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We present a user-friendly and versatile tool for laser frequency stabilization. Its main focus is spectroscopy locking, but the software is suitable for lock-in techniques in general as well as bare proportional–integral–derivative (PID) operation. Besides allowing for sinusoidal modulation (up to 50 MHz), triangular ramp scanning, in-phase and quadrature demodulation (1–5 f), infinite impulse response, and PID filtering, Linien features two different algorithms for automatic lock point selection; one of them performs time-critical tasks completely on field-programmable gate arrays. Linien is capable of autonomously optimizing spectroscopy parameters by means of machine learning and can measure the error signal's power spectral density. The software is built in a modular way, providing both a graphical user interface as well as a Python scripting interface. It is based on the RedPitaya STEMLab platform but may be ported to different systems. [ABSTRACT FROM AUTHOR]

In this paper, we present a technique for magneto-optical cooling and trapping of neutral atoms using a single laser. The alternating-frequency magneto-optical trap (AF-MOT) uses an agile light source that sequentially switches between cooling and repumping transition frequencies by tuning the injection current of the laser diode. We report on the experimental demonstration of such a system for 87Rb and 85Rb based on a microintegrated extended cavity diode laser performing laser frequency jumps of up to 6.6 GHz with a tuning time in the microsecond regime and a repetition rate of up to 7.6 kHz. For that, a combination of a feed-forward for coarse frequency control and a feedback for precise locking was used. We discuss the results of the AF-MOT characterization in terms of atom numbers and cloud temperature for different operation parameters. [ABSTRACT FROM AUTHOR]

Meat color is considered one of the driving factors in consumer purchasing decisions. The objective of this study was to determine the impact of 2 different lighting sources on color and lipid oxidation of ground beef patties in a controlled environment. USDA Select top rounds (n = 20) were processed to produce ground beef at 2 different fat levels (5 and 25%) and made into patties (113.4 g). Patties were packaged with oxygen permeable polyvinyl chloride, assigned to one of three lighting treatments (low UV fluorescent [FLO], light emitting diode [LED], and no light [DRK, negative control]), and placed within deli cases at 5°C. Patty removal for evaluation occurred on retail display d 1, 3, 5, and 7. Objective color measurements were obtained using a HunterLab MiniScan 45/0 LAV. These values were utilized to determine myoglobin redox forms as a measure of myoglobin oxidation. Additionally, thiobarbituric acid reactive substances (TBARS) were measured to indicate lipid oxidation. Objective color measurement for a* (redness), decreased for all light treatments by retail display day (P < 0.0001). Oxymyoglobin values for all light treatments decreased daily but showed no differences between treatments until d 5 (P < 0.0001) where DRK > LED > FLO. Conversely, metmyoglobin values increased daily (P < 0.0001), but showed no differences between treatments until d 5 where FLO > LED > DRK. TBARS values increased by day for each fat percentage (P < 0.0001) with 5% fat patties having higher TBARS values indicating great oxidation occurring in the phospholipids than adipose tissues. Results indicate that light treatment affected discoloration and metmyoglobin formation in ground beef patties; LED lighting may lead to increased meat quality shelf life in a retail setting. [ABSTRACT FROM AUTHOR]

A total of 40 pens containing 22 crossbred barrows (initial BW = 43.07 ± 1.61 kg; PIC 1050 x PIC 337 genetics) were housed in a commercial wean to finish facility. Pens were randomly allotted to dietary treatments in a 2 x 3 factorial arrangement with 2 levels of dried distillers grains with solubles (DDGS; 0% or 20%) and chosen for 1 of 3 marketing cuts removing 4, 8, and 10 animals from each pen. Fat tissue samples were removed from the anterior tip of the jowl and posterior to the sternum on the belly edge 1d postmortem. Fatty acid composition was determined via the Folch method, and iodine values (IV) were calculated from chemical titrations, fatty acid profile (GC IV), and in-plant Bruker near-infrared (NIR) spectroscopy. Pearson's correlation coefficients for IV determination methods were estimated. Inclusion of 20% DDGS did not change (P > 0.05) growth performance, whereas marketing cut affected performance, with the second cut producing the most efficient pigs (P < 0.01). Total SFA and MUFA concentrations were higher (P < 0.01) in belly and jowl fat from pigs fed 0% DDGS. Total PUFA and the PUFA:SFA in belly and jowl fat was higher (P < 0.01) when 20% DDGS was fed. Dried distillers grains with solubles inclusion increased IV in belly and jowl as determined by all 3 methods. Regardless of dietary treatment or fat depot, Pearson correlation coefficients between titration and GC IV, titration and NIR, and GC IV and NIR were 0.46 (P < 0.01), 0.68 (P < 0.01), and 0.43 (P < 0.01), respectively. These correlations suggest methods may rank samples equally but do not provide the same absolute IV. Belly fat had a lower IV (P < 0.01) than jowl fat using titration or GC IV methods, suggesting pigs have varied degrees of physiological maturity at specific fat depots when weight end points are used during the finishing phase. In conclusion, feeding 20% DDGS negatively affected fat quality but not growth performance, and marketing time changed growth performance. [ABSTRACT FROM AUTHOR]

