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Kansas Agricultural Experiment Station Research Reports

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Evaluation Of Two Implants For Steers On Early-Intensively Grazed Tallgrass Native Range, J. K. Farney, M. E. Corrigan Feb 2019

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.

The Bottom Line ...


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 Jan 2019

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%.


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 Jan 2019

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.


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 Jan 2019

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 ...


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 Jan 2019

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 ...


Acknowledgments, E. A. Boyle Jan 2019

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.


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 Jan 2019

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 ...


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 Jan 2019

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 ...


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 Jan 2019

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 ...


Cattlemen's Day 2019, E. A. Boyle Jan 2019

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.


2012 National Turfgrass Evaluation Program Tall Fescue Test: 2017 Data, Linda R. Parsons, Michael J. Shelton, Megan M. Kennelly, Jason J. Griffin, Jared A. Hoyle Jan 2018

2012 National Turfgrass Evaluation Program Tall Fescue Test: 2017 Data, Linda R. Parsons, Michael J. Shelton, Megan M. Kennelly, Jason J. Griffin, Jared A. Hoyle

Kansas Agricultural Experiment Station Research Reports

Research efforts to improve cultivar quality include selecting for disease resistance and stress tolerance as well as finer leaf texture, a rich green color, and better sward density. Several cultivars included in the 2012 National Turfgrass Evaluation Program Tall Fescue Test performed well and showed good brown patch resistance in south central Kansas during the 2017 growing season.


Feet And Leg Traits Are Moderately To Lowly Heritable In Red Angus Cattle, L. K. Giess, B. R. Jensen, R. L. Weaber, J. M. Bormann, W. A. Fiske Jan 2018

Feet And Leg Traits Are Moderately To Lowly Heritable In Red Angus Cattle, L. K. Giess, B. R. Jensen, R. L. Weaber, J. M. Bormann, W. A. Fiske

Kansas Agricultural Experiment Station Research Reports

Objective: The goals of this study were to identify feet and leg indicator traits to be used in beef breed genetic evaluations and develop a scoring method that can be easily adopted by cattle producers.

Description: Data were analyzed on 1,885 Red Angus cattle, and after editing, 1,720 records were used for analysis. Feet and leg phenotypes were obtained from August 2015 through September 2017 for 14 traits shown in the following table. Trained livestock evaluators collected measurements using an electronic tablet with offline data storage capabilities. Heritability estimates for all 14 traits were calculated from two different ...


Relationship Of Myofibrillar Fragmentation Index To Warner-Bratzler Shear Force And Palatability Tenderness Of Longissimus Lumborum And Semitendinosus Steaks, L. L. Prill, K. J. Phelps, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn Jan 2018

Relationship Of Myofibrillar Fragmentation Index To Warner-Bratzler Shear Force And Palatability Tenderness Of Longissimus Lumborum And Semitendinosus Steaks, L. L. Prill, K. J. Phelps, 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 relationship between the myofibrillar fragmentation index, Warner-Bratzler shear force and sensory traits of longissimus lumborum (strip loin), and the semitendinosus (eye of round) steaks.

Study Description: Forty beef strip loins and 40 eye of rounds were collected, divided into anatomical location, and cut into steaks. Steaks used for Warner-Bratzler shear force and sensory panel review were cooked to 160°F. For Warner-Bratzler, six 1-in cores were sheared with a Warner-Bratzler shear head. Sensory steaks were served to panelists trained according to American Meat Science Association guidelines for sensory evaluation. Procedures ...


Marbling Texture Has No Effect On Collagen Characteristics, B. A. Olson, K. R. Vierck, J. M. Gonzalez, J. A. Noel, T. A. Houser, E. A. Boyle, T. G. O'Quinn Jan 2018

Marbling Texture Has No Effect On Collagen Characteristics, B. A. Olson, K. R. Vierck, J. M. Gonzalez, J. A. Noel, 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 effects of marbling texture on collagen traits and adipocyte cross-sectional area.

Study Description: Beef strip loins (n = 117) from three U.S. Department of Agriculture quality grades (Top Choice, Low Choice, and Select) with three marbling textures (fine, medium, and coarse) were selected using visual appraisal. Strip loins were taken to the Kansas State University meat laboratory, Manhattan, KS, fabricated into 1-in steaks, vacuum packaged, and aged for 21 days at 40°F. Following aging, steaks were analyzed for collagen and adipocyte staining, imaging, and peak thermal transition temperature.

The ...


