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Conjugated linoleic acid (CLA) was supplemented to crossbred growing-finishing barrows (n = 60) at 0.75% of the total diet. Pigs were randomly assigned to the CLA or control diets based on stress genotype (negative, carrier, or positive). Gain:feed was higher for CLA diet animals (350 g/kg feed) than for control diet animals (330 g/kg feed) independent of genotype (P [is less than] 0.05). No differences were observed for ADG for the diets (P = 0.71) or genotype classes (P = 0.40). Postmortem pH was lower (P [is less than] 0.01) by 3 h for CLA-supplemented pigs, with no differences in ultimate pH. No differences (P = 0.16) were observed for ultimate pH between the three genotypes. Conjugated linoleic acid-supplemented pigs exhibited less 10th rib fat depth (2.34 cm vs 2.84 cm) and last rib fat depth (2.46 cm vs 2.72 cm) than control pigs (P [is less than] 0.05). Loin muscle area (LMA) was not affected (P = 0.18) by CLA supplementation, but LMA was different (P [is less than] 0.02) for genotype; positive genotype carcasses had the largest LMA (45.02 [cm.sup.2]) and negative carcasses had the smallest LMA (36.44 [cm.sup.2]). Carrier carcasses were intermediate for LMA (40.76 [cm.sup.2]). Subjective scores for color were not affected (P = 0.98) by CLA but color was different (P [is less than] 0.01), with scores of 1.50, 2.40, and 3.1 for positive, carrier, and negative genotypes, respectively. Subjective marbling scores were increased (P [is less than] 0.03) in all genotypes with CLA supplementation. Subjective firmness scores were higher (P [is less than] 0.06) for CLA-supplemented pigs and were highly correlated (0.89) to marbling scores. The L(*) values were higher (P [is less than] 0.01) for stress-positive pigs at 24 h postmortem. Also, L* values were higher (P [is less than] 0.01) for CLA-fed pigs over 7 d of shelf storage. Sensory characteristics were not different with CLA supplementation for tenderness (P = 0.24), juiciness (P = 0.35), or flavor intensity (P = 0.14). This study showed that LMA was increased with stress-carrier and stress-positive genotypes, but lean color was negatively affected with the presence of the stress gene. Conjugated linoleic acid supplementation improves feed efficiency, decreases backfat, and improves pork quality attributes of marbling and firmness of the longissimus muscle. Furthermore, there is seemingly no interaction between the stress-genotype status of pigs and the subsequent effect of CLA on their growth and performance. Key Words: Linoleic Acid, Meat Quality, Pigs

The objective of this study was to determine whether feeding high doses of vitamin [D.sub.3] 7 d before slaughter would increase muscle [Ca.sup.++] levels and result in more tender loin chops. Market lambs (n = 4 callipyge and 4 normal in Exp. 1, and n = 16 calipyge and 16 normal in Exp. 2) were randomly and equally assigned to feeding groups based on callipyge genotype and experimental diet, (vitamin [D.sub.3] or control). Serum [Ca.sup.++], muscle [Ca.sup.++], Warner-Bratzler shear force, and troponin-T degradation data were analyzed. In Exp. 1, vitamin [D.sub.3] was supplemented at 1 or 2 x [10.sup.6] IU/d. The 2 [10.sup.6] IU dose resulted in the greatest serum [Ca.sup.++] reponse and was chosen for Exp. 2. In Exp. 2, serum [Ca.sup.++] concentration was higher (P [is less than] 0.05) for normal and callipyge lambs fed the vitamin [D.sub.3] diet than for the control diet fed lambs. Muscle [Ca.sup.++] concentrations, however, were not higher (P = 0.28) for the vitamin [D.sub.3]-fed lambs. Warner-Bratzler shear values were higher (P [is less than] 0.05) for callipyge than for normal lambs, but no differences were observed with vitamin [D.sub.3] supplementation. These data were supported by results from Western blot analysis of troponin-T degradation, in which no differences were observed for vitamin [D.sub.3] vs control diet lambs at 14 d postmortem. This experiment showed that feeding 2 x [10.sup.6] IU/d of vitamin [D.sub.3] to market lambs, callipyge or normal, raised serum [Ca.sup.++] concentration, but did not increase muscle [Ca.sup.++] concentration. This lack of response in muscle [Ca.sup.++] was likely the reason that no differences were observed for Warner-Bratzler shear force values or troponin-T degradation data between the vitamin [D.sub.3] and control loin chops. A higher dose of vitamin [D.sub.3] may be required to improve tenderness. Key Words: Sheep Breeds, Tenderness, Vitamin [D.sub.3]