An experiment was performed to evaluate effects of dietary ractopamine, CLA, and corn distillers dried grains with solubles (DDGS) on growth and carcass and fat quality of finishing pigs. This study was conducted as a split-split plot arrangement in a generalized randomized block design. In total 1,102 crossbred barrows and gilts (initial BW = 100.4 kg, SD = 3.7 kg; pic 337×c22) were randomly assigned to 1 of 8 dietary treatments that consisted of 2 diet sources [corn-soybean meal (corn-soy) and corn-soy + 20% DDGS], 2 levels of ractopamine (0 and 7.4 mg/kg), and 2 levels of CLA (0% and 0.6%). The pen was the experimental unit, with 6 replications per treatment for a total of 48 pens with 23 pigs per pen. Pigs had ad libitum access to water and feed during the 27-d experimental period. Ractopamine addition improved (p < 0.05) ADG and G:F over the control group. Furthermore, carcass weight, carcass yield, loin depth, and lean percentage were increased and back fat depth was decreased (p < 0.05) by feeding ractopamine. Feeding CLA resulted in improved (p < 0.05) ADG and G:F and increased lean percentage but reduced carcass yield (p < 0.05). The inclusion of DDGS did not affect ADG, adfi, or g:f but reduced (p < 0.05) carcass dressing percent. An increase (p < 0.05) in the concentration of pufa was observed with inclusion of DDGS, ractopamine, and CLA. Iodine value (iv) increased (p < 0.001) in both belly and jowl samples by feeding DDGS and ractopamine, whereas a decrease (p < 0.01) was observed when CLA was included in the diets. The fatty acid profiles of belly and jowl fat samples were affected (p < 0.05) by diet source×ractopamine, indicating that effects of dietary ractopamine depend on the fatty acid profile of the diet. These results indicate that feeding ractopamine and CLA could improve growth and carcass measures and that CLA was effective in diminishing some of the negative effects, especially on IV, caused by DDGS. [ABSTRACT FROM AUTHOR]

A total of 54 finishing barrows (initial BW = 99.8 ± 5.1 kg; PIC C22 × 337) reared in individual pens were allotted to one of 6 dietary treatments in a 2 × 3 factorial arrangement of treatments with 2 levels of ractopamine (0 and 7.4 ppm) and 3 levels of dietary energy (high: 3,537, medium: 3,369, and low: 3,317 kcal/kg ME) to determine the effects of feeding ractopamine and various dietary energy levels on the fatty acid profile of 4 carcass fat depots (jowl, belly, subcutaneous loin, and intramuscular) and the predictive relationships of calculated iodine value (IV) between these 4 fat depots. Carcasses were sampled for fat tissues at the anterior tip of the jowl, posterior to the sternum on the belly edge, 3 quarters the distance around the LM (Sub Q), and within the LM (IMF). Feeding ractopamine diets reduced (P < 0.05) total SFA in Sub Q and IMF and increased (P = 0.04) total MUFA in Sub Q. Also, feeding ractopamine diets increased (P < 0.01) the IV of IMF. Total MUFA of belly fat was reduced (P < 0.05) when the low-energy diet was fed compared with the high-energy diet. Jowl fat total MUFA was reduced (P < 0.05) and total PUFA was increased (P < 0.05) when the medium-energy diet was fed compared with the high and low-energy diets. Iodine values, independent of treatment, were 60.97, 64.51, 55.59, and 58.26 for belly, jowl, IMF, and Sub Q fat depots, respectively. The IV correlations within fat depots were not consistent across dietary treatments because of the effect of treatments on carcass fatty acid characteristics. Feeding ractopamine diets shifted the fatty acid profile from SFA to MUFA in the Sub Q depot. Feeding ractopamine diets did not change belly fat profiles, thus avoiding the potential negative effect of softening belly fat, which is detrimental to processing value. The IV of one fat depot may not be a good indication of IV of other fat depots because of weak correlation coefficients and the apparent influence of dietary treatment. [ABSTRACT FROM AUTHOR]

