Saccharomyces cerevisiae yeast products are used to stabilize dairy cattle rumen environments. In this study, multiparous lactating Holstein–Jersey cross cows in late lactation (n = 12; ±150 DIM) were used in a replicated 4 × 4 Latin square design over four 21 d periods to evaluate yeast supplementation on dry matter intake (DMI), milk production, milk components, rumen pH, and redox potential (Eh). A subset of four ruminally cannulated cows were selected for rumen measurements. Treatments included no additive (CON), 14 g yeast culture additive (YCA), 5 g active dry yeast (ADY), and 5 g ADY + 5 g yeast extract additive (YEA) top-dressed once daily. Data were analyzed using GLIMMIX in SAS 9.4, with significance at p ≤ 0.05 and tendencies at p ≤ 0.15. Dry matter intake did not differ among treatments (p > 0.15) but decreased over time (p < 0.05). Milk production, efficiency, lactose, and total solids were not affected (p > 0.15). YCA tended to increase milk fat and fatty acid fractions compared with CON (p < 0.15). Protein in milk was greater in CON (p < 0.05; p < 0.05) than YCA and YEA. Active dry yeast treatments increased the frequency of a buffered rumen (p < 0.05) and promoted a more reducing ruminal environment, characterized by lower redox potential and conditions favorable for anaerobic fermentation (p < 0.05). Overall, supplementing active dry yeasts to dairy cows in late lactation did not affect DMI, production efficiency, or milk quality, but may maintain rumen pH stability.

Microbiomes have become an increasingly important field of study in the past decade, with data supporting microbial roles in disease control, metabolic efficiency, and more. Microbial DNA is detectable outside the digestive tract, including in blood. Bloodborne pathogens such as hemotrophic Mycoplasma are endemic in cattle. Hemoplasmas are associated with reduced male fertility and decreased milk production in dairy cattle, but their impact on beef cattle remains unclear. Strain variability, such as between the Massachusetts and INFAP01 strains of Mycoplasma wenyonii, may complicate detection. Coinfection with multiple species likely contributes to disease progression from latent to acute infection. To assess microbial DNA in blood and quantify erythrocytic M. wenyonii, blood was collected from 120 beef cattle in Erath County, Texas: 61 cows, 55 calves, and 4 bulls. DNA was extracted and used to prepare 16S rRNA V4 libraries and perform PCR. After rarefaction, ASVs were analyzed and separated into four groups: adult females (n = 61), adult males (n = 4), juvenile males (n = 27), and juvenile females (n = 28). Statistical analysis revealed differences in Actinobacteria by sex (p < 0.001) and higher Bartonella and Mycoplasma abundances in adults (p < 0.001). PCR revealed that M. wenyonii infection was more frequent in adult females (p = 0.006), suggesting age-related variation in infection.

Mycoplasma wenyonii is hemotrophic bacteria known to cause mild anemia, localized edema, and pyrexia in infected cattle. It has been previously detected in cattle herds across the world, including United States beef herd. Mode of transmission, prevalence, and a full profile of symptoms associated with this species of bacteria have not been established. This case study aimed to elucidate the percentage of infected cattle in a local Erath County beef herd and determine which groups of cattle may have the greatest infection rates. Groups were determined based on sex and age, bull, cow, or unsexed calf. Blood was collected from 4 bulls, 61 cows, and 55 calves from the same producer on the same day. A blood extraction kit that utilized spin column-based nucleic acid purification was used to extract DNA from blood samples. Primers were constructed to be highly specific to the m. wenyonii sequence to avoid confusion with other common mycoplasma species. Extracted m. weyonii DNA was quantified using qPCR. Melt curve analysis was performed to verify the amplicon product size. Standard deviation of the melting point was calculated and selection was made within 2 standard deviations of the control. Animals with any detectable amount of m. wenyonii DNA present in their blood were considered positive for infection for the purposes of this case study. This survey yielded positive results for 2 of the 4 bulls, 19 of the 61 cows, and 0 calves. The lack of positive samples in the calf population suggests that the placenta functions as a barrier to infection. This study provides perspective on the prevalence of this microorganism in Texas cattle populations and serves as a basis for future studies. More investigation is needed to better understand the impact of this bacterial infection on Texas beef cattle producers.

