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Full-Text Articles in Life Sciences
Losses From Top Spoilage In Horizontal Silos (1995), D.L. Holthaus, B.E. Brent, L. Pfaff, K.K. Bolsen, Matthew A. Young
Losses From Top Spoilage In Horizontal Silos (1995), D.L. Holthaus, B.E. Brent, L. Pfaff, K.K. Bolsen, Matthew A. Young
Kansas Agricultural Experiment Station Research Reports
The top 3 ft of silage from 127 horizontal silos was sampled at three locations across the width of the silo during a 4-year period (1990 through 1993). Ninety-six percent of the silages were either corn or forage sorghum, and only 18 percent of the silos were sealed with polyethylene sheeting . Losses of organic matter (OM) from spoilage were estimated by using ash content as an internal marker. Sealing silos dramatically reduced the estimated spoilage losses in the top 3 ft. All silages had greater estimated spoilage losses in the top 18 inches in 1991 and 1993 than 1990 …
Top Spoilage Losses For Corn And Forage Sorghum Silages Stored In Bunker Silos (1995), D.L. Holthaus, B.S. Dalke, L. Pfaff, John E. Boyer, K.K. Bolsen, Matthew A. Young
Top Spoilage Losses For Corn And Forage Sorghum Silages Stored In Bunker Silos (1995), D.L. Holthaus, B.S. Dalke, L. Pfaff, John E. Boyer, K.K. Bolsen, Matthew A. Young
Kansas Agricultural Experiment Station Research Reports
Corn and forage sorghum silages were stored in small bunker silos for 180 days. Dry matter (DM) and organic matter (OM) losses, fermentation characteristics , in-situ DM digestibility, and temperatures were measured at 10, 20, and 30 inches from the original silage surface. Sealing the exposed surface increased DM and OM recoveries and improved fermentation quality and nutritive value in both crops, regardless of depth. The unsealed corn silages were much hotter within the top 3 ft than sealed silages, indicating aerobic losses. As expected , the unsealed silages from both crops deteriorated severely i n the top 20 inches. …
Agronomic Performance And Silage Quality Traits Of Forage Sorghum Hybrids In 1994 (1995), M.S. Mitchem, L. Pfaff, K.K. Bolsen, Matthew A. Young
Agronomic Performance And Silage Quality Traits Of Forage Sorghum Hybrids In 1994 (1995), M.S. Mitchem, L. Pfaff, K.K. Bolsen, Matthew A. Young
Kansas Agricultural Experiment Station Research Reports
The 1994 growing season was characterized by near norm al rainfall and temperatures. Both whole-plant DM and grain yields were excellent for all hybrid s. The middle-season Pioneer 947 hybrid had the highest grain yield. The two dual-purpose hybrids had the highest whole-plant DM yields, and the male sterile (Golden Harvest H-1) and the grain sorghum (DeKalb 42Y) had the lowest. Strong winds in the first week in September caused substantial lodging in three of the four tall middle- and late-season hybrids (DeKalb FS-5 and Golden Harvest H-2 and H-68). Two of the short height, dual purpose hybrids (Northrup King …
Relating Quality Changes To Storage Time For Baled Alfalfa (1995), W.K. Coblentz, J.O. Fritz, K.K. Bolsen, R.C. Cochran
Relating Quality Changes To Storage Time For Baled Alfalfa (1995), W.K. Coblentz, J.O. Fritz, K.K. Bolsen, R.C. Cochran
Kansas Agricultural Experiment Station Research Reports
The relationships between storage time and several chemical indices for forage quality were established for alfalfa hay baled at two moisture levels (29.9 and 19.7%) in conventional and laboratory bale s made at 1.0, 1.5, and 2.0 times the density o f parent, conventional bales. Bales were sampled after 0, 4, 11, 22, and 60 days. For the high-moisture bales, most quality indices indicated substantial nutrient loss early in the storage period, particularly between days 4 and 11, with little change after 22 days. A nonlinear mathematical model was constructed to describe how neutral detergent fiber and several other quality …
Changes In Nutrient Content Of Rye, Triticale, And Wheat Whole-Plant Forages With Maturity (1995), K.L. Hanson, R.S. Schalles, L.H. Harbers, Curtis R. Thompson
Changes In Nutrient Content Of Rye, Triticale, And Wheat Whole-Plant Forages With Maturity (1995), K.L. Hanson, R.S. Schalles, L.H. Harbers, Curtis R. Thompson
Kansas Agricultural Experiment Station Research Reports
We compared upland and bottomland cereals seeded during 1991 at the KSU Agricultural Research Center - Hays. The five crops (three varieties of triticale, a winter wheat, and a winter rye) were harvested as whole plants during the latter part of the growing season. Crude protein (CP), ac id detergent fiber (ADF), and neutral detergent fiber (NDF) were estimated using near infrared spectroscopy. Compute r models were developed to describe nutrient changes. Crude protein content decreased whereas the two fiber components increased with maturity. Rye and wheat tended to have lower CP values when day 125 was used as the …