A total of 54 finishing barrows (initial BW = 99.8 ± 5.1 kg; PIC C22 × 337) reared in individual pens were allotted to one of 6 dietary treatments in a 2 × 3 factorial arrangement of treatments with 2 levels of ractopamine (0 and 7.4 ppm) and 3 levels of dietary energy (high, 3,537; medium, 3,369; and low, 3,317 kcal ME/kg) to determine the effects of dietary ractopamine and various energy levels on growth performance, carcass characteristics, and meat quality of finishing pigs. High-energy diets were corn-soybean meal based with 4% added fat, medium- energy diets were corn-soybean meal based with 0.5% added fat, and low-energy diets were corn-soybean meal based with 0.5% added fat and 15% wheat middlings. Diets within each ractopamine level were formulated to contain the same standardized ileal digestible Lys:ME (0 ppm, 1.82; and 7.4 ppm, 2.65 g/Mcal ME). Individual pig weights and feed disappearance were recorded at the beginning and conclusion (d 21) of the study. On d 21, pigs were harvested for determination of carcass characteristics and meat quality. No ractopamine × energy level interactions were observed for any response criteria. Final BW (125.2 vs. 121.1 kg), ADG (1.2 vs. 1.0 kg/d), and G:F (0.31 vs. 0.40) were improved (P < 0.001) with feeding of ractopamine diets. Feeding of the low-energy diet reduced (P = 0.001) final BW and ADG compared to the high- and medium-energy diets. Gain:feed was reduced (P = 0.005) when the medium-energy diets were fed compared to the high-energy diets. Additionally, G:F was reduced (P = 0.002) when the low-energy diets were compared to the high- and medium-energy diets. Feeding ractopamine diets increased (P < 0.05) HCW (93.6 vs. 89.9 kg) and LM area (51.2 vs. 44.2 cm2). The LM pH decline was reduced (P = 0.05) by feeding ractopamine diets. The feeding of low-energy diets reduced (P = 0.001) HCW when compared with the high- and medium-energy diets and reduced (P = 0.024) 10th rib backfat when compared with the high- and medium-energy diet. These data indicate that feeding ractopamine diets improved growth performance and carcass characteristics, while having little or no detrimental effects on meat quality. Reductions in energy content of the diet by adding 15% wheat middlings resulted in impaired ADG, G:F, and 10th rib backfat. There were no ractopamine × energy level interactions in this trial, which indicates that the improvements resulting from feeding ractopamine were present , regardless of the dietary energy levels. [ABSTRACT FROM AUTHOR]

Immune function (response to concanavalin A, cytokine production, and lymphocyte profiles) and blood chemistry variables were measured in growing-finishing pigs (Yorkshire/Landrace/Duroc dam < Hampshire sire) fed varying percentages of CLA (0, 0.12, 0.25, 0.50, and 1.0%). Blood was collected at 0, 14, 28, 42, and 56 d on feed (DOF). Total white blood cell (WBC) count increased (P < 0.01) linearly to 42 DOF. No differences (P = 0.53) were observed for WBC across CLA treatment. Nitric oxide was greater (P < 0.01) for the 1.0% CLA treatment compared with all other treatments. Flow cytometry using fluorescent labeled monoclonal antibodies to the CD4, CD8, double-positive CD4/CD8, and CD2 surface markers was used to determine lymphocyte subpopulations. Supplementation of CLA had no effect (P = 0.61) on lymphocyte subpopulation cell distribution. Most blood chemistry variables were within the normal metabolic range for pigs. A decrease was observed over DOF for P (P < 0.01) and K (P < 0.05). Additionally, Na and Cl concentrations increased (P < 0.05) from 14 to 28 DOF and decreased over the remainder of the trial. Electrolyte balance was not different (P = 0.38) across CLA treatments and was likely explained by no differences in feed intake among the CLA treatment groups. Blood lipid variables indicated that total cholesterol (P < 0.001), triglycerides (P < 0.001), highdensity lipoproteins (P < 0.001), and low-density lipoproteins (P < 0.01) increased as the amount of CLA in the diet increased, but none of the results from these treatmeilts exceeded the normal range of acceptability. These results suggested that CLA was safe when fed to growing-finishing pigs and had little effect on their immune function and blood chemistry variables. [ABSTRACT FROM AUTHOR]

Consumers are concerned with fat consumption from meat products, and the ability to determine fat has changed with recent technological advances. The objective of this study was to predict fat percentage within marbling scores and compare 3 fat analysis procedures. Steaks (n = 119) were selected by USDA grading system using an E + V Vision Grading camera at a commercial beef plant during 1 d. Two samples per carcass were cut from the 13th rib, both sides, and transported to the University of Missouri meat laboratory. The sample from the right side of the carcass was allotted to Warner-Bratzler shear force, and the sample from the left side, which was graded by the camera, was allotted to fat extraction. Warner-Bratzler shear force samples were cut into 2.54-cm steaks and aged for 14 d. Steaks allotted to fat extraction were trimmed of all external fat and twice ground using 8- and 4-mm grinding plates. The finely ground beef was then split into its allotted fat-extraction methods. The 3 methods used in fat extraction were 2:1 chloroform/methanol (Folch), ether-extractable fat (ether), and microwave drying and nuclear magnetic resonance (CEM). Warner-Bratzler shear force values were not different between marbling scores (P > 0.05). Regardless of fat extraction method, fat percentage increased as marbling score increased (P < 0.05). All regression equations for fat percentage, regardless of extraction method, were linear. Prediction equation for fat percentage using CEM was -3.46 + 0.016 (marbling score), R2 of 0.824 (P < 0.0001). Prediction equation for fat percentage using ether was -3.08 + 0.017 (marbling score), R2 of 0.859 (P < 0.0001). Prediction equation for fat percentage using Folch was -3.42 + 0.019 (marbling score), R2 of 0.816 (P < 0.0001). When the CEM, Folch, and ether methods were compared, CEM and Folch regression lines had different slopes (P < 0.05). The slope of the regression line for ether was not different (P > 0.05) from CEM or Folch. Overall, ether is the most accurate method based on the R2 value, but CEM is environmentally safe and the fastest method for determining total crude fat percentage. [ABSTRACT FROM AUTHOR]

