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  • 1
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    Online Resource
    PSIV-15 Influence of genetics on fatty acid profile, vitamin and mineral content of beef from grain and grass-finishing systems
    Oxford University Press (OUP) ; 2020
    In:  Journal of Animal Science Vol. 98, No. Supplement_4 ( 2020-11-30), p. 277-277
    Details
    In: Journal of Animal Science, Oxford University Press (OUP), Vol. 98, No. Supplement_4 ( 2020-11-30), p. 277-277
    Abstract: Finishing systems and genetics can affect nutritional profiles. The objectives of this study were to quantify fatty acids (FA), vitamins, and minerals from two different breeds of cattle finished either on grain or on grass. Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) were equally assigned to one of the finishing systems: a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN) in three replications. Animals were slaughtered between 18 (GRAIN) and 26 (GRASS) months of age, and meat samples were collected between the 11th and 13th rib. FA profiles were determined using microwave-assisted fat extraction, acid-base methylation, and gas chromatography-mass spectrometry (GC-MS) analysis. Vitamin and mineral content were analyzed by commercial laboratory. Overall (µg/g dry), vitamin E (31.05±5.11 vs 17.43±3.07, P & lt; 0.0001), iron (69.28±6.71 vs 47.04±7.64, P & lt; 0.0001), copper (1.56±0.89 vs 0.86±0.9, P = 0.037), zinc (139.57±35.72 vs 110.53±15.4, P = 0.0002), and molybdenum (0.15±0.04 vs 0±0.01, P & lt; 0.0001) were significantly higher in GRASS compared to GRAIN and did not differ by breed. Manganese was significantly higher in GRAIN (0.31±0.07 vs 0.25±0.05, P = 0.0005). Iron was significantly higher in GRASS and differed when comparing AK to RA (73.04±6.9 vs 65.51±3.92, P = 0.018). Regarding FA (mg/100g beef), total n-6 (115.12±55.7 vs 87.43±33.89, P & lt; 0.01) and the n-6:n-3 ratio (8.39±2.66 vs 1.46±0.34, P & lt; 0.0001) were higher in GRAIN, while total n-3 (62.77±30.59 vs 14.39±8.34, P & lt; 0.0001), ALA (35.96±25.6 vs 6.23±5.82, P & lt; 0.0001), and EPA (8.98±2.22 vs 2.01±0.84, P & lt; 0.0001) were higher in GRASS. These results suggest that there are differences in n-3, n-6, n-6:n-3 ratios, ALA, EPA, minerals, and vitamins with results favoring GRASS. Genetics seem to play a minor role in FA profiles and only significantly affected iron content.
    Type of Medium: Online Resource
    ISSN: 0021-8812 , 1525-3163
    URL: Article
    DOI: 10.1093/jas/skaa278.500
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2020
    detail.hit.zdb_id: 1490550-4
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  • 2
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    PSXI-18 Influence of Akaushi Genetics on Beef Performance and Carcass Merit in Grain and Grass-finishing Systems
    Oxford University Press (OUP) ; 2020
    In:  Journal of Animal Science Vol. 98, No. Supplement_4 ( 2020-11-30), p. 384-385
    Details
    In: Journal of Animal Science, Oxford University Press (OUP), Vol. 98, No. Supplement_4 ( 2020-11-30), p. 384-385
    Abstract: The study objective was to investigate the impact of beef genetics and finishing system on beef production and carcass merit. Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) were equally assigned to one of two finishing treatments: a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN) in three replications. Each finishing treatment had free access to mineral and water, and GRAIN were fed once daily (20% hay and 80% concentrate) over 107 d. The grazing period was 80 d. Body weight (BW) was measured after a 12-hour fasting period at the onset and end of the trial. Animals were slaughtered at 18 and 26 mo (GRAIN and GRASS, respectively), and carcass data was collected 48 h postmortem. Initial and final BW were greater for GRAIN (469.7 and 611.0 kg) than GRASS (439.1 and 548.7 kg). Although steers had different total BW gain (141 kg for GRAIN vs 90 kg for GRASS; P & lt; 0.01), there was no difference for average daily gain between two systems. The GRAIN’s advantage in performance, led to higher HCW (+16%), ribeye area (+10%), and backfat (+52%) compared to GRASS. Dressing and marbling score were greater in GRAIN compared to GRASS (61.2 % and 621 vs 57.8 % and 417). The AK cattle presented higher values for dressing (58.7 vs 60.1%; P & lt; 0.0001), ribeye area (70.2 vs 74.3 cm2; P = 0.02), and marbling (548 vs 490, P = 0.03) compared to RA. There was genetics x diet interaction for internal fat, where AK animals had greater value than RA (2.7 vs 2.3%; P & lt; 0.0001) in the GRAIN treatment. These results indicate that GRAIN had superior performance and carcass merit and that AK enhanced these traits to a greater degree as compared to RA.
