136 research outputs found
The mechanistic action and application of a beta-3 selective adrenergic modulator (LY488756) in finishing cattle
No full textAnimal-derived food products provide protein, vitamins, and minerals necessary for a healthy diet. In the next few decades, the expansion of global animal agriculture will be forced to keep pace with an expected world population growth of 2.3 billion people. Feeding the growing world will either mean producing more food with the same resources or making drastic changes to the way the world currently produces food. Growth promoting technology can be used in livestock production to increase live efficiency and improve yields of animal-derived food products. An example of a growth promoting technology in beef cattle is beta-adrenergic agonists. Research was conducted to gain a greater understanding of the mechanistic action and practical application of LY488756, a selective β3-adrenergic modulator, when fed to finishing cattle. When our efforts began, LY488756 was an investigational compound designed for the finishing phase of beef cattle. LY488756 is described as a selective β-adrenergic modulator with reported agonist effects on β3 adrenergic receptors and antagonistic effects on β1 and β2 adrenergic receptors. Much is still unknown about this compound, however clinical research suggests increased growth rate, improved feed efficiency, and more effective nutrient partitioning in finishing cattle. Using existing knowledge of beta-adrenergic agonist compounds (ractopamine hydrochloride, zilpaterol hydrochloride, and clenbuterol hydrochloride) may be helpful in understanding the basic mechanistic function and potential for application of LY488756. During the summer of 2014 (June-August), thirty-five finishing cattle were fed at the University of Illinois Beef and Sheep Field Research Laboratory. Cattle were fed LY488756 for 28 d or 56 d, ractopamine hydrochloride for 28 d or 56 d, or a control diet for 56 d. Primary objectives of this study were to study the effects of LY488756 on mechanistic action, which included beta-receptor subtype parameters, protein abundance of uncoupling protein-1, which is a marker of increased thermogenesis, and blood metabolic response. Protein expression was not different among treatments for any of the three β-adrenergic receptor subtypes when analyzed with western blotting procedures. Abundance of uncoupling protein-1 was not significantly increased in cattle fed LY488756 when compared with cattle not fed LY488756. Baseline and glucose-induced insulin levels were reduced in cattle fed LY488756 and in cattle fed ractopamine hydrochloride compared with cattle fed control. These results suggested 1) beta-receptor subtype proteins, although they may or may not remain active, were equally expressed after feeding cattle LY488756 for 28 d and 56 d, ractopamine hydrochloride for 28 d and 56 d, or a control diet; 2) cattle fed LY488756 did not experience increased thermogenesis as indicated by the lack of an increase in uncoupling protein-1; and 3) finishing cattle fed LY488756 and ractopamine hydrochloride become more insulin sensitive compared with cattle not fed LY488756 or ractopamine hydrochloride.Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2018-12-01The student, Benjamin Bohrer, accepted the attached license on 2016-08-25 at 14:45.The student, Benjamin Bohrer, submitted this Dissertation for approval on 2016-08-25 at 14:46.This Dissertation was approved for publication on 2016-08-26 at 14:28.DSpace SAF Submission Ingestion Package generated from Vireo submission #10127 on 2021-03-04 at 16:29:41Made available in DSpace on 2021-03-05T21:45:00Z (GMT). No. of bitstreams: 3
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Previous issue date: 2016-08-26Embargo set by: Seth Robbins for item 117250
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Horses for hire. Benjamin Bohrer, High, fronting West Street, Georgetown, D. C. would respectfully inform the citizens of Georgetown and its vicinity, that he keeps constantly for hire horses, buggies, and carriages ... Georgetown, D. C. F. W. D
No full textRed Beetroot. A Potential Source of Natural Additives for the Meat Industry
No full textCurrently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner
Application of Reptilian Adult Neurogenesis in Mammalian Brains
No full textAdult neurogenesis, which is the development of new neurons in the brain, is a process that is only rarely seen in adult mammals but is commonly seen in a variety of adult reptiles typically after an injury. Reptiles and mammals have similar brains with several homologous areas, so the study of reptilian adult neurogenesis could lead to the discovery of mammalian adult neurogenesis, particularly in the cortex and other telencephalic divisions. Due to the many documented cases of reptilian adult neurogenesis, a thorough review of the literature is necessary to design a study that would involve the use of reptilian models to identify any gene(s) causing adult neurogenesis to occur and then identifying a homologous adaptation in mammalian models. From there, studying that adaptation to see what might turn on adult neurogenesis in mammals. Finally, this information could help develop new treatments for illnesses and injuries that would cause the loss of functioning brain tissue in mammals, such as Alzheimer's disease and rabies.No embargoAcademic Major: Animal Science
The Rabbit Industry: A Survey Review
No full textThis research study investigates the current practices, development, and history of the domestic rabbit industry where rabbits are used as pets, breeding animals, market animals, research, and for fur. Roots for the domestic rabbit can be traced back to the Iberian Peninsula and spread across the world by European conquistadors. In the United States, the domestic rabbit continued to evolve for human use as the American Rabbit Breeders Association was founded in 1924. To dive into an understanding of production practices, a survey was distributed and collected nearly 700 responses and represented over 35,000 rabbits. With a focus on demographics and herd management, information was collected on membership, nutrition, disease, and current input on advancements in the industry. The research itself cannot stand alone to represent the entire rabbit population, but highlights an emphasis on consistency within nutrition and gives insight into how future studies may affect rabbit owners not only in the United States but around the globe.No embargoAcademic Major: Animal Science
Functional Properties of Breadfruit Flour and Its Application in Processed Meat