Yeast products are used worldwide to stabilize the anaerobic rumen environment in dairy cattle. Multiparous lactating ruminally fistulated dairy cows (n = 4; ±150 DIM) were used in an 84-d 4×4 Latin square design to evaluate the effect of yeast on rumen pH and redox potential (eH). Periods were 21 d with 16 d used for treatment acclimation and HOBO pH and Temperature Data Loggers were placed in the rumen cranial sac on d 16 and removed on d 17 after a period of 24 hr for data collection. Cows were housed in a single pen and individually fed a basal dairy diet (CON) with no yeast culture or probiotics formulated for high milk yield targeting 5% feed refusals using a Calan Broadbent feeding system. Cows were randomly assigned to 1 of 4 treatments in period 1: CON, 14 g Diamond V XPC (XPC), 5 g Phileo-Lesaffre Actisaf HR+ (HR+), and HR+ 5 g Phileo-Lesaffre Safmannan (HR+Saf). Feed was delivered twice daily. Treatments were top-dressed at 0630 hr to ensure treatment consumption. Data were analyzed using GLIMMIX procedure of SAS 9.4. Significance was determined at P ≤ 0.05 and tendencies were considered at P ≤ 0.15. A treatment by time interaction occurred for rumen pH (P = 0.02). All yeast treatments were different than CON (P < 0.01), with no differences between yeast treatments (P > 0.52). A treatment by time interaction for eH (P = 0.04) occurred. Yeast eH was less than CON (P < 0.01). Redox potential decreased for HR+ compared to XPC (P = 0.04), while HR+Saf tended to decrease eH compared to XPC (P = 0.11). Over time, eH increased after feedings (P < 0.01). Data indicated that adding yeast to a dairy diet promoted an anaerobic environment, increasing rumen efficiency in lactating dairy cattle.

Mesquite (Prosopis L.) is considered an invasive browse species in most of the American Southwest. Mechanical intervention removes yields an excess of organic debris. Anecdotal evidence in the past has supported using such browse as feed for livestock. Thus, our objectives were to (1) determine the nutritive value and fermentation characteristics of silage produced with mesquite biomass, and (2) evaluate solvent treatment of mesquite biomass prior to ensiling. In Experiment 1, we evaluated mesquite inclusion rate (0, 250, 500, 750, or 1000 g kg−1 DM), length of fermentation (28, 56, or 84 d), and silage inoculant. In Experiment 2, we evaluated the effects of mesquite pre-treatment with acid (H2SO4) or alkali (NaOH) solutions. Concentrations of NDF, ADF, and ADL, as well as IVTD, decreased (p < 0.05) with increasing mesquite inclusion. However, 250 g mesquite kg−1 DM did not differ from grass silage. There was no effect (p > 0.05) of inoculation, though increasing length of incubation did increase (p < 0.05) VFA production and decrease (p < 0.05) silage pH. Solvent treatment did not improve ensiling properties. Results are interpreted to mean that mesquite biomass may be effectively incorporated into silage at levels up to 250 g kg−1.

Blended meat/plant products are capturing industry market space at the retail counter for value-added beef products. Plant protein ingredients can be added to meat formulations to create appealing and functional products. Ground beef was combined with one of three plant protein inclusion treatments: control, pea, oat, or rice, along with 5% textured vegetable protein (TVP) and 1.5% soy protein concentrate then formed into 226 g patties containing up to 10% plant-based proteins. Patties were analyzed for fresh and cooked characteristics throughout a 5- or 7-day retail display. The inclusion of plant-based proteins negatively affected the instrumental tenderness values which were greater (p < 0.01) in plant-inclusion patties compared to the control patties. The inclusion of plant proteins increased (p = 0.01) the cooking yield of patties compared to the control. Cooking time was longer (p = 0.04) for oat patties compared to the control patties. Cooked color values for vegetable inclusion patties did not affect (p = 0.12) lightness (CIE L*) values; however, redness (CIE a*) was greater (p < 0.01) for rice than all other treatments and yellowness (CIE b*) values were greater (p < 0.01) for all protein treatments compared to the control. Rice improved (p < 0.01) fresh a* values on day 5 of display compared to the control; whereas pea decreased (p = 0.04) values compared to the control. There was a treatment × day interaction (p < 0.01) on lipid oxidation values with a reduction in values on day 3 for all vegetable proteins compared to the control and on day 7 lipid oxidation was reduced (p ≤ 0.03) for oat patties.