Conjugated linoleic acid (CLA) is a collective term for positional and geometric isomers of linoleic acid. Dietary CLA has been shown to improve feed efficiency, decrease body fat, and increase lean tissue in laboratory animals. We hypothesized that CLA would improve performance and carcass composition and would be deposited in pork tissues. Diets of 40 crossbred pigs were supplemented with CLA to determine its effects on performance and carcass composition. Eight replications of five littermate barrows with an initial average weight of 26.3 kg were allotted at random to individual pens. Within replication dietary treatments containing 0, 0.12, 0.25, 0.5, or 1.0% CLA were assigned at random. Pigs were weighed and feed disappearance was determined at 14-d intervals. Average daily gain increased linearly as the level of CLA increased in the diet (P [is less than] 0.05). Average daily feed intake was not affected by the concentration of CLA in the diet. Therefore, a linear increase in gain:feed ratio (P [is less than] 0.05) was observed. Carcasses from animals fed control diets had greater 10th rib backfat than carcasses from animals fed CLA (P [is less than] 0.05). Ultrasound measurement and carcass measurements showed less fat depth over the loin eye at the 10th rib of pigs fed doses of CLA (P [is less than] 0.05) than that observed for control pigs. Belly hardness (firmness) increased linearly as the concentration of CLA in the diet increased when bellies were measured for firmness either lean side up (P [is less than] 0.001) or lean side down (P [is less than] 0.05). Loin dissection data demonstrated that CLA produced a quadratic treatment effect both for less intermuscular fat (P [is less than] 0.001) and less subcutaneous fat (P [is less than] 0.05) and a linear increase for bone (P [is less than] 0.05), although finished loin weight only tended to increase (P = 0.08). The CLA concentration increased in a linear relationship in both subcutaneous fat (P [is less than] 0.001) and lean tissue (P [is less than] 0.001). Dietary CLA was incorporated into pig tissues and had positive effects on performance and body composition. Key Words: Body Composition, Linoleic Acid, Pork

This study was designed to observe the effects of conjugated linoleic acid (CLA) supplementation on lean content of pork carcass primal cuts (hams, loins, and bellies) and to determine the ability of total body electrical conductivity (TOBEC) to predict lean content. A total of 64 crossbred growing-finishing barrows were placed on a control (soybean oil) or CLA (0.75%) diet at an average weight of 40 kg. Pigs were penned in pairs according to diet and stress genotype (negative, carrier, and positive) and slaughtered at 115 kg. Stress genotype was included because of known variations in lean content. Hams (IMPS 401A; n = 64), loins (IMPS 410; n = 24), and bellies (IMPS 408; n = 63) were fabricated from carcasses at 24 h postmortem and scanned for electromagnetic (EM) absorption by a MQ-25 EM scanner. Each wholesale cut was scanned in triplicate at 2.5 MHz to yield a peak mean average (PMA) value then separated into lean, fat, bone, and skin components. Bellies were skinned prior to scanning then subjected to a belly bar firmness test before dissection. Supplementation with CLA had no effect (P [is greater than] 0.05) on lean ham composition. Regression analysis was used for lean weight prediction using primal weight and PMA value as predictors. Lean content prediction of hams by TOBEC resulted in an [R.sup.2] of 0.80. Loins from CLA-supplemented pigs exhibited increased lean weight (P [is less than] 0.05) and PMA values (P [is less than] 0.05) compared to controls. Lean prediction of loins by TOBEC resulted in an [R.sup.2] of 0.66. Bellies from CLA-supplemented pigs had a higher percentage of moisture (P [is less than] 0.03) and protein (P [is less than] 0.01) and decreased percentage of lipid (P [is less than] 0.01). The [R.sup.2] values from the regression analysis predicting protein, moisture, protein + moisture, and fat-free soft tissue composition of the skinless bellies were 0.67, 0.68, 0.71, and 0.78, respectively. Key Words: Electrometric Methods, Linoleic Acid, Pork, Unsaturated Fatty Acids

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]

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]

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.

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]

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]