Meat Science Commons^™

Effect Of Vitamin C And Probiotics On Broilers Performance And Claudin-2 (Cldn-2) Expression Under Heat Stress [Research Note], Mohammad Chamani, Mohammad Chamani, Farhad Foroudi, Ali Asghar Sadeghi, Mehdi Aminafshar

The Philippine Agricultural Scientist

This study was conducted to investigate the effect of vitamin C and probiotic which consists of five species of beneficial bacteria and two species of fungi on performance, blood parameters, and intestinal CLDN-2 gene expression of broilers during heat stress (HS). A total of 400 broilers were randomly divided into five groups, each of which received a different treatment. The first group was considered a negative control and did not experience any HS (C^-); the second group was considered a positive control (C⁺) and was exposed to HS; the third group received only vitamin C (250 …

Sustainable Winter-Feeding Practices For Meat Goats Within The Southeastern United States, Nikisha Ryan, Nar Gurung, Jeremy Byrant, Frank Abrahamsen, Wendell Mcelhenney

Professional Agricultural Workers Journal

Winter feeding systems were evaluated on male Kiko meat goats against the traditional practice of raising goats in the winter months. Forty-Five Kiko bucks were randomly assigned to one of three treatments; Treatment 1, Treatment 2, and Treatment 3 consisted, respectively, of Cosaque Oats, annual Ryegrass, Crimson Clover mix, and 1.0% of BW concentrate supplementation with free choice hay. Forage clippings were analyzed for dry matter, crude protein, and neutral detergent fiber. Body weights were monitored over the grazing period. Blood samples were collected during the experiment, and animals were slaughtered for the evaluation of carcass traits. Data were analyzed …

Comparison Of The Antifungal Efficacy Of Everwild And Citrus Extracts Challenged Against Aspergillus Flavus In Semi-Moist Pet Treats, Samuel Kiprotich, Janak Dhakal, Cynthia Rasmussen, Charles G. Aldrich

Kansas Agricultural Experiment Station Research Reports

There are increasing requests by pet owners to pet food manufacturers to formulate diets with fewer synthetic additives in favor of more ‘natural’ and sustainably sourced substitutes. Pet owners believe that natural alternatives are healthier and offer longevity to their pets. Therefore, the objective of this study was to investigate and compare the antifungal efficacy of two natural products, fermented whey protein (EverWild; EV) and citrus extract essential oil, when challenged againstAspergillus flavusinoculated in semi-moist pet treats. Semi-moist treats generally contain moisture levels of 20–30%, which is ideal for mold proliferation. The experiment was completely randomized in design. …

Application Of Encapsulated Lactic Acid To Control The Growth And Multiplication Of Salmonella Enterica In Raw Meat-Based Diets For Dogs, Samuel Kiprotich, Eric Altom, Robert Mason, Charles G. Aldrich

Kansas Agricultural Experiment Station Research Reports

Antimicrobial interventions currently being applied to control foodborne pathogens in raw meat-based diets (RMBDs) for dogs are rare and costly, and yet their demand keeps rising. The objective of this study was to determine the antimicrobial efficacy of encapsulated lactic acid challenged againstSalmonella entericainoculated in model RMBD. Nutritionally complete model RMBDs were prepared with three levels of encapsulated lactic acid (1.0%, 2.0%, and 3.0%) and formed into approximately 100 g patties. Each treatment was replicated twice, and dilutions were plated in duplicate during microbial analysis. The negative control (NC) and positive control (PC) did not contain any lactic …

Table Of Contents

Professional Agricultural Workers Journal

No abstract provided.