OBJECTIVE:The progestogen-associated endometrial protein (PAEP) gene encodes the main whey protein in milk, β-lactoglobulin. The aim of the study was to investigate polymorphism in the PAEP gene and its association with milk yield, composition, and quality.METHODS:Test-day records for 782 dairy cows were analysed. A total of 10 single nucleotide polymorphisms (SNP) within the PAEP gene were investigated. The following parameters were recorded: milk yield (MY, kg/d), percent milk fat (%), protein (PP, %), dry matter (DMP, %) and lactose (LP, %), urea content (UC, mg/L) as well as natural logarithm for somatic cell count (LnSCC, ln). Effect on genomic estimated breeding values accuracy was evaluated with pedigree and single step model.RESULTS:Results show that only three SNPs were polymorphic, creating 5 composite genotypes: P1 to P5. Differences in MY between composite genotypes were noted in the two tested herds. Cows with P5 composite genotypes were characterised by the highest PP and LnSCC and the lowest LP and UC (p<0.05). P4 was linked to an increased DMP and UC, while P3 to an increase in LP and decrease in PP and LnSCC. Both factors are important markers in herd management and have high influences on the herds economics. For 5 out of 7 traits the accuracy of prediction was improved by including the haplotype as a fixed effect.CONCLUSION:Presented results may suggest a new way to optimise breeding programmes and demonstrate the impact of using genomic data during that process.

M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68) were cut into 2.54 cm thick chops and allocated to cooking loss, Warner–Bratzler shear force (WBSF), pH and instrumental cooked color analysis. Cooking losses were greater (p < 0.0001) for SM and chops cooked to an internal temperature of 73 °C (p < 0.0001), whereas WBSF did not differ (p = 0.2509) among the three muscles, but was greater (p < 0.0001) in chops cooked to 73 °C. Fresh muscle’s pH was greater (p < 0.05) in ST than BF or SM. Lastly, the interactive effect (p < 0.05) of muscle × endpoint temperature for ST chops cooked to 73 °C was lighter (L*), but, when cooked to 62 °C, they were more red (a*), more yellow (b*) and incurred less color change from red to brown than BF or SM. The current results suggest it is plausible for BF, SM and ST to be considered for alternative uses instead of traditional value-added manufacturing.

The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the consumer diet shifts for improvements in nutritional density, oat protein is an alternative ingredient that lacks information on inclusion in a ground beef formulation. Coarse ground beef was allocated to one of four treatments, mixed with oat protein (0%, 1.5%, 3.5% and 4.5%), water, salt, pepper, textured vegetable protein, soy protein concentrate, and sodium tripolyphosphate. Meat blocks (n = 3 batches) were finely ground and formed into patties (N = 65/treatment). Patties were placed onto an expanded polystyrene tray, overwrapped with polyvinyl chloride film and displayed for 7 days. Instrumental color (L*, a*, and b*) decreased throughout simulated display (p = 0.0001). Increased usage rates of oat protein in patties resulted in greater cook yields (p = 0.0001). Objective measures of Allo-Kramer shear force values increased as oat protein inclusion rates increased (p = 0.0001). Oat protein can be incorporated in ground beef patties with positive effects on cook yield, but inclusion rate may have a deleterious impact on color and instrumental tenderness.

Public interest in the restoration of impaired water bodies is growing, and as such, it is critical to understand the causes of impairment and the likelihood of successful restoration. Restoration efforts often focus on a specific factor (stressors) of the impaired water body without including equally important but often overlooked societal and ecological factors. In this study, segment-specific indicators such as stressor exposure, ecological capacity, and societal traits were used to perform a screening analysis to evaluate the restoration potential of fifteen impaired segments in the Trinity River Basin. Data obtained for each impaired segment were normalized and compared using simple ranking, three-dimensional bubble plots, and mapping. Results indicate that when individual indices were rank-ordered, water segments that ranked low on the stressor index and high on the ecological and social indices had the best chance of restoration. While the three-dimensional bubble plot analysis of interrelated ecological, stressor, and social indices suggests that watershed segments with high ecological and low stressor indices may not necessarily be prime candidates for restoration. Their ranking on the social index score determines their priority for restoration. The results of the screening analysis show the utility of the recovery potential screening tool in prioritizing the restoration of impaired water bodies.

