) biopsies were collected to examine protein abundance and gene expression after adaptation to a terminal implant and after adaption to ractopamine hydrochloride (RAC). A follow ...


Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf Dec 2005

Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf

Animal Science Faculty Publications

The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orientation of the steak. Steaks were vacuum-packaged and stored at −22°C until subsequent analysis. Steaks were thawed at 1°C and cooked on electric broilers to an internal temperature of 71°C. One core was ...


Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock Nov 2005

Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

Research was conducted in two phases to determine the optimum beef LM size for retail consumers. In Phase I, 50 USDA Choice beef carcass sides were selected at a commercial packing plant and assigned to five different categories (10 sides per category) based on LM size: 61 to 68 cm2 (A), 70 to 78 cm2 (B), 80 to 90 cm2 (C), 92 to 103 cm2 (D), and 105 to 119 cm2 (E). Ribeye rolls were retrieved from all carcass sides. Steaks (2.5-cm thick; 14 per ribeye roll) were cut as needed and transported in groups of 35 steaks (seven ...


Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor Nov 2005

Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor

Animal Science Faculty Publications

In-home consumer steak evaluations, followed by centralized laboratory-setting auctions, were used to determine consumer (n = 74 consumers) acceptability and willingness to pay for various beef chuck muscles. The infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the beef chuck were evaluated against LM steaks from the rib to determine price and trait differentials. Muscles from USDA Choice, boneless, boxed-beef subprimals were aged 14 d, frozen, and cut into 2.5-cmthick steaks. Consumers received two steaks from each muscle for in-home evaluations of uncooked steak appearance and cooked steak palatability. After in-home evaluation of steaks, consumers participated ...


Evaluating Consumer Acceptability Of Various Muscles From The Beef Chuck And Rib, A.C. Kukowski, R.J. Maddock, D.M. Wulf Feb 2004

Evaluating Consumer Acceptability Of Various Muscles From The Beef Chuck And Rib, A.C. Kukowski, R.J. Maddock, D.M. Wulf

Animal Science Faculty Publications

One hundred thirty-eight consumers evaluated steaks from the complexus (CX), infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the wholesale beef chuck; the deep pectoral (DP) from the wholesale brisket; and the longissimus thoracis (LT) from the wholesale rib. The LT was used as a reference for comparison to the other muscles. Ten USDA Choice and ten USDA Select boneless boxed beef subprimals were used for each muscle. Subprimals were aged 14 d from box date, frozen, and cut into 2.5-cm-thick steaks. Consumers rated the IF highest (P < 0.05) for overall like, tenderness, juiciness, and flavor, and assigned it the highest (P < 0.05) price/0.45 kg. The TB also was rated higher (P < 0.05) than the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. The SV and CX were rated as being similar (P < 0.05) to the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. Consumers rated the SS lower (P < 0.05) than the LT for tenderness, juiciness, flavor, and price. The DP was rated as the toughest, driest, and blandest (P < 0.05), resulting in assignment of the lowest (P < 0.05) price/0.45 kg. Differences in palatability ratings due to quality grade were found for several muscles; USDA Choice SV and SS were rated higher (P < 0.05) for overall like, tenderness, and juiciness than USDA Select SV and SS. For the IF, USDA Choice was rated higher (P < 0.05) for tenderness and juiciness than USDA Select. The USDA Choice TB was rated higher (P < 0.05) for juiciness, and the USDA Choice DP was rated higher (P < 0.05) for overall like, than their USDA Select counterparts. Tenderness, juiciness, and flavor ratings were correlated with overall like ratings (r = 0.84, 0.77, and 0.76, respectively) and with price (r = 0.73, 0.70, and 0.68, respectively). These results indicate the IF, TB, SV, and CX were acceptable, whereas and the SS and DP were unacceptable as steaks.


Increasing The Value Of The Round And Sirloin Through Pre-Rigo Skeletal Separations, Bruce C. Shanks, Duane M. Wulf, Brian J. Reuter, Robert J. Maddock Jan 2003

Increasing The Value Of The Round And Sirloin Through Pre-Rigo Skeletal Separations, Bruce C. Shanks, Duane M. Wulf, Brian J. Reuter, Robert J. Maddock

South Dakota Beef Report, 2003

Thirty crossbred steers were utilized to explore and compare tenderness improvements in beef round and sirloin muscles resulting from various methods of pre-rigor skeletal separations. Animals were slaughtered according to industry procedures and at 60 min postmortem one of six treatments were randomly applied to each side: A) control, B) saw pelvis at the sirloin-round junction, C) separate the pelvic-femur joint, D) saw femur at mid-point, E) combination of B and C, and F) combination of B and D. After 48-h, the following muscles were excised from each side: semimembranosis (SM), biceps femoris (BF-R), semitendinosis (ST), and adductor (AD) from ...


