Animal Sciences Commons^™

Nitrogen-Use Efficiency Of Irrigated Rhodes Grass In Northern Wa, Carla Milazzo, Christopher Ham, Geoff Moore

Grain and other field crops research reports

Cultivation of irrigated fodder and forage crops to intensify northern beef production in the west Kimberley and Pilbara has seen significant private investment over the past decade. To support this growing investment, the Department of Primary Industries and Regional Development (DPIRD) carried out replicated, randomised trials on irrigated Rhodes grass near Broome.

High nitrogen (N) inputs are required for subtropical grasses to achieve annual growth rates of up to 40 t DM/ha and there is growing scrutiny of these systems to prevent nutrient losses to groundwater and downstream ecosystems. The research aimed to establish N (urea) response curves to five …

Lipid Deposition In Beef Cattle, Kyra L. Elliott

Department of Animal Science: Dissertations, Theses, and Student Research

Both the amount and types of lipid deposition in beef cattle are key determinants of carcass value and meat quality. Amounts of intramuscular, subcutaneous, and visceral fat influence carcass grading outcomes, palatability, and composition traits that are important to beef producers as well as consumers. The objectives of this thesis were to: 1) compare beef grading camera estimates of intramuscular fat to amounts of chemically extractable lipid, 2) characterize the lipidomes of beef intramuscular fat, subcutaneous fat, and lean muscle using shotgun lipidomics, and 3) identify and characterize a novel genetic variant in cattle that may have important implications for …

Impact Of Retail Display Case On Shelf-Life, Palatability, And Color-Stability Of Fresh Beef Steaks, Stephanie Elizabeth Shimer

Graduate Theses and Dissertations

The objective of the study was to determine: the impact of two retail display cases, three beef muscles, and three packaging schemes on palatability traits, flavor development, lipid oxidation, objective and subjective evaluation of color stability, and microbial shelf-life. No muscle × package × case × day interactions were observed for any instrumental or panelist color evaluation (P > 0.851). No retail case effect was observed for TBARS, consumer sensory evaluation, or cook loss (P >0.05). A muscle × case × package interaction was observed for L* and b* (P< 0.05). No muscle × case × package observations were observed for shelf-life or palatability analyses (P > 0.05). No significant two-way or three-way interactions were observed for evaluation …

The Influence Of Retail Display Conditions On Ground Beef Quality And Palatability, Sarah Lynn Shoup

Graduate Theses and Dissertations

The objectives of these studies were to evaluate the impact of retail display case type and muscle type on meat quality attributes, including color, lipid oxidation, texture, and volatile compound profiles, as well as to assess economic implications based on retail color degradation. Case type effects were further evaluated by considering environmental factors such as temperature, air velocity, and relative humidity and their influence on the shelf life of beef patties. An economic analysis was also conducted to estimate the value of patties based on a* (redness) scores at different points during retail display. In Study 1, differences in L* …

Freezing And Shipping Optimization To Increase Quality And Profitability Of Meat E-Commerce, Paul Olaoluwaniyi Dahunsi

Graduate Theses and Dissertations

Freezing remains one of the most reliable methods for preserving meat quality and extending shelf life. However, quality deterioration can still occur due to structural and biochemical changes activated during freezing, thawing, and distribution. Since the COVID-19 pandemic, consumers’ preference for bulk purchasing and online meat shopping has increased, raising questions about the best strategies to balance both quality maintenance and profitability. This thesis aimed to evaluate two key stages where frozen beef is most vulnerable to quality degradation: consumer-level freezing and post-purchase shipping. The objectives were (1) to determine the effects of product size and subsequent consumer freezing practices …

Influence Of Age At Harvest And Packaging Conditions On Color Stability Of Bovine Psoas Major Muscle, Xiao Lu, Xin Luo, Sulaiman K. Matarneh

