Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 26 of 26

Full-Text Articles in Life Sciences

Oxidative Environments Decrease Tenderization Of Beef Steaks Through Inactivation Of Μ-Calpain, L. J. Rowe, K. R. Maddock, Steven M. Lonergan, Elisabeth J. Huff-Lonergan Nov 2004

Oxidative Environments Decrease Tenderization Of Beef Steaks Through Inactivation Of Μ-Calpain, L. J. Rowe, K. R. Maddock, Steven M. Lonergan, Elisabeth J. Huff-Lonergan

Animal Science Publications

This study was designed to test the hypothesis that oxidative conditions in postmortem (PM) tissue decrease calpain activity and proteolysis, subsequently minimizing the extent of tenderization. To achieve different levels of oxidation, the diets of beef cattle were supplemented with vitamin E for the last 126 d on feed, and beef steaks were irradiated early PM. Ten steers were fed a finishing diet with the inclusion of vitamin E at 1,000 IU per steer daily (VITE). Another 10 beef steers were fed the same finishing diet without added vitamin E (CON). At 22 to 24 h PM, strip loins ...


Colicin Concentrations Inhibit Growth Of Escherichia Coli O157:H7 In Vitro, T. R. Callaway, Chad H. Stahl, T. S. Edrington, K. J. Genovese, L. M. Lincoln, R. C. Anderson, Steven M. Lonergan, T. L. Poole, R. B. Harvey, D. J. Nisbet Nov 2004

Colicin Concentrations Inhibit Growth Of Escherichia Coli O157:H7 In Vitro, T. R. Callaway, Chad H. Stahl, T. S. Edrington, K. J. Genovese, L. M. Lincoln, R. C. Anderson, Steven M. Lonergan, T. L. Poole, R. B. Harvey, D. J. Nisbet

Animal Science Publications

Escherichia coli O157:H7 is a virulent foodborne pathogen that causes severe human illness and inhabits the intestinal tract of food animals. Colicins are antimicrobial proteins produced by E. coli strains that inhibit or kill other E. coli. In the present study, the efficacy of three pore-forming colicins (E1, N, and A) were quantified in vitro against E. coli O157:H7 strains 86-24 and 933. Colicins E1 and N reduced the growth of E. coli O157:H7 strains, but the efficacy of each colicin varied among strains. Colicin E1 was more effective against both strains of E. coli O157:H7 ...


New Alleles In Calpastatin Gene Are Associated With Meat Quality Traits In Pigs, D. C. Ciobanu, John Bastiaansen, Steven M. Lonergan, H. K. Thomsen, Jack C. M. Dekkers, Graham S. Plastow, Max F. Rothschild Oct 2004

New Alleles In Calpastatin Gene Are Associated With Meat Quality Traits In Pigs, D. C. Ciobanu, John Bastiaansen, Steven M. Lonergan, H. K. Thomsen, Jack C. M. Dekkers, Graham S. Plastow, Max F. Rothschild

Animal Science Publications

Suggestive QTL affecting raw firmness scores and average Instron force, tenderness, juiciness, and chewiness on cooked meat were mapped to pig chromosome 2 using a three-generation intercross between Berkshire and Yorkshire pigs. Based on its function and location, the calpastatin (CAST) gene was considered to be a good candidate for the observed effects. Several missense and silent mutations were identified in CASTand haplotypes covering most of the coding region were constructed and used for association analyses with meat quality traits. Results demonstrated that one CAST haplotype was significantly associated with lower Instron force and cooking loss and higher juiciness ...


Inhibitory Activities Of Colicins Against Escherichia Coli Strains Responsible For Postweaning Diarrhea And Edema Disease In Swine, Chad H. Stahl, Todd R. Callaway, Leslie M. Lincoln, Steven M. Lonergan, Kenneth J. Genovese Aug 2004

Inhibitory Activities Of Colicins Against Escherichia Coli Strains Responsible For Postweaning Diarrhea And Edema Disease In Swine, Chad H. Stahl, Todd R. Callaway, Leslie M. Lincoln, Steven M. Lonergan, Kenneth J. Genovese

Animal Science Publications

The efficacies of colicins E1 and N against Escherichia coli strains responsible for postweaning diarrhea and edema disease, two of the most prevalent disease problems for pigs in the United States, were determined in vitro. These proteins may provide an environmentally sound means for the prevention of these infections in swine.


