Cattlemen's Day, 2014

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Open Access
Comparison of conventional and Alltech Beef PN finishing programs: meat water-holding capacity and tenderness
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Phelps, Kelsey; Miller, K. A.; Van Bibber-Krueger, Cadra L.; Jennings, J.; Depenbusch, Brandon E.; Drouillard, James S.; Gonzalez, John M.; jdrouill; johngonz; bdepenbu
Tenderness, juiciness, and flavor play important roles in a satisfactory beef eating experience. All three factors can be affected by management decisions made by producers during the production of beef. Beef producers currently use a multitude of production programs that utilize feed additives such as Rumensin or Tylan (Elanco Animal Health, Greenfield, IN), and growth promotants such as implants and Optaflexx (Elanco Animal Health). Rumensin and Tylan are fed in combination to improve feedlot performance, whereas growth promotants improve feed efficiency, average daily gain, hot carcass weight, and yield grades of carcasses. Although the use of feed additives and growth promotants improves production efficiency, they can affect meat characteristics such as tenderness and water-holding capacity. The Alltech PN Beef Program (Alltech Inc., Nicholasville, KY) consists of two products that are designed to replace components of the conventional feedlot diet. The PN Beef Receiver is intended to be fed during the step-up period of feeding, whereas PN Beef Finisher is intended to be fed during the remainder of finishing period. Because both products are new feed alternatives, the objective of this study was to compare the fresh cooked meat quality of the Alltech PN Beef Program to a conventional feedlot diet when both diets are combined with or without growth promotants.
Open Access
Evaluating the effectiveness of transport media on Shiga toxin-producing E. coli serotypes
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Baumann, Nicholas W.; West, A.; Phebus, Randall K.; phebus
One of the key issues involved in accurately testing beef and the environment for the presence of specific bacteria, particularly pathogens such as Shiga toxin-producing Escherichia coli (STEC), is maintaining the viability of the microorganisms when transporting samples from the field to the laboratory. This process may take up to three days when considering collection, shipping and laboratory preparation times. Allowing the target bacteria to increase or decrease in numbers during transit is undesirable, so samples must be kept chilled and the media used for transport must offer a stable but non-nutritive environment. Three commonly used non-selective transport media were evaluated for their ability to maintain original STEC levels during transport. Holding temperature may vary during shipping, so this study evaluated two separate temperatures as co-variables.
Open Access
Comparison of conventional and Alltech Beef PN finishing programs: meat color characteristics
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Phelps, Kelsey; Miller, K. A.; Van Bibber-Krueger, Cadra L.; Jennings, J.; Drouillard, James S.; Gonzalez, John M.; Depenbusch, Brandon E.; jdrouill; johngonz; bdepenbu
To maximize efficiency and profit when producing beef, American producers currently employ a multitude of production programs that use feed additives such as Rumensin or Tylan (Elanco Animal Health, Greenfield, IN) and growth promotants such as implants and Optaflexx (Elanco Animal Health). Rumensin and Tylan fed in combination can improve average daily gain and feed efficiency, and utilizing growth promotants enhances feed efficiency, average daily gain, hot carcass weight, and yield grades of carcasses. Although these products improve production efficiency, they can affect meat quality characteristics such as retail shelf life, necessitating better understanding of how management decisions in the feedlot can affect retail display. The Alltech PN Beef Program (Alltech Inc., Nicholasville, KY) consists of two products that are designed to replace components of a conventional feedlot diet. The PN Beef Receiver is intended to be fed during the step-up period of feeding, whereas PN Beef Finisher is intended to be fed during the remainder of finishing period. Because both products are new feed alternatives, the objective of this study was to compare the effects of the Alltech PN Feed Program to a conventional diet on fresh meat retail shelf life color when both diets were fed with or without implants and Optaflexx.