Nutrition, Dietetics, and Food Science Student Research

This study investigated the effect of cattle age on the color stability of Psoas major steaks under different packaging conditions, including polyvinyl chloride (PVC) film packaging, high-oxygen-modified atmosphere packaging (HiOx-MAP), and carbon monoxide modified atmosphere packaging (CO-MAP), over a 14-day storage period. Steaks from old cows had a greater myoglobin content than those from young animals (p < 0.05), resulting in a darker beef color. Regardless of animal age, steaks in PVC and HiOx-MAP exhibited poor color stability during storage, as evidenced by the low color intensity and high surface metmyoglobin (MetMb; p < 0.05). These samples also exhibited a reduced MetMb reducing activity (MRA) and oxygen consumption rate (OCR) and higher 2-thiobarbituric acid reactive substance (TBARS) levels, with these effects being evident in steaks from mature cows. In contrast, steaks stored in CO-MAP had greater redness, MRA, and OCR, along with lower surface MetMb and TBARS levels (p < 0.05), contributing to the limited discoloration of steaks from both age groups. These findings suggest that while both harvest age and packaging affect the shelf stability of bovine steaks, packaging plays a more significant role. CO-MAP proved to be more effective than aerobic packaging and may mitigate age-related differences in color stability.

Alternative Methods For Finishing Beef Cattle: Effects On Performance, Carcass Quality, And Meat Characteristics, Michelle Johnson

Graduate Theses and Dissertations

The objective of these studies was to evaluate the effects of alternative finishing methods on the live performance, carcass quality, and meat characteristics of beef steers. In study 1, treatments consisted of a conventional feedlot finishing diet with roughage included in the ration (FDLT); a high starch diet fed at 2-2.25% of BW with ad libitum access to bermudagrass pastures (STCH); or a high by-product diet fed at 2-2.25% of BW with ad libitum access to bermudagrass pastures (BYPD). Steers were fed their respective diets once daily and weighed every 28 days until deemed finished. Cattle were then transported and …

Effects Of Premortem Stress On Protein Expression, Steak Color, Oxidation, And Myofibrillar Fragmentation Index In The Longissimus Lumborum, Reganne K. Briggs, Jerrad F. Legako, Paul R. Broadway, Jeff A. Carroll, Nicole C. Burdick Sanchez, Nikole E. Ineck, Zachary K. Smith, Ranjith Ramanathan, Kara J. Thornton

Animal, Dairy, and Veterinary Science Faculty Publications

No abstract provided.

Evaluating The Effects Of 6-Day And 7-Day Fixed-Time Artificial Insemination Protocols Using Sex-Sorted Semen On Pregnancy In Beef Cattle, Nicole Noel Noga

Graduate Theses and Dissertations

In this study, 527 beef heifers from three locations across two states were enrolled between November 2020 and May 2021 for experiment 1, divided into three sub-experiments: 1A (n = 85), 1B (n = 383), and 1C (n = 59). These heifers were randomly assigned to one of four treatment groups. Treatments 1 and 2 involved a 6-day CO-Synch + CIDR protocol, including administration of gonadotropin-releasing hormone (GnRH; 100 μg IM; Factrel; Zoetis Animal Health, Parssipany, NJ) and a CIDR insert (EAZI-BREED CIDR; 1.38g P₄; Zoetis Animal Health) on Day 0, followed by prostaglandin F2α (PGF_2α; …

Effects Of Electrical Stimulation On Water-Soluble Flavor Compounds In Beef Semimembranosus Muscle, Chelsie Beebe

Theses and Dissertations

This study examined the effects of electrical stimulation on water-soluble flavor compounds in beef semimembranosus muscle, collected immediately after exsanguination (PRE), immediately after stimulation (POST), and 24 h postmortem (H24) from both stimulated (ES) and non-stimulated (CON) carcasses. Short-chained peptides were greater in ES at H24 (P = 0.007). Glutamic acid concentration was above its taste threshold (0.044 mmol/kg) and was less in ES at PRE and POST by 0.030 mmol/kg (P ≤ 0.028) but was similar in both ES and CON by H24 (P = 0.142). Lysine, a Strecker amino acid, was greater in ES at H24 by 0.138 …

Effects Of Wet Aging On Water-Soluble Flavor Compounds, Descriptive Flavor, Consumer Acceptability, And Willingness-To-Pay Of Beef Longissimus Lumborum Steaks, Shangshang Wang

Theses and Dissertations

This study examined the effects of wet aging on water-soluble flavor compounds, descriptive flavor, consumer acceptability, and willingness-to-pay of beef strip steaks. Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions, which were randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on d 0 to 5.12 mg/g on d 7 (P = 0.011) and subsequently increased to 7.14 mg/g on d 21 (P < 0.001). Cooked beef contained 1.85 mg/g less short-chained peptides than raw beef (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, which are precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Wet aging decreased the nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P …

The Effects Of Sous Vide Cooking And Cysteine Proteases On Instrumental And Sensory Textural Properties Of Lower Value Cuts Of Beef, Ian Smith

All Theses

Sous vide cooking has the potential to increase the value of lower quality cuts of beef. Understanding the textural properties following a cook-chill sous vide process is crucial to maximizing this potential. The use of enzymes may further increase the value of these products if able to positively alter the texture of the final product.