Buying Healthy Goats And Keeping Them That Way, Susan Kerr

Professional Agricultural Workers Journal

Abstract

Starting a goat herd with healthy animals prevents expense and effort eliminating infectious diseases. Pre-purchase testing and examinations are worth their cost because of the savings realized through fewer animal illnesses, increased production, lower medication costs, and reduced culling. Key management practices such as hoof trimming, vaccinating, body condition scoring, and assessing parasite loads are needed to maintain herd health. Biosecurity practices must become routine to prevent the introduction and/or spread of contagious diseases. Several goat diseases are contagious to humans, so biosecurity measures must address this concern. Excellent record-keeping helps producers monitor health and production trends, document treatments, …

Comparison Of Productivity Of Different Breeds Of Meat Goats Under Low-To-Moderate-Input Systems In The United States, Richard Browning Jr., Maria L. Leite-Browning

Professional Agricultural Workers Journal

Abstract

Boer and Kiko goats were imported in the 1990s to enhance the productivity of the US base population of Spanish meat goats. Successful breed introductions require adaptation to the destination environment. Well-planned, low-input management is a good route to meat goat enterprise profitability using proper goat genetics. Reproduction drives profit more than growth and carcass traits. Results of breed evaluation studies on doe reproductive and health traits, the Boer goat influence tended to be negative compared with Kiko and Spanish goat influences. Reduced doe herd reproductive output suggests reduced enterprise profitability. Differences in growth or carcass traits among sire …

Grazing System And Management For Goat Production, Steve Hart

Professional Agricultural Workers Journal

Abstract Grazing system management is for supplying inexpensive, adequate nutrition for the goat enterprise. This involves managing forages to facilitate dry matter production and managing grazing so forage quality is adequate and harvest efficiency is high while avoiding consuming internal parasites. Since nutrient costs are greatest for winter, the grazing system should be planned to provide some grazing during winter. The forage system should be managed to provide the greatest proportion of nutrients possible during kidding and lactation. The base forage species can be overseeded with cool-season or leguminous species to improve forage production, quality or the seasonal distribution of …

Year-Round Forage Production For Sustainable Goat Farming, Uma Karki

Professional Agricultural Workers Journal

Abstract

Goat farming in the U.S. is based on grazing lands. Forages available for grazing throughout most of the year are essential for supplying required nutrition for goats and minimizing production costs. Most goat farmers do not have pastures productive for an extended period. This situation results in poor performing animals and high production costs. Forage availability can improve by enhancing the productivity, quality, and production duration of pastures. The inclusion of browse species in grazing systems will also improve diet variety, minimize internal parasite problems, and better utilize the soil resources. Grazing opportunity can be extended by developing a …

Nutritional Requirements Of Different Classes Of Meat Goats, Nar Gurung

Professional Agricultural Workers Journal

Abstract

Feeds provide nutrients to animals. Feeds can be grains, crop by-products or forages. Forages can form the basis of feeds for goats in the southeastern US because year-round forage production is possible. Since goats are classified as browsers, the forage program should consist of browse and pasture. Managing browse species as feed resources is challenging, and there is limited information relative to managing browse species. Hay is the main forage feed for goats in the region and average quality hay can meet nutrient requirements for maintenance. However, nutrient requirements for late-pregnancy, lactation, and growing goats cannot be met with …

Marketing Toward The Future, Niki Whitley, Susan Schoenian

Professional Agricultural Workers Journal

Abstract

United States goat producers face many challenges with regards to marketing. Although the demand for goat products is increasing, the market is fractured. There is a general lack of infrastructure and many producers do not sell their animals or products for fair or profitable prices. Production costs are too high, and there is a need to improve production efficiency. Imports pose a challenge to US goat producers, as domestic production cannot compete with the availability and lower cost of imports. Government regulations hinder market development because non-commercial slaughter is an important aspect of goat marketing, and regulations keep many …

Best Management Practices For Internal Parasite Control In Small Ruminants, Susan Schoenian, Enrique Nelson

Professional Agricultural Workers Journal

Abstract

Internal parasites represent a significant obstacle to a profitable and sustainable US goat industry. In some states, internal parasites are a year-round problem, while in others, they are a more seasonal challenge. Traditionally, parasite control methods relied heavily on antiparasitic drugs called anthelmintics or dewormers. Continued use and misuse of these drugs have resulted in increasingly resistant worm populations, necessitating more holistic or integrated methods of parasite control. A combination of practices will usually be necessary to achieve a satisfactory level of control. This paper discusses best management practices for controlling internal parasites in small ruminants, including pasture and …

