Browsing College of Agriculture by Title

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Browsing College of Agriculture by Title

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  • Utilization of steam-flaked milo or corn and supplemental fat by finishing steers
    Brandt, R.T. Jr.; Kuhl, G.L.; Kastner, C.L.; Freeman, A.S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    One hundred forty crossbred yearling steers (815 lb) were utilized to evaluate grain type (steam flaked com vs steam flaked milo) and supplemental fat (O or 4% yellow grease) on finishing performance. There were no ...
  • Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roasts
    Garcia Zepeda, C.M.; Kastner, C.L.; Kropf, D.H.; Hunt, M.C.; Kenney, P.B.; Schwenke, J.R.; Schleusener, D.S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    Surimi-like materials from boar and sow muscle and Alaska pollack surimi were evaluated at a 5% inclusion level in a restructured, precooked (158°F) pork roast. Meat batches were formulated to contain 95% chunked ham ...
  • Utilization of wheat bran in finishing swine diets
    Hines, R.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1980)
    Two trials with finishing pigs were conducted to evaluate wheat bran added to a basal milo-soybean meal diet to provide more crude fiber. Pigs fed added wheat bran (5-10-15-20%) and those fed the basal diet gained similarly, ...
  • Utilizing infrared thermography to predict pork quality
    Lawrence, T.E.; Spire, M.F.; Dikeman, M.E.; Hunt, M.C.; Hogge, S.B.; James, B.W. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
    Three experiments using 63 pigs were conducted to determine if infrared thermography could segregate pigs based on subsequent pork quality. Pigs were subjectively classified as either “hot” or “normal” based on infrared ...
  • Utilizing vaccination for Porcine Circovirus Type 2 as a tool to aid elimination of PCV2 from swine populations
    Potter, M.L.; Dritz, S.S.; Hesse, R.A.; Rowland, R.R.R.; Nietfield, J.C.; Oberst, R.; Henry, S.C.; Tokach, L.M.; Hays, M.; Fuller, A.; Straw, B.E.; Bates, R.O. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011)
    A total of 928 pigs from the Swine Teaching and Research Centers at Michigan State University (MSU) and Kansas State University (KSU) and a Kansas commercial farm were used during a 3-year study to determine whether ...
  • Utilizing wheat straw and wheat tailings with beef cows
    Peverley, B.; Corah, L.; McKee, M. (Kansas State University. Agricultural Experiment Station, 1978)
    Ninety-one Simmental-Hereford and Hereford cows in early gestation were used to compare three rations in a 106-day trial: (1) wheat straw, (2) wheat tailings, and (3) soaked wheat straw. Each was fed to groups of lactation ...
  • Vaccinating with SRP E. coli does not affect feeder cattle performance, health, or carcass characteristics
    Rezac, D.J.; Thomson, D.U.; Butler, B.A.; Wileman, B.W.; Reinhardt, C.D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012)
    Siderophore-receptor and porin-based (SRP) Escherichia coli vaccine technology functions by starving the E. coli organism via competitive exclusion for proteins that scavenge iron, an essential nutrient for E. coli ...
  • Vaccine impacts E. coli O157 in feedlot cattle
    Fox, J.T.; Thomson, D.U.; Drouillard, J.S.; Thornton, A.B.; Jacob, M.E.; Nagaraja, T.G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Many human foodborne illnesses are caused by pathogens commonly harbored by food animals. Escherichia coli O157 is one of these pathogens commonly isolated from beef cattle feces and can enter the food chain at harvest. ...
  • Vacuum-packaged ground beef: the influence of color and educational materials on consumer acceptance
    Lynch, N.M.; Kastner, C.L.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1985)
    Questionnaires were completed by 1750 Kansas grocery shoppers in selected Dillon's supermarkets to determine how product color and educational materials affected their purchase intent of vacuum-packaged ground beef. Half ...
  • Vacuum-packaged versus conventionally packaged ground beef: the influence of packaging on consumer acceptance and flavor characteristics
    Lynch, N.M.; Kastner, C.L.; Caul, J.F.; Kropf, D.H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1985)
    Vacuum-packaged ground beef was compared to a conventionally packaged (polyvinyl chloride) product to determine consumer flavor and aroma preferences. In addition, flavor characteristics were described and quantified by ...