The Livestock And Meat Industry Council, Inc. Jan 2018

The Livestock And Meat Industry Council, Inc.

Kansas Agricultural Experiment Station Research Reports

The Livestock and Meat Industry Council, Inc. (LMIC) is a non-profit charitable organization supporting animal agriculture research, teaching, and education. This is accomplished through the support of individuals and businesses that make LMIC a part of their charitable giving.


Soil Health Profile In Claypan Soils, C. J. Hsiao, G. F. Sassenrath, C. Rice, G. Hettiarachchi, L. Zeglin Jan 2018

Soil Health Profile In Claypan Soils, C. J. Hsiao, G. F. Sassenrath, C. Rice, G. Hettiarachchi, L. Zeglin

Kansas Agricultural Experiment Station Research Reports

Healthy soil is the foundation of a sustainable agronomic production system. Microorganisms include bacteria (such as actinomycetes), fungi, and protozoa. Soil microorganisms, or microbes, exist in large numbers in soils and are critical for decomposition of organic residues and nutrient recycling. Soils with ample and diverse microbial populations can provide more essential nutrients for crop growth and development. Soil microbial properties are considered one of the major indicators of soil health.

Soil microbial properties can be measured by the activity and the composition of micro-organism populations. Phospholipid fatty acids (PLFA) are the primary components of cell membranes, they can be ...


Naive Yearling Steers Consume Little Sericea Lespedeza In The Kansas Flint Hills, C. A. Sowers, J. D. Wolf, W. H. Fick, K C. Olson Jan 2018

Naive Yearling Steers Consume Little Sericea Lespedeza In The Kansas Flint Hills, C. A. Sowers, J. D. Wolf, W. H. Fick, K C. Olson

Kansas Agricultural Experiment Station Research Reports

Objective: The objective of this study was to characterize diets selected by steers grazing sericea lespedeza (Lespedeza cuneata)-infested native tallgrass pastures.

Study Description: The experiment was conducted on eight native tallgrass pastures located in Woodson County, KS, at the Kansas State University Bessner Range Research Unit during the 2015 and 2016 growing season. Pastures were burned annually in April and stocked with yearling steers (n = 281/year; initial body weight = 582 ± 75 lb) at a relatively high stocking rate (2.7 acres/steer) from April 15 to July 15. Basal frequency of sericea lespedeza was 2.9 ± 2.43 ...


Sericea Lespedeza Control From Growing-Season Prescribed Burning Causes No Collateral Damage To Non-Target Species, J. A. Alexander, W. H. Fick, J. Lemmon, G. A. Gatson, K C. Olson Jan 2018

Sericea Lespedeza Control From Growing-Season Prescribed Burning Causes No Collateral Damage To Non-Target Species, J. A. Alexander, W. H. Fick, J. Lemmon, G. A. Gatson, K C. Olson

Kansas Agricultural Experiment Station Research Reports

Objective: The objective of this study was to evaluate the effects of 4 consecutive years of prescribed fire applied to native tallgrass range in either April, August, or September on forage biomass production, soil cover, and basal plant cover.

Study Description: Nine fire-management units (14 ± 6 acres) were burned at 1 of 3 prescribed times: early spring (April 1), mid-summer (August 1), or late summer (September 1). Plant species composition and soil cover were assessed annually each July using a modified step-point technique.

The Bottom Line: Burning during the summer for 4 consecutive years resulted in excellent control of sericea ...


Sericea Lespedeza Control Strategies Differ In Their Impacts On Overall Range Health And Native Plant Species Composition, G. A. Gatson, W. H. Fick, W. W. Hsu, K C. Olson Jan 2018

Sericea Lespedeza Control Strategies Differ In Their Impacts On Overall Range Health And Native Plant Species Composition, G. A. Gatson, W. H. Fick, W. W. Hsu, K C. Olson

Kansas Agricultural Experiment Station Research Reports

Objective: The objective of this study was to evaluate the effects of sericea lespedeza (Lespedeza cuneata) control strategies of late summer prescribed burning and fall her­bicide application on soil cover, native plant populations, and biological diversity.

Study Description: We established 16 individual units within an 80-acre native tallgrass pasture. Each unit was assigned to 1 of 4 treatments: control, spray only, burn only, or burn-plus-spray. Burn only and burn-plus-spray units were burned in early September. Spray only and burn-plus-spray units were sprayed with metsulfuron methyl (Escort XP, DuPont, Wilmington, DE) in late September. The change in soil cover and ...


