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In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TC + W). Warner-Bratzler shear force values for the LM were reduced (P < 0.05) 24.4 to 35.9 N in TS carcasses compared to AT carcasses, and WBSF values of SM from TS carcasses were 25.0 and 20.3 N less (P < 0.05) than those for AT and TC + W carcasses, respectively. Results indicated that cooked goat meat tenderness, particularly the LM and SM, may be improved greatly by suspending goat carcasses by the pelvic bone., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Dairy slurry is used commonly as an animal-sourced fertilizer in agronomic production. However, residual effects of slurry application on intake and digestibility of alfalfa (Medicago sativa L.) silage from subsequent harvests are not well known. The objective of this study was to determine if moisture concentration of alfalfa silage and timing of dairy slurry application relative to subsequent harvest affected intake and digestibility by sheep. Katahdin crossbred ewes (n = 18; 48 ± 5.3 kg) in mid-gestation were stratified by BW and allocated randomly in each of two periods to one of six treatments arranged in a two × three factorial arrangement. Treatments consisted of recommended (RM; 46.8%) or low (LM; 39.7%) moisture at baling after either no slurry application (NS), slurry application to stubble immediately after removal of the previous cutting (S0), or slurry application 14 d after removal of the previous cutting (S14). Silages were chopped through a commercial straw chopper, packed into plastic trash cans, and then offered to ewes within 4 d of chopping. Period 1 of the intake and digestion study consisted of a 14-d adaptation followed by a 7-d fecal collection period. Period 2 followed period 1 after a 4-d rest and consisted of an 11-d adaptation followed by 7 d of fecal collection. Ewes were housed individually in 1.4 × 4.3-m pens equipped with rubber mat flooring. Feces were swept from the floor twice daily, weighed, and dried at 50 °C. Ewes had ad libitum access to water and were offered chopped silage for a minimum of 10% refusal (DM). Blood samples were collected immediately prior to feeding, and 4 and 8 h after feeding on the day prior to the end of each period. Organic matter intake (g/kg BW) and OM digestibility tended (P < 0.10) to be, and digestible OM intake (g/kg BW) was reduced by slurry application. Lymphocytes (% of total white blood cells) were greater (P < 0.05) from LM vs. RM and from NS vs. S0 and S14. Red blood cell concentrations were greater (P < 0.05) from S14 vs. S0 and from S0 and S14 vs. NS. Serum urea N concentrations did not differ (P > 0.17) across treatments. Therefore, moisture concentration of alfalfa silage within the range used in this study may not affect voluntary intake or digestibility, but slurry application may have an effect on digestible OM intake. Also, moisture concentration of alfalfa silage and time of dairy slurry application may affect specific blood hemograms.

Bermudagrass ( L.) is a familiar forage in the equine industry and teff () is gaining popularity as well. However, it is unclear if the application of poultry litter as a fertilizer affects palatability of these forages in horses. Therefore, the objective of this study was to determine if forage species and timing of litter application as a fertilizer has an effect on preference by horses. Hay treatments were arranged in a 2 × 3 factorial treatment arrangement consisting of teff and bermudagrass harvested after no poultry litter application (NL), poultry litter applied to stubble immediately after removal of the previous cutting (L0), or poultry litter applied 14 d after the previous cutting (L14). Mature, stock-type geldings ( = 5; 480 ± 52.9 kg) were used in this study arranged as a balanced incomplete block design. Horses were offered different combinations of 4 of the 6 total forages daily for 3 d in each of 3 evaluation periods that immediately followed a 10-d adaptation period. Each forage was offered at half of the total daily DMI as measured during the last 5 d of the 10-d adaptation period to encourage selection among the 4 forages. Each hay offered was randomly allocated to a corner and suspended in hay nets over muck buckets in the corners of each stall. Horses were individually housed in 3.6- by 3.6-m indoor stalls with sand bedding and access to 3.6- by 7.6-m outdoor runs. Along with hay, horses were offered oats twice daily at 0.125% of BW at each feeding. Dry matter intake was greater ( < 0.01) for bermudagrass than for teff and for NL and L0 treatments compared with L14 treatments. Horses spent more ( < 0.01) time consuming bermudagrass compared with teff. However, there were no differences ( ≥ 0.25) in time spent consuming hay across litter treatments. Therefore, horses may prefer bermudagrass to teff and later application of poultry litter may affect voluntary intake by horses. However, all forages were mature, which may have impacted total intake and preference.