The first research objective was to use instrumental texture analysis to evaluate potential relationships between enzymatic treatments and sous vide processing time of lower value cuts of beef. Three cuts were evaluated: infraspinatus (top blade), semitendinosus (eye of round), and beef tongue. Infraspinatus and semitendinosus …

Measuring The Phytochemical Richness Of Meat: Effects Of Grass/Grain Finishing Systems And Grapeseed Extract Supplementation On The Fatty Acid And Phytochemical Content Of Beef, Lucas Krusinski, Isabella C. F. Maciel, Stephan Van Vliet, Muhammad Ahsin, Guanqi Lu, Jason E. Rowntree, Jenifer I. Fenton

Nutrition, Dietetics, and Food Sciences Faculty Publications

Grass-finished beef (GFB) can provide beneficial bioactive compounds to healthy diets, including omega-3 polyunsaturated fatty acids (n-3 PUFAs), conjugated linoleic acid (CLA), and secondary bioactive compounds, such as phytochemicals. The objective of this study was to compare fatty acids (FAs), micronutrients, and phytochemicals of beef fed a biodiverse pasture (GRASS), a total mixed ration (GRAIN), or a total mixed ration with 5% grapeseed extract (GRAPE). This was a two-year study involving fifty-four Red Angus steers (n = 54). GFB contained higher levels of n-3 PUFAs, vitamin E, iron, zinc, stachydrine, hippuric acid, citric acid, and succinic …

Investigation Of Consumer Freezing Practices, Condition And Duration On Palatability Of Beef, Elizabeth Sue Neal

Graduate Theses and Dissertations

The objective of these studies was to determine: the impact of extended periods of frozen storage duration and packaging type on palatability traits of cooked beef steaks from two muscles and the impact of freezing type and storage duration on objective and subjective measures of ground beef palatability traits. In study 1, no differences were elicited from any of the possible interactions (P= 0.95) for SSF or CL: package × muscle × freezing duration, package × muscle, package × duration or muscle × duration. However, freezing duration did impact both SSF (P < 0.01) and CL (P < 0.001). Generally, for both SSF and CL steaks that were frozen for 9-months elicited both the highest SSF values as well as the greatest percentage of CL among all treatments. In comparison, EM was impacted by the interaction (P = 0.059) of packaging type  muscle  freezing duration. Samples from OW GM stored for 9-months elicited the highest percentage of EM while fresh OW LL samples resulted in the lowest. Additionally, expressible moisture was impacted by the interaction (P = 0.047) of muscle  freezing duration. Among all treatments, GM steaks that were frozen for 9-months elicited the highest EM values and fresh LL samples the lowest EM values. Contrastingly, there was no significant difference observed in expressible moisture for the interaction (P  0.18) of package type  freezing duration or for the interaction (P = 0.70) of package type  muscle. Generally, fresh OW GM steaks resulted in the greatest concentration of lipid derived volatile compounds such as aldehydes, hydrocarbons and alcohols which contrasted sensory ratings of trained panelists that indicated oxidized and refrigerator-stale ratings increased as storage time increased for OW steaks. In study 2, The interaction of freezer treatment × storage duration impacted gumminess (P = 0.05), a TPA attribute. In greater detail, samples stored in RF for 6-months resulted in the greatest gumminess values (P < 0.001), while those stored in the CF for 12-months elicited the lowest (P < 0.001). Similarly, flavor development was also impacted by the interaction (P = 0.05) of freezer treatment × storage duration. Three lipid derived compounds were of greatest concentration among RF patties stored for 1-month. In contrast, the interaction of freezer treatment × storage duration elicited no impact on consumer ratings, SF or TBARS. Nonetheless, frozen storage duration impacted TPA, flavor development, consumer ratings, SF and TBARS as a main effect (P < 0.05), especially in regard to tenderness and juiciness. Moreover, beef flavor development, tenderness and juiciness are impacted by freezing duration, muscle, freezer type and packaging, however these factors are not necessarily independent of one another. Furthermore, the retail display period is a critical period for fresh beef steaks, especially when packaged in aerobic conditions. For optimal eating experience, beef products should be stored for extended periods in a vacuum packaging, in a designated freezer that is not opened frequently to allow for optimal air flow regulation and minimize freezer burn to improve tenderness and juiciness.

