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Effect Of Melengestrol Acetate (Mga) On Cultured Bovine Muscle Satellite Cell Proliferation And Differentiation, E.K. Sissom, J.P. Kayser, A.T. Waylan, J.D. Dunn, B.J. Johnson
Effect Of Melengestrol Acetate (Mga) On Cultured Bovine Muscle Satellite Cell Proliferation And Differentiation, E.K. Sissom, J.P. Kayser, A.T. Waylan, J.D. Dunn, B.J. Johnson
Kansas Agricultural Experiment Station Research Reports
Melengestrol acetate (MGA) increases growth rate and inhibits estrus in feedlot heifers. Little is known of MGA's effect on skeletal muscle growth and differentiation. The purpose of this trial was to investigate the potential direct effects of MGA on cultured bovine muscle satellite cell proliferation and differentiation. Satellite cells isolated from yearling cattle were used to assess the effect of MGA in a dose titration (0, 1 nM, 10 nM, 100 nM, 1 μM, 10 μM, and 100 μM) study on [3H]-thymidine incorporation. Likewise, satellite cell cultures were allowed to differentiate, and nuclei were stained at 168 hours to determine …
Effect Of Full-Fat Corn Germ And Vitamin E On Finishing Performance And Carcass Characteristics Of Beef Heifers, Sean P. Montgomery, J.J. Sindt, M.A. Greenquist, E.J. Good, E.R. Loe, M.J. Sulpizio, T.J. Kessen, James S. Drouillard, Brandon E. Depenbusch
Effect Of Full-Fat Corn Germ And Vitamin E On Finishing Performance And Carcass Characteristics Of Beef Heifers, Sean P. Montgomery, J.J. Sindt, M.A. Greenquist, E.J. Good, E.R. Loe, M.J. Sulpizio, T.J. Kessen, James S. Drouillard, Brandon E. Depenbusch
Kansas Agricultural Experiment Station Research Reports
Eight hundred eighty-eight crossbred beef heifers weighing 837 lb were used in a 105- day finishing study to evaluate full-fat corn germ as a lipid source and added vitamin E in finishing diets containing steam-flaked corn. Treatments were arranged in a 2 x 4 factorial and consisted of finishing diets formulated to provide no added fat (Control), 4% tallow (Tallow), or 10% or 15% full fat corn germ on a dry matter basis (10%FFG and 15%FFG, respectively) with or without 2000 IU of additional vitamin E per heifer daily. No fat x vitamin E interaction was detected. Fat addition decreased …
Evaluation Of Mechanical Probes Used On Uncooked Steaks To Classify Beef Longissimus Tenderness (2003), J.W. Stephens, Melvin C. Hunt, T.E. Lawrence, T.M. Loughin, John A. Unruh, Michael E. Dikeman
Evaluation Of Mechanical Probes Used On Uncooked Steaks To Classify Beef Longissimus Tenderness (2003), J.W. Stephens, Melvin C. Hunt, T.E. Lawrence, T.M. Loughin, John A. Unruh, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
We pooled the mechanical probe data from two experiments to develop regression equations to predict beef longissimus tenderness. Fifty-three USDA Select strip loins were evaluated at 2 days postmortem with three mechanical probes to predict trained sensory panel (TSP) tenderness and Warner-Bratzler shear force (WBSF) of cooked steaks aged 14 days. The sharp needle, sharp blade, and plumb bob probes were correlated to TSP tenderness (r=-0.51, -0.45, and -0.35, respectively)and WBSF (r=0.56, 0.53, and 0.36, respectively). Regression equations developed from sharp needle, sharp blade, and plumb bob probe measurements and L* (lightness) values accounted for 49, 50, and 47% of …
Antimicrobial Effect Of Buffered Sodium Citrate, Alone Or Combined With Sodium Diacetate, On Total Aerobic Count Of Ground Beef Stored At 39°F (2003), E. Ceylan, James L. Marsden
Antimicrobial Effect Of Buffered Sodium Citrate, Alone Or Combined With Sodium Diacetate, On Total Aerobic Count Of Ground Beef Stored At 39°F (2003), E. Ceylan, James L. Marsden
Kansas Agricultural Experiment Station Research Reports
We studied the antimicrobial efficacy of buffered sodium citrate and a combination of buffered sodium citrate and sodium diacetate on natural aerobic microflora of ground beef stored at 39°F. For non-treated control and 1% buffered sodium citrate, total aerobic count gradually increased from 4.2 log colony forming units (CFU)/gram initially to 9.0 and 8.7 log CFU/gram, respectively, after 10 days. Both treatments reached the spoilage index number of 7.0 log CFU/gram after 5 days. A combination of 1% buffered sodium citrate and 0.1% sodium diacetate resulted in a total aerobic count of 5.9 log CFU/gram (below the spoilage index) after …