    Type of Medium: Online Resource
    ISSN: 0021-8812 , 1525-3163
    URL: Article
    DOI: 10.1093/jas/skaa278.676
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2020
    detail.hit.zdb_id: 1490550-4
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  • 3
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    Impact of forage diversity on forage productivity, nutritive value, beef cattle performance, and enteric methane emissions
    Oxford University Press (OUP) ; 2021
    In:  Journal of Animal Science Vol. 99, No. 12 ( 2021-12-01)
    Details
    In: Journal of Animal Science, Oxford University Press (OUP), Vol. 99, No. 12 ( 2021-12-01)
    Abstract: Greenhouse gas emissions from the beef industry are largely attributed to the grazing sector, specifically from beef cattle enteric methane emissions. Therefore, the study objective was to examine how forage diversity impacts forage productivity, nutritive value, animal performance, and enteric methane emissions. This study occurred over three consecutive grazing seasons (2018 to 2020) and compared two common Midwest grazing mixtures: 1) a simple, 50:50 alfalfa:orchardgrass mixture (SIMP) and 2) a botanically diverse, cool-season species mixture (COMP). Fifty-six steers and heifers were adapted to an Automated Head Chamber System (AHCS) each year (C-Lock Inc., Rapid City, SD) and stratified into treatment groups based on acclimation visitation. Each treatment consisted of four pastures, three 3.2-ha and one 1.6-ha, with eight and four animals each, respectively. Forage production was measured biweekly in pre- and postgrazed paddocks, and forage nutritive value was analyzed using near-infrared reflectance spectroscopy. Shrunk body weights were taken monthly to determine animal performance. Forage availability did not differ between treatments (P = 0.69) but tended lower in 2018 (P = 0.06; 2.40 t dry matter ha−1) than 2019 (2.92 t dry matter ha−1) and 2020 (P = 0.10; 2.81 t dry matter ha−1). Crude protein was significantly lower for COMP in 2018 compared with SIMP. Forage acid detergent fiber content was significantly lower for the COMP mixture (P = 0.02). The COMP treatment resulted higher dry matter digestibility (IVDMD48) in 2018 and 2019 compared with the SIMP treatment (P & lt; 0.01). Animal performance did not differ between treatments (P & gt; 0.50). There was a tendency for the COMP treatment to have lower enteric CH4 production on a g d−1 basis (P = 0.06), but no difference was observed on an emission intensity basis (g CH4 kg−1 gain; P = 0.56). These results would indicate that adoption of the complex forage mixture would not result in improved forage productivity, animal performance, or reduced emission intensity compared with the simple forage mixture.