Dry-Aged Beef Flavor Development, And The Effect Of High Levels Of Vitamin-E On Beef Color Stability, Nicolas Herrera

Department of Animal Science: Dissertations, Theses, and Student Research

Palatability and consumer purchasing are essential factors of fresh meat. To meet consumer expectations during purchasing and consumption, fresh beef must maintain desirable cherry-red color at retail and achieve desirable cooked flavor. Dry-aged beef popularity has grown, and identifying methods to ensure quality dry-aged meat is necessary to maintain demand. To understand dry-aged palatability, this dissertation addressed effects of moisture loss and aging time, fundamental factors of dry-aged beef, using bone-in and boneless strip loins. Study two investigated flavor development using cookery methods and internal temperatures in boneless and bone-in dry-aged beef. In study one, increased dry-aging time (creation effect) …

Effects Of Supplemental Trace Minerals As Amino Acid Complexed Or Inorganic Sources For Beef Cattle From Receiving Through Finishing, Robin Ashley Cheek

Graduate Theses and Dissertations

The objective of experiments was to investigate the effects of inorganic or amino acid-complexed sources of trace minerals on health, gain performance, liver mineral concentrations, and carcass characteristics of beef heifers from receiving through finishing. To investigate the effects of inorganic or amino acid-complexed sources of trace minerals (zinc, copper, manganese, and cobalt) on performance and morbidity of beef heifers during the receiving period, crossbred beef heifer calves arriving on 3 delivery dates were used in a 42-day receiving trial. Treatments consisted of supplemental zinc (360 mg/d), copper (125 mg/d), manganese (200 mg/d), and cobalt (12 mg/d) from complexed (Availa-4, …

Evaluation Of Nutrient Digestibility Of Weaned Calves From Early And Late Shedding Dams, Jennifer Keele

Theses and Dissertations

Researchers have investigated several factors that could alter fetal growth, including nutrient restriction (Valiente et al., 2021), hair shedding (Gray et al., 2011), and extreme hot and cold temperatures (Davidson et al., 2022). Hot temperatures and increased humidity percentages in the southeast United States caused researchers to investigate the hair coats of Angus cattle in the commercial production setting. An improvement in fiber digestibility and calf birth and weaning weights has been observed in Angus dams that shed 50% of the winter hair coat by May (Gray et al., 2011; Burnett et al., 2021). Our objective of this experiment was …

Identifying Barriers To Data Use On U.S. Beef Cow-Calf Operations And Developing Solutions To Improve Cow-Calf Record-Keeping, William Isaac Jumper

Theses and Dissertations

Cattle health and production records (CHPR) are data collected by cattle producers and veterinarians in the form of measurements, observations, counts of events over time, and physiologic attributes that describe individual and group-level health and production. These data are useful to both veterinarians and cattle producers for making evidence-based decisions on cow-calf operations. Currently, there are no uniform, industry-wide methods of capturing and recording CHPR in the U.S. cow-calf industry. Although many cow-calf producers in the U.S. are thought to collect some form of CHPR, it is believed that relatively few are doing so in an electronic manner that facilitates …

Evaluation Of Feed Additives And Delivery Method For Receiving And Finishing Cattle, Thiago Lauro Maia Ribeiro

Electronic Theses and Dissertations

Trace minerals (TM) and vitamins are essential to improve production output and efficiency in beef cattle. The first experiment was conducted to investigate if the delivery method of TM and Saccharomyces cerevisiae yeast culture influence growth performance and hepatic TM content of receiving steers. The second experiment evaluated the effect of supplemental protected B - vitamins to finishing steers. Experiment 1 used Charolais x Angus steers calves (n = 192; 256 ± 14 kg) in a 49-d receiving experiment. Within 36h of weaning, steers were weighed, allotted to 24 pens (n = 8 steers/pen; 8 pens/treatment) and randomly assigned to …