New Product Development For Pork Niche Marketers, Rick Parker, Severin Johnson Jun 2004

New Product Development For Pork Niche Marketers, Rick Parker, Severin Johnson

Leopold Center Publications and Papers

This basic guide to new product development for niche pork marketers includes key terms, the product development process, a directory, interviews and recipes. It was developed for the Pork Niche Market Working Group.


Winter Farrowing Greenhouse Project, Jude Becker Jun 2004

Winter Farrowing Greenhouse Project, Jude Becker

Leopold Center Publications and Papers

This project summarizes the results and data from a winter farrowing greenhouse project conducted for the Pork Niche Market Working Group from August 2003 to Oct 2003.


Feeding 25-Hydroxyvitamin D3 To Improve Beef Tenderness, A. E. Wertz, Travis J. Knight, Allen H. Trenkle, Roberto N. Sonon Jr., Ronald L. Horst, Elisabeth J. Huff-Lonergan, Donald C. Beitz May 2004

Feeding 25-Hydroxyvitamin D3 To Improve Beef Tenderness, A. E. Wertz, Travis J. Knight, Allen H. Trenkle, Roberto N. Sonon Jr., Ronald L. Horst, Elisabeth J. Huff-Lonergan, Donald C. Beitz

Animal Science Publications

The objective of this trial was to determine if a single oral bolus of 25-hydroxyvitamin D3 (25-OH D3) given at various times before slaughter would enhance the tenderness of beef loin steaks. One hundred eight crossbred steers were allotted to 18 pens so that the mean weight of the cattle in each pen was similar. Treatments (25-OH D3 dose [62.5 or 125 mg]) and time of administration of the single oral bolus (4, 7, 21, or 35 d before slaughter) were assigned randomly to each pen of steers. Serial plasma samples were collected at each bolus ...


Early Postmortem Biochemical Factors Influence Tenderness And Water-Holding Capacity Of Three Porcine Muscles, J. L. Melody, Steven M. Lonergan, L. J. Rowe, Ted W. Huiatt, Mary S. Mayes, Elisabeth J. Huff-Lonergan Apr 2004

Early Postmortem Biochemical Factors Influence Tenderness And Water-Holding Capacity Of Three Porcine Muscles, J. L. Melody, Steven M. Lonergan, L. J. Rowe, Ted W. Huiatt, Mary S. Mayes, Elisabeth J. Huff-Lonergan

Animal Science Publications

The objective of this study was to determine whether differences in pork tenderness and water-holding capacity could be explained by factors influencing calpain activity and proteolysis. Halothane-negative (HAL-1843 normal) Duroc pigs (n = 16) were slaughtered, and temperature and pH of the longissimus dorsi (LD), semimembranosus (SM), and psoas major (PM) were measured at 30 and 45 min and 1, 6, 12, and 24 h postmortem. Calpastatin activity; μ-calpain activity; and autolysis and proteolysis of titin, nebulin, desmin, and troponin-T were determined on muscle samples from the LD, SM, and PM at early times postmortem. Myofibrils from each muscle were purified ...


The Use Of Prostaglandin F To Synchronize Estrus In Beef Cattle And Influence Calving Dates, Rachel Brooke Apr 2004

The Use Of Prostaglandin F To Synchronize Estrus In Beef Cattle And Influence Calving Dates, Rachel Brooke

Life and Environmental Sciences Undergraduate Theses

Although prostaglandin hormone treatments have been used to synchronize estrus in beef cattle to control calving distribution, the question remains whether prostaglandin treatment in combination with natural service will significantly alter calving distribution, and be cost effective for the rancher. In this study, when prostaglandin F (Estrumate and Lutalyse) was utilized, there were no differences between treated and untreated animals in birth weight or mean birth date. However, calving distribution within two twenty-one day periods was significant across treatments. During the first 21 days of the calving season, treated cows calved earlier when compared to the control herd, although the ...