Open Access
Effects of media type on Shiga toxigenic E. coli growth patterns
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Baumann, Nicholas W.; Sevart, Nicholas J.; Michael, Minto; Milke, Donka T.; Lewis, G.; Moxley, R.; Phebus, Randall K.; donkam7; phebus
Escherichia coli O157:H7 was declared to be an adulterant in raw ground beef in 1994 by the United States Department of Agriculture Food Safety and Inspection Service following a large and deadly foodborne disease outbreak in the Pacific Northwest involving undercooked hamburgers sold at Jack-in-the-Box restaurants. Due to their recognition as significant human foodborne pathogens, six additional strains (serotypes) of Shiga toxin-producing E. coli (STEC) were also deemed to be adulterants in raw beef products in 2012. The beef processing industry has worked diligently since the mid-1990s to control the presence of E. coli O157:H7 in finished raw products through the implementation of aggressive microbial testing programs and the incorporation of antimicrobial intervention technologies validated to substantially reduce the presence of this pathogenic organism. This effort has occurred within the framework of Hazard Analysis and Critical Control Points (HACCP) programs. With the addition of six additional STEC strains that also must be controlled through these programs, laboratory-testing methods must be developed and implemented to afford the industry a means to accurately document their control programs. Shiga toxin-producing E. coli cultivation, identification, and quantification methods are currently lacking. Establishing behavior patterns for these STECs will allow the beef processing industry to better develop methods for controlling or eliminating them in the food supply. To accomplish this, the prevalence of these organisms must first be established through sampling, but research into which media type is best for enriching samples to recover and identify all STEC organisms has been limited. To determine which media type was best suited for recovery of STECs, we inoculated multiple enrichment media types with the target strains and observed their growth patterns.
Open Access
Aging for 35 days does not improve tenderness of strip loin steaks from heifers fed Zilmax
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Ebarb, Sara M.; Phelps, Kelsey; Van Bibber-Krueger, Cadra L.; Drouillard, James S.; Gonzalez, John M.; jdrouill; johngonz
As the world’s population continues to expand, demand for food animal products is also increasing; therefore, efficient production is vital. Implants and beta-adrenergic agonists such as Zilmax (Merck Animal Health, Summit, NJ) improve average daily gain and feed efficiency in feedlot cattle. Use of these growth technologies also increases hot carcass weight and muscle mass. Although use of implants and Zilmax increases efficiency of beef production, these products also negatively affect meat quality characteristics such as marbling and tenderness. Some research reports conclude that wet aging meat for extended periods of time can alleviate tenderness issues caused by exogenous growth promotants. The objective of this experiment was to examine the effects of implants and Zilmax on meat tenderness across five aging periods and to evaluate moisture retention during the cooking process.
Open Access
Increasing postmortem aging time decreases color and flavor stability of top sirloin steaks
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Dietz, Garret J.; Houser, Terry A.; Gerlach, Bryce M.; Adhikari, Koushik; Gonzalez, John M.; Unruh, John A.; houser; koushik; johngonz; junruh
Top sirloin butts are commonly blade-tenderized to significantly increase tenderness, but minimal data have shown the relationship between blade tenderization and color stability as well as the effect of extended postmortem aging periods past 30 days on color stability. Tenderness plays a significant role in consumer satisfaction with beef products, and blade tenderization and extended postmortem aging periods are effective ways to ensure that beef cuts are tender. Therefore, the objectives of this study were to: (1) determine color and flavor stability of beef gluteus medius during extended postmortem aging times with and without mechanical tenderization, and (2) determine the biochemical factors responsible for color stability of beef gluteus medius at five different aging periods.
Open Access
Quality classification affects firmness of ground beef patties from the chuck roll
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Pownall, Emily C.; McEwan, Robert S.; Unruh, John A.; Stroda, Sally L.; junruh; sstroda
Consumers often use color as the main criteria in selecting meat products, and they associate a bright red color with freshness. Longer display life without discoloration can result in more opportunities to sell the product and greater potential for profit. Flavor, juiciness, and tenderness are also associated with consumer satisfaction. Although grinding offers an opportunity to mechanically minimize differences in tenderness, product quality can affect these sensory properties of ground beef. The objective of this study was to determine the effects of three quality classifications and their combinations on ground beef patty display color stability and sensory attributes evaluated by a trained sensory panel and consumer panel.
Open Access
Aging premium choice chuck rolls for minimal days maximizes color stability and extends retail display life
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Garner, C. M.; Unruh, John A.; Hunt, Melvin C.; Boyle, Elizabeth A. E.; Houser, Terry A.; junruh; hhunt; lboyle; houser
Subprimals can be stored in a vacuum package for extended periods of time. The number of days that subprimals may be held before processing can be influenced by the distribution chain, accessibility, and subprimal price fluctuations. Extended vacuum storage before grinding could affect biochemical, oxidative, and microbial properties of these subprimals and influence their color stability. Our objective was to determine the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-packaged storage aging times before processing (7, 21, and 42 days) on ground beef patty display color stability.