Evaluation Of Extended Aging Type And Cooking Practices On Palatability Of Beef Steaks, Katharine Anne Bugenhagen

Graduate Theses and Dissertations

Two studies were conducted to determine if sous vide was a viable way to improve palatability of various beef cuts, and to determine whether extended aging duration and the presence of a bone impacts the consumer ratings of beef short loins.When evaluating the impact of sous vide cooking (SVG) on multiple beef muscles, there was a muscle × method interaction for overall liking (P = 0.04). The traditionally cooked (TRAD) Longisimus lumborum (LL) was rated the highest (P < 0.05). The Chuckeye steak (CHE) was rated next, both TRAD and SVG, with the traditional ranked higher, this was followed by the Triceps brachii (TB) also for both TRAD and SVG, however for the TB the SVG ranked higher (P < 0.05). The TRAD Biceps femoris (BF) rated the lowest (P < 0.05) of all of the muscles. Shear force did no differ between the cooking treatments (P > 0.05), or was there an interaction between muscle × method for shear force measurements (P < 0.05). The LL was rated the highest for tenderness (P < 0.05) while the BF was rated the lowest (P < 0.05). The second study compared subprimals aged over three aging periods (21, 42 63 days), then split into bone-in or boneless steaks, there were no interactions observed within the consumer data (P ≥ 0.05). BI steaks were rated higher (P < 0.05) for juiciness and overall liking by consumers, however BI and BL were rated similarly by consumers for tenderness and flavor (P > 0.05). When evaluated by consumers, aging did …

Inosine 5’- Monophosphate Derived Umami Flavor Intensity Of Beef Determination By Electrochemistry And Chromatography, Kezia Virellia To

Theses and Dissertations

The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and …

Mining Of Producer Recorded Data; Using Beef Calf And Cow Live-Weight Data As A Case Study, Shauna Walsh

ORBioM (Open Research BioSciences Meeting)

Animal live-weight contributes to profitability in beef herds and is a key determinant of overall efficiency of the beef sector. The objective was to develop a novel editing criteria for anomaly detection of beef cow and calf live-weight data. Live-weight data from five sources (i.e., professionally-recorded, owned-scales, borrowed-scales, scales hired from a depot, other) were available from the Irish Cattle Breeding Federation.

A number of alternative methods were used for anomaly detection including: generation of within-herd regression estimates, partial correlations between cow and calf live-weight records and mahalanobis distance. Across each method a value was calculated for each herd based …

Effects Of Cannabinoid Supplementation On Weaning And Transportation Stress In Beef Calves, Savannah Kaitlyn Austin

Murray State Theses and Dissertations

Transportation stress is a major factor increasing the risk of bovine respiratory disease (BRD) in young calves. Bovine respiratory disease is currently the most economically important disease affecting the cattle industry, costing producers millions of dollars annually. Cannabidiol (CBD) has shown therapeutic benefits in other species, making it a potential tool to use as a supplement to reduce transportation and weaning stress in calves. However, little information is available on cannabinoid bioavailability and disposition of bioactive residue in livestock tissues. The objectives of these studies were to evaluate effective dosage rates of a cannabinoid gel on beef cattle and to …

Profile Of Producers And Production Of Dry-Aged Beef In Brazil, Jonatã Henrique Rezende-De-Souza, Flavio Andre Bolini Cardello, Ana Paula Moraes De Paula, Felipe A. Ribeiro, Chase C. Calkins, Sérgio Bertelli Pflanzer

Department of Animal Science: Faculty Publications

No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 …

Cattle Producer Motivations And Willingness To Participate In Industry Animal Welfare Program Verification, Chase Decoite

Master's Theses

As consumers have become increasingly interested in where their food comes from and how it is grown, the cattle and beef industry is without exception. Many consumers are beginning to question traditional animal husbandry practices and on-farm animal welfare protocol. It is essential that the food system meets new demands and understands consumer views. In order to address these concerns, the industry has rallied around the Beef Quality Assurance (BQA) program to set the standard for cattle welfare and beef quality, with the explicit goal of improving consumer confidence. The goal of this research is to determine if cattle producers …