In recent years, pig producers have struggled with the problem of low intramuscular fat levels in pork, which impacts palatability and ultimately meat quality. Reduced levels of intramuscular fat are likely the result of breeding objectives aimed at increasing lean meat content. In this study, three mutations within candidate genes for fat content (SCD, ACACA, and FASN) were selected, based on RNA-seq results and the relationship between polymorphisms in genes related to lipid metabolism, fattening and slaughter characteristics, as well as pork quality, including IMF level, were evaluated to identify selection markers. Moreover, their impact on gene expression was also examined. The PCR-RFLP (polymerase cha- in reaction - restriction fragments length) method was used to establish genotypes and effect sizes of potential genetic markers were estimated using a GLM model. It was identified that a FASN missense variant was positively associated with the expression level of this gene, which suggested its linkage with a mutation having a regulatory function. The association study indicated that the FASN missense variant may play a role in the determination of feed conversion and meat colour. In turn, a mutation in the ACACA gene showed a relationship with IMF content in the Puławska breed where the differences reached as much as 20%. We suggest considering all three mutations in further studies based on different pig populations due to the crucial role of SCD, ACACA, and FASN genes in lipid metabolism.

ObjectivesToday’s health conscious consumer perceives pork as a healthy, low fat food staple. Identifying alternative fresh pork options within ham muscles could potentially increase carcass value. Therefore, the objective of our research was to evaluate fresh and cooked characteristics of pork m. biceps femoris (BF) and m. semimembranosus (SM).Materials and MethodsPork BF and SM were evaluated for quality characteristics once cooked to 62, 68, or 73°C endpoint temperatures. Ham (n = 27) subprimals were cut into 2.54cm chops and allocated randomly to cook loss (CL), Warner-Bratzler shear force (WBSF), pH, and instrumental cook color (ICC) analyses. Chops assigned to CL and WBSF were weighed raw, cooked to treatment temperature, cooled to 23°C, and weighed again to calculate CL. Shear force was calculated from six 1.27-cm-diameter cores taken parallel to the muscle fiber orientation using a manual cork borer. Each sample was sheared once in the center with a Warner-Bratzler compression 60° angle V-notch cutting blade attachment on an Instron Universal Testing Machine. Intramuscular pH readings averaged 3 reading using a glass pH probe. Instrumental cook color was evaluated when chops reached room temperature. Chops were sliced horizontally, and color readings were taken immediately across the exposed surface. Readings were measured using a Hunter MiniScan EZ. The lightness (L*), redness (a*), yellow (b*) and red to brown ratio (R:B) values were determined from the mean of 3 readings on the surface of each chop.ResultsData were analyzed using the MIXED procedure of SAS (SAS Inst. Inc., Cary, NC) with significance declared at P ≤ 0.05. Cook loss was the greatest (P < 0.01) in SM and both CL and WBSF values increased (P < 0.01) when endpoint temperature increased. Chops cooked to 73°C were 7.59 and 10.34% tougher compared to 62 and 68°C, respectively. There was a muscle × temperature interaction (P = 0.04) for L* as SM was lighter at 68 and 73°C compared to SM at 62°C and BM at any endpoint temperature. Biceps femoris was redder and expressed a greater R:B ratio (P < 0.01) compared to SM. Additionally, chops cooked to 62°C had the greatest a* and R:B values (P < 0.01). There was a muscle × temperature interaction (P < 0.01) for b* where BF was more yellow at 73°C compared to BF at 62°C and SM at 68°C. Although pH was not affected (P = 0.56) by treatment, it is important to note that the mean pH values were 5.93 and 5.89 for BF and SM which is indicative of dark, firm, and dry meat and could have affected the outcomes for color analysis.ConclusionThe authors conclude that 68°C would be the optimal endpoint temperature because chops cooked to 73°C had greater shear force and CL values which would results in a tougher product. Chops cooked to 62°C had greater a* and R:B values compared to those at 68°C and would be less appealing to consumers according to previous studies.

The aim of this study was to determine the effect of supplementation with Effective Microorganisms (EM) on the morphology and the morphometry of the intestine, and on proliferation activity of crypt cells in Japanese quails. The EM group (16 birds) received EM for 30 days in water (3L/1000 of water) and in feed (5 kg/1000 kg of feed) mixed with standard diet. The second group (16 birds) was established as the control group (no EM supplementation). Histopathological analysis revealed infiltration of lymphoid cells mainly in the duodenum and jejunum similarly in the EM and the control groups. The EM group showed irregular villus surfaces when compared to the control group. Morphometric analysis revealed significant differences in the EM group for villus width in the duodenum (186.0 mu m to 170.7 mu m; P <= 0.05), in crypt depth (129.2 mu m to 110.7 g mu m; P <= 0.05), muscular layer thickness in the jejunum (70.88 mu m to 57.44 mu m) (P <= 0.05), and muscular layer thickness in the ileum (76.88 mu m to 64.76 mu m; P <= 0.05). Immunohistochemical analysis of proliferating cell nuclear antigen activity was similar for the EM and the control groups: in the duodenum 90.82% in the control group and 91.89% in the EM group, in the jejunum 93.32% in the control group and 94.53% in the EM group, and in the ileum 92.53% in the control group and 93.92% in the EM group. Supplementation with EM resulted in unproved structure and functions of the villi and changed their surface, height, width, and crypt depth.

