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Sdsu Calf Value Discovery 2013/2014 Summary Report, J.A. Walker, W.C. Rusche Jun 2016

Sdsu Calf Value Discovery 2013/2014 Summary Report, J.A. Walker, W.C. Rusche

Animal Science Faculty Publications

No abstract provided.


Sdsu Calf Value Discovery 2012/2013 Summary Report, J.A. Walker, W.C. Rusche Jun 2016

Sdsu Calf Value Discovery 2012/2013 Summary Report, J.A. Walker, W.C. Rusche

Animal Science Faculty Publications

No abstract provided.


Comparison Of Two Different Methods To Harvest Drought‐Damaged Corn, W.C. Rusche, J.A. Walker Jun 2016

Comparison Of Two Different Methods To Harvest Drought‐Damaged Corn, W.C. Rusche, J.A. Walker

Animal Science Faculty Publications

No abstract provided.


Influence Of Propionate Salt Levels On Young Cow Reproductive Performance, J.A. Walker, G.A. Perry, K.C. Olson Jun 2016

Influence Of Propionate Salt Levels On Young Cow Reproductive Performance, J.A. Walker, G.A. Perry, K.C. Olson

Animal Science Faculty Publications

No abstract provided.


Sdsu Calf Value Discovery 2011 Summary Report, J.A. Walker, B.P. Holland, C.L. Wright, W.C. Rusche Jun 2016

Sdsu Calf Value Discovery 2011 Summary Report, J.A. Walker, B.P. Holland, C.L. Wright, W.C. Rusche

Animal Science Faculty Publications

No abstract provided.


Comparison Of Three Cidr Based Fixed-Time Ai Protocols For Beef Heifers, G.A. Perry, J.K. Grant, J.A. Walker, G.A. Bridges, S.G. Kruse, S. Bird, K. Heaton, R. Arias, S.L. Lake Jun 2016

Comparison Of Three Cidr Based Fixed-Time Ai Protocols For Beef Heifers, G.A. Perry, J.K. Grant, J.A. Walker, G.A. Bridges, S.G. Kruse, S. Bird, K. Heaton, R. Arias, S.L. Lake

Animal Science Faculty Publications

No abstract provided.


Scientific Literacy Of Equine Students Regarding The Use Of Antibiotics And Vaccines, Sara L. Mastellar, R.C. Bott Jun 2016

Scientific Literacy Of Equine Students Regarding The Use Of Antibiotics And Vaccines, Sara L. Mastellar, R.C. Bott

Animal Science Faculty Publications

There exists much misinformation about antibiotic and vaccine use. An understanding of these topics is important for the use of these tools for the best equine health outcomes. The purpose of this study was to evaluate students’ understanding of antibiotics and vaccines, identify learned misinformation, and establish baseline data. A survey was administered at the beginning of Equine Health & Disease (AS 213) and Horse Production (AS 365) at South Dakota State University during the spring 2016 semester. AS 213 is not a prerequisite for AS 365. Results of the survey suggest that students may come with some understanding of the ...


Use Of Protracted "Think-Pair-Share" Activity On American Horse Council Welfare Code Of Practice - Poster, Sara Mastellar, H.K. Carroll, R.C. Bott Jan 2015

Use Of Protracted "Think-Pair-Share" Activity On American Horse Council Welfare Code Of Practice - Poster, Sara Mastellar, H.K. Carroll, R.C. Bott

Animal Science Faculty Publications

This item is a supplementary resource to a conference paper published in the Journal of Equine Veterinary Science 35(5):458.