Stability Of Four Commercial Microbial Phytase Sources Under Increasing Conditioning Temperatures And Conditioner Retention Times During Pelleting, C. N. Truelock, A. D. Yoder, C. E. Evans, C. R. Stark, S. S. Dritz, J. W. Wilson, N. E. Ward, C. B. Paulk Jan 2018

Stability Of Four Commercial Microbial Phytase Sources Under Increasing Conditioning Temperatures And Conditioner Retention Times During Pelleting, C. N. Truelock, A. D. Yoder, C. E. Evans, C. R. Stark, S. S. Dritz, J. W. Wilson, N. E. Ward, C. B. Paulk

Kansas Agricultural Experiment Station Research Reports

This experiment was designed to evaluate the effects of conditioning temperature and retention time on the stability of 4 commercially available microbial phytases in a corn soybean meal diet. Treatments were arranged in a 4 × 3 × 2 factorial of phytase source (A, B, C, and D), conditioning temperature (180, 190, and 200°F), and conditioner retention time (30 and 60 s). Diets were formulated to release 0.15% phosphorus. A total of 5 mash samples from each treatment were analyzed for phytase. Diets were pelleted via steam conditioning (10 × 55 in. Wenger twin staff pre-conditioner, Model 150) using a 30-horsepower ...


Effects Of Storing Three Phytase Sources Over 90 Days Under High Temperature And Humidity On Phytase Stability, Growth Performance, And Bone Mineralization Of Nursery Pigs, C. M. Vier, M. B. Menegat, K. M. Gourley, S. S. Dritz, M. D. Tokach, J. R. Bergstrom, R. D. Goodband, J. M. Derouchey, J. C. Woodworth Jan 2018

Effects Of Storing Three Phytase Sources Over 90 Days Under High Temperature And Humidity On Phytase Stability, Growth Performance, And Bone Mineralization Of Nursery Pigs, C. M. Vier, M. B. Menegat, K. M. Gourley, S. S. Dritz, M. D. Tokach, J. R. Bergstrom, R. D. Goodband, J. M. Derouchey, J. C. Woodworth

Kansas Agricultural Experiment Station Research Reports

A study was performed to evaluate the effects of storing three commercially available phytase products for 90 d, simulating summer conditions on phytase stability, growth performance, and bone mineralization of nursery pigs. The phytase products [HiPhos GT (20,000 FYT/g, DSM Nutritional Products, Parsippany, NJ); Axtra Phy TPT (20,000 FTU/g, Dupont, Wilmington, DE); and Quantum Blue G (40,000 FTU/g, AB Vista, Plantation, FL)] were left as pure forms or blended in a vitamin and trace mineral (VTM) premix for a 90 d period in an environmentally controlled chamber set at 85°F and 75% humidity ...


Effects Of Feeding Increasing Amounts Of Finishing Diet Blended With Nursery Diets On Growth Performance And Economics Of Nursery Pigs, F. Wu, M. D. Tokach, J. C. Woodworth, C. W. Hastad, J. M. Derouchey, S. S. Dritz, R. D. Goodband Jan 2018

Effects Of Feeding Increasing Amounts Of Finishing Diet Blended With Nursery Diets On Growth Performance And Economics Of Nursery Pigs, F. Wu, M. D. Tokach, J. C. Woodworth, C. W. Hastad, J. M. Derouchey, S. S. Dritz, R. D. Goodband

Kansas Agricultural Experiment Station Research Reports

A total of 1,260 pigs [PIC TR4 × (Fast LW × PIC L02); initial body weight (BW) 23.3 lb] were housed in two commercial research rooms and used in a 28-d study to determine the effects of blending increasing amounts of finishing feed into phase 3 nursery diets on pig growth performance. At weaning, pigs were placed into pens with 21 pigs per pen and 30 pens per room. Pigs were fed commercial nursery diets in a 5-phase feeding program with phases 1 and 2 fed before the start of the experiment. At the beginning of phase 3 (day 0 ...


Increased Dietary Energy In Limit-Fed Diets Does Not Affect Immune Function, Inflammation, Or Stress, But Health Status Does, T. J. Spore, S. P. Montgomery, E. C. Titgemeyer, G. A. Hanzlicek, Christopher Vahl, T. G. Nagaraja, W. R. Hollenbeck, R. N. Wahl, Dale Blasi Jan 2018

Increased Dietary Energy In Limit-Fed Diets Does Not Affect Immune Function, Inflammation, Or Stress, But Health Status Does, T. J. Spore, S. P. Montgomery, E. C. Titgemeyer, G. A. Hanzlicek, Christopher Vahl, T. G. Nagaraja, W. R. Hollenbeck, R. N. Wahl, Dale Blasi

Kansas Agricultural Experiment Station Research Reports

Objectives: Measure effects of limit-feeding high-energy diets on the immune system, stress, and inflammation as well as differences in these parameters between healthy and sick animals under the dietary conditions.