Modeling Of Cooking Strip Loin And Outside Round Steaks In A Forced-Air Convection Oven (2003), E. Obuz, Larry E. Erickson, Melvin C. Hunt, T.J. Herald, Michael E. Dikeman
Modeling Of Cooking Strip Loin And Outside Round Steaks In A Forced-Air Convection Oven (2003), E. Obuz, Larry E. Erickson, Melvin C. Hunt, T.J. Herald, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
We used a forced-air convection oven to cook steaks from two muscles; strip loin (longissimus lumborum) and outside round (biceps femoris). We used a mathematical model to predict cooking time and temperature profiles for each steak. No differences (P>0.05) were found in cooking times between experimental and model values for either of the steaks. Modeled temperature profiles were consistently higher (except for the beginning of the cooking cycle) than the experimental values up to 65°C (150°F) in the cooking cycle for outside round steaks, whereas better agreement between experimental and modeled values was found for strip loin steaks. A …
Rate Of Bloom Of Beef Longissimus Lumborum: Effects Of Muscle Temperature, Age, And Oxygen Exposure Time (2003), C.M. Trater, Melvin C. Hunt
Rate Of Bloom Of Beef Longissimus Lumborum: Effects Of Muscle Temperature, Age, And Oxygen Exposure Time (2003), C.M. Trater, Melvin C. Hunt
Kansas Agricultural Experiment Station Research Reports
Steaks from 12 loins were used to determine the best time and temperature combinations for blooming (development of a bright-red color) of the longissimus muscle at 2, 14, and 26 days postmortem. The lowest temperature (28°F) provided the fastest rate of bloom when the muscle was 2 days postmortem, and 30 minutes were needed to achieve 75% of final bloom color. For meat 14 days old, greater bloom occurred at 35 and 40°F than at 28°F. For meat 26 days old, rate of bloom was equal at all three temperatures. Thus, packers should bloom carcasses one-half hour at 28°F before …
Heritability And Correlation Estimates Of Warner-Bratzler Shear Force And Marbling Score From Angus-, Charolais-, Hereford-, And Simmental-Sired Cattle (2003), J.A. Minick, E.J. Pollak, D.E. Wilson, E.W. Dressler, Michael E. Dikeman
Heritability And Correlation Estimates Of Warner-Bratzler Shear Force And Marbling Score From Angus-, Charolais-, Hereford-, And Simmental-Sired Cattle (2003), J.A. Minick, E.J. Pollak, D.E. Wilson, E.W. Dressler, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
The objective of this study was to estimate heritabilities and genetic correlations for Warner- Bratzler shear force and marbling score of longissimus steaks from Angus-, Charolais-, Hereford-, and Simmental-sired cattle in the National Cattlemen's Beef Association (NCBA) coordinated Carcass Merit Traits Project funded with Beef Checkoff dollars. There were 700 Angus-sired steers, 691 Charolais-sired steers and heifers, 938 Hereford-sired steers, and 1,167 Simmental-sired steers and heifers in the study. Restricted maximum likelihood estimates of the genetic parameters were determined using a sire model with a sire/maternal grandsire relationship matrix. The heritabilities for Warner-Bratzler shear force and marbling score, respectively, were …
Comparison Of Breeding System Costs For Estrus-Synchronization Protocols Plus Artificial Insemination Versus Natural Service (2003), Sandra K. Johnson, S.L. Fogleman, R. Jones
Comparison Of Breeding System Costs For Estrus-Synchronization Protocols Plus Artificial Insemination Versus Natural Service (2003), Sandra K. Johnson, S.L. Fogleman, R. Jones
Kansas Agricultural Experiment Station Research Reports
Breeding system costs were estimated for natural service and various estrous synchronization plus artificial insemination (AI) systems. Cost per pregnancy was lower for natural service than AI; however, for the large herd size the difference was small for some synchronization systems examined. When the value of an AI-sired calf at weaning was included as $25 greater than a natural service sired calf, several synchronization systems had lower breakeven prices than natural service. Assuming skilled labor could be obtained, systems that involved more heat detection time were more profitable than strict timed insemination systems. Producers that can obtain greater returns from …