Goat Mortality Composting, Roger Merkel

Professional Agricultural Workers Journal

One lawful method to dispose of animal carcasses is composting. Mortality composting is a “green” method that provides the producer with valuable soil amendments. Composting sites should be away from water sources and public areas. Some states require a facility and/or permit for carcass composting so producers should contact their State Veterinarian. Animal composting generates little to no odor and generates temperatures high enough to kill pathogens. Mortality composting is an aerobic process and requires a proper C:N ratio achieved by using a high carbon source to envelop the carcass, moisture content of roughly 50%, and available oxygen. Common composting …

Reproductive Technologies Used To Make Goats More Efficient, Seyedmehdi Mobini

Professional Agricultural Workers Journal

Abstract

With the introduction of Boer and Kiko breeds for meat goat production in the United States, more emphasis is being placed on the reproductive management to increase the number of offspring born and weaned and the frequency with which they are produced. It is also desirable to produce out of season kids to take advantage of a market premium for milk and meat. Reproductive manipulations, commercial Artificial Insemination (AI) programs using fresh or frozen semen, and Embryo Transfer (ET) have been developed and are in use most commonly in goats for reproductive efficiency.

Keywords: Meat Goats, Reproductive Technology, Reproductive …

Optimizing Reproductive Performance In The Goat Herd, Dahlia O'Brien, Stephen Wildeus

Professional Agricultural Workers Journal

Abstract

Reproductive efficiency impacts pregnancy rates, kidding/lambing frequency and number of offspring available for market each year. To enhance reproductive performance, consider breed, selection, nutrition and health, and understand basic female and male reproduction. Proper ration formulation and feeding promotes reproductive function and leads to more offspring. Selecting the highest performing females while culling unproductive does increases reproductive rates. Diseases affect the reproduction and survival of kids, so adopting disease prevention strategies including routine vaccinations and deworming protocols that promote good herd health is necessary. Understanding male and female reproduction are critical in managing puberty, minimizing the effects of seasonality …

The Effect Of Increased Pork Hot Carcass Weights On Consumer Palatability Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to evaluate the effects of pork hot carcass weight on consumer palatability ratings of top loin chops. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: light weight group (less than 246.5 lb; LT), medium-light weight group (246.5 to 262.5 lb; MLT), medium-heavy weight group (262.5 to 276.5 lb; MHVY), and a heavy weight group (276.5 lb and greater; HVY). Instrumental color, visual color and marbling, and pH were taken for each loin prior to fabrication. Loins from all weight groups differed (P<0.05) in weight (LTP>0.05) were found for loin …

Evaluation Of The Quality Characteristics Of Premium Pork Loins, L. L. Prill, L. N. Drey, E. A. Rice, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to determine shear force, pH, marbling, color characteristics, percentage of intramuscular fat, and purge loss of pork loins from various premium brands in comparison to commodity products. Pork loins (n = 30/brand; Institutional Meat Purchasing Specifications #414) from five premium (PRE A, B, C, D, and E) and two commodity brands (COM A and B) were purchased from food service purveyors and commercial abattoirs. Loins were transported to the Kansas State University Meat Laboratory, Manhattan, KS, and allowed to age 14 to 15 days under refrigerated conditions (36 to 39°F) before fabrication. All PRE …

The Effect Of Increased Pork Hot Carcass Weights And Chop Thickness On Consumer Visual Appearance And Purchase Intent Ratings Of Top Loin Chops, E. A. Rice, A. B. Lerner, H. E. Price, J. C. Woodworth, M. D. Tokach, S. S. Dritz, R. D. Goodband, J. M. Derouchey, M. W. Allerson, J. M. Gonzales, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display scenario. Pork loins (n = 200) were collected from 4 different hot carcass weight groups: a light weight group (less than 246.5 lb; LT), medium light weight group (246.5 to 262.5 lb; MLT), medium heavy weight group (262.5 lb to 276.5 lb; MHVY), and heavy weight group (276.5 lb and greater; HVY). Loins were fabricated into 4 pairs of chops of …

Cattlemen's Day 2018, E. A. Boyle

Kansas Agricultural Experiment Station Research Reports

Full report, Cattlemen's Day 2018.