The objective of this experiment was to determine the effects of dietary lipid source with or without the addition of CLA on bacon composition and quality. Forty-eight harrows at a beginning BW of 55 kg ± 2.2 were fed 1 of 6 diets for 56 d. These diets consisted of: 1) normal corn (NC), 2) NC + 1.25% CLA-60 oil (NC + CLA), 3) high-oil corn (HOC), 4) HOC + 1.25% CLA-60 oil (HOC-CLA), 5) NC + choice white grease (CWG; NC + CWG), and 6) NC + CWG + 1.25% CLA-60 oil (NC + CWG + CLA). The CLA-60 contains 60% CLA isomers in the oil, and therefore, 1.25% oil was needed to achieve 0.75% CLA in the diet. Soy oil replaced CLA in control diets. Choice white grease and high-oil corn were selected as fat sources for this study because of their utility in energy density for growing-finishing pigs, especially in hot weather. Pigs were slaughtered at an average BW of 113 kg ± 4.1, and carcasses were fabricated at 24 h postmortem. Statistical analysis was performed using the mixed model procedure of SAS, and the main effects tested were dietary lipid source, CLA, and 2-way interaction. The addition of CLA to each basal diet improved (P < 0.05) belly firmness measured either lean side down or fat side down from the belly bar firmness test [4.39 cm vs. 7.01 cm (lean down) and 5.75 cm vs. 10.54 cm (fat down)] for 0 and 0.75% dietary CLA, respectively. The compression test used on bacon slabs showed that bacon from CLA-supplemented pigs was approximately 20% firmer than that from controls. Pigs fed the HOC diets had softer bellies compared (P < 0.05) with pigs fed the NC diet as measured by the belly bar test [6.94 cm vs. 9.26 cm (fat down)], respectively. Conjugated linoleic acid did not, however, improve bacon sliceability. No differences were observed for moisture, protein, or lipid percentages between any treatments. Overall, there was a CLA effect (P < 0.04) for lipid oxidation, in which the addition of CLA decreased bacon oxidation (0.1498 CLA vs. 0.1638 no CLA). Dietary CLA increased the percentage of SFA in tissues from pigs supplemented with CLA. Dietary inclusion of CLA increased the concentration of all measured isomers of CLA in bacon. Sensory scores of bacon showed no differences for any of the sensory attributes measured between any of the treatments. Our results indicate that inclusion of dietary CLA will improve belly firmness, extend the shelf life stability of bacon, and increase the degree of fat saturation. [ABSTRACT FROM AUTHOR]

Presents information on a study which measured the growth, carcass and meat quality characteristics in stress-genotype pigs supplemented with conjugated linoleic acid in the growing-finishing diet. Materials and methods; Results and discussion.

Presents information on a study which determined whether feeding sheep with high doses of vitamin D before slaughter would increase muscle calcium levels and result in more tender loin chops. Materials and methods; Results and discussion.

Presents a study which determined the growth performance, body composition and tissue deposition of conjugated linoleic acid (CLA) in growing-finishing pigs fed diets. Information on CLA; Composition of the basal experimental diet fed to growing-finishing pigs; Lipid analysis in the loin lean tissue and subcutaneous fat samples.