Lactation, hair development and homeothermy are characteristic evolutionary features that define mammals from other vertebrate species. Here we describe the discovery of two autosomal dominant mutations with antagonistic, pleiotropic effects on all three of these biological processes, mediated through the prolactin signalling pathway. Most conspicuously, mutations in prolactin (PRL) and its receptor (PRLR) have an impact on thermoregulation and hair morphology phenotypes, giving prominence to this pathway outside of its classical roles in lactation.

A growth performance and carcass evaluation study was conducted to determine the maximal inclusion rate of corn distillers dried grain with solubles (DDGS) in grower-finisher pig diets when formulated on a total AA basis. A total of 240 (28.4 +/- 0.8 kg of BW) crossbred pigs [(Yorkshire x Landrace) x Duroc] were allotted randomly within sex and weight outcome groups to 1 of 24 pens. Pens were assigned randomly within the initial BW groups to 1 of 4 dietary treatment sequences in a 5-phase grower-finisher feeding program in a 4 x 3 factorial arrangement of treatments. The inclusion level of DDGS (0, 10, 20, or 30%) in the diet and the initial BW class [low (23.2 kg), medium (28.1 kg), or high (33.8 kg)] served as the main factors for the grower-finisher performance study. All diets were formulated to contain similar concentrations of total Lys, ME, calcium, and phosphorus within each phase. Pigs were slaughtered and carcass data were collected when the average BW of pigs in a pen reached 114 +/- 2.25 kg. Dietary treatment and initial weight groups did not interact for any response variables, and only the main effects of dietary treatment are presented. Pigs fed the 20 or 30% DDGS diets had reduced ADG (P < 0.05) compared with that of the 0 or 10% DDGS groups, but ADFI was unaffected by dietary treatment. Gain:feed decreased when pigs were fed 30% DDGS (P < 0.05) compared with the 0, 10, and 20% DDGS dietary inclusion levels. Loin depth was lower in pigs fed the 30% DDGS diets (P < 0.05), but backfat depth and percentage of carcass lean did not differ among treatments. Iodine number of carcass fat increased linearly (P < 0.01) with increasing dietary DDGS concentration, and belly firmness adjusted for belly thickness was reduced (P < 0.05) for pigs fed the 30% DDGS diets compared with pigs fed the 0 or 20% DDGS diets. Color measurements, ultimate pH, and visual evaluations (color, firmness, and marbling scores) of the LM did not differ among treatments. Cooking loss, 24-h drip loss, and total moisture loss were not affected by DDGS in the diets. However, differences were detected between 0 and 20% DDGS treatments for 11-d purge loss (P < 0.05). Dietary treatment did not affect Warner-Bratzler shear force of cooked loin chops. Results from this study indicate that when diets for grower-finisher pigs are formulated on a total AA basis, less than 20% DDGS should be included in the diet for optimal performance and carcass composition. Feeding DDGS in swine finishing diets did not have any detrimental effects on pork muscle quality.

The objective of this study was to investigate factors associated with surface iridescence in fresh beef. Eight muscles were evaluated for occurrence of surface iridescence: Biceps femoris (BF), Gluteus medius (GM), Longissimus lumborum (LD), Psoas major (PM), Rectus femoris (RF), Semimembranosus (SM), Semitendinosus (ST), and Tensor fasciae latae (TF). Incidence of surface iridescence was 91% for ST, 34% for SM, 27% for LD, 20% for GM, 12% for RF, 9% for BF, 8% for TF, and 6% for PM (P<0.05). Factors associated with surface iridescence in the ST were further examined because iridescence was observed to a much higher degree in the ST as compared with other muscles evaluated. Greater ST surface iridescence was associated with larger ribeye areas, more youthful lean maturity scores, higher L(∗), a(∗) and b(∗) colorimeter values, lower ultimate pH values, and faster cooking (P<0.05).