Open Access
Electrostatic spray cabinet evaluation to verify uniform delivery of chemical and biological solutions to pre-chilled meat animal carcasses
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-06) Phebus, Randall C.; Sevart, Nicholas J.; Baumann, Nicholas W.; Phebus, Randall K.; phebus
Shiga toxin-producing Escherichia coli (STEC) are a group of bacteria that cause an estimated 265,000 illnesses, 3,600 hospitalizations, and 30 deaths annually in the United States. STEC are frequently associated with raw or undercooked meat products, prompting the beef industry to develop and apply various antimicrobial intervention technologies during processing operations. The application of chemical antimicrobials to carcasses and fabricated cuts using an electrostatic spray (ESS) system (Figure 1) offers several potential advantages for controlling disease-causing pathogens, including enhanced chemical deposition (coverage) profiles, reduced overspray wastage of foodgrade antimicrobials, and reduced water requirements. The objectives of this study were to (1) calibrate an ESS carcass cabinet installed at the Kansas State University Biosecurity Research Institute, (2) test the chemical deposition profile of the ESS cabinet onto a meat carcass using fluorescent dye, and (3) determine if the ESS could be used to uniformly apply a biological inoculum to a carcass to support pathogen-inoculated validation studies of different chemical intervention technologies to support the needs of the beef processing industry.
Open Access
Subprimal type and quality grade affect fattyacid composition and cooked firmness of ground beef patties
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-03) Garner, C. M.; Unruh, John A.; Hunt, Melvin C.; Boyle, Elizabeth A. E.; Houser, Terry A.; Stroda, Sally L.; junruh; hhunt; lboyle; houser; sstroda
Subprimals can be stored in a vacuum package for extended periods of time at low storage temperatures. The number of days that subprimals may be held before processing can be influenced by the distribution chain, accessibility, and subprimal price fluctuations. Extended vacuum storage before grinding could affect biochemical, oxidative, and microbial properties of these subprimals and influence sensory properties. Our objective was to determine the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-packaged storage aging times before processing (7, 21, and 42 days) on ground beef patty sensory properties.
Open Access
Aging time affects color stability and sensory properties of ground beef patties adjusted to a similar fat composition by combining subprimals from the chuck roll and knuckle
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-03) Cleveland, Brandi D.; McEwan, Robert S.; Unruh, John A.; Garner, C. M.; Stroda, Sally L.; junruh; sstroda
Palatability traits of flavor, juiciness, and tenderness are associated with consumer satisfaction. Although grinding offers an opportunity to mechanically minimize differences in tenderness, muscle source and product quality may still affect the sensory properties of ground beef. The objective of this study was to determine the effects of two quality grades (Premium Choice and Select) and vacuum storage aging time (7, 21, and 42 days) before processing on ground beef patty display color from chuck roll and knuckle subprimals combined to obtain a common percentage of fat.
Open Access
Encapsulation of flaxseed in a dolomitic limematrix: effects on feedlot performance and carcass characteristics of steers vs. heifers
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-03) Feltrin, G.; Alvarado-Gilis, Christian A.; Van Bibber-Krueger, Cadra L.; Klamfoth, D.; Drouillard, James S.; jdrouill
We have investigated the potential for using hydrated lime to form protective matrices with oil-rich feeds, such as flaxseed, to increase the incorporation of omega-3 fatty acids into meat. Dolomitic lime is mixed with ground flaxseed, water is added, the mixture is blended in a high-speed turbulizer, and the resulting material is then dried to form a granular matrix. During the manufacturing process, a portion of the hydrated lime becomes recarbonated. This recarbonated matrix is ruminally stable, which prevents rumen microbes from converting polyunsaturated oils to saturated fats. Additional recarbonation occurs in the rumen due to exposure to high concentrations of carbon dioxide produced by rumen microbes, further stabilizing the matrix. The objective of this study was to compare feedlot performance and carcass characteristics of heifers and steers fed traditional finishing diets to those of cattle supplemented with encapsulated blends of ground flaxseed and dolomitic lime hydrate.
