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Resynchronizing Returns To Estrus After A Prior Insemination, J. S. Stevenson, J. A. Sauls-Hiesterman 2020 Kansas State University

Resynchronizing Returns To Estrus After A Prior Insemination, J. S. Stevenson, J. A. Sauls-Hiesterman

Kansas Agricultural Experiment Station Research Reports

In two experiments, GnRH and a progesterone insert (CIDR) were applied to cows after insemination (day 0) to reprogram or synchronize the returning estrus of cows that failed to conceive to that previous insemination. The combination of GnRH (day 14) and a CIDR insert (days 17 to 24) in experiment 1 (n = 347 cows) increased the proportion of nonpregnant cows returning to estrus before pregnancy diagnosis on day 32 by 7.4 percentage points, increased the synchrony of their return by 24.4 percentage points, but delayed that return by 2.3 days compared with controls. In experiment 2 (n ...


Effects Of Pre-Cutting Round Alfalfa Hay Bales On Forage Quality And Processing Time, W. E. Brown, E. Harms, J Heimsoth, J. McGinnis, C. I. Vahl, B. J. Bradford, M. J. Brouk 2020 Kansas State University

Effects Of Pre-Cutting Round Alfalfa Hay Bales On Forage Quality And Processing Time, W. E. Brown, E. Harms, J Heimsoth, J. Mcginnis, C. I. Vahl, B. J. Bradford, M. J. Brouk

Kansas Agricultural Experiment Station Research Reports

Round hay balers with knives that cut the hay as it enters the baling chamber reduce the particle size upon baling, and eliminate the need for a tub grinder. The objective of this study was to evaluate the effects of a round hay baler with knives on forage quality of alfalfa hay at baling and after storage, and the effects of the processing method on nutrient composition and particle size distribution. Alfalfa hay was baled (560 M Megawide HC2, John Deere, Moline, IL) with knives every 4 inches (CUT; theo­retical length of cut) or without knives (NORM). At baling ...


Effect Of Stirring And Static Heating On Fibrilization Of Milk Whey Protein: A Processing Approach, G. Rathod, J. Amamcharla 2020 Kansas State University

Effect Of Stirring And Static Heating On Fibrilization Of Milk Whey Protein: A Processing Approach, G. Rathod, J. Amamcharla

Kansas Agricultural Experiment Station Research Reports

When globular proteins such as whey proteins are converted to fibril structure, the functional properties, including viscosity and water holding capacity, are improved. Consequently, they can be used as functional ingredients in a variety of foods such as yogurt and bakery products. In this study, milk whey protein isolates were converted to fibrils by heating at low pH using two different approaches to reduce fibrilization time without compromising the quality of fibrils. Fibrils were made with an intervention of stirring to reduce fibrilization time. Continuous stirring improved the quality of fibrils and speed of the fibrilization.


Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra 2020 South Dakota State University

Evaluation Of Processing Variables To Increase The Solids Of Milk Protein Concentrates Prior To Drying, Achyut Mishra

Electronic Theses and Dissertations

It is a common practice in dairy industries to nanofilter milk protein concentrate (MPC) to increase the solids and further drying efficiency. Increasing protein and solids in MPC increases viscosity and resist feed-flow in membrane filtration. Previous research proved that increased temperature and hydrodynamic cavitation (HC) have significantly reduced the viscosity of MPC which can potentially increase the level of solids by reducing concentration polarization during nanofiltration (NF). We utilized plate and frame filtration (PF) as an alternate method to reduce the viscosity of MPC. In first objective, we studied the application of HC or elevated temperature (50˚C) or ...


Complete Luteolysis And Pregnancy Per Insemination After Modifying The Standard 7-Day Ovsynch Program In Dairy Cows, J. S. Stevenson, B. Atanasov 2020 Kansas State University

Complete Luteolysis And Pregnancy Per Insemination After Modifying The Standard 7-Day Ovsynch Program In Dairy Cows, J. S. Stevenson, B. Atanasov

Kansas Agricultural Experiment Station Research Reports

Two experiments were conducted with Holstein-Friesian cows in the Republic of North Macedonia and with Holstein cows in Kansas. We hypothesized that a single standard dose of PGF injected on day 8 instead of day 7 in the standard Ovsynch program would increase the proportion of cows with complete luteolysis and increase the synchronization risk compared with control cows receiving a standard dose on day 7. Cows were treated with the standard program (Ov-7x1) or with Ov-8x1 experimental program in experiment 1, using only a single dose of PGF. In experiment 2, a third treatment was added (Ov-7x2 ...


Dairy Research 2020, M. J. Brouk 2020 Kansas State University

Dairy Research 2020, M. J. Brouk

Kansas Agricultural Experiment Station Research Reports

Kansas State University is pleased to present the 2020 Dairy Research Report of Progress. Topics include milk processing, physiology, management, nutrition, and feeding of dairy cattle.


Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim 2020 South Dakota State University

Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim

Electronic Theses and Dissertations

The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction ...


Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze 2020 South Dakota State University

Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze

Electronic Theses and Dissertations

The ability of high intensity ultrasound to produce stable emulsions without the addition of surfactant was evaluated in a dairy-based formulation. The formulation consisted of protein (4.33 ± 0.05%, whey protein concentrates (WPC80), carbohydrates (21.52 ± 0.75%, sucrose and maltodextrin), oil (2.90 ± 0.05%, soybean oil), and surfactant (0-.05%). Pre-emulsions formulated with either 0, 0.025, and 0.05% of soy lecithin were treated for 5 min at an acoustic intensity of either 42.58 ± 2.98, 56.83 ± 3.01, or 70.48 ± 2.97 W cm-2. The stability of the emulsions was evaluated ...


Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora 2020 South Dakota State University

Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora

Electronic Theses and Dissertations

As a result of their extended shelf-life, dried dairy ingredients constitute a significant category produced for global markets. During the development of dairy ingredients, several drying trials are typically conducted to determine optimum drying conditions. The results of these trials can be critical in determining optimum dryer design. However, these trials can be expensive and time-consuming. An alternative that has recently been developed using a new technique called single droplet drying (SDD). The SDD technique involves a single droplet suspended on the tip of a glass filament, where changes in droplet diameter, mass, and temperature are measured during drying. SDD ...


Physiological Responses To Feeding A Yeast Culture Supplement To Transition Dairy Cows, Nathaly Ana Carpinelli 2020 South Dakota State University

Physiological Responses To Feeding A Yeast Culture Supplement To Transition Dairy Cows, Nathaly Ana Carpinelli

Electronic Theses and Dissertations

The transition period is the dynamic stage in the lactation cycle, where the most metabolic changes can occur. The use of nutritional strategies, such as yeast culture, can help cows during the transition from pregnancy to early lactation, improving health and decreasing the incidence of metabolic disorders. The first objective of this research was to evaluate the effects of a commercial yeast culture product (YC; Cellerate Culture Classic HD, Phibro Animal Health, Teaneck, NJ) on performance, blood biomarkers, and rumen fermentation and bacterial population in dairy cows during the transition period through 50 days in milk (DIM). Overall, the results ...


Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari 2020 South Dakota State University

Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari

Electronic Theses and Dissertations

Ever growing demand for dairy products in many countries has led to advancements in the manufacture of such products. Nowadays, revolutionary trends for high-protein dairy foods and drinks products have brought about new challenges from processing requirements and manufacturing aspects. Using different membrane processing has enabled dairy manufacturers to produce different fraction of milk proteins such as micellar caseins, ultra-filtered (UF) milk proteins, whey proteins concentrate (WPC), and micellar casein concentrate (MCC) to meet the nutritional needs with variety of milk product options. However, the installation of new processing lines and establishing further manufacturing steps requires more consumption of water ...


Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander 2020 South Dakota State University

Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander

Electronic Theses and Dissertations

Delactosed permeate (DLP), commonly referred to as mother liquor, is a plentiful byproduct in the dairy industry. It is a direct byproduct of edible lactose manufacture produced in cheese and dairy ingredient facilities. Despite being rich in lactose and minerals, DLP is most commonly relegated to an animal feed product due to its high ash content, it inhibits and disallows crystallization of any remaining lactose. Delactosed permeate showed many inconsistencies from supplier to supplier and within lots from the same supplier in the eight DLP samples obtained from four separate mozzarella and cheddar manufacturing facilities. Nanofiltration (NF) opens potential food ...


Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula 2020 South Dakota State University

Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula

Electronic Theses and Dissertations

Growth of higher protein dairy products and ingredients such as cheese, Greek yogurt, whey protein concentrates, and milk protein concentrates is limited by the amount of co-product generated and the ability to process them into value added ingredients. Finding value for all the co-products will help dairy industry to meet the growing demand for dairy protein products and ingredients. Commercial scale evaluation of new technologies for improving lactose crystallization and drying ability of Greek yogurt acid whey will help dairy industry to better utilize different dairy co-products. Commercially, lactose is manufactured from concentrated permeate by cooling and separating α-lactose monohydrate ...


The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey 2020 South Dakota State University

The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey

Electronic Theses and Dissertations

In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese made in the ...


Zika Virus Infection Causes Temporary Paralysis In Adult Mice With Motor Neuron Synaptic Retraction And Evidence For Proximal Peripheral Neuropathy, John D. Morrey, Alexandre L. R. Oliveira, Hong Wang, Katherine Zukor, Mateus Vidigal de Castro, Venkatraman Siddharthan 2019 Utah State University

Zika Virus Infection Causes Temporary Paralysis In Adult Mice With Motor Neuron Synaptic Retraction And Evidence For Proximal Peripheral Neuropathy, John D. Morrey, Alexandre L. R. Oliveira, Hong Wang, Katherine Zukor, Mateus Vidigal De Castro, Venkatraman Siddharthan

Animal, Dairy, and Veterinary Science Faculty Publications

Clinical evidence is mounting that Zika virus can contribute to Guillain-Barré syndrome which causes temporary paralysis, yet the mechanism is unknown. We investigated the mechanism of temporary acute flaccid paralysis caused by Zika virus infection in aged interferon αβ-receptor knockout mice used for their susceptibility to infection. Twenty-five to thirty-five percent of mice infected subcutaneously with Zika virus developed motor deficits including acute flaccid paralysis that peaked 8-10 days after viral challenge. These mice recovered within a week. Despite Zika virus infection in the spinal cord, motor neurons were not destroyed. We examined ultrastructures of motor neurons and synapses by ...