Process Intervention To Assure Sanitation Of Beef Carcasses And Cuts (1995), R.K. Prasai, P.B. Kenney, C.M. García Zepeda, L.E. Mease, L.R. Vogt, B.L. Willard, Donald H. Kropf, Randall K. Phebus, R.E. Campbell, Elizabeth A.E. Boyle
Process Intervention To Assure Sanitation Of Beef Carcasses And Cuts (1995), R.K. Prasai, P.B. Kenney, C.M. García Zepeda, L.E. Mease, L.R. Vogt, B.L. Willard, Donald H. Kropf, Randall K. Phebus, R.E. Campbell, Elizabeth A.E. Boyle
Kansas Agricultural Experiment Station Research Reports
The meat industry and Food Safety and Inspection Service (FSIS) strive to minimize carcass contamination during slaughter and subsequent processing. Because microbial contamination during slaughter cannot be avoided completely, decontamination methods must be addressed. This overview emphasizes process intervention studies conducted at Kansas State University to determine the most effective intervention points and technologies to control microbiological hazards in meat and meat products. Our research shows that trimming of gross contamination followed by washing is a reasonable approach to minimizing microbial contamination on beef carcasses. We also found that sanitation of subprimal cuts may be just as effective as treating …
Display Life And Internal Cooked Color Of Ground Beef From Vitamin E-Supplemented Cattle (1995), C.L. Lavelle, Melvin C. Hunt, Donald H. Kropf
Display Life And Internal Cooked Color Of Ground Beef From Vitamin E-Supplemented Cattle (1995), C.L. Lavelle, Melvin C. Hunt, Donald H. Kropf
Kansas Agricultural Experiment Station Research Reports
Retail display life of ground beef and internal color of patties cooked to four endpoint temperatures (131, 149, 160, and 17 1EF) were determined for ground beef (9% fat) from vitamin E-supplemented (500 and 2000 IU per day) steers. Visual scores indicated that the display time required for the 500 and 2000 vitamin E samples to reach an objectionable reddish-brown/brown color was increased by 12 and 32 hours, respectively, as compared with the 0 vitamin E samples. Patties did not differ in internal cooked color regardless of vitamin E level. Vitamin E was effective in increasing retail display color stability …
Factors Affecting Premature Browning In Cooked Ground Beef (1995), Melvin C. Hunt, K.E. Warren, Donald H. Kropf, M.A. Hague, C.L. Waldner, Sally L. Stroda, Curtis L. Kastner
Factors Affecting Premature Browning In Cooked Ground Beef (1995), Melvin C. Hunt, K.E. Warren, Donald H. Kropf, M.A. Hague, C.L. Waldner, Sally L. Stroda, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 13 1EF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent fat; patty compaction; animal source and maturity; pH (5.5 to 5.8); or concentrations of raw patty heme and nonhemeiron, myoglobin, and total pigment. Because oxidation-reduction potential and total reducing activities were higher (P<.05) and TBA numbers were lower (P<.05) in normal than prematurely brown patties, the brown color is apparently related to greater patty oxidation.
Premature Browning In Cooked Ground Beef After Modifying Myoglobin (1995), Melvin C. Hunt, K.E. Warren, Donald H. Kropf, M.A. Hague, C.L. Waldner, Sally L. Stroda, Curtis L. Kastner
Premature Browning In Cooked Ground Beef After Modifying Myoglobin (1995), Melvin C. Hunt, K.E. Warren, Donald H. Kropf, M.A. Hague, C.L. Waldner, Sally L. Stroda, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ÌŠF, whereas normal patties were re d to pink. The premature brown color was not relate d to percent fat; patty compaction; animal source and maturity; pH (5.5 to 5.8); or concentrations of raw patty heme and nonhemeiron, myoglobin, and total pigment. Because oxidation-reduction potential and total reducing activities were higher (P<.05) and TBA numbers were lower (P<.05) in normal than prematurely brown patties, the brown color is apparently related to greater patty oxidation.
Relationships Between Weaning Weight, Maternal Weaning Weight, And Milk Production In Polled Hereford Cattle (1995), J.B. Jr. Glaze, R.R. Schalles
Relationships Between Weaning Weight, Maternal Weaning Weight, And Milk Production In Polled Hereford Cattle (1995), J.B. Jr. Glaze, R.R. Schalles
Kansas Agricultural Experiment Station Research Reports
Performance data from a Polled Hereford herd selected for improved feed conversion were used to calculate a variety of genetic parameters. Heritabilities were .14 for weaning wt, .18 for maternal weaning wt., and .19 for milk production. The genetic correlations were -.10 between weaning weight and maternal weaning weight and 0 between weaning weight and milk production. However, the genetic correlation between maternal weaning weight and milk was . 99, indicating they are essentially the same trait. Milk EPDs published by most breed associations are calculate d as the maternal weaning weight. Our study strongly supports this method of estimating …