Effects Of Biological Type And Dietary Fat Treatment On Factors Associated With Tenderness: Ii. Measurements On Beef Semitendinosus Muscle, P. S. Kuber, J. R. Busboom, Elisabeth J. Huff-Lonergan, S. K. Duckett, P. S. Mir, R. J. Mccormick, M. V. Dodson, C. T. Gaskins, J. D. Conrath, D. J. Marks, J. J. Reeves Mar 2004

Effects Of Biological Type And Dietary Fat Treatment On Factors Associated With Tenderness: Ii. Measurements On Beef Semitendinosus Muscle, P. S. Kuber, J. R. Busboom, Elisabeth J. Huff-Lonergan, S. K. Duckett, P. S. Mir, R. J. Mccormick, M. V. Dodson, C. T. Gaskins, J. D. Conrath, D. J. Marks, J. J. Reeves

Animal Science Publications

The objective was to evaluate chemical, mechanical, and sensory attributes associated with tenderness in divergent cattle breeds—Wagyu (W; n = 12), Limousin (L; n = 12) and F1-cross (W×L; n = 12)—fed two dietary treatments (0 or 6% sunflower oil (DM basis)). A randomized complete block repeated measures design in a 3 × 2 factorial arrangement of treatments was used, and effects of breed, diet, block, and associated interactions were tested. Cattle were fed barley-based diets for an average of 259 d. Twenty-four hours postmortem (PM), steaks from the longissimus muscle (LM) were sliced, vacuum-packaged, aged (1, 3, 7 ...


Influence Of Early Postmortem Protein Oxidation On Beef Quality, L. J. Rowe, K. R. Maddock, Steven M. Lonergan, Elisabeth J. Huff-Lonergan Mar 2004

Influence Of Early Postmortem Protein Oxidation On Beef Quality, L. J. Rowe, K. R. Maddock, Steven M. Lonergan, Elisabeth J. Huff-Lonergan

Animal Science Publications

The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged ...


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.


Consumer Perceptions Of Pasture-Raised Beef And Dairy Products: An Internet Consumer Study, Richard S. Pirog Feb 2004

Consumer Perceptions Of Pasture-Raised Beef And Dairy Products: An Internet Consumer Study, Richard S. Pirog

Leopold Center Publications and Papers

Consumers in Iowa and nearby metropolitan areas were surveyed about their awareness and attitudes about pastured-raised beef and dairy products and whether there were perceived health benefits.


Selection For Intramuscular Fat In Duroc Swine, T. J. Baas, C. R. Schwab, N. L. Berry, K. J. Stalder, D. W. Newcom Jan 2004

Selection For Intramuscular Fat In Duroc Swine, T. J. Baas, C. R. Schwab, N. L. Berry, K. J. Stalder, D. W. Newcom

Animal Science Conference Proceedings and Presentations

Today’s U.S. pork industry is experiencing phenomenal growth as it continues to meet consumer demand and pork is the most widely eaten meat worldwide. Pork has proven to be a valuable protein source as Americans consume 66 lbs/person/year on a carcass disappearance basis (USDA, 2002 Agricultural Statistics). Pork production in the United States is also a vital part of the economy. Nearly 19 billion pounds of pork, with a retail value of $38 billion, was processed from about 97 million hogs in 2001. The U.S. pork industry is responsible for over $72 billion in total ...


The Effects Of Long Term Selection For Reduced Backfat And Increased Loin Muscle Area On Meat And Eating Quality Traits In Duroc Swine, C. R. Schwab, T. J. Baas, D. W. Newcom, K. J. Stalder Jan 2004

The Effects Of Long Term Selection For Reduced Backfat And Increased Loin Muscle Area On Meat And Eating Quality Traits In Duroc Swine, C. R. Schwab, T. J. Baas, D. W. Newcom, K. J. Stalder

Animal Science Conference Proceedings and Presentations

A study was conducted to evaluate differences in performance, carcass composition, and eating quality characteristics of pigs sired by purebred Duroc boars currently available and pigs sired by purebred Duroc boars from the mid 1980’s. Two lines were developed by splitting and randomly allocating littermate and ½ sib pairs of females to matings by current (CTP) or old (OTP) time period boars. Subsequent boar, barrow, and gilt progeny from two replications were weighed on test at a group mean live weight of 140 lbs. Off-test ultrasonic LMA, BF10, and IMF measurements were collected on 789 pigs at a mean ...