Open Access
Utilization of omega-3 fatty acids is improved by embedding flaxseed in a matrix of dolomitic lime hydrate
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-06-03) Alvarado-Gilis, Christian A.; Van Bibber-Krueger, Cadra L.; Miller, K. A.; San Vito, E.; Feltrin, G.; Klamfoth, D.; Drouillard, James S.; jdrouill
Omega-3 fatty acids are essential nutrients for humans, but American diets are often deficient in these important long-chain fats. Incorporating greater proportions of omega-3 fatty acids into beef offers a means of increasing daily consumption of essential fats, while also enhancing the perceived value of beef. In cattle, dietary polyunsaturated fats are extensively hydrogenated into saturated fats by microbes in the rumen. This effectively decreases the efficiency of transfer for fats from the animal’s diet into edible beef tissues, because the bacteria convert more than 90% of the polyunsaturated fats into saturated fats before they are absorbed into the animal’s blood stream. Preventing this saturation process in the rumen would increase the proportion of dietary omega-3 fatty acids that are available for deposition into beef, thus making the production of omega-3-enriched beef more cost-effective. We have devised a method for improving the stability of fats in the rumen that effectively increases their resistance to the hydrogenating actions of rumen microbes. Sources of polyunsaturated fats are combined with dolomitic lime hydrate, water is added, and the mixture is blended at a high rate of rotation, yielding a densified matrix with improved ruminal stability. Our objective in this study was to evaluate feedlot performance, carcass characteristics, and blood profiles of long-chain fatty acids in cattle fed diets containing varying concentrations of ground flaxseed or ground flaxseed embedded in the dolomitic lime matrix.
Open Access
Consumption and performance by beef heifers provided dried distillers grains in a self-fed supplement containing either 10 or 16% salt while grazing Flint Hills native grass
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-05-16) Melton, N. T.; Oleen, Brandon E.; Vahl, Christopher I.; Montgomery, Sean P.; Schlegel, Ethan R.; Blasi, Dale A.; vahl; smontgom; dblasi
Optimizing cattle performance and maintaining pasture health are important considerations when striving to maximize profitability and sustainability on a Flint Hills pasture yearling grazing operation. The two growing seasons prior to initiation of this study were droughty and stressful to pastures. This situation provided an opportunity to evaluate the value of dried distillers grains with solubles (DDGS) as a self-fed supplement to ensure that nutritional resources were adequate for a 78-day grazing period. Grazing density was increased from 200 to either 225 or 250 lb of beef while simultaneously providing salt-limited DDGS supplements containing 10 and 16% salt, respectively.
Open Access
Wheat straw improved by half-rate application of anhydrous ammonia
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-05-16) Waggoner, Justin W.; Reid, R.; Oleen, Brandon E.; Hollenbeck, William R.; Holthaus, Jody G.; Sexten, A.; Petersilie, J.; Weaber, Robert L.; Johnson, S.; Blasi, Dale A.; jwaggon; jholthau; bweaber; dblasi
Many tons of crop residues and other low-quality forages are produced in Kansas each year. Use of these forages often is limited by their low nutrient content and poor digestibility. The process of applying anhydrous ammonia to low-quality forages enhances their feeding value by increasing crude protein content and dry matter digestibility. In the summer of 2012, the persistence of drought conditions throughout Kansas reduced forage supplies and resulted in a dramatic increase in forage prices. In an effort to aid livestock producers, the K-State Beef Extension Specialist Team, in conjunction with the Livestock Production Program Focus Team, conducted wheat straw ammoniation demonstrations at 6 locations across Kansas. The objectives of these demonstrations were to: (1) demonstrate the process of using anhydrous ammonia to treat low-quality roughages, and (2) determine if the recommended rate of 3% anhydrous ammonia application (dry weight) could be decreased as a cost-saving measure. The effects of two anhydrous ammonia application rates (1.5 and 3.0% dry matter weight of stack, equivalent to 30 or 60 lb anhydrous ammonia/ton of dry forage) on subsequent forage quality and digestibility were evaluated.
Open Access
Combining ruminally protected choline and flaxseed in cattle diets to increase the assimilation of omega-3 fatty acids from the diet
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-05-16) Weiss, Caleb P.; Van Bibber-Krueger, Cadra L.; Miller, K. A.; Alvarado-Gilis, Christian A.; Drouillard, James S.; jdrouill
Omega-3 fatty acids are an essential part of a healthy human diet. If consumed regularly, these fatty acids attenuate inflammation and lower risk of inflammatory diseases, such as heart disease and rheumatoid arthritis. The human body cannot synthesize adequate amounts of omega-3 fatty acids; they must be obtained by consuming foods that are rich in omega-3s. Omega-3 fatty acids can be found in foods like fish, some oilseeds, and some nut oils. Overall consumption of these foods is relatively low compared with the consumption of red meat such as beef, which typically contains relatively small amounts of omega-3 fatty acids. Flaxseed contains high levels of omega-3 fatty acids, and when fed to cattle, these fats are absorbed and deposited into beef tissues. The transfer of omega-3 fatty acids from the diet to tissues is very poor, however, due to extensive alteration of fats by microbes in the rumen. If transfer efficiency from diet to tissues could be improved, beef could become a viable source of omega-3 fatty acids for consumers. Choline plays an important role in the metabolism of fats, and deficiencies of dietary choline could limit the absorption and tissue deposition of polyunsaturated fatty acids, including omega-3 fatty acids. Our objective was to evaluate the effects of combining ruminally protected choline and flaxseed on changes in plasma concentrations of long-chain fatty acids.