Exploring How Maternal Phosphorus Status Affects Calf Growth And Performance, Elizabeth Lafferty

Animal Science Undergraduate Honors Theses

This study will focus on how maternal phosphorus status of beef heifers affects the growth and performance of their calves. Heifers have been offered free-choice mineral with either 0 or 4% supplemental phosphorus from 30 days after weaning until calving. A study by H. Hilfiker, a University of Arkansas honors student, investigated the effects of these treatments from 30 days after weaning until 60 days after the breeding season when heifers were confirmed to be bred or open. For this developing heifer project 64 crossbred Angus heifers were assigned randomly into 8 groups (8 heifers/ group) before assigning each group …

Use Of Bedding Materials In Beef Bedded Manure Packs In Hot And Cool Ambient Temperatures: Effects On Ammonia, Hydrogen Sulfide, And Greenhouse Gas Emissions, Jeff P. Jaderborg, Mindy J. Spiehs, Bryan L. Woodbury, Alfredo Dicostanzo, David B. Parker

Roman L. Hruska U.S. Meat Animal Research Center: Reports

Throughout the Upper Midwest, producers have observed increased land and fertilizer prices, resulting in increased popularity of confinement feeding facilities such as mono-slope and hoop barns with bedded packs. Environmental and public pressure has been placed on the agriculture community to reduce ammonia (NH3), hydrogen sulfide (H2S), and greenhouse gas (GHG) emissions from concentrated animal feeding operations (CAFOs). This study was conducted to determine the effects of bedding material (corn stover (CS), bean stover (BS), wheat straw (WS), or pine wood chips (PC)) and ambient temperature (15°C (COOL) or 30°C (HOT)) on NH3, CH4, CO2, N2O, and H2S flux in …

Use Of Bedding Materials In Beef Bedded Manure Packs At Hot And Cold Ambient Temperatures: Effects On Odorous Volatile Organic Compounds And Odor Activity Values, Jeff P. Jaderborg, Mindy J. Spiehs, Bryan L. Woodbury, Alfredo Dicostanzo, David B. Parker

Roman L. Hruska U.S. Meat Animal Research Center: Reports

Beef cattle producers are beginning to raise cattle in confinement facilities such as slatted-floor barns, hoop barns, and mono-slope facilities. Hoop and mono-slope facilities typically use bedding packs as part of their manure management system, with crop residues being the most commonly used bedding material. This study was conducted to determine the effects of bedding material, i.e., corn stover (CS), bean stover (BS), wheat straw (WS), or pine wood chips (PC), and environmental ambient temperature, i.e., cold (15°C) or hot (30°C), on the concentrations of odorous volatile organic compounds (VOCs) in air samples collected in the headspace above lab-scale bedded …

2021 Nebraska Beef Cattle Report

Nebraska Beef Cattle Reports

Cow-Calf Nutrition and Management: Metabolic Profile Associated with Pre-Breeding Puberty Status in Range Beef Heifers 5 • Milk Production Impacts on Cow Reproductive and Calf Growth Performance 8 • Genetic Selection Tools: Using Pooling to Capture Commercial Data for Inclusion in Genetic Evaluations 11 • Categorization of Birth Weight Phenotypes for Inclusion in Genetic Evaluations Using a Deep Neural Network 14 • Genetic Parameter Estimates for Age at Slaughter and Days to Finish in a Multibreed Population 16

Growing Calf and Yearling Management: Effects of Monensin and Protein Type on Performance of Yearling Steers Grazing Smooth Bromegrass Pastures 18 • …

Management And Dietary Strategies To Mitigate Environmental Stressors In Northern Plains Cattle Feeding Systems, Warren Carl Rusche

Electronic Theses and Dissertations

Three studies were undertaken to examine strategies to mitigate environmental stress faced by Northern Plains cattle feeders. In the first study, 46 feedlot managers from SD (n = 21), MN (n = 6), and NE (n = 19) were surveyed on use and perceptions of heat stress (HS) mitigation strategies. All respondents avoided cattle handling during heat stress events and incorporated some method of HS mitigation. Buildings or shades were perceived as the most successful strategy (60.9%) and were most commonly named as strategies managers would like to employ (63% for shades and 17.4% for buildings). Increasing dietary corn silage …