Study Description: Heifers from 4 dietary treatments were used to study the effects of limit-feeding and increased dietary energy on immune function, inflammation (indicated by elevated levels of haptoglobin), stress, and differences in these parameters between healthy and morbid animals consuming the different diets.

The Bottom Line: Limit-feeding high-energy diets does not negatively affect immune function, cause stress, or promote inflammation, and morbid animals have significantly higher haptoglobin levels.


Effects Of Fallow Replacement Crops On Wheat And Grain Sorghum Yields, J. Holman, A. Obour, T. Roberts, S. Maxwell Jan 2018

Effects Of Fallow Replacement Crops On Wheat And Grain Sorghum Yields, J. Holman, A. Obour, T. Roberts, S. Maxwell

Kansas Agricultural Experiment Station Research Reports

Interest in replacing fallow with a cash crop or cover crop has necessitated research on soil, water, and wheat yields following a shortened fallow period. Fallow stores moisture, which helps stabilize crop yields and reduces the risk of crop failure; however, only 25 to 30% of the precipitation received during the fallow period of a no-till wheat-fallow rotation is stored. The remaining 75 to 70% of precipitation is lost, primarily due to evaporation. Moisture storage in fallow is more efficient earlier in the fallow period, when the soil is dry, and during the winter months when the evaporation rate is ...


Integrated Grain And Forage Rotations, J. D. Holman, A. Obour, T. Roberts, S. Maxwell Jan 2018

Integrated Grain And Forage Rotations, J. D. Holman, A. Obour, T. Roberts, S. Maxwell

Kansas Agricultural Experiment Station Research Reports

Interest in growing forages and reducing fallow has necessitated research on soil, water, and crop yields in intensified grain/forage rotations. Fallow stores moisture, which helps stabilize crop yields and reduces the risk of crop failure; however, only 25 to 30% of the precipitation received during the fallow period of a no-till wheat-sorghum-fallow rotation is stored. . The remaining 75 to 70% precipitation is lost, primarily due to evaporation. Moisture storage in fallow is more efficient earlier in the fallow period, when the soil is dry, and during the winter months when the evaporation rate is lower. It may be possible ...


Evaluation Of The Effects Of High-Lysine Sorghum On Nursery Pig Performance, L. L. Thomas, R. D. Goodband, C. D. Espinosa, H. H. Stein, J. C. Woodworth, M. D. Tokach, S. S. Dritz, J. M. Derouchey Jan 2018

Evaluation Of The Effects Of High-Lysine Sorghum On Nursery Pig Performance, L. L. Thomas, R. D. Goodband, C. D. Espinosa, H. H. Stein, J. C. Woodworth, M. D. Tokach, S. S. Dritz, J. M. Derouchey

Kansas Agricultural Experiment Station Research Reports

Two experiments were conducted to determine the standardized ileal digestibility (SID) of amino acids in a high-lysine sorghum cultivar, followed by a growth trial to determine the effect of this sorghum on pig performance using increasing additions of feed-grade amino acids at the expense of soybean meal. In Exp. 1, ten growing barrows (initially 57.1 lb; Line 359 × 1050; PIC, Hendersonville, TN) were surgically fitted with a T-cannula at the terminal ileum and randomly assigned to 1 of 5 test diets in a 5-period, cross-over design. Experimental diets consisted of a corn-based diet, a diet containing high-lysine sorghum, or ...


Effects Of Cordyceps Mushroom Powder On Nursery Pig Performance, J. Richert, J. Y. Palencia, M. T. Thayer, C. Chastain, B. Richert, J. L. Nelssen Jan 2018

Effects Of Cordyceps Mushroom Powder On Nursery Pig Performance, J. Richert, J. Y. Palencia, M. T. Thayer, C. Chastain, B. Richert, J. L. Nelssen

Kansas Agricultural Experiment Station Research Reports

One hundred sixty crossbred pigs (Duroc × (York × Landrace)) weaned at 18.8 d of age and weighing an average of 13.1 lb were used in a 35-day growth trial to evaluate Cordyceps mushroom powder as potential alternative to carbadox in nursery pig diets. Pigs were divided by weight, sex, litter, and assigned to body weight (BW) blocks. Within BW blocks, sex ratios were constant in each pen. Each pen within a BW block was randomly assigned a dietary treatment. Growth performance was analyzed using BW, average daily gain (ADG), average daily feed intake (ADFI), and feed conversion as feed-to-gain ...