The objective of this study was to compare fresh and frozen protocol procedures for Warner-Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The fresh protocol consisted of measuring WBSF on steaks cooked on the exact day the aging period ended. The frozen protocol consisted of measuring WBSF on steaks that were aged, frozen (-16 degrees C) for approximately 2 mo, thawed for 24 h, and then cooked. Twenty-two strip loin steaks from each of 20 crossbred heifers and steers were individually vacuum-packaged and assigned to either the fresh or frozen protocol and one of 11 aging periods (1, 2, 3, 4, 5, 6, 7, 10, 14, 21, or 35 d). The frozen protocol resulted in lower (P < 0.05) WBSF values than the fresh protocol for beef longissimus steaks that were aged for 1, 2, 3, 4, 6, 7, 10, 14, or 35 d postmortem. An interaction (P < 0.05) between protocol and postmortem aging resulted from larger differences between protocols at shorter aging periods than at longer aging periods. Correlations and mean differences revealed that frozen protocol WBSF values were not highly indicative of fresh protocol WBSF values at the same period of postmortem aging, but rather suggested that frozen protocol WBSF values at shorter aging times were useful in estimating WBSF values from fresh protocols at longer aging times. Cooking loss was higher (P < 0.05) for frozen vs fresh protocol steaks at all aging periods except for 14, 21, or 35 d. These findings suggest that if research constraints warrant the freezing of samples, shorter aging periods before freezing (6 and 7 d) should be used to estimate WBSF of fresh aged beef (14 to 21 d). In trials in which several postmortem aging periods or very short aging periods are of interest, we recommend that WBSF be assessed using the fresh protocol.

Crossbred steers (n = 30) were used to explore and compare tenderness improvements in beef round and sirloin muscles resulting from various methods of prerigor skeletal separations. Animals were slaughtered according to industry procedures, and at 60 min postmortem one of six treatments was applied to each side: A) control, B) saw pelvis at the sirloin-round junction, C) separate the pelvic-femur joint, D) saw femur at mid-point, E) combination of B and C, and F) combination of B and D. After 48 h, the following muscles were excised from each side: semimembranosus, biceps femoris, semitendinosus, and adductor from the round; vastus lateralis and rectus femoris from the knuckle; and gluteus medius, biceps femoris and psoas major from the sirloin. Following a 10-d aging period, samples were removed from each muscle to determine the effect of treatment on sarcomere length and Warner-Bratzler shear force. Most skeletal separation treatments resulted in longer sarcomeres than controls for semimembranosus, adductor, semitendinosus, and gluteus medius muscles. All skeletal separation treatments yielded shorter sarcomeres for the psoas major as compared with controls. Warner-Bratzler shear force differed among treatments for rectus femoris, semitendinosus, and psoas major. For rectus femoris, treatments C, D, E, and F resulted in lower (P < 0.05) shear values than for controls. Treatments B, D, and F increased shear force of the semitendinosus relative to controls (P < 0.05) within muscle. Treatment F resulted in higher shear force values for the PM than controls (P < 0.05). Correlations between sarcomere length and shear force were found to be low and quite variable among muscles. In general, treatments increased sarcomere length of several muscles from the sirloin/round region, but had mixed effects on shear force values.

