Browsing Cattlemen's Day, 2009 by Published Date "2009"

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Browsing Cattlemen's Day, 2009 by Published Date "2009"

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  • Gipe, A.N.; Marston, T.T.; Higgins, James J.; Hutchinson, Stacy L.; Unruh, John A. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Steaks from cows are tougher than those from young steers and heifers. This difference is often attributed to the increased cross-linkage of collagen in muscle of mature animals that is considered very stable and more ...
  • Blasi, Dale A.; Epp, M.; White, Bradley J. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Cattle are commonly moved between geographic regions by using commercial transport carriers, and the vast majority of cattle are transported at least one time during their lives. Both handling and travel associated with ...
  • Neill, S.; Marston, T.T.; Higgins, James J.; Unruh, John A.; Jaeger, John R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Mature cows are typically removed from the cow herd for various reasons, such as reproductive inefficiency and poor performance. It has been estimated that as much as 15 to 25% of a ranch’s revenue may be from cull cows. ...
  • Neill, S.; Marston, T.T.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Jaeger, John R. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Mature cows are culled from herds for reasons such as poor performance and failure to rebreed. When these cows are removed from the herd, they are typically in thin condition and potentially can be fed to gain weight and ...
  • Black, P.L.; Parsons, G.L.; Shelor, M.K.; Karges, K.K.; Gibson, M.L.; Dikeman, Michael E.; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Rapid expansion of fuel ethanol production has made available abundant supplies of distillers grains with solubles, which are well-suited as a substitute for cereal grains in finishing cattle diets. Several recently ...
  • Wallace, J.O.; Reinhardt, Christopher D.; Thomson, Daniel U. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    The shipping and receiving period is one of the most stressful experiences during a calf’s lifetime. Stressors include weaning, commingling, transportation, processing, feed and water changes, and disease challenge placed ...
  • Black, P.L.; Parsons, G.L.; Shelor, M.K.; Karges, K.K.; Gibson, M.L.; Dikeman, Michael E.; Smith, J. Scott; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Distillers grains are a by-product of ethanol production and have become increasingly available in recent years. Some research has revealed negative effects of distillers grains on quality and yield grades. Distillers ...
  • Wallace, J.O.; Drouillard, James S.; Reinhardt, Christopher D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Changes in consumer preference for beef produced without growth promotants, ionophores, or antibiotics and consumers’ willingness to pay price premiums for such products have led some producers to begin raising beef under ...
  • McDaniel, M.R.; Higgins, James J.; Heidenreich, J.M.; Shelor, M.K.; Parsons, G.L.; Henning, P.H.; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Upon arrival in feedlots, cattle normally must be adapted to high-concentrate diets. The microbial population in the rumen of incoming cattle normally is suited to digestion of forages, and when cattle are transitioned ...
  • Strabler, R.; Crisler, A.J.; Depenbusch, Brandon E.; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Steam flaking is the predominant means of processing grains in large commercial feedlots. Compared with dry rolling, steam flaking improves total tract digestibility and feed efficiency by 8 to 15%. In steam-flaked corn ...
  • Parsons, G.L.; Shelor, M.K.; Depenbusch, Brandon E.; Drouillard, James S.; Lee, Charles D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    European starlings (Sturnus vulgaris) were first introduced to the United States in the late 1800s. It is believed that the starlings were imported from Europe and released in New York City’s Central Park so that all of ...
  • Black, P.L.; Parsons, G.L.; Shelor, M.K.; Karges, K.K.; Gibson, M.L.; Reinhardt, Christopher D.; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Increased ethanol production in the United States has increased availability of by-products, giving producers an alternative to cereal grains. The by-product we evaluated was dried corn distillers grains with solubles. ...
  • Eborn, D.R.; Spiker, C.R.; Sullivan, R.R.; Grieger, David M. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Two aims of heifer estrus synchronization protocols are to induce prepubertal heifers to start cycling by the beginning of the breeding season and to shorten time spent in estrous detection. Use of progestins such as ...
  • Uwituze, S.; Heidenreich, J.M.; Drouillard, James S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Advantages of steam flaking grain are less with respect to growth performance and diet digestion when a portion of distillers grains is substituted for grain. Ruminal pH typically is lower in cattle fed flaked-grain diets ...
  • Bolte, J.W.; Olson, K. C.; Schmidt, T.B.; White, Bradley J.; Milliken, George A.; Sproul, N.A.; Pacheco, L.A.; Thomas, M.D.; Jaeger, John R.; Thomson, Daniel U.; Larson, Robert L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Bovine respiratory disease (BRD) is the most economically devastating feedlot disease. Risk factors associated with incidence of BRD include (1) stress associated with maternal separation, (2) stress associated with ...
  • Bolte, J.W.; Schmidt, T.B.; Sproul, N.A.; Pacheco, L.A.; Thomas, M.D.; Olson, K. C.; Jaeger, John R.; Thomson, Daniel U.; White, Bradley J.; Larson, Robert L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Bovine respiratory disease (BRD) is the most economically devastating feedlot disease. Risk factors associated with incidence of BRD include (1) stress associated with maternal separation, (2) stress associated with ...
  • Neill, S.; Marston, T.T.; Daniel, M.J.; Higgins, James J.; Unruh, John A.; Dikeman, Michael E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Approximately 16% of cattle slaughtered in the United States are cows. When these cows are removed from the herd, they are typically in thin condition. Steaks from these cows are considered tougher than those from young ...
  • Mohan, A.; Houser, Terry A.; Barstow, T.E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Meat color as perceived by consumers serves as a valuable guide for assessing overall quality and wholesomeness of meat. The bright cherry-red color of beef is influenced by tissue oxygen consumption, obstacles to oxygen ...
  • Sutterfield, A.; Crow, B.A.; Grobbel, J.P.; Phebus, Randall K.; Dikeman, Michael E.; Hollis, Larry C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Blade tenderization has been used for decades to increase tenderness in beef cuts that are highly variable in tenderness or predicted to be “tough.” Injection enhancement also is commonly used in industry to increase ...
  • DeGeer, S.L.; Bratcher, C.L.; Crozier-Dodson, B.A.; Johnson, D.E.; Stika, J.F.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    Dry aging is an old-time process used to produce a high quality beef product marketed to high-end customers. Its most unique quality is the distinctive dry-aged flavor. Dry aging has been accomplished through many protocols ...