Differences in product quality resulting from use of irradiation or thermal processing for control of pathogens in pepperoni were investigated. Treatments consisted of irradiation doses of 1.25 kGy or 3.0 kGy, a heat treatment, and a control without heat or irradiation. Results showed that irradiating meat prior to production of dry, fermented sausage such as pepperoni, can yield products with quality indicators closely resembling those of traditional dry sausage, while still providing the required 5-log reduction of E. coli O157:H7. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate inclusion of Skycis® (NAR) in the diets of pigs and determine the source of carcass yield, specifically dressing percentage, improvements observed in previous studies. Barrows (n = 50) and gilts (n = 50) of PIC C22 x 337 genetics were randomly assigned to a diet containing 0 (CON) or 15 ppm NAR initiated at 39.5 kg of body weight and continued until slaughter. Pigs (n = 47 barrows, n = 46 gilts) were slaughtered in two groups at which time individual organ weights were recorded. Full intestines were weighed, flushed and allowed to rest for 15 min and reweighed. At 24 h postmortem carcass composition and carcass quality data was obtained. At 48 h postmortem, one side of each carcass was fabricated into wholesale cuts according to North American Meat Institute specifications. Data points three standard deviations from the mean as determined by PROC UNIVARIATE were removed and remaining data was analyzed by using the PROC MIXED procedure of SAS 9.3. Barrows had more leaf fat by weight (P < 0.01) that made up a greater percentage of HCW (P = 0.03) compared to gilts. Mesentery fat (P = 0.02), full intestines (P = 0.02) and empty intestines (P = 0.05) were a greater percentage of HCW in barrows compared to gilts. Gilts had heavier spleens (P <0.01) that accounted for a greater percentage of HCW (P < 0.01) than barrows. No treatment differences were detected during the slaughter phase of the study except, pigs fed NAR had heavier (P < 0.01) hearts. Hot Carcass weights were numerically heavier (P=0.08) for NAR fed pigs compared to the control (101.93 vs 99.65 kgs). It should be noted that 3 NAR pigs exhibited intramuscular fat percentages (IMF) greater than 3 SD from the mean and their data was removed as outliers. Barrows carried greater weight in the gastrointestinal tract as both gut fill and tissue accretion but, this did not impact the overall yield of barrows. Increased metabolism simultaneously increases the mass of organs related to digestion. Pigs with greater intake will have heavier intestinal tracts compensating for increased consumption suggesting barrows in this study ate more. Pigs are largely being slaughtered at heavier weights allowing pigs to reach more advanced physiological maturity. Gilts are likely reaching puberty and cycling through estrus causing them to have decreased feed intake late in the growth curve and at the time of slaughter. The outlier pigs for IMF are of interest for future work with regard to the possible action of NAR on marbling fat accumulation. [ABSTRACT FROM AUTHOR]

High inclusion levels of unsaturated dietary fat sources negatively impacts pork fat quality. Thus, the objective of this study was to evaluate supplementing swine diets with saturated animal fats to improve the fatty acid profile of pork carcasses. Forty individually reared barrows (100 kg ± 3 kg, PIC C23 x 337) were randomly assigned to one of five treatments containing dried distillers grains with solubles and 3% added fat to determine the resulting carcass characteristics and fresh pork quality. The treatments included (1) a positive control containing a corn and soybean meal base with 3% choice white grease (PCON), (2) 30% high protein dried distillers grain and 3% choice white grease (HPDDG), or 30% DDGS with (3) no added fat (DDGS), (4) 3% choice white grease (DDGS + CWG), or (5) 3% butter oil (DDGS + BO). Postmortem carcass characteristics and quality attributes were not different between diets (P > 0.08) except the semimembranosus muscle from pigs fed HPDDGS had a more basic ultimate pH (P = 0.01) compared to all other treatments. Approximately 5x5 cm square fat samples were collected at the cranial tip of the jowl at the site of head removal, on the evisceration midline caudal to sternum, but anterior to mammary tissue, and the three quarter distance around the LM at the 10th rib. Subcutaneous back fat was separated into inner and outer layers. Intramuscular fat was collected via a composite sample of the 10th rib loin chop. Diet changed (P < 0.01) SFA, MUFA and PUFA in subcutaneous, intramuscular, belly and jowl fat depots. Both layers of subcutaneous fat and belly fat were the most saturated in pigs fed PCON diet (P < 0.01) and contained the greatest proportions of SFA and MUFA. Including 30% DDGS in the diet increased (P < 0.01) PUFA and decreased MUFA content in subcutaneous fat layers, jowl and belly fat. However, in IMF, 30% DDGS in the diet increased (P < 0.01) SFA and MUFA. Butter oil in the diet markedly increased (P < 0.01) CLA (18:9c11t isomer) in subcutaneous, jowl and belly fat. Although added fat in the diet altered fatty acid composition in multiple fat depots, adding additional saturated fat in the form of butter oil to the diet did not significantly improve other measures of carcass quality. [ABSTRACT FROM AUTHOR]

At 50 pounds per capita, pork consumption in the U.S. lags the other two major animal protein competitors of beef and chicken for demand. However, the global consumption of pork still leads the animal protein complex with approximately 40% of the total. Production in the food animal model seems simple at P = µ + G + E, where P = phenotype, µ = the population mean, G = genotype and E = environment. As an industry and a scientific community, animal scientists have regularly sought to alter G and E to optimize the phenotypic outcome for pork production. By many measures, the pork industry has "moved" the bar dramatically in the past 50 years. Whether driven by consumer demand or by a competing protein, the pork industry placed selection pressure on the growth efficiency of pigs while decreasing the overall fatness of the pork carcass. Shifts in genetic endpoint have been aided by a much clearer understanding of amino acid requirements for protein accretion and by novel molecules that alter the partitioning of nutrients toward more muscle and less fat. To this end, the industry is producing more tons of pork on fewer farms that seek to decrease their physical footprint while increasing pigs weaned per sow and total pounds of pig weaned per sow per year. While the efficiency of U.S. pork production is rivaled by few globally, the conversation about the eating quality of U.S. produced pork is and has been a regular topic of interest over this same 50 year period. The question that many wrestle with is "How do we balance cheap animal protein expectations with an acceptable eating quality experience?". In the minds of many, the answer is that these two factors cannot coexist. In the present, the conversation about moving the needle on pork quality is alive and real. The U.S.D.A is collecting comment on a revised pork grading system that will have relevance to today's production system. The National Pork Board is considering updates to the pork color evaluation standards. Niche marketers are extolling the virtue of greater marbling and improved color using heritage breeding influence in varied pork production systems. If the U.S. pork industry has selected the eating quality out of pork and the consumer, domestic or international, is truly demanding an improved eating experience, then is seems logical to focus the effort on a collection of management and technological adoptions to meet this demand. Regardless of the direction, any effort that will move an entire industry will require partnerships between the pork industry and the scientific community and the subsequent changes will need to pass muster with an ever-challenging social environment. [ABSTRACT FROM AUTHOR]