Cost-Benefit Analysis Of A Genetic Marker On Cow-Calf Operations Differentiated By Pasture And Breed, Josh C. Crystal, Michael P. Popp, Nathan P. Kemper, Charles F. Rosenkrans Jr.

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Genetic sequencing in beef cattle (Bos taurus L.) is expected to aid producers with selecting breeding stock. Using data from experimental trials conducted with Angus, Brahman, and their reciprocal cross, the single nucleotide polymorphism (SNP) P450 C994G marker expression was investigated for use in selecting genetics suited to grazing endophyte-infected tall fescue (Festuca arundinacea Schreb. L.) compared to bermudagrass (Cynodon dactylon L.) pasture. The study is unique in the sense that actual cow-calf breeding failure rates (open cows were not culled) were tracked from 1991 to 1997 on herds that were bred to calf in spring and were either exposed …

Coarse Marbled Beef Is Juicier And More Flavorful Than Fine Or Medium Marbled Beef, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Beef palatability and eating experience is driven primarily by U.S. Department of Agriculture quality grade and marbling levels. Beef USDA quality grade consists of both marbling levels and maturity. Conventionally, marbling texture has not been a consideration of quality grades. Currently, only one study has assessed the effects of marbling texture on beef palatability. Despite this, preferences for fine or medium marbling exist with both packers and retailers, as approximately 75% of branded beef programs under the supervision of USDA-AMS require fine or medium textured marbling, which equates to losses of premiums for packers and producers (USDA, 2016). The objective …

Cattlemen’S Day 2017, Full Report

Kansas Agricultural Experiment Station Research Reports

Full Cattlemen's Day 2017 publication, including research articles on beef cattle management, nutrition, and meat science.

Genetic Polymorphisms Of The Glucocorticoid Receptor And Interleulin-8 Receptor Genes And Their Relationship To Production Traits And Hair Coat Scores In Crossbred Cattle, Avery B. Deaton, Laura Meyer, Jeremy Powell, Charles F. Rosenkrans Jr.

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Little is understood about how the diversity of genes, specifically the glucocorticoid receptor (GR) and interleukin-8 receptor (CXCR2), are related to reproductive health and how this affects physical traits in cattle. Glucocorticoid receptors have been positively associated with higher milk yields, lactose content, feed intake, and feed conversion rates. Interleukin-8 genes are part of the innate immune response and help with many aspects of female reproductive health, such as protecting the embryo from the maternal immune system during pregnancy. The objective of this research was to identify polymorphisms in the GR and CXCR2 genes and to associate genotypes between the …

Brahman Genetics Negatively Impact Protein Degradation And Tenderness Of Longissimus Lumborum Steaks, But Do Not Influence Collagen Cross-Linking, K. J. Phelps, D. D. Johnson, M. A. Elzo, C. B. Paulk, J. M. Gonzalez

Kansas Agricultural Experiment Station Research Reports

Beef tenderness is an important factor contributing to consumer eating satisfaction of beef products. Tenderness is dependent on several factors including: breed-type, postmortem age time, myofibrillar muscle protein degradation, and collagen content. During the past 30 years, numerous studies have indicated steaks from cattle with a greater percentage of Brahman genetics are tougher than steaks from Bos taurus cattle. The cause of tougher steaks is commonly attributed to Brahman cattle having a greater calpastatin activity which inhibits calpains, the enzymes responsible for myofibrillar protein degradation during the postmortem aging process. Some researchers have reported calpastatin activity was poorly correlated to …

Steak Location Within The Semitendinosus Muscle Impacts Metmyoglobin Accumulation On Steaks During Retail Display, K. J. Phelps, T. G. O'Quinn, T. A. Houser, J. M. Gonzalez

Kansas Agricultural Experiment Station Research Reports

Beef color is a major attribute consumers utilize to make purchasing decisions. It is estimated poor color shelf-life of beef steaks costs the meat industry more than $1 billion annually. Shelf-life color is influenced by a balance of two biochemical processes within steaks: metmyoglobin reducing ability and oxygen consumption. Steaks that exhibit a greater metmyoglobin reducing and a reduced oxygen consumption are typically characterized as more color stable. Characteristics of the muscle fiber or muscle cell are what determine the properties of a steak. Commonly, muscles with more oxidative fibers have an elevated oxygen consumption and reduced metmyoglobin reducing ability. …