  • Validation of a steam based post-process pasteurization system for control of Listeria monocytogenes in ready-to-eat roast beef
    Gill, V.S.; Thippareddi, H.; Phebus, R.K.; Marsden, J.L.; Kastner, C.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Listeria monocytogenes has been implicated in outbreaks of illness involving ready-to-eat (RTE) meat products, prompting researchers to look into intervention technologies to reduce or eliminate this risk. In our study ...
  • Validation of commercial DNA tests for beef quality traits
    Dikeman, M.E.; Van Eenennaam, A.L.; Li, J.; Thallman, R.M.; Quaas, R.L.; Gill, C.; Franke, D.E.; Thomas, M.G. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    Gene mapping and discovery programs have resulted in the detection of numerous DNA ‘markers’ for various beef cattle production traits. Prior to commercializing genetic markers, it is important to validate their purported ...
  • Validation of control diets for lactose and fish meal replacement studies in nursery pigs
    Sulabo, R.C.; Tokach, M.D.; DeRouchey, J.M.; Goodband, R.D.; Dritz, S.S.; Nelssen, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    The objective of this study was to develop and validate control test diets to be used for lactose and fish meal replacement studies in nursery pigs. A total of 180 nursery pigs (PIC, initially 16.6 lb and 28 ± 2 d of age) ...
  • Validation of flank-to-flank allometric equations in predicting weight of lactating sows and lactation weight change
    Sulabo, R.C.; Tokach, M.D.; Dritz, S.S.; Wiedmann, E.J.; Goodband, R.D.; DeRouchey, J.M; Nelssen, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2007)
    The objectives of this study were to validate the use of flank-to-flank measurement in predicting weight of lactating sows and to determine the accuracy of the developed models in estimating lactation weight change. A total ...
  • Validation of flank-to-flank measurements for predicting boar weight
    Sulabo, R.C.; Quackenbush, J.; Goodband, R.D.; Tokach, M.D.; Dritz, S.S.; DeRouchey, J.M.; Nelssen, J.L (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2006)
    Allometric relationships, in which linear body dimensions are expressed as a function of body weight, are commonly used in growth studies. Previous work at Kansas State University showed a positive correlation between ...
  • Validation of process capabilities for directly acidified beef and venison containing beef snack sticks for control of E. Coli O157:H7
    Stoltenberg, S.K.; Getty, Kelly J. K.; Thippareddi, H.; Phebus, R.K.; Loughin, T.M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)
    USDA/FSIS guidelines require sausage manufacturers to validate their processes to assure that they can achieve a five-log (99.999%) reduction of E. coli O157:H7. Some small meat processors use encapsulated acids instead ...
  • Validation of real-time ultrasound technology for predicting fat thicknesses and ribeye areas of Brangus bulls from four months to two years of age
    Waldner, D.N.; Dikeman, M.E.; Schalles, R.R.; Olson, W.; Houghton, P.; Unruh, J.A.; Corah, L.R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1991)
    Sixty Brangus bulls were evaluated live with two real-time ultrasound instruments to estimate ribeye area (REA) and 12th rib fat thickness (FT) every 4 mo beginning at 4 mo and 12 mo of age, respectively, and continuing ...
  • Valine: a limiting amino acid for high-producing lactating sows
    Tokach, M.D.; Goodband, R.D.; Nelssen, J.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
    A total of 152 lactating sows was used to determine the influence of dietary valine level on sow and litter performance. During lactation, sows were fed corn-soybean meal based diets containing .9% lysine and either .75 ...
  • Value of 3-mg, Stilbestrol implants for young lambs
    Menzies, C.; Hillman, M.; Lenhart, D. (Kansas Agricultural Experiment Station, 1963)
    Forty-two crossbred lambs sired by Suffolk rams and out of commercial fine-wool ewes were used. Twenty-one were implanted with 3 mgs. Stilbestrol each. Lambs averaged 24 days of age when started on test, February 17. They ...
  • Value of adding fat to finishing diets to alleviate heat stress
    Nichols, D.A.; Ames, D.R.; Hines, R.H.; Allee, G.L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1981)
    Crossbred barrows, observed at temperatures of 62 and 95°F, were fed either a control or a fat added diet. Pigs housed at 95°F ate significantly less feed, gained slower, and were less efficient than littermates housed at ...