Interest in low-fat diets coupled with attention for novel and locally-produced foods has led to a resurgence in rabbit meat consumption in the United States. Psyllium seed husks (PSH) from the Plantago ovata plant have been touted as a livestock nutritional enhancement designed to clean digestive tracts, improve performance and feed efficiency, and lower production costs; however, PSH has not been fully investigated in rabbit diets. Therefore, intact male and female New Zealand fryers (n = 44) were used to examine effects of diets with PSH or without (C) on carcass composition, fatty acid profile, and cholesterol of rabbits. Rabbit fryers (2.3 ± 0.54 kg BW) were sourced from 2 producers, and transported from southwest Missouri to the University of Arkansas abattoir, where they were humanely harvested. After harvest, carcass measurements were collected and LM samples were obtained for fatty acid analysis and cholesterol determination. Rabbits fed PSH had greater (P < 0.01) final B W, HCW, cold CW, and DP than rabbits fed C. Even though LM color and cooking losses did not differ (P ≥ 0.34) between treatments, LM from PSH-fed rabbits had greater (P < 0.01) shear force values than that from C-fed rabbits. Cholesterol content tended to be greater (P ≤ 0.07) in the LM of C than PSH rabbits. Among the various SFA, mg of C 10:0 was higher (P ≤ 0.01) in the LM of C-fed rabbits, whereas, LM concentrations of C14:0 was greater (P ≤ 0.04) in PSH-fed rabbits. All other SFA examined did not differ (P ≥ 0.26) between treatments. For MUFA, only C18:1t was found to be greater (P ≤ 0.03) in PSH-fed than C-fed rabbits; all other MUFA were similar (P ≥ 0.26) between treatments. Polyunsaturated fatty acids, C20:4n-6, C22:5, and C22:6 were greater (P ≤ 0.03) in PSH than C rabbits. Fatty acid C20:2 tended (P ≤ 0.07) to be higher in C vs. PSH. All other PUFA were similar (P ≥ 0.12) between dietary treatments. Total mg of FA found in LM of PSH- and C-fed rabbits did not differ (P ≥ 0.65). Weights and dressing percentages of rabbit fryers fed psyllium seed husks were improved relative to control rabbits sourced and harvested at the same time; however, shear force values were lower in control rabbits in this trial. Cholesterol tended to be lower and various differences were observed in the fatty acid profle of rabbits fed psyllium seed husks. [ABSTRACT FROM AUTHOR]