Open Access
Botanical composition of beef cow diets shifts when native range infested with sericea lespedeza (Lespedeza cuneata) is supplemented with corn steep liquor
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-05-16) Preedy, Garrett W.; Olson, K. C.; Murray, Leigh W.; Fick, Walter H.; kcolson; lmurray; whfick
Corn steep liquor supplementation indicated that a higher percentage of sericea lespedeza plants were defoliated in pastures grazed by corn steep liquor–supplemented cows than in pastures grazed by unsupplemented cows; however, it was unknown if defoliation was related directly to grazing activity of cows. Therefore, our objective was to evaluate the effects of supplemental corn steep liquor on botanical composition of the diets of beef cows grazing native tallgrass rangeland infested with sericea lespedeza in the Kansas Flint Hills.
Open Access
Effects of corn steep liquor supplementation on performance and herbivory patterns of beef cows grazing native range infested with sericea lespedeza (Lespedeza cuneata)
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-05-16) Preedy, Garrett W.; Olson, K. C.; Fick, Walter H.; Murray, Leigh W.; kcolson; whfick; lmurray
Increased grazing pressure on sericea lespedeza by beef cattle, the most economically relevant herbivore in the region, may slow its spread and facilitate some measure of biological control. Unfortunately, mature plants contain high levels of condensed tannins that decrease protein digestion by beef cattle, and these compounds are potent deterrents to grazing. Supplementing corn steep liquor has been shown to alleviate the negative effects associated with ingestion of condensed tannins when beef cattle are fed prairie hay contaminated with sericea lespedeza. In addition, beef cows supplemented with corn steep liquor did not discriminate between sericea lespedeza–contaminated and sericea lespedeza–free prairie hay in a preference trial. Therefore, the objective of our study was to evaluate the effects of supplemental corn steep liquor on herbivory patterns and performance of beef cows grazing native tallgrass rangeland infested with sericea lespedeza.
Open Access
Variation in timed artificial insemination pregnancy rates in specific groups of suckled beef cows
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-05-16) Hill, Scott L.; Stevenson, Jeffrey S.; jss
Insemination of beef cows at a predetermined time is a management tool to reduce labor costs associated with conventional heat detection available to cattle producers. Multiple research trials have examined the timing of the administration of the individual components of the developed protocols associated with timed artificial insemination (TAI). In the current research, we examined various classifications of postpartum beef cows and analyzed their reproductive performance when submitted to TAI protocols. The 7-day CO-Synch + controlled internal drug release (CIDR) insert protocol and the 5-day CO-Synch + CIDR protocol have been shown to effectively initiate ovulation in cycling and non-cycling suckled beef cows, producing pregnancy rates at or greater than 50% in beef cows. We hypothesized that uniformly selected groups of cows based on their progesterone status at CIDR insertion, days postpartum, body condition score, and/or parity would demonstrate improved reproductive performance compared with non-grouped cows.
Open Access
Administration of prostaglandin to beef heifers at time of artificial insemination
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2014-05-16) Johnson, Sandra K.; Jaeger, John R.; jrjaeger; sandyj
Transportation of sperm is a critical component of reproductive success. Another factor in reproductive success are the contractions of the uterine myometrium, which influence the number of sperm that reach the oviduct. Prostaglandin F2α (PG) is present in bull semen and has a variety of functions in reproduction, including stimulating myometrial contractions. Evidence of improved fertility after administration of PG at breeding has been shown in the rabbit, sow, and cow. An injection of PG at the time of insemination improved conception rates in heifers inseminated with semen with only 30% motility. The objective of the study was to determine if administration of prostaglandin F2α at the time of insemination would improve pregnancy rate to artificial insemination (AI) when insemination occurred after observed estrus or at fixed-time insemination.