The Efficacy Of Three Objective Systems For Identifying Beef Cuts That Can Be Guaranteed Tender, T.L. Wheeler, D. Vote, J.M. Leheska, S.D. Shackelford, K.E. Belk, D.M. Wulf, B.L. Gwartney, M. Koohmaraie Dec 2002

The Efficacy Of Three Objective Systems For Identifying Beef Cuts That Can Be Guaranteed Tender, T.L. Wheeler, D. Vote, J.M. Leheska, S.D. Shackelford, K.E. Belk, D.M. Wulf, B.L. Gwartney, M. Koohmaraie

Animal Science Faculty Publications

The objective of this study was to determine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identifying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 102 Select) from two commercial plants were tested. In Phase II, 400 carcasses (200 rolled USDA Select and 200 rolled USDA Choice) from one commercial plant were tested. The three systems were evaluated based on progressive certification of the longissimus as “tender” in 10% increments (the best 10, 20, 30%, etc., certified as “tender” by each technology; 100% certification would mean no ...


Mapping Intramuscular Tenderness Variation In Four Major Muscles Of The Beef Round, B.J. Reuter, D.M. Wulf, R.J. Maddock Oct 2002

Mapping Intramuscular Tenderness Variation In Four Major Muscles Of The Beef Round, B.J. Reuter, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

The objective of this study was to quantify intramuscular tenderness variation within four muscles from the beef round: biceps femoris (BF), semitendinosus (ST), semimembranosus (SM), and adductor (AD). At 48 h postmortem, the BF, ST, SM, and AD were dissected from either the left or right side of ten carcasses, vacuum packaged, and aged for an additional 8 d. Each muscle was then frozen and cut into 2.54- cm-thick steaks perpendicular to the long axis of the muscle. Steaks were broiled on electric broilers to an internal temperature of 71°C. Location-specific cores were obtained from each cooked steak ...


Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock Aug 2002

Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

The objective of this study was to compare fresh and frozen protocol procedures for Warner- Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The fresh protocol consisted of measuring WBSF on steaks cooked on the exact day the aging period ended. The frozen protocol consisted of measuring WBSF on steaks that were aged, frozen (−16°C) for approximately 2 mo, thawed for 24 h, and then cooked. Twenty-two strip loin steaks from each of 20 crossbred heifers and steers were individually vacuum-packaged and assigned to either the fresh or frozen protocol and one of 11 ...


Relationships Among Glycolytic Potential, Dark Cutting (Dark, Firm, And Dry) Beef, And Cooked Beef Palatability, D.M. Wulf, R.S. Emnett, J.M. Leheska, S.J. Moeller Jul 2002

Relationships Among Glycolytic Potential, Dark Cutting (Dark, Firm, And Dry) Beef, And Cooked Beef Palatability, D.M. Wulf, R.S. Emnett, J.M. Leheska, S.J. Moeller

Animal Science Faculty Publications

One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus medius, tensor fasciae latae, rectus femoris, semimembranosus, biceps femoris, and semitendinosus. Ultimate pH, colorimeter readings, and Warner-Bratzler shear force were determined for all eight muscles at d 7 postmortem. A ninemember trained sensory panel evaluated cooked longissimus lumborum ...


Evaluating The Point Of Separation, During Carcass Fabrication, Between The Beef Wholesale Rib And The Beef Wholesale Chuck, B.J. Reuter, D.M. Wulf, B.C. Shanks, R.J. Maddock Jan 2002

Evaluating The Point Of Separation, During Carcass Fabrication, Between The Beef Wholesale Rib And The Beef Wholesale Chuck, B.J. Reuter, D.M. Wulf, B.C. Shanks, R.J. Maddock

Animal Science Faculty Publications

This study determined whether there is a logical point of value change, related to either tenderness or consumer acceptance, at which to separate the beef carcass within the rib/chuck region. Rib/chuck rolls (RCR); (n = 30) consisting of the ribeye roll and chuck eye roll subprimals (2nd through 12th rib locations) were cut into 22 steaks each (two steaks per rib location), and Warner-Bratzler shear force and consumer purchase preference were evaluated for steaks at each rib location. Steaks from different locations of the RCR were composed of differing proportions of several muscles: longissimus muscle (LM), spinalis dorsi and ...


Relative Feed Values For High Fiber Corn And Conventional Corn Silage For Growing Steers, C. J. Mueller, R. H. Pritchard, Z. W. Wicks Iii Jan 2000

Relative Feed Values For High Fiber Corn And Conventional Corn Silage For Growing Steers, C. J. Mueller, R. H. Pritchard, Z. W. Wicks Iii

South Dakota Beef Report, 2000

The relative feed value of a corn variety developed for the primary purpose of corn silage production was evaluated using a 70-d steer growing trial. The high fiber corn (CSV1) and conventional corn (CSV2) varieties were planted in adjacent plots and harvested at approximately 30% DM. Silage varieties were stored in separate bunker silos and allowed to ferment for 52 d. CSVl yielded 5.4 T/acre while CSV2 yielded 4.7 T/acre (DM basis). Variety affected (P<.001) NDF (43.3% vs 38.6%), ADF (24.1% vs 20.2%), lignin (5.7% vs 4.6%), starch (18.69% vs 30.18%) and CP content (7.37% vs 6.89%) of CSVl and CSV2, respectively. IVDMD was not, different (P>. 10) between varieties. One hundred sixty steers were divided into light (516 ± 7.1 Ib.) and heavy (595 ± 9.7 Ib ...