Tenderness, Juiciness, And Flavor Contribute To The Overall Consumer Beef Eating Experience, L. N. Drey, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

Overall beef palatability can be attributed to three primary traits, tenderness, juiciness, and flavor, as well as the interaction among these traits (Smith and Carpenter, 1974). Multiple authors have worked to identify which of these palatability traits contributes the most to overall eating satisfaction and have historically identified tenderness as the most important palatability trait (Savell et al., 1987; Miller et al., 1995a; Savell et al., 1999; Egan et al., 2001). Overall eating quality of beef steaks may excel at one or even two of these traits, yet fail to meet consumer eating expectations due to the unsatisfactory level of …

Angus Ground Beef Has Higher Overall Consumer Acceptability Than Grass-Fed Ground Beef, F. Najar, E. A. Boyle, T. G. O'Quinn, R. Danler, S. Stroda, L. N. Drey, K. R. Vierck, G. D. Mccoy

Kansas Agricultural Experiment Station Research Reports

Ground beef is considered one of the major sources of animal protein in the U.S., accounting for approximately 40% of beef consumption per capita (USDA, 2011). Consumers’ concern about animal welfare, sustainable production, and low fat products has influenced purchasing decisions, resulting in an increased demand for grass-fed ground beef (U.S. Department of Agriculture, Agricultural Marketing Service, 2007). Grass-fed cattle are fed natural based forages or grass-hay, thus resulting in a higher deposition of omega-3 fatty acids in meat. Meat from grain-fed cattle has a lower omega-3 content due to the saturated and monounsaturated fatty acid profile found in a …

Bulls Are More Efficient Than Steers With Similar Meat Quality, D. U. Thomson, M. E. Youngers, E. F. Schwandt, S. J. Bartle, M. Siemens, J. C. Simroth, C. D. Reinhardt

Kansas Agricultural Experiment Station Research Reports

Bull breeding soundness evaluations are often performed as a critical component of beef cow herd management to ensure that herd bulls have adequate semen quality, are physically capable of enduring the breeding season, and to determine the serving capacity per bull. Currently, there are approximately 30.3 million beef cows and 2.1 million bulls in the U.S. Depending on the breeding soundness evaluation failure rate, there are likely several hundred thousand bulls which will enter the beef market annually and a portion will be young bulls with the potential to be fed and sold to produce saleable meat of choice or …

Liver Abscess Severity At Slaughter Does Not Affect Meat Tenderness And Sensory Attributes In Commercially Finished Beef Cattle Fed Without Tylosin Phosphate, E. J. Mccoy, T. G. O'Quinn, E. F. Schwandt, C. D. Reinhardt, D. U. Thomson

Kansas Agricultural Experiment Station Research Reports

Liver abscesses are a significant problem in the United States’ cattle feeding industry, costing the industry an estimated $15.9 million annually in liver condemnation, trim losses, and reduced carcass weights and quality grades. Recent reported incidence rates of liver abscesses at slaughter range from 10 to 20%. Liver abscess incidence may be influenced by a number of factors including: breed, gender, diet, days on feed, cattle type, season, and geographical location. Liver abscesses typically occur secondary to rumen insults caused by acidosis or rumenitis. It has been proposed that pathogens associated with liver abscess formation enter the blood stream through …

Marbling Texture Does Not Affect Consumer Preference Of Beef Strip Loin Steaks, K. R. Vierck, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports

In the beef industry, U.S. Department of Agriculture quality grades and marbling levels have long been associated with beef palatability and eating experience. Marbling score and maturity are the two major components of USDA quality grade. Traditionally, marbling texture has not been considered a factor of marbling score; however, there are often discernments at both the packer and retail level, as more than 75% of branded beef programs supervised by USDA-AMS have a specification of fine or medium textured marbling (USDA, 2015). Additionally, in some cases, fine and medium textured steaks are graded higher than their coarse counterparts, which results …