Review: Compilation Of The Scientific Literature Comparing Housing Systems For Gestating Sows And Gilts Using Measures Of Physiology, Behavior, Performance, And Health, Anna K. Johnson, J. J. Mcglone, E. H. Von Borell, J. Deen, D. G. Levis, M. Meunier-Salaun, J. Morrow, D. Reeves, J. L. Salak-Johnson, P. L. Sundberg Jan 2004

Review: Compilation Of The Scientific Literature Comparing Housing Systems For Gestating Sows And Gilts Using Measures Of Physiology, Behavior, Performance, And Health, Anna K. Johnson, J. J. Mcglone, E. H. Von Borell, J. Deen, D. G. Levis, M. Meunier-Salaun, J. Morrow, D. Reeves, J. L. Salak-Johnson, P. L. Sundberg

Anna K. Butters-Johnson

The objective of this review was two-fold. First, a series of meta-analyses (analyses of treatment effects across studies) were performed on available data from scientific literature to determine whether sow behavior, performance, or physiology differed for sows in group pens or individual stalls. Second, research publications in areas of performance and health, physiology, and behavior of pregnant gilts and sows in studies that directly compared gestation sow housing systems were summarized. Common systems were stalls, tethers, and various types of group housing systems. Results of meta-analyses showed that the average levels of productivity, oral-nasal-facial behaviors (ONF), and blood cortisol were ...


Effects Of Two Dried Forages, And A Choice Between Them, On Intake, Growth And Carcass Composition In Lambs Of Two Breeds And Their Cross, R. M. Lewis, J. M. Macfarlane, G. C. Emmans Jan 2004

Effects Of Two Dried Forages, And A Choice Between Them, On Intake, Growth And Carcass Composition In Lambs Of Two Breeds And Their Cross, R. M. Lewis, J. M. Macfarlane, G. C. Emmans

Faculty Papers and Publications in Animal Science

The effects of for age type, breed type and sex on lamb growth and carcass composition, and their changes throughout growth, were measured. The three breed types were Scottish Blackface (no. =31), Suffolk (no. =28) and their reciprocal cross (no. =30). The lambs were given ad libitum a pelleted rye grass alone, pelleted lucerne alone or a choice of both. Each lamb was scanned using X-ray computed tomography to measure the weights of fat, lean and bone in the carcass at three proportions of mature body weight (0-30, 0·45 and 0·65). Live weights and food intake data were ...


Predicting Population Gene Frequency From Sample Data, R. M. Lewis, B. Grundy, L. A. Kuehn Jan 2004

Predicting Population Gene Frequency From Sample Data, R. M. Lewis, B. Grundy, L. A. Kuehn

Faculty Papers and Publications in Animal Science

With an increase in the number of candidate genes for important traits in livestock, effective strategies for incorporating such genes into selection programmes are increasingly important. Those strategies in part depend on the frequency of a favoured allele in a population. Since comprehensive genotyping of a population is seldom possible, we investigate the consequences of sampling strategies on the reliability of the gene frequency estimate for a bi-allelic locus. Even within a subpopulation or line, often only a proportion of individuals will be genotype tested. However, through segregation analysis, probable genotypes can be assigned to individuals that themselves were not ...