Previous studies have shown that single nucleotide polymorphism (SNP) (rs328743478) located downstream of pre-miR-208b in MYH7 gene is correlated with fibre number composition and drip loss in pigs. Because fibre characteristics are linked to meat quality, the aim of this study was to analyse the relationships between rs328743478 polymorphism and meat quality and texture parameters. The study utilised 578 pigs belonging to Polish Landrace, Polish Large White, Puławska, Pietrain, Duroc, and Hampshire breeds. Association study was performed for the first three breeds separately and for all six breeds joined together. Obtained results showed a significant influence (P ≤ 0.05) of miR-208b genotypes on water holding capacity (WHC) in the whole population and individual breeds and on intramuscular fat content (IMF) and luminosity in the whole population as well as in Landrace and Puławska breeds, respectively. By analysing texture parameters, we found association (P ≤ 0.05 or P ≤ 0.01) between rs328743478 polymorphism and toughness, firmness, and chewiness measured in m. semimembranosus and m. longissimus lumborum. The highest values of these traits in m. semimembranosus were noticed for AA genotype, however in m. longissimus lumborum for GG in the whole population and some individual breeds. It was found that miR-208b genotypes were also associated with cohesiveness (P ≤ 0.01), springiness, and hardness (P ≤ 0.05) but obtained results were not consistent among breeds and the whole population. The obtained results confirm that miR-208b polymorphism is associated with some economically important traits in pigs.

The efficiency of swine production is affected by many factors. One of the most economically important factors is gilt reproductive performance. To achieve satisfactory results in breeding, both environmental and genetic factors must be monitored and constantly improved. For many years, intensive selection in the swine industry for increased carcass muscle to fat ratio has led to deterioration in some reproductive traits (eg, less favorable development of the reproductive system in gilts, problems with fertilization, large litters but tiny piglets). In recent years, many producers have focused on increasing litter size and weaning weights of piglets in addition to an emphasis on increasing sow productive life span. In replacement gilts, the systematic evaluation of both reproductive and structural soundness is of paramount importance. The main aim of this review is to summarize the current criteria for selecting replacement gilts.

Legumes with excessive condensed tannins may become unpalatable to ruminants; however, body condition may affect feed intake. Our objective was to evaluate the performance of goats with different initial bodies condition scores fed pellets composed of pure alfalfa, sericea lespedeza, and this with polyethylene glycol (PEG) for 35 days. Goats had compensatory gain, once no difference (P > 0.05) among body scores was obtained in final body weight. Goats in low body scores had greater (P <= 0.05) average daily gain. About feed intake, no differences among legume diets were found in the high diet group. In most of the variables, animals in the high group kept greater their body measures, as well as legumes could be similar (P > 0.05), despite of SL quality. Pellets made from sericea and plus PEG decreased (P <= 0.05) gases productions. Goats in low body conditions have compensatory gain when fed either sericea or plus PEG, both viable substitutes for alfalfa. Body measurements are a tool to predict body weight, in spite of moderate correlations. Pellets made from sericea can decrease feed energy loss via CH4 emissions and provide an alternative N pathway.

Optimum penetration of various renewable energy systems is a topic frequently studied by many researchers around the world. The primary purpose of this paper is to determine the optimum amount of combined solar and wind installed capacity for one of the Midwestern states in the United States. We utilized a renewable energy optimization matrix that identifies the hourly electrical load that can be provided by solar or wind energy systems. Two approaches are suggested in the determination of the optimal solar and wind combination. One approach is to specify a utilization rate and then optimize the amount of electric load that is met by the combination of solar and wind energy. The second approach is the inverse: specifying a specific portion of electric load to be met by a combined wind and solar system, and then optimizing the system to find the combination that will produce the lowest levels of curtailment. This framework may be valid when the goal is to find the optimum levels where long distance transmission of electricity from other states is limited. The suggested research framework may further incorporate energy storage options and cost analyses for a larger geographical area to evaluate real-world applications.