Effect Of Dietary Fiber Source On Growth Performance, Carcass Characteristics, And Economic Return Of Finishing Pigs, K. M. Dunmire, L. L. Thomas, M. B. Braun, C. N. Truelock, M. D. Tokach, J. M. Derouchey, R. D. Goodband, J. C. Woodworth, S. S. Dritz, C. B. Paulk Jan 2018

Effect Of Dietary Fiber Source On Growth Performance, Carcass Characteristics, And Economic Return Of Finishing Pigs, K. M. Dunmire, L. L. Thomas, M. B. Braun, C. N. Truelock, M. D. Tokach, J. M. Derouchey, R. D. Goodband, J. C. Woodworth, S. S. Dritz, C. B. Paulk

Kansas Agricultural Experiment Station Research Reports

A total of 287 pigs (DNA 600 × 241; initially 111.8 lb) were used in an 86-d experiment to determine the effect of dietary fiber source on finishing pig growth performance and carcass characteristics. There were 12 pens per treatment with 7 or 8 pigs per pen. Pens were randomly assigned to 1 of 3 dietary treatments consisting of a control (8.7% neutral detergent fiber; NDF), 20% dried distillers grains with solubles (DDGS; 13.6% NDF), or 14.5% sugar beet pulp (SBP; 13.6% NDF). Experimental diets were fed from d 0 to 86 in 3 phases; d ...


Effects Of Added Fat On Growth Performance, Carcass Characteristics, And Economics Of Growing And Finishing Pigs Under Commercial Conditions, C. M. Vier, J. M. Derouchey, S. S. Dritz, M. D. Tokach, J. A. De Jong, C. Neill, E. Scholtz, J. C. Woodworth, R. D. Goodband Jan 2018

Effects Of Added Fat On Growth Performance, Carcass Characteristics, And Economics Of Growing And Finishing Pigs Under Commercial Conditions, C. M. Vier, J. M. Derouchey, S. S. Dritz, M. D. Tokach, J. A. De Jong, C. Neill, E. Scholtz, J. C. Woodworth, R. D. Goodband

Kansas Agricultural Experiment Station Research Reports

A total of 1,637 mixed gender pigs (PIC; 359 × Camborough) with an initial pen average body weight (BW) of 87.8 ± 2.39 lb were used in a 110-d growth trial to determine the effects of feeding increasing levels of dietary fat on performance of growing-finishing pigs from 88 to 286 lb. The trial was conducted from late June to early October. Pens of pigs were randomly assigned to 1 of 4 dietary treatments in a randomized complete block design with BW as a blocking factor. There were 16 replicate pens per treatment and 20 to 27 pigs per ...


Effect Of Medium Chain Fatty Acid Supplementation On Nursery Pig Fecal Microbial Populations, J. T. Gebhardt, M. C. Niederwerder, S. C. Fernando, W. Abbas, T. E. Burkey, K. A. Thomson, J. C. Woodworth, M. D. Tokach, J. M. Derouchey, R. D. Goodband, S. S. Dritz Jan 2018

Effect Of Medium Chain Fatty Acid Supplementation On Nursery Pig Fecal Microbial Populations, J. T. Gebhardt, M. C. Niederwerder, S. C. Fernando, W. Abbas, T. E. Burkey, K. A. Thomson, J. C. Woodworth, M. D. Tokach, J. M. Derouchey, R. D. Goodband, S. S. Dritz

Kansas Agricultural Experiment Station Research Reports

A total of 360 pigs [DNA (Columbus, NE) 400 × 200; initially = 14.8 ± 0.15 lb] were used to evaluate the effects of dietary medium chain fatty acid (MCFA) addition on fecal microbial populations. Upon arrival at the nursery, pigs were randomized to pens (5 pigs per pen) and allowed a 6-d acclimation period, at which point pens of pigs were blocked by body weight (BW) and randomized to dietary treatment (9 pens per treatment). Medium chain fatty acids (Sigma Aldrich, St. Louis, MO) included hexanoic (C6), octanoic (C8), and decanoic (C10), and were guaranteed ≥ 98% purity. Treatment diets were ...