Changes In Fed Cattle Marketing Methods: Survey Results (2003), C. Ward, J. Lawrence, D. Feuz, Ted C. Schroeder
Changes In Fed Cattle Marketing Methods: Survey Results (2003), C. Ward, J. Lawrence, D. Feuz, Ted C. Schroeder
Kansas Agricultural Experiment Station Research Reports
Significant changes in fed cattle marketing methods have occurred over time. This report summarizes a survey conducted to determine current and intended marketing practices of cattle feeders. Use of marketing agreements has increased over time. In 1996, 23% of cattle fed by survey respondents were sold under some type of marketing agreement. This increased to 52% in 2001 and was expected to increase to 65% by 2006. Use by cattle feeders of cash live and carcass weight pricing is expected to decline, and grid pricing is expected to increase substantially over time. The percentage of cattle that survey respondents marketed …
Factors Causing Livery Flavor In Beef Steaks From The Chuck And Loin (2003), E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister, Edgar Chambers Iv, George A. Milliken, E. Dressler
Factors Causing Livery Flavor In Beef Steaks From The Chuck And Loin (2003), E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister, Edgar Chambers Iv, George A. Milliken, E. Dressler
Kansas Agricultural Experiment Station Research Reports
The infraspinatus muscle (top blade) from the chuck clod, the gluteus medius muscle (top sirloin) from the sirloin, and the psoas major muscle (tenderloin) from the loin were obtained from 140 A- and B-maturity carcasses with either low-Slight or Small marbling and with either normal pH (5.7 or less) or high ultimate pH (6.0 or higher) to evaluate factors that could cause livery flavor in cooked beef. Muscles were aged for 7, 14, 21, or 35 days. A highly trained, flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Approximately 8% of all sensory panelist judgments were scored to have …
Influence Of Low-Level Supplementation With A High-Protein Feed On Performance Of Beef Cows Grazing Tallgrass-Prairie Range During The Fall, Donald A. Llewellyn, R.C. Cochran, T.T. Martson, David M. Grieger, C.G. Farmer, T.A. Wickersham, D.D. Simms
Influence Of Low-Level Supplementation With A High-Protein Feed On Performance Of Beef Cows Grazing Tallgrass-Prairie Range During The Fall, Donald A. Llewellyn, R.C. Cochran, T.T. Martson, David M. Grieger, C.G. Farmer, T.A. Wickersham, D.D. Simms
Kansas Agricultural Experiment Station Research Reports
An experiment was conducted to evaluate the effect of hand feeding a limited quantity of a high-protein supplement during the fall grazing period on cow and calf performance. The time of initiation of supplementation was also evaluated. One-hundred thirty-six multiparous, pregnant, spring-calving cows grazing native range were assigned to supplementation treatments. Control cows received no fall supplementation. Supplemented cows received 0.14% of body weight per day (1.5 lbs per day) of a high-protein supplement (40% crude protein, as-fed basis) approximately 2 months before and after weaning (Aug 15 to Dec 14; weaning = Oct 15) or only after weaning (Oct …
Effect Of Feeding Conventional Or High-Moisture, Steam-Flaked Corn To Finishing Heifers, J.J. Sindt, T.J. Kessen, M.J. Sulpizio, E.R. Loe, Sean P. Montgomery, James S. Drouillard
Effect Of Feeding Conventional Or High-Moisture, Steam-Flaked Corn To Finishing Heifers, J.J. Sindt, T.J. Kessen, M.J. Sulpizio, E.R. Loe, Sean P. Montgomery, James S. Drouillard
Kansas Agricultural Experiment Station Research Reports
Finishing heifers were fed diets containing either conventional (18% moisture) or high-moisture (36% moisture) steam-flaked corn. Increasing moisture concentration in flakes increased starch availability (P<0.01), but feeding heifers high-moisture flakes decreased (P<0.05) dry matter intake and average daily gain compared to heifers fed conventional flakes. Feeding heifers high-moisture flakes also numerically reduced hot carcass weight and ribeye area, but caused (P<0.01) heifers to deposit more fat over their 12th rib. Extreme levels of moisture in flaked corn improve starch availability but do not appear to increase heifer performance or carcass value. The interaction between moisture and flake density needs further evaluation.