The curriculum drives student experiences and learning opportunities at an institution. While other experiences are critical, the curriculum provides the core educational components for the development of undergraduates. As such, the curriculum should be consistently reviewed and evaluated for effectiveness. Like many animal sciences programs, the program at the University of Missouri has a high percentage of students from urban areas who aspire to be veterinarians. Many lack an understanding of what an animal sciences degree entails, and knowledge of career opportunities that do not involve veterinary medicine. With this in mind, an animal sciences curriculum has the added task of educating students about the many facets of animal sciences. Recently, the Division of Animal Sciences at the University of Missouri underwent a curriculum review and subsequent modification. The review was guided by an Academic Affairs Committee, chaired by the Director of Undergraduate Studies and input was sought from all faculty, regardless of appointment. Faculty were placed on sub-committees relative to species and discipline within animal sciences. Subcommittees were tasked with identifying core competencies of an animal sciences major relative to species/discipline. Individuals were asked to do the same. The information was categorized, and the existing curriculum evaluated with respect to the summarized information. A curriculum map was created to illustrate the breadth and depth of the core competencies, and to explore deficiencies. The information provided by the map guided the revision of the existing curriculum such that strengths were identified and deficiencies were addressed. Through the process it was determined that the greatest area for revision existed in the first 2 yr, with an additional need to provide students with a more consistent senior capstone experience. Specifically, this process led to an effort to increase experiential learning early in the undergraduate coursework and the integration of required courses into a more streamlined, stair step progression to address breadth and depth of knowledge as well as application of skills. A revised curriculum proposal was presented to the faculty which identified the core competencies as recommended by the faculty and highlighted the integration of these competencies into the curriculum proposal. Subsequent discussions were held with the faculty, and feedback regarding the proposal was considered before a final plan was developed and voted on. Feedback was positive, and the Division of Animal Sciences is currently transitioning to the modifed curriculum. Faculty input at all levels and appointments has been critical in this process, and led to greater support of the proposed changes. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate inclusion of Skycis® (NAR) in the diets of pigs and determine the source of carcass yield, specifically dressing percentage, improvements observed in previous studies. Barrows (n = 50) and gilts (n = 50) of PIC C22 x 337 genetics were randomly assigned to a diet containing 0 (CON) or 15 ppm NAR initiated at 39.5 kg of body weight and continued until slaughter. Pigs (n = 47 barrows, n = 46 gilts) were slaughtered in two groups at which time individual organ weights were recorded. At 24 h postmortem carcass composition and carcass quality data was obtained. At 48 h postmortem, one side of each carcass was fabricated into wholesale cuts according to North American Meat Institute specifications. Data points three standard deviations from the mean as determined by PROC UNIVARIATE were removed and remaining data was analyzed by using the PROC MIXED procedure of SAS 9.3. Gilts were higher cutability as evidenced by many gender differences (P < 0.05) observed in the fabrication phase of the study. Gilts were leaner at the last rib (P < 0.01), and 10th rib (P < 0.01) and also had larger LM (P < 0.01) compared to barrows. Unsurprisingly, gilts had heavier boneless loins (P < 0.01) and heavier muscled hams (P < 0.01), specifically heavier biceps femoris (P < 0.01) and knuckles (P < 0.01). Therefore, boneless loins and hams constituted a greater portion (P < 0.01) of HCW in gilts than barrows. Barrows, however, contained more IMF (P = 0.01) than gilts. Regardless of NAR treatment, gilts were leaner and heavier muscled than barrows. The exact cause of increased HCW and DP in pigs fed NAR observed in other studies cannot be determined with these results. However, findings related to improving muscle quality, specifically, IMF, should be pursued further to improve pork export potential. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate dietary high oleic soybean oil on the growth performance, carcass performance, and meat quality of market lambs. Spring born, weaned, crossbred wethers (n=20) of Dorset-Suffolk genetics weighing approximately 41.3kg were utilized and finished at the Illinois State University (ISU) Farm. Animals were utilized in accordance with ISU's Institutional Animal Care and Use Committee approval (Protocol #105-6898). Wethers were individually housed in a randomized complete block design and fed 1 of 2 treatments with ten replications per each treatment for 84d. The treatments included a control diet (CON) which was a finishing-diet consisting of corn silage, cracked corn, dried distiller's grains, soybean meal, and soybean oil. The experimental diet (HOS) consisted of corn silage, cracked corn, dried distiller's grains, soybean meal, and high oleic soybean oil (3%). Diets were mixed once daily, and feed was offered twice daily. Feed refusal collection was implemented in 5d periods. Two-day weights were taken every 14d, averaged, and used to calculate Average Daily Gain (ADG), Average Daily Feed Disappearance (ADFD), and Gain to Feed (G:F). Following finishing, wethers were transported 463km for humane slaughter and fabrication under USDA-FSIS inspection. Standard USDA carcass data (quality and yield grade) were recorded. Statistical analysis was performed using the MIXED procedure of SAS to obtain LSMEANS. No differences were found for the growth performance measures of ADG, ADFD, or G:F (P > 0.05). No differences were found for hot carcass weight, cold carcass weight, and dressing percentage (P > 0.05). Wethers fed HOS exhibited a decrease in a* color value of the longissimus at the 12th rib junction (14.398 vs. 15.030; SEM =.218) (P =.027), with no differences in L* or b* values (P > 0.05). Percentage of metmyoglobin, deoxymyoglobin, or oxymyoglobin in the longissimus face at the 12th rib junction was not altered by treatment (P > 0.05). In this study, HOS inclusion did not impact standard growth and carcass characteristics in finishing wethers. However, further evaluation into the decreased redness value of the loineye in HOS-fed lambs is warranted. [ABSTRACT FROM AUTHOR]