This study determined whether there is a logical point of value change, related to either tenderness or consumer acceptance, at which to separate the beef carcass within the rib/chuck region. Rib/chuck rolls (RCR); (n = 30) consisting of the ribeye roll and chuck eye roll subprimals (2nd through 12th rib locations) were cut into 22 steaks each (two steaks per rib location), and Warner-Bratzler shear force and consumer purchase preference were evaluated for steaks at each rib location. Steaks from different locations of the RCR were composed of differing proportions of several muscles: longissimus muscle (LM), spinalis dorsi and multifidus dorsi (SM), and complexus (CO). The LM (4th to 12th rib) contained three tenderness regions: 7th through 12th rib, 5th and 6th ribs, and 4th rib regions (lowest, intermediate, and highest shear force values, respectively; P < 0.01). Shear force differed (P < 0.05) among rib locations for the SM (2nd to 9th rib), but no logical pattern was evident. The CO (2nd to 7th rib) was more tender toward the anterior end (P < 0.05). The region of the RCR represented by the 4th through 6th rib locations had steaks with higher weighted-average shear force (average shear force of each steak, weighted for surface area of each muscle) values than the remainder of the RCR (P < 0.05). Animal-to-animal variation in shear force was 36% greater than rib-to-rib variation in shear force; thus, statistically significant differences in tenderness among rib locations may be undetectable by consumers. Steaks (n = 330) were offered for sale at a retail supermarket and case time was monitored on each steak to determine consumer purchase preference. Steaks from the 2nd through 4th rib locations required more time to sell (P < 0.01) than steaks from the 5th through 12th rib locations. Two alternative locations for the rib/chuck separation point could be between the 6th and 7th ribs, yielding a ribeye subprimal useful in marketing a "premium quality" product, or between the 4th and 5th ribs, which would yield four more 2.5-cm ribeye steaks per carcass.

Our objectives were to estimate genetic parameters for carcass traits and evaluate the influence of slaughter end point on estimated breeding values (BV). Data provided by the American Simmental Association were divided into three sets: 1) 9,604 records of hot carcass weight (CW) and percentage retail cuts (PRC), 2) 6,429 records of CW, PRC, and marbling score (MS), and 3) 1,780 records of CW, PRC, MS, fat thickness (FT), and longissimus muscle area (LMA). Weaning weights (WW) from animals with carcass data and from their weaning contemporaries were used. Data were analyzed with a multiple-trait animal model and REML procedures to estimate genetic parameters and BV on an age-, CW-, MS-, or FT-constant basis. The model for carcass traits included fixed contemporary group and covariates for breed, heterozygosity, and slaughter end point and random additive direct genetic and residual effects. Weaning weight was preadjusted for founder effects, direct and maternal heterosis, age of dam, and age of calf. The model for WW included fixed contemporary group and random additive direct genetic, maternal genetic, maternal permanent environment, and residual effects. Heritabilities from data set 1 were 0.34 for CW and 0.25 for PRC on an age-constant basis and 0.25 for PRC on a CW end point. Heritabilities for data set 2 were 0.35, 0.24, and 0.36 for CW, PRC, and MS, respectively, on an age-constant basis. Data set 2 heritabilities were 0.25 for PRC and 0.34 for MS on a CW-constant basis and 0.33 for CW and 0.25 for PRC at a constant MS end point. Heritabilities on an age-constant basis for data set 3 were as follows: CW, 0.32; PRC, 0.09; MS, 0.12; FT, 0.10; and LMA, 0.26. Heritability estimates for data set 3 on a CW-, MS-, and FT-constant basis were similar to those on an age-constant basis. Heritabilities were 0.12 for PRC, 0.12 for MS, 0.14 for FT, and 0.22 for LMA on a CW-constant basis; 0.30 for CW, 0.09 for PRC, 0.10 for FT, and 0.28 for LMA at a constant MS end point; and 0.33, 0.17, 0.13, and 0.29 for CW, PRC, MS, LMA on a FT-constant basis. Genetic correlations among traits varied across groups and end points but suggested that it should be possible to select for improved lean yield without sacrificing quality grade. Correlations were calculated among BV computed at different end points. Adjustment to various end points resulted in some changes in BV and reranking of sires, especially for PRC; however, the number of records available had a larger influence than slaughter end point.