    Type of Medium: Online Resource
    ISSN: 0021-8812 , 1525-3163
    URL: Article
    DOI: 10.1093/jas/skab326
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2021
    detail.hit.zdb_id: 1490550-4
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  • 4
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    PSV-29 Influence of Akaushi Genetics on Color and Sensory Attributes of Beef from Grain and Grass-finishing systems
    Oxford University Press (OUP) ; 2020
    In:  Journal of Animal Science Vol. 98, No. Supplement_4 ( 2020-11-30), p. 360-360
    Details
    In: Journal of Animal Science, Oxford University Press (OUP), Vol. 98, No. Supplement_4 ( 2020-11-30), p. 360-360
    Abstract: The effects of beef genetics and finishing system on color and sensory attributes of longissimus dorsi steaks were evaluated. Steaks were from Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) fed with a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN). Animals were slaughtered at 18 (GRAIN) and 26 (GRASS) mo. Rib sections (11th and 13th) were collected 48 h postmortem from the left side of each carcass, cut into two 2.54 cm-thick steaks, vacuum packaged, and aged 14 d. One steak was frozen until water holding capacity and Warner Bratzler shear force (WBSF) analysis. The other fresh steak was evaluated for instrumental color and cooked for consumer panelists (n = 105) to evaluate flavor, texture, juiciness, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). There was no difference between beef genetics. GRASS had higher chroma (more color saturation) and a* values (redder) compared to GRAIN treatment. There was genetics x diet interaction for hue angle and L* values, where RA had greater hue angle than AK in GRAIN (P = 0.01) and AK had greater L* (lighter, P & lt; 0.01) than RA in GRASS. The GRASS-finishing reduced beef steaks thawing (-20 %) and cooking (-12.8 %) loss compared to GRAIN-finishing (P & lt; 0.05). There were no differences (P & gt; 0.05) in WBSF between finishing systems. Steaks from GRAIN received the greatest ratings (P & lt; 0.01) for flavor, texture, juiciness, and overall acceptability compared to GRASS. Results indicate that the color attributes were influenced by finishing system. Furthermore, beef finishing system had a marked impact on steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.
    Type of Medium: Online Resource
    ISSN: 0021-8812 , 1525-3163
    URL: Article
    DOI: 10.1093/jas/skaa278.631
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2020
    detail.hit.zdb_id: 1490550-4
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  • 5
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    PSIV-3 Cow Efficiency: Modeling the Biological and Economic Output of a Michigan Beef Herd
    Oxford University Press (OUP) ; 2020
    In:  Journal of Animal Science Vol. 98, No. Supplement_4 ( 2020-11-30), p. 286-287
    Details
    In: Journal of Animal Science, Oxford University Press (OUP), Vol. 98, No. Supplement_4 ( 2020-11-30), p. 286-287
    Abstract: The experiment objective was to examine the biological efficiency and economic returns of a Northern Michigan cow-calf system. We hypothesized that biological efficiency and economic returns would decrease with increasing cow body size. Data was collected from a Red Angus cow herd located at the Lake City AgBio Research Center in Lake City, MI from 2011 to 2018. Data included cow age, weight, and body condition score at weaning, and subsequent 205 d adjusted calf weaning weight (WW), sex, and yearling weight. Biological efficiency was defined as WW as a percentage of cow body weight (DBW). Enterprise budgeting techniques were used to calculate expected net returns from 2011 to 2018 after classifying cows into 11 BW tiers at 22.67 kg intervals beginning at 430.83 kg. Forward looking net present value was calculated using the same tier system, for a 10-year production cycle with the baseline being a 200 d grazing season. For each 1% increase in DBW, WW increased 0.37kg (P & lt; 0.01), but percentage of DBW weaned declined 0.38% over that same range (P & lt; 0.01). This led to cows weaning 26.38 kg/ha more with every 100 kg drop in DBW. Expected net returns from 2011–2018 did not differ by DBW tier on a per cow basis but did on a per ha basis with a decrease in $10.27/ha with each increase in DBW tier (P & lt; 0.01). Net present value was maximized in the baseline scenario at 453.51 kg DBW and decreased in value as DBW increased. These results suggest that for a Northern Midwestern cow-calf herd, comparatively lighter cows combined with longer grazing seasons provide a higher economic value on a land basis.