We hypothesized that cows grazing stockpiled tall fescue (STF) during late gestation would have greater nutrient intake than cows fed summer-baled hay, which would result in increased prenatal nutrient supply and ultimately improved fetal development and subsequent carcass characteristics. Forty-eight multiparous, spring-calving crossbred beef cows (683 + 16 kg BW) were allocated to either strip-graze STF (59.7% NDF, 12.3% CP; DM basis; n = 4 pastures) or consume ad libitum tall fescue hay in uncovered dry lots (64.9% NDF, 6.2% CP; DM basis; n = 4 pens) beginning on d 188 ± 2 of gestation. Treatments were terminated within a week post-calving (average calving date: February 18, 2014), and all cow-calf pairs were managed as a single group until weaning. Postweaning, steer offspring (n = 17) were placed under common management and fed growing and finishing diets. Steers were slaughtered in 4 groups based on degree of finish, and samples were collected from the longissimus dorsi, semimembranosus, and supraspinatus. Data were analyzed with maternal forage system as a fixed effect, and dam pasture or pen was considered the experimental unit. It has been previously reported that birth weight was reduced in calves born to cows fed hay during late gestation, suggesting impaired fetal growth due to low forage nutrient availability. Despite this, there was no effect (P > 0.23) of maternal forage system on carcass weight, yield grade, marbling score, backfat thickness, ribeye area, KPH, or dressing percent. Additionally, Warner Bratzler shear force, cook loss, percent moisture, and percent fat of the 3 muscles sampled were not impacted by maternal forage system (P > 0.16). Longissimus dorsi b* value was greater (P = 0.03) for steers born to cows grazing STF compared with steers from hay-fed cows, but there were no other differences (P > 0.16) in L*, a*, or b* for the 3 muscles samples. Supraspinatus from steers born to cows grazing STF also tended to have greater (P = 0.12) deoxymyoglobin and less (P = 0.12) oxymyoglobin. No other differences (P > 0.25) were observed for metmyoglobin, oxymyoglobin, or metmyoglobin concentrations due to maternal forage system. In conclusion, maternal forage system did not impact steer offspring carcass yield or quality in the current study but may impact product color. [ABSTRACT FROM AUTHOR]

Meat color is the most important factor that drives consumer purchasing decisions. The objective of this study was to determine the impact of 2 different light sources on oxidation that causes color change in ground beef from the conversion of oxymyoglobin (Mb02) to metmyoglobin (MMb) in a controlled environment. Top rounds (n = 20) were ground at 2 different fat levels (5 and 25%) and made into patties (113.4 g). Patties were assigned to 1 of 3 lighting treatments (low UV fluorescent, Light Emitting Diode [LED], and no light [negative control]) within temperature controlled deli cases at 5°C Patties were removed on storage d 1, 3, 5, and 7 of storage. Utilizing a Hunter MiniScan 4500L, objective color measurements L*, a*, and b* were utilized to determine relative myoglobin variant concentrations as a measure of myoglobin oxidation. Means were separated using the GLIMMIX function of SAS with differences determined at P < 0.05. Objective color measurement for redness, a*, decreased for all light treatments by storage day (P < 0.0001) where storage Day 1 > 3 > 5 > 7, respectively. Oxymyoglobin values for all light treatments decreased daily (P < 0.0001) but showed no differences among treatments until d 5 where no light > LED > FLO with means of 57.52, 56.75, and 55.94%, respectively. Inversely, MMb values increased daily (P < 0.0001) but showed no differences among treatments until d 5 where FLO > LED > no light with means of 41.70,40.10, and 38.96%, respectively. In this study, no light was the superior display lighting; however, on storage d 5 LED had more desirable Mb02 and less MMb than LED. Indicating that LED a* and Mb02 values were more similar to patties treated with no light than FLO treated patties. [ABSTRACT FROM AUTHOR]

Meat oxidation is caused by several factors including light source, oxygen incorporation during grinding, and degree of fat saturation. The objective of this study was to determine the impact of fat percentage on color and lipid oxidation in ground beef. Subcutaneous fat was removed from top rounds (n = 20), which were ground to produce patties (113.4 g) with either 5 or 25% fat. No additional fat was added to patties containing 5% fat. Subcutaneous fat from each top round was added back to achieve 25% fat content. Patties were packaged in Styrofoam trays with oxygen-permeable overwrap and then assigned into deli cases (5°C) with one of three lighting conditions: low UV fluorescent, light emitting diode (LED), or no light (negative control). Patties were removed from storage on d 1, 3,5, and 7 for evaluation of objective color measurements L*, a*, and b* and lipid oxidation determination by thiobarbi-turic acid reactive substances (TBAR). Myoglobin states were calculated using selected wavelengths. Means were separated using GLIMMIX on SAS. Patties with 5% fat had greater a* values (P < 0.05) than 25% for storage d 1, 3, and 7; the exception was Day 5 where there was no difference (P > 0.05). Metmyoglobin (MMb) percentage increased by storage day for both 5 and 25% fat with a difference (P < 0.05) on Day 7 of storage where patties with 25% fat had a greater percentage (45.28) MMb than patties with 5% fat (44.14). Conversely, oxymyoglobin (Mb02) percentage decreased by storage day for both 5 and 25% fat with a difference (P < 0.05) on Day 7 of storage where 5% fat patties had a greater Mb02 percentage (53.71) than patties with 25% fat (52.43). TBAR values increased by day for each fat percentage (P < 0.0001). After storage Day 1 (P > 0.05), means were consistently lower (P < 0.05) on storage Day 3, 5, and 7 for patties with 25% fat. Data from this study confirmed that the phospholipid membrane layer plays a larger role in lipid oxidation than additional added subcutaneous fat in ground beef. [ABSTRACT FROM AUTHOR]