Comparison Of Three Cidr-Based Fixed-Time Ai Protocols In Beef Heifers, G.A. Bridges, J.A. Walker, S.L. Lake, S.G. Kruse, S.L. Bird, B.J. Funnell, R. Arias, J.K. Grant Nov 2014

Comparison Of Three Cidr-Based Fixed-Time Ai Protocols In Beef Heifers, G.A. Bridges, J.A. Walker, S.L. Lake, S.G. Kruse, S.L. Bird, B.J. Funnell, R. Arias, J.K. Grant

Animal Science Faculty Publications

Several effective fixed-time AI (FTAI) protocols have been developed to facilitate AI in beef heifers that circumvent the need for estrus detection. Among these are the 5-d CO-Synch + controlled intravaginal progesterone insert (CIDR) protocol (5dCO), PGF2α (PG) 6-d CIDR protocol (PG-6dCIDR), and 14-d CIDR-PG protocol (14dCIDR-PG). Although each of these protocols varies in duration and approach to synchronizing estrus and ovulation, each has been reported as an effective method to facilitate FTAI in beef heifers. Therefore, the objective of this study was to compare FTAI pregnancy rates in beef heifers synchronized with these 3 CIDR-based protocols. Virgin beef heifers (n ...


Beefsd: An Integrated And Intensive Extension Curriculum For Beginning Beef Cattle Producers In South Dakota, K. Olson, Julie Walker, S. Hadrick Jul 2013

Beefsd: An Integrated And Intensive Extension Curriculum For Beginning Beef Cattle Producers In South Dakota, K. Olson, Julie Walker, S. Hadrick

Animal Science Faculty Publications

The average age of beef producers in the USis 58 and increasing. A need exists to increase theopportunity and success for the next generation of beefcattle producers. Extension at SDSU and South DakotaFarm Bureau Federation partnered to address this byproviding a 3-year educational program that assistedbeginning beef cow-calf ranchers in South Dakota tobecome economically, ecologically, and sociallysustainable producers. The goal was to present a curriculumthat contributed to future agricultural production, landstewardship, and rural community viability. The learningobjectives were to provide: (1) evaluation of alternativeproduction systems, (2) an integrated understanding of theentire US beef cattle industry, and (3) development ofindividual cattle ...


Managing Annual Cow Costs, Julie Walker Jan 2013

Managing Annual Cow Costs, Julie Walker

Animal Science Faculty Publications

Published in Proceedings of the 23rd Range Beef Cow Symposium- Rapid City, SD.


Evaluating Glycerin Supplementation On Reproductive Performance Of Sheep, J.A. Walker, G.A. Perry, R. Salverson, P. Nester, C. Schauer, J. Held, K. Olson Jun 2011

Evaluating Glycerin Supplementation On Reproductive Performance Of Sheep, J.A. Walker, G.A. Perry, R. Salverson, P. Nester, C. Schauer, J. Held, K. Olson

Animal Science Faculty Publications

This 3-year study evaluated the effect ofglycerin supplementation on ewe reproductive efficiency,blood glucose and insulin concentrations. Mature Polypayand Rambouillet ewes (n = 225) were orally dosed withglycerin following estrus synchronization at rates of 0, 50,100, 200 or 300 g/hd. In year 3 an additional 16 ewes weresupplemented (SUP) with 0.57 kg of range cake for 21 daysprior to breeding. Blood samples were collected (n = 25ewes) for 10 hours post drenching. Blood was analyzed forinsulin and glucose concentrations. Ewes were exposed torams for 35 days. Pregnancy was determined byultrasonography evaluation. Number of lambs born per eweexposed was not ...


Cow Condition And Reproductive Performance, Julie Walker, George Perry Jan 2007

Cow Condition And Reproductive Performance, Julie Walker, George Perry

Animal Science Faculty Publications

It has been understood for decades that reproductive performance is the most important factor affecting production efficiency of a cow-calf enterprise. To maintain a yearly calving interval (one calf every 365 days), a cow must re-breed in 80 to 85 days after calving. With the nutrient priority of beef cattle being body maintenance, growth, lactation, fetal growth, breeding, and body reserve according to Short et al. (1990) indicates that reproduction is low on the list. Body condition score at parturition has been implicated as the single most important factor affecting postpartum interval to estrus and pregnancy in multiparous cows.


Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf Dec 2005

Intramuscular Tenderness Variation Within Four Muscles Of The Beef Chuck, G.A. Searls, R.J. Maddock, D.M. Wulf

Animal Science Faculty Publications

The i.m. tenderness variation was examined within four beef chuck muscles, the infraspinatus (IF), supraspinatus (SS), triceps brachii (TB), and serratus ventralis (SV). The IF, SS, TB, and SV muscles were cut into 2.5 cm thick steaks perpendicular to the long axis of the muscle. An identification tag was placed on each steak, consisting of a muscle identification number, steak number, and orientation of the steak. Steaks were vacuum-packaged and stored at −22°C until subsequent analysis. Steaks were thawed at 1°C and cooked on electric broilers to an internal temperature of 71°C. One core was ...


Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock Nov 2005

Determining The Optimum Beef Longissimus Muscle Size For Retail Consumers, K.K. Sweeter, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

Research was conducted in two phases to determine the optimum beef LM size for retail consumers. In Phase I, 50 USDA Choice beef carcass sides were selected at a commercial packing plant and assigned to five different categories (10 sides per category) based on LM size: 61 to 68 cm2 (A), 70 to 78 cm2 (B), 80 to 90 cm2 (C), 92 to 103 cm2 (D), and 105 to 119 cm2 (E). Ribeye rolls were retrieved from all carcass sides. Steaks (2.5-cm thick; 14 per ribeye roll) were cut as needed and transported in groups of 35 steaks (seven ...


Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor Nov 2005

Evaluating Consumer Acceptability And Willingness To Pay For Various Beef Chuck Muscles, A.C. Kukowski, R.J. Maddock, D.M. Wulf, G.L. Taylor

Animal Science Faculty Publications

In-home consumer steak evaluations, followed by centralized laboratory-setting auctions, were used to determine consumer (n = 74 consumers) acceptability and willingness to pay for various beef chuck muscles. The infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the beef chuck were evaluated against LM steaks from the rib to determine price and trait differentials. Muscles from USDA Choice, boneless, boxed-beef subprimals were aged 14 d, frozen, and cut into 2.5-cmthick steaks. Consumers received two steaks from each muscle for in-home evaluations of uncooked steak appearance and cooked steak palatability. After in-home evaluation of steaks, consumers participated ...


Evaluating Consumer Acceptability Of Various Muscles From The Beef Chuck And Rib, A.C. Kukowski, R.J. Maddock, D.M. Wulf Feb 2004

Evaluating Consumer Acceptability Of Various Muscles From The Beef Chuck And Rib, A.C. Kukowski, R.J. Maddock, D.M. Wulf

Animal Science Faculty Publications

One hundred thirty-eight consumers evaluated steaks from the complexus (CX), infraspinatus (IF), serratus ventralis (SV), supraspinatus (SS), and triceps brachii (TB) from the wholesale beef chuck; the deep pectoral (DP) from the wholesale brisket; and the longissimus thoracis (LT) from the wholesale rib. The LT was used as a reference for comparison to the other muscles. Ten USDA Choice and ten USDA Select boneless boxed beef subprimals were used for each muscle. Subprimals were aged 14 d from box date, frozen, and cut into 2.5-cm-thick steaks. Consumers rated the IF highest (P < 0.05) for overall like, tenderness, juiciness, and flavor, and assigned it the highest (P < 0.05) price/0.45 kg. The TB also was rated higher (P < 0.05) than the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. The SV and CX were rated as being similar (P < 0.05) to the LT for overall like, tenderness, juiciness, flavor, and price/0.45 kg. Consumers rated the SS lower (P < 0.05) than the LT for tenderness, juiciness, flavor, and price. The DP was rated as the toughest, driest, and blandest (P < 0.05), resulting in assignment of the lowest (P < 0.05) price/0.45 kg. Differences in palatability ratings due to quality grade were found for several muscles; USDA Choice SV and SS were rated higher (P < 0.05) for overall like, tenderness, and juiciness than USDA Select SV and SS. For the IF, USDA Choice was rated higher (P < 0.05) for tenderness and juiciness than USDA Select. The USDA Choice TB was rated higher (P < 0.05) for juiciness, and the USDA Choice DP was rated higher (P < 0.05) for overall like, than their USDA Select counterparts. Tenderness, juiciness, and flavor ratings were correlated with overall like ratings (r = 0.84, 0.77, and 0.76, respectively) and with price (r = 0.73, 0.70, and 0.68, respectively). These results indicate the IF, TB, SV, and CX were acceptable, whereas and the SS and DP were unacceptable as steaks.