    Type of Medium: Online Resource
    ISSN: 0021-8812 , 1525-3163
    URL: Article
    DOI: 10.1093/jas/skaa278.516
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2020
    detail.hit.zdb_id: 1490550-4
    SSG: 12
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  • 6
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    PSXV-28 Late-Breaking: Impact of beef genotypes and finishing systems on beef consumer acceptability and the effect of demographic factors on consumer sensory preferences
    Oxford University Press (OUP) ; 2021
    In:  Journal of Animal Science Vol. 99, No. Supplement_3 ( 2021-10-08), p. 380-380
    Details
    In: Journal of Animal Science, Oxford University Press (OUP), Vol. 99, No. Supplement_3 ( 2021-10-08), p. 380-380
    Abstract: Beef genotypes and diets can improve the eating quality and consistency of beef. A 2-yr study was conducted to evaluate the effects of beef genotypes and diet on consumer acceptability of beef. Steaks were from Red Angus (RA) and RA x Akaushi (AK) crossbreed, fed one of two finishing systems: grazing (GRASS) and feedlot (GRAIN). Consumers (n = 105 in each year) evaluated cooked steaks for flavor, tenderness, juiciness, and overall acceptability using a 9-point hedonic scale. Demographical information was collected and used as covariates in the statistical model. There was no difference in sensory attributes (P & gt; 0.05) between the genotypes, except that steaks from AK tended to be juicier than RA (P = 0.06). Sensory attributes were scored better in GRAIN than GRASS beef (P & lt; 0.01) for all variables. There was a genotype by system interaction for flavor (P = 0.02), where beef from RA had a lower flavor rating in GRASS than in GRAIN, and no difference was observed for AK. Demographic effects showed that gender and beef consumption location had significant effects on flavor. Flavor scores were higher for females than males (6.1 vs 5.7, P = 0.02), and higher from consumers who eat beef in restaurants than consumers who do not eat beef in restaurants (6.6 vs 5.3, P & lt; 0.01). Juiciness scores were impacted by the frequency of beef consumption. Panelists who eat beef once every 2–3 weeks rated the steaks juicier than those who eat beef once every 2–3 months (6.5 vs 4.3, P = 0.04), and consumers who eat grass-fed beef twice a year rated the steaks worse than those who eat it less than once a year (P = 0.02). Our results suggest that the beef finishing system had a marked impact on consumer acceptability, and AK might produce meat juicier than RA. Some demographic factors may influence consumer perceptions of beef.
    Type of Medium: Online Resource
    ISSN: 0021-8812 , 1525-3163
    URL: Article
    DOI: 10.1093/jas/skab235.696
    Language: English
    Publisher: Oxford University Press (OUP)
    Publication Date: 2021
    detail.hit.zdb_id: 1490550-4
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  • 7
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    Global urban environmental change drives adaptation in white clover
    American Association for the Advancement of Science (AAAS) ; 2022
    In:  Science Vol. 375, No. 6586 ( 2022-03-18), p. 1275-1281
    Details
    In: Science, American Association for the Advancement of Science (AAAS), Vol. 375, No. 6586 ( 2022-03-18), p. 1275-1281
    Abstract: A widespread adaptive change in antiherbivore response is seen in a common plant species in urban environments across 160 cities.
    Type of Medium: Online Resource
    ISSN: 0036-8075 , 1095-9203
    URL: Article
    DOI: 10.1126/science.abk0989
    RVK:
    TA 1000
    RVK:
    WA 15000
    Language: English
    Publisher: American Association for the Advancement of Science (AAAS)
    Publication Date: 2022
    detail.hit.zdb_id: 128410-1
    detail.hit.zdb_id: 2066996-3
    detail.hit.zdb_id: 2060783-0
    SSG: 11
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