Effect Of Feed Delivery Management On Yearling Steer Performance, S. J. Bierman, R. H. Pritchard Jan 1996

Effect Of Feed Delivery Management On Yearling Steer Performance, S. J. Bierman, R. H. Pritchard

South Dakota Beef Report, 1996

Gain efficiency by cattle fed high grain diets can be affected by feed delivery management (FDM). Restricted or limit feeding improves feed efficiency but can reduce ADG. This experiment was designed to evaluate if feeding near ad libitum intake while reducing the amount of variation between daily feed deliveries could provide feed efficiency advantages over unrestricted access to feed without restricting ADG. The FDM strategies for the 121-day feeding period included prescription intakes (PI) where variability between day to day feed deliveries were minimized or ad libitum intake (ALI) where feed was always available. Crossbred yearling steers (n = 76, initial ...


Survey For Verotoxic Escherichia Coli In Preharvest Beef Production Environments In South Dakota, C. Reitsma, D. R. Henning Jan 1995

Survey For Verotoxic Escherichia Coli In Preharvest Beef Production Environments In South Dakota, C. Reitsma, D. R. Henning

South Dakota Beef Report, 1995

Evaluation of fecal swabs from 140 slaughter beef animals in South Dakota in the months of July through September 1993 and 1994 did not yield any Escherichia coli 01 57:H7. In like manner, the evaluation of 126 ground beef samples was negative for this microorganism. Fecal swabs and ground beef samples were obtained from all sections of the state. The slaughter facilities were inspected by the South Dakota Department of Agriculture's Animal lndustries Board. There were 167 isolates of strains of E. coli with the gene for production of verotoxins. The significance of these organisms to cattlemen and ...


Effect Of Corn Processing And Reconstitution In High Grain Diets On Feedlot Performance And Carcass Characteristics Of Steers And Heifers, M. A. Robbins, R. H. Pritchard Jan 1994

Effect Of Corn Processing And Reconstitution In High Grain Diets On Feedlot Performance And Carcass Characteristics Of Steers And Heifers, M. A. Robbins, R. H. Pritchard

South Dakota Beef Report, 1994

A 167-day feedlot trial was conducted to examine the effects of corn processing and reconstitution on growth performance and carcass characteristics of feedlot cattle. Initial weights of the continental cross steers (n = 95) and heifers (n =63) were 690 and 680 Ib, respectively. Diets were 84.5% corn, 7.0% ground grass hay, 4.9% soybean meal, and 3.6% liquid supplement. The grain component of the diet was either dry whole corn (WC), dry rolled corn (RC), corn reconstituted at least 12 h before rolling (RRC), or corn reconstituted with a commercial surfactant3 at least 12 hours before rolling ...


Effect Of Corn Processing And Reconstitution On The Digestibility Of High Grain Diets, M. A. Robbins, R. H. Pritchard Jan 1994

Effect Of Corn Processing And Reconstitution On The Digestibility Of High Grain Diets, M. A. Robbins, R. H. Pritchard

South Dakota Beef Report, 1994

Twelve steers (body weight 955 Ib + 37) were allotted to a 4 x 4 Latin square design digestion trial to examine the effects of corn processing on feed utilization. The grain component of the diet was either dry whole corn (WC), dry rolled corn (RC), corn reconstituted 12 hours before rolling (RRC), or corn reconstituted with a commercial surfactant3 12 hours before rolling (CRC). Dry matter content of the WC, RC, RRC, and CRC diets were 87.91, 87.30, 82.1 9, and 82.14%, respectively. Treatment had no effect on the digestibilities of dry matter (71.00% ± 1 ...


Effects Of Growth Pattern On Muscle Growth, Nuclei Number, Protein Accretion, And Body Composition In Heifers, C. L. Alderson, R. H. Pritchard, D. L. Boggs Jan 1993

Effects Of Growth Pattern On Muscle Growth, Nuclei Number, Protein Accretion, And Body Composition In Heifers, C. L. Alderson, R. H. Pritchard, D. L. Boggs

South Dakota Beef Report, 1993

The effects of compensatory growth on accretion of muscle mass, protein mass, and nuclei number of the supraspinatus and semitendinosus muscles were evaluated using seven serial slaughter groups of Angus x Limousin heifer calves (n = 28, BW 270 2 9.5 kg). Fractional growth rates of carcass protein and fat were also evaluated. To achieve compensatory growth, energy intake was restricted for 88 days (Phase 1) followed by adlibitum feeding of a high energy diet (Phase2) [LH]. Controls were allowed continuous ad libitum access to the high energy diet (HH). Muscle weights, body composition samples, and muscle biopsies were collected ...