Effects Of Fasting And Transportation On Pork Quality Development And Extent Of Postmortem Metabolism, J.M. Leheska, D.M. Wulf, R.J. Maddock Dec 2003

Effects Of Fasting And Transportation On Pork Quality Development And Extent Of Postmortem Metabolism, J.M. Leheska, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

One hundred seventy-seven pigs were used to determine the interaction effects of fasting and length of transport prior to harvest on pork muscle quality. The study design was a 2 × 2 × 3 factorial, which involved two genetic sources, fasting (F) or no fasting (N) of pigs 48-h prior to harvest, and three transport times (0.5, 2.5, or 8.0 h) on a semitrailer to the packing plant. Genetic source was a significant source of variation (P < 0.05) for most composition and muscle quality variables. Fasting reduced hot carcass weight 3.6% (P < 0.05), but length of transport did not affect hot carcass weight (P > 0.05). There were no differences (P > 0.05) in percent lean among fasting and transport treatments. Fasted pigs had higher longissimus ...


The Efficacy Of Three Objective Systems For Identifying Beef Cuts That Can Be Guaranteed Tender, T.L. Wheeler, D. Vote, J.M. Leheska, S.D. Shackelford, K.E. Belk, D.M. Wulf, B.L. Gwartney, M. Koohmaraie Dec 2002

The Efficacy Of Three Objective Systems For Identifying Beef Cuts That Can Be Guaranteed Tender, T.L. Wheeler, D. Vote, J.M. Leheska, S.D. Shackelford, K.E. Belk, D.M. Wulf, B.L. Gwartney, M. Koohmaraie

Animal Science Faculty Publications

The objective of this study was to determine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identifying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 102 Select) from two commercial plants were tested. In Phase II, 400 carcasses (200 rolled USDA Select and 200 rolled USDA Choice) from one commercial plant were tested. The three systems were evaluated based on progressive certification of the longissimus as “tender” in 10% increments (the best 10, 20, 30%, etc., certified as “tender” by each technology; 100% certification would mean no ...


Mapping Intramuscular Tenderness Variation In Four Major Muscles Of The Beef Round, B.J. Reuter, D.M. Wulf, R.J. Maddock Oct 2002

Mapping Intramuscular Tenderness Variation In Four Major Muscles Of The Beef Round, B.J. Reuter, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

The objective of this study was to quantify intramuscular tenderness variation within four muscles from the beef round: biceps femoris (BF), semitendinosus (ST), semimembranosus (SM), and adductor (AD). At 48 h postmortem, the BF, ST, SM, and AD were dissected from either the left or right side of ten carcasses, vacuum packaged, and aged for an additional 8 d. Each muscle was then frozen and cut into 2.54- cm-thick steaks perpendicular to the long axis of the muscle. Steaks were broiled on electric broilers to an internal temperature of 71°C. Location-specific cores were obtained from each cooked steak ...


Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock Aug 2002

Technical Note: The Effect Of Freezing On Warner-Bratzler Shear Force Values Of Beef Longissimus Steaks Across Several Postmortem Aging Periods, B.C. Shanks, D.M. Wulf, R.J. Maddock

Animal Science Faculty Publications

The objective of this study was to compare fresh and frozen protocol procedures for Warner- Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The fresh protocol consisted of measuring WBSF on steaks cooked on the exact day the aging period ended. The frozen protocol consisted of measuring WBSF on steaks that were aged, frozen (−16°C) for approximately 2 mo, thawed for 24 h, and then cooked. Twenty-two strip loin steaks from each of 20 crossbred heifers and steers were individually vacuum-packaged and assigned to either the fresh or frozen protocol and one of 11 ...


Relationships Among Glycolytic Potential, Dark Cutting (Dark, Firm, And Dry) Beef, And Cooked Beef Palatability, D.M. Wulf, R.S. Emnett, J.M. Leheska, S.J. Moeller Jul 2002

Relationships Among Glycolytic Potential, Dark Cutting (Dark, Firm, And Dry) Beef, And Cooked Beef Palatability, D.M. Wulf, R.S. Emnett, J.M. Leheska, S.J. Moeller

Animal Science Faculty Publications

One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus medius, tensor fasciae latae, rectus femoris, semimembranosus, biceps femoris, and semitendinosus. Ultimate pH, colorimeter readings, and Warner-Bratzler shear force were determined for all eight muscles at d 7 postmortem. A ninemember trained sensory panel evaluated cooked longissimus lumborum ...


Increasing Tenderness Of Beef Round And Sirloin Muscles Through Prerigor Skeletal Separations, B.C. Shanks, D.M. Wulf, B.J. Reuter, R.J. Maddock Jan 2002

Increasing Tenderness Of Beef Round And Sirloin Muscles Through Prerigor Skeletal Separations, B.C. Shanks, D.M. Wulf, B.J. Reuter, R.J. Maddock

Animal Science Faculty Publications

Crossbred steers (n = 30) were used to explore and compare tenderness improvements in beef round and sirloin muscles resulting from various methods of pre-rigor skeletal separations. Animals were slaughtered according to industry procedures, and at 60 min postmortem one of six treatments was applied to each side: A) control, B) saw pelvis at the sirloin round junction, C) separate the pelvic-femur joint, D) saw femur at mid-point, E) combination of B and C, and F) combination of B and D. After 48 h, the following muscles were excised from each side: semi-membranosus, biceps femoris, semi-tendinosus, and adductor from the round ...


Evaluating The Point Of Separation, During Carcass Fabrication, Between The Beef Wholesale Rib And The Beef Wholesale Chuck, B.J. Reuter, D.M. Wulf, B.C. Shanks, R.J. Maddock Jan 2002

Evaluating The Point Of Separation, During Carcass Fabrication, Between The Beef Wholesale Rib And The Beef Wholesale Chuck, B.J. Reuter, D.M. Wulf, B.C. Shanks, R.J. Maddock

Animal Science Faculty Publications

This study determined whether there is a logical point of value change, related to either tenderness or consumer acceptance, at which to separate the beef carcass within the rib/chuck region. Rib/chuck rolls (RCR); (n = 30) consisting of the ribeye roll and chuck eye roll subprimals (2nd through 12th rib locations) were cut into 22 steaks each (two steaks per rib location), and Warner-Bratzler shear force and consumer purchase preference were evaluated for steaks at each rib location. Steaks from different locations of the RCR were composed of differing proportions of several muscles: longissimus muscle (LM), spinalis dorsi and ...


Traversing The Internet For Useful Information, Julie Walker, Kory Bierle Jan 2001

Traversing The Internet For Useful Information, Julie Walker, Kory Bierle

Animal Science Faculty Publications

In the fast pace livestock industry producers are looking for information that can give them an edge in a timely manner. Never before has so much information been at our fingertips. The Internet is an excellent tool that can be used for obtaining good research-based information. The type of information available on the Internet is endless. Daily, weekly and yearly reports such as market reports can be found on free sites as well as private sites. When questions arise the Internet can be a resource finder. In addition, e-mail allows you to communication with individuals on your time schedule. Obtaining ...