Estimates Of Parameters Between Direct And Maternal Genetic Effects For Weaning Weight And Genetic Effects For Carcass Traits In Crossbred Cattle (2003), R.K. Splan, L.V. Cundiff, L.D. Van Vleck, Michael E. Dikeman
Estimates Of Parameters Between Direct And Maternal Genetic Effects For Weaning Weight And Genetic Effects For Carcass Traits In Crossbred Cattle (2003), R.K. Splan, L.V. Cundiff, L.D. Van Vleck, Michael E. Dikeman
Kansas Agricultural Experiment Station Research Reports
Estimates of heritabilities and genetic correlations were obtained from weaning weight records of 23,681 crossbred steers and heifers, and carcass data of 4,094 crossbred steers using REML applied to animal models. Direct and maternal heritabilities for weaning weight were 0.14 and 0.19, respectively. The genetic correlation between direct and maternal weaning weight was negative (-0.18). Heritabilities for carcass traits of steers were moderate to large (0.34 to 0.60). Genetic correlations between direct genetic effects for weaning weight and carcass traits were small, except with hot carcass weight (0.70), ribeye area (0.29) and adjusted fat thickness (0.26). Genetic correlations of maternal …
Warner-Bratzler Shear Force Values And Ranges Of Steaks From Cattle Of Known Sires (2003), Michael E. Dikeman, E.J. Pollak, J. Taylor, S. Davis, T. Holm, S. Koontz, C. Gill, Daniel W. Moser, E.A. Dressler
Warner-Bratzler Shear Force Values And Ranges Of Steaks From Cattle Of Known Sires (2003), Michael E. Dikeman, E.J. Pollak, J. Taylor, S. Davis, T. Holm, S. Koontz, C. Gill, Daniel W. Moser, E.A. Dressler
Kansas Agricultural Experiment Station Research Reports
Carcass data and Warner-Bratzler shear force (WBSF) data on strip loin steaks were collected from nearly 8,500 cattle in contemporary groups of progeny from the more popular sires in 14 different beef cattle breeds in the Carcass Merit Traits project funded by Beef Checkoff dollars, the breed associations, and MMI Genomics. In addition, trained sensory panel evaluations were conducted on over 2,500 strip loin steaks from contemporary groups of progeny from five sires included in the DNA marker validation component of the project. The correlation between WBSF and tenderness scored by the trained sensory panel was -0.82, indicating that as …
Effects Of Pregnancy In Feedlot Heifers On Performance And Carcass Characteristics (2003), G.L. Bishop, J.R. Brethour, T.T. Marston, T.E. Lawrence
Effects Of Pregnancy In Feedlot Heifers On Performance And Carcass Characteristics (2003), G.L. Bishop, J.R. Brethour, T.T. Marston, T.E. Lawrence
Kansas Agricultural Experiment Station Research Reports
Sixty-eight, spring-born, yearling heifers were raised, estrous synchronized, artificially inseminated once, and then finished at the Kansas State University Western Kansas Agricultural Research Southeast Agricultural Research Center Center at Hays to determine the effects of pregnancy status on feedlot performance and carcass traits. To achieve a common endpoint at slaughter, heifers were allotted to one of two slaughter dates to achieve a backfat measurement of 0.5 inch. Therefore, both open and pregnant heifers were slaughtered at either 105 or 147 days (fetal age averaged 174 days for the pregnant heifers). Initial weight, rate of gain, and final weight were similar …
Effects Of Castration Age And A Growth Implant During Suckling On Weaning And Preconditioned Weights (2003), T.T. Marston, Donald A. Llewellyn, J.W. Homm, Larry C. Hollis
Effects Of Castration Age And A Growth Implant During Suckling On Weaning And Preconditioned Weights (2003), T.T. Marston, Donald A. Llewellyn, J.W. Homm, Larry C. Hollis
Kansas Agricultural Experiment Station Research Reports
Crossbred Angus calves (n=141) were used to determine the effect of castration age and implant on weaning and preconditioned weights. Calf treatments consisted of: early castration at 90 days of age with no growth implant, early castration with a growth implant (Synovex C) at 90 days of age, or late castration at weaning (226 days of age). All calves completed a preconditioning program that consisted of timely vaccinations (21 days prior and at weaning) and a 28-day, post-weaning feeding period. Steers that were early castrated/implanted had weaning weights similar to those of bull calves, and both groups weighed 15 lb …