Use Of Auctions To Assess Consumer Value For Milk From Different Packaging, Molly Paterson, Stephanie Clark 2019 Johnsonville LLC

Use Of Auctions To Assess Consumer Value For Milk From Different Packaging, Molly Paterson, Stephanie Clark

Food Science and Human Nutrition Publications

The objective of this study was to evaluate the effect of a sensory experience and educational message on consumer value for fluid milk in different containers: translucent high-density polyethylene (HDPE), white-pigmented HDPE (light-block), and paperboard. We carried out 11 auction sessions (n = 100). Sessions included an explanation of the experiment process; a survey about demographics and milk purchasing and consumption behaviors; a sensory evaluation; an educational message; and 3 rounds of nth price auctions. Consumers were blindly served 2 pairs of milk samples—2% milk from paperboard and translucent HDPE, and skim milk from paperboard and translucent HDPE—and ...


Docosahexaenoic Acid Consumption Impedes Early Interferon- And Chemokine-Related Gene Expression While Suppressing Silica-Triggered Flaring Of Murine Lupus, Abby D. Benninghoff, Melissa A. Bates, Preeti S. Chauhan, Kathryn A. Wierenga, Kristen N. Gilley, Andrij Holian, Jack R. Harkema, James J. Pestka 2019 Utah State University

Docosahexaenoic Acid Consumption Impedes Early Interferon- And Chemokine-Related Gene Expression While Suppressing Silica-Triggered Flaring Of Murine Lupus, Abby D. Benninghoff, Melissa A. Bates, Preeti S. Chauhan, Kathryn A. Wierenga, Kristen N. Gilley, Andrij Holian, Jack R. Harkema, James J. Pestka

Animal, Dairy, and Veterinary Science Faculty Publications

Exposure of lupus-prone female NZBWF1 mice to respirable crystalline silica (cSiO2), a known human autoimmune trigger, initiates loss of tolerance, rapid progression of autoimmunity, and early onset of glomerulonephritis. We have previously demonstrated that dietary supplementation with the ω-3 polyunsaturated fatty acid docosahexaenoic acid (DHA) suppresses autoimmune pathogenesis and nephritis in this unique model of lupus flaring. In this report, we utilized tissues from prior studies to test the hypothesis that DHA consumption interferes with upregulation of critical genes associated with cSiO2-triggered murine lupus. A NanoString nCounter platform targeting 770 immune-related genes was used to assess the ...


Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard 2019 Cuny Graduate School of Journalism

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions of the ...


Feed Efficiency And Carcass Metrics In Growing Cattle, David N. Kelly, Craig Murphy, Roy D. Sleator, Michelle M. Judge, Stephen B. Conroy, Donagh P. Berry 2019 Moorepark Animal & Grassland Research Centre

Feed Efficiency And Carcass Metrics In Growing Cattle, David N. Kelly, Craig Murphy, Roy D. Sleator, Michelle M. Judge, Stephen B. Conroy, Donagh P. Berry

Department of Biological Sciences Publications

Some definitions of feed efficiency such as residual energy intake (REI) and residual gain (RG) may not truly reflect production efficiency. The energy sinks used in the derivation of the traits include metabolic live-weight; producers finishing cattle for slaughter are, however, paid on the basis of carcass weight, as opposed to live-weight. The objective of the present study was to explore alternative definitions of REI and RG which are more reflective of production efficiency, and quantify their relationship with performance, ultrasound, and carcass traits across multiple breeds and sexes of cattle. Feed intake and live-weight records were available on 5 ...


#36 - The Effect Of Chondroitin Sulfate Glycosaminoglycan Substrates On The Immunosuppressive Capacity Of Mesenchymal Stem Cells, Bianca Patel 2019 University of Georgia

#36 - The Effect Of Chondroitin Sulfate Glycosaminoglycan Substrates On The Immunosuppressive Capacity Of Mesenchymal Stem Cells, Bianca Patel

Georgia Undergraduate Research Conference (GURC)

Mesenchymal stem cells (MSCs) are multipotent stem cells that possess promising therapeutic potential for immunomodulation, tumor targeting, and regenerative medicine. The therapeutic potential of MSCs is largely regulated through paracrine signaling mechanisms including binding interactions with the extracellular matrix (ECM). Since sulfated glycosaminoglycans are an important ECM constituent in the bone marrow stem cell niche with binding affinities reliant on sulfation patterns, we hypothesized that collagen bound chondroitin sulfate glycosaminoglycans (CS-GAGs) possessing different sulfation patterns, will induce changes in MSC immunosuppressive potency and morphology. Collagen provides distinct binding sites for CS-GAGs, hence we employed a layer-by-layer strategy to immobilize CS-GAGs ...


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