No full textThe compositional and functional properties of breadfruit flour and comminuted beef/beef emulsions prepared with breadfruit flour were studied. The breadfruit flour was compared with traditional flour sources (wheat, soy, corn, tapioca) and a tropical flour source (banana). Native breadfruit flour had high content of starch (66.59% - 73.39% on a dry-matter basis) and greater water/oil holding capacity than traditional flour sources, yet was similar in those traits when compared with banana flour. Native breadfruit flour had high viscosity during heating. Cooking loss was reduced in beef emulsions prepared with breadfruit flour compared with control (no flour added) samples, and decreased as flour inclusion level increased. Hardness (measured with texture profile analysis) was lower in beef emulsions prepared with breadfruit flour compared with those prepared with wheat, corn, and tapioca flour, and decreased as flour inclusion level increased. Instrumental redness of comminuted beef prepared with breadfruit flour was the greatest during a 7-day simulated retail display compared with traditional flour sources and control samples, and increased as flour inclusion level increased. The pasting temperature of unmodified breadfruit flour was approximately 77°C. Breadfruit starch did not completely gelatinize after cooking (72°C) and was not fully functionalized in comminuted meat. This led to research on pre-gelatinization of breadfruit flour. Breadfruit flour was extruded using different conditions which included last barrel temperature (80°C or 120°C) and feed moisture content (17% or 30%). Four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies were obtained. Swelling power was increased in all extruded treatments at temperatures below gelatinization of the native starch (<70°C), while water holding capacity and solubility were dramatically increased in the low-SME and high-SME extruded flours, respectively. Addition of extruded flours did not change cooking loss, instrumental redness, and viscoelasticity of cooked meat emulsions compared with native flour and control samples. Extrusion conditions, particularly those with high thermal energy, altered hardness of meat emulsions. Incorporation of extruded breadfruit flours can modify the structural and technological attributes of beef emulsions compared with native flour, but technological function of beef emulsions formulated with different extruded flours were not different.Natural Sciences and Engineering Research Council of CanadaMeat Education and Training Networ
The Association Between Cattle Temperament and Carcass Quality: A Review
No full textWhen breeding cattle, producers strategically choose what they are breeding for and what genetics they introduce into their herd. In order to pick a bull that will best benefit the herd, different traits are considered, including calving ease and other maternal traits, production characteristics such as weaning weight and yearling weight, and carcass merit traits such as ribeye area and marbling. In addition to these maternal, production, and carcass traits, docility is a critical factor when running a beef operation. While docility is crucial from human safety and animal welfare standpoints, it has also been shown to correlate with other economically important traits such as those regarding live performance and carcass quality.
Many different ways to measure cattle temperament have been established, with chute score, exit velocity, and pen score being the most common. Many studies have utilized these methods to assess temperament and divide cattle into groups based on docility levels. These different groups are then used to compare both live performance and carcass quality using a variety of different parameters. This review will discuss the relationship between docility and average daily gain, feed efficiency and metabolism, and immunity for live performance, as well as ribeye area, tenderness, hot carcass weight, and quality grade for carcass quality. Overall, it can be concluded based on existing literature that live performance and carcass quality are significantly impacted by docility levels, and that more docile animals result in increased live performance and more desirable carcasses.
These relationships are relevant to cattle producers as docility levels can have a significant economic impact on cattle operations. The main goal of a cattle operation is to return the most profit, and by selecting for animals with docile temperaments, more desirable carcasses are produced and more profit is generated for the beef industry.No embargoAcademic Major: Animal Science
The effect of different beef cuts on the processing, compositional, and sensory properties of beef bacon.
No full textBeef bacon is an unexplored product without a standard identity. A market evaluation of beef bacon products being sold in southern Ontario found a great deal of variation in the processing methods being used in manufacturing beef bacon. The greatest source of variation was the cut used. This prompted a controlled investigation into the differences between beef bacon products manufactured from seven different cuts; brisket (IMPS#120), clod heart (IMPS#114E; divided horizontally into two halves; silverskin side and non-silverskin side), flank (IMPS#193), outside flat (IMPS#171B), and short plate (IMPS#121A; cut into a deboned short rib half and navel half). Differences were identified between and within cuts used for processing, compositional, and sensory properties. These data allow the beef industry to tailor their cut selection for beef bacon to an identity found to be most agreeable with the consumer base they wish to target
Investigation of Alternatives to Ionophore/Antibiotic Management Strategies in Finishing Cattle and the Inherent Effect on Beef Quality and Shelf Life
No full textWith growing antimicrobial resistance concerns and new regulations limiting the use of antibiotics in livestock production, research for plant-based alternatives to antibiotics with antimicrobial effects is needed. This study investigated the effects of replacing monensin and tylosin with essential oils and(or) benzoic acid in finishing cattle diets. Sixty-eight crossbred steers were blocked by 3 initial weight categories and within each block, 1 of 5 finishing dietary treatments were randomly assigned: control (CON); monensin/tylosin (M/T); essential oil (EO); benzoic acid (BA); and a combination of EO and BA (COMBO). Monensin/tylosin supplemented steers had greater feed efficiency compared with steers fed CON, EO, and COMBO diets. However, EO and(or) BA supplemented beef finishing diets did not negatively affect most other major growth performance, carcass characteristics, meat quality, sensory traits, colour and oxidative stability of steaks and ground beef when compared with cattle fed no additives or conventionally fed cattle supplemented with M/T
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