Flavor Characterization Of Top Blade, Top Sirloin, And Tenderloin Steaks From A- And B-Maturity Carcasses Of High And Normal Ph (2003), E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister, Edgar Chambers Iv, George A. Milliken, E. Westcott
Flavor Characterization Of Top Blade, Top Sirloin, And Tenderloin Steaks From A- And B-Maturity Carcasses Of High And Normal Ph (2003), E.J. Yancey, Michael E. Dikeman, K.A. Hachmeister, Edgar Chambers Iv, George A. Milliken, E. Westcott
Kansas Agricultural Experiment Station Research Reports
The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity carcasses with either low-Slight or Small marbling and with either normal ultimate pH (5.7 or less) or high pH (6.0 or higher) to evaluate flavor profile characteristics. Muscles were aged for 7, 14, 21, and 35 days. A highly trained flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Muscles from high pH (dark cutting) carcasses had less typical beef flavor identity and less …
Evaluation Of Consumer Reheating Methods For Destruction Of Listeria Monocytogenes In Frankfurters, M.T. Ortega, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Evaluation Of Consumer Reheating Methods For Destruction Of Listeria Monocytogenes In Frankfurters, M.T. Ortega, H. Thippareddi, Randall K. Phebus, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
The USDA Food Safety and Inspection Service has issued a "zero tolerance" for Listeria monocytogenes in ready-to-eat meat and poultry products. The Food Safety and Inspection Service recommends that consumers "Reheat [hotdogs] until steaming" to reduce the risk of listeriosis. We evaluated L. monocytogenes survival on inoculated frankfurters after reheating using common, in-home consumer practices. Frankfurters were inoculated with a six-strain mixture of L. monocytogenes to an initial level of approximately 107 colony forming units (CFU)/gram. Eight inoculated franks for each treatment were cooked using boiling water, a conventional electric oven, or a microwave oven. L. monocytogenes recovery was calculated …
High Moisture Tempering Of Corn Before Flaking: Effects On Bacterial Contamination From Houseflies And Fecal Shedding In Finishing Cattle, A.B. Broce, C.M. Gordon, J.J. Sindt, Brandon E. Depenbusch, James S. Drouillard, Randall K. Phebus
High Moisture Tempering Of Corn Before Flaking: Effects On Bacterial Contamination From Houseflies And Fecal Shedding In Finishing Cattle, A.B. Broce, C.M. Gordon, J.J. Sindt, Brandon E. Depenbusch, James S. Drouillard, Randall K. Phebus
Kansas Agricultural Experiment Station Research Reports
Tempered and non-tempered steam-flaked corn samples along with total mixed rations containing either tempered or non-tempered steam-flaked corn were exposed to flies and the environment for 21 hours. Exposure to flies and the environment increased (P0.05) alter microbial counts of total mixed rations regardless of tempering (Table 1). Generic E. coli coliforms were greater in total mixed rations when the corn was tempered, both before and after exposure to flies and the environment (P0.05), but acid-resistant (pH 2) non-E. coli and total fecal coliforms (Table 2) were lower in feces of cattle fed the tempered grain than those fed non-tempered …
Relative Value Of Ruminally Degradable And Undegradable Protein On The Utilization Of Low-Quality Prairie Hay By Steers, T.A. Wickersham, R.C. Cochran, C.G. Farmer, E.A. Klevesahl, J.I. Arroquy, D.E. Johnson, D.P. Gnad, Evan C. Titgemeyer
Relative Value Of Ruminally Degradable And Undegradable Protein On The Utilization Of Low-Quality Prairie Hay By Steers, T.A. Wickersham, R.C. Cochran, C.G. Farmer, E.A. Klevesahl, J.I. Arroquy, D.E. Johnson, D.P. Gnad, Evan C. Titgemeyer
Kansas Agricultural Experiment Station Research Reports
An experiment was performed to investigate the impact of providing six levels of ruminally degradable protein (RDP; protein that is available to ruminal microbes) in combination with two levels of ruminally undegradable protein (RUP; protein that is not available to the ruminal microbes, but can be digested directly by cattle) on the intake and digestion of low-quality prairie hay. Twelve steers were provided unlimited access to low-quality prairie hay (5.3% crude protein and 71.7% neutral detergent fiber) throughout the trial. To simulate dietary RUP, casein was infused abomasally once daily at either 0 or 0.087% of body weight. To simulate …