bluuebunny/crossref_metadata_2025_split huggingface dataset:
350 Enhancing the nutritional value of red meats through genetic and feeding strategies
Authors: Juarez Manuel M , Lam Stephanie , Bohrer Ben M , Dugan Mike , Vahmani Payam , Prieto Nuria , Campos Oscar Lopez , Aalhus Jennifer 
Published: November 2020

Abstract
Consumption of red meats contributes substantially to the intake of several essential nutrients in the human diet, including protein, essential fatty acids, and several vitamins and trace minerals. Despite concerns regarding potential negative impacts on human health and the environment, demand for red meats continues to increase worldwide, particularly in developing countries. Enhancing the nutritional value of meats is essential to provide consumers with competitive products that meet their nutrient requirements and address their health concerns. Different nutrients in red meats vary in their responsiveness to dietary and genetic manipulations. The fat content and fatty acid composition of meats can be easily modified through animal nutrition. Similarly, iodine, selenium and fat-soluble vitamin content can be significantly manipulated using dietary strategies. In contrast, amino acids, copper, iron, zinc, and water-soluble vitamins are less responsive to dietary manipulations. Feeding studies (i.e. supplements, additives, production systems, life period, nutritional regimes and duration) are relatively abundant and have shown substantial changes to nutritional value in many scenarios. Traditional breeding, including genetic selection for specific traits, has been used to influence multiple carcass and meat quality attributes relevant to nutritional value of meat, including leanness. The use of molecular genetics (i.e. GWAS, identification of genetic variants, gene expression profiles) in the past decade has offered alternative genetic perspectives on improving the nutritional value of meats. Recent studies have also shown influence of rumen or gut microbiome features on nutrient bioavailability and utilization. However, a limited number of studies have combined feeding strategies for specific genetic potential. Given the nutrient composition of meat can be influenced by a dynamic interaction of genetics and environment, the fields of phenomics, nutrigenomics, integrative diet-host-microbiome, and systems biology may bring further insight to better understand the manipulation of red meat composition under both experimental and commercial conditions.
351 Awardee Talk: How retained energy and protein affects the determination of energy and protein requirements for growth
Authors: Tedeschi Luis O 
Published: November 2020

Abstract
The understanding of how nutrition influences the body composition of growing animals has fascinated researchers for centuries. It involves the expertise of scientists with different areas of knowledge, encompassing the composition of the diet and its nutritive value to the fermentation and digestion of substrates to the absorption and metabolism of nutrients, and finally, to the deposition of fat, protein, and minerals in body tissues. The comparative slaughter technique is the preferred method to assess the body composition of growing and finishing animals. However, the methodological procedures are labor-intensive, expensive, and time-consuming, facilitating the incidence of errors and inconsistencies of the measurements that are collected, including the initial animal’s body composition. First, retained fat and protein (RP) are used to compute retained energy (RE). Then, RP and RE are used to compute protein and energy requirements for growth. Heat production, calculated from the metabolizable energy (ME) intake for animals at maintenance, is used to compute maintenance requirements. Three areas of concern exist for this approach: 1) the efficiencies of possible mobilization of fat and protein tissues during the feeding period are unaccounted for, especially for the animals fed near the maintenance level of intake; 2) the correlation between observed and predicted RP when using predicted RE is higher than when using observed RE (0.939 vs. 0.679); and 3) the disconnection when predicting partial efficiency of use of ME for growth using the proportion of RE deposited as protein — carcass approach — versus using the concentration of ME of the diet — diet approach. These concerns raised questions about the interdependency between predicted RP and RE and the existence of internal offsetting errors that may prevent overall adequacy in predicting energy and protein requirements of beef cattle.
114 Effects of aquatic conditioning in young horses. II. Bone metabolism
Authors: Silvers Brittany L , Leatherwood Jessica L , Nielsen Brian D , Arnold Carolyn E , Dominguez Brandon , Glass Kati , Huseman Chelsie , Bradbery Amanda N , Much Mattea L , Martinez Rafael E 
Published: November 2020

Abstract
While beneficial in rehabilitation, aquatic exercise effects on bone metabolism in young, healthy horses has not been investigated. Therefore, thirty Quarter Horse yearlings were stratified by age, body weight (BW), and sex and randomly assigned to one of three treatments during a 140-d trial to evaluate aquatic vs. dry exercise on bone metabolism in young horses transitioning to an advanced workload. Treatment groups included non-exercise control (CON; n = 10), dry treadmill exercise (DRY; n = 10), or aquatic treadmill exercise (H2O; n = 10; water: 60% wither height, WH). Animals were housed in individual stalls (3.6 m×3.6 m) from 0600 to 1800, allowed turnout (74 m×70 m) from 1800 to 0600, and fed to meet or exceed requirements. During Phase I, DRY and H2O walked on treadmills 30 min/d, 5 d/wk from d 0–112. Phase II transitioned to an advanced workload 5 d/wk for 28 d (Table 1). Every 14 d, WH, hip height (HH), and BW were recorded. Every 28 d following exercise, serum samples were collected for osteocalcin (OC) and C-telopeptide crosslaps of type I collagen (CTX-1) analysis. Left third metacarpal radiographs on