Effect Of Irradiation And Antimicrobials On The Growth And Survival Of Listeria Monocytogenes And Quality Of Ready-To-Eat Turkey Meat Products, Meijun Zhu Jan 2004

Effect Of Irradiation And Antimicrobials On The Growth And Survival Of Listeria Monocytogenes And Quality Of Ready-To-Eat Turkey Meat Products, Meijun Zhu

Retrospective Theses and Dissertations

This dissertation investigated the effect of irradiation and antimicrobials on the quality and survival of L. monocytogenes, a significant safety concern, in RTE turkey meat products. Results showed that dietary vitamin E was effective in reducing the number of L. monocytogenes carried by live turkeys, a source of L. monocytogenes contamination in RTE products. Irradiation was very effective in eliminating L. monocytogenes in both turkey breast rolls and hams. However, irradiation also caused quality changes. A dose of 2.0 kGy irradiation produced significant off-odor, mainly sulfur-related odor/flavor, in vacuum-packaged RTE turkey ham and rolls. Thus, only low dose ...


New Alleles In Calpastatin Gene Are Associated With Meat Quality Traits In Pigs, Daniel C. Ciobanu, John W. M. Vleck, S. M. Lonergan, H. Thomsen, J. C. M. Dekkers, G. S. Plastows, M. F. Rothschild Jan 2004

New Alleles In Calpastatin Gene Are Associated With Meat Quality Traits In Pigs, Daniel C. Ciobanu, John W. M. Vleck, S. M. Lonergan, H. Thomsen, J. C. M. Dekkers, G. S. Plastows, M. F. Rothschild

Faculty Papers and Publications in Animal Science

Suggestive QTL affecting raw firmness scores and average Instron force, tenderness, juiciness, and chewiness on cooked meat were mapped to pig chromosome 2 using a three-generation intercross between Berkshire and Yorkshire pigs. Based on its function and location, the calpastatin (CAST) gene was considered to be a good candidate for the observed effects. Several missense and silent mutations were identified in CAST and haplotypes covering most of the coding region were constructed and used for association analyses with meat quality traits. Results demonstrated that one CAST haplotype was significantly associated with lower Instron force and cooking loss and higher juiciness ...


The Use Of Vitamin D3 And Its Metabolites To Improve Beef Tenderness, Monica R. Foote, Ronald L. Horst, Elisabeth J. Huff-Lonergan, Allen H. Trenkle, Frederick C. Parrish Jr., Donald C. Beitz Jan 2004

The Use Of Vitamin D3 And Its Metabolites To Improve Beef Tenderness, Monica R. Foote, Ronald L. Horst, Elisabeth J. Huff-Lonergan, Allen H. Trenkle, Frederick C. Parrish Jr., Donald C. Beitz

Animal Science Publications

Three experiments were conducted to determine whether feeding 25-hydroxyvitamin D3 (25-OH D3) or 1,25-dihydroxyvitamin D3 (1,25-(OH)2D3) improves the tenderness of longissimus dorsi (LD), semimembranosus (SM), and infraspinatus (IF) muscles similar to supplemental vitamin D3 without leaving residual vitamin D3 and its metabolites in muscle. In the first two experiments, 24 crossbred steers were used to determine the effects of different oral amounts of 1,25-(OH)2 D3 (Exp. 1; n = 12) and 25-OH D3 (Exp. 2; n = 12) on plasma Ca2+concentrations. In the third experiment ...


Effects Of Food Quality On Growth And Carcass Composition In Lambs Of Two Breeds And Their Cross, R. M. Lewis, J. M. Macfarlane, G. Simm, G. C. Emmans Jan 2004

Effects Of Food Quality On Growth And Carcass Composition In Lambs Of Two Breeds And Their Cross, R. M. Lewis, J. M. Macfarlane, G. Simm, G. C. Emmans

Faculty Papers and Publications in Animal Science

The effects offood quality, breed type and sex (ram and ewe) on Iamb growth and carcass composition, and their changes throughout growth, were measured. The three breed typeswereScottish Blackface (B; no. = 24), Suffolk (S; no. = 28) and their reciprocal crosses (X; no. 33). The lambs had free access to a nutritionally non-limiting food, H, or a bulky food, L. Each lamb was scanned using X-ray computed tomography to measure the weights offat, lean and bone in the carcass at three degrees of maturity (0·30, 0·45 and 0·65) in live weight. Live weight and food intake data were ...


Soil Characterization Using Textural Features Extracted From Gpr Data, Lameck O. Odhiambo, Robert S. Wright, Ronald E. Yoder Jan 2004

Soil Characterization Using Textural Features Extracted From Gpr Data, Lameck O. Odhiambo, Robert S. Wright, Ronald E. Yoder

Faculty Papers and Publications in Animal Science

Soils can be non-intrusively mapped by observing similar patterns within ground-penetrating radar (GPR) profiles. We observed that the intricate and often indiscernible textural variability found within a complex GPR image possesses important parameters that help delineate regions of similar soil characteristics. Therefore, in this study, we examined the feasibility of using textural features extracted from GPR data to automate soil characterizations. The textural features were matched to a "fingerprint" database of previous soil classifications of GPR textural features and the corresponding ground truths of soil conditions. Four textural features (energy, contrast, entropy, and homogeneity) were selected for inputs into a ...


Evaluation Of Procedures To Predict Fat-Free Lean In Swine Carcasses, Rodger K. Johnson, E. P. Johnson, R. Goodwin, J. W. Mabry, R. K. Miller, O. W. Robison, H. Sellers, M. D. Tokach Jan 2004

Evaluation Of Procedures To Predict Fat-Free Lean In Swine Carcasses, Rodger K. Johnson, E. P. Johnson, R. Goodwin, J. W. Mabry, R. K. Miller, O. W. Robison, H. Sellers, M. D. Tokach

Faculty Papers and Publications in Animal Science

The objectives were to develop equations for predicting fat-free lean in swine carcasses and to estimate the prediction bias that was due to genetic group, sex, and dietary lysine level. Barrows and gilts (n = 1,024) from four projects conducted by the National Pork Board were evaluated by six procedures, and their carcass fat-free lean was determined. Pigs of 16 genetic groups were fed within weight groups one of four dietary regimens that differed by 0.45% in lysine content and slaughtered at weights between 89 and 163 kg. Variables in equations included carcass weight and measures of backfat depth ...


National Pork Producers Council Maternal Line Genetic Evaluation: A Comparison Of Growth And Carcass Traits In Terminal Progeny, J. D. Cassady, O. W. Berg, Rodger K. Johnson, J. W. Mabry, L. L. Christian, M. D. Tokach, R. K. Miller, R. N. Goodwin Jan 2004

National Pork Producers Council Maternal Line Genetic Evaluation: A Comparison Of Growth And Carcass Traits In Terminal Progeny, J. D. Cassady, O. W. Berg, Rodger K. Johnson, J. W. Mabry, L. L. Christian, M. D. Tokach, R. K. Miller, R. N. Goodwin

Faculty Papers and Publications in Animal Science

The objective of this study was to compare growth and carcass traits of 1,252 progeny of six commercially available dam lines included in the National Pork Producers Council Maternal Line Evaluation Project. Lines compared included one maternal line supplied by each of American Diamond Swine Genetics (ADSG), Danbred NA (DB), two lines supplied by Monsanto Choice Genetics (DK and GPK347), Newsham Hybrids (NH), and Landrace × Large White females supplied by the National Swine Registry (NSR). All females were mated to DB, Duroc-Hampshire terminal sires. Traits analyzed were ADG from 56 to 115 kg live weight, days to 115 kg ...


Effects Of Index Selection On The Performance And Carcass Composition Of Sheep Given Foods Of Different Protein Concentrations Ad Libitum., R. M. Lewis, G. C. Emmans, G. Simm Jan 2004

Effects Of Index Selection On The Performance And Carcass Composition Of Sheep Given Foods Of Different Protein Concentrations Ad Libitum., R. M. Lewis, G. C. Emmans, G. Simm

Faculty Papers and Publications in Animal Science

Sheep of a line selected on an index to increase carcass lean content at 150 days of age (selected (S); no. = 90), and an unselected control line (control (C); no. = 90), were given ad libitum foods of three different protein concentrations (192, 141 and 120 g/kg dry matter). Growth was measured from about 21 to 114 kg live weight. The carcasses of each line were analysed for lean, fat and bone at three widely varying weights in both males and females. Level of protein did not affect the extent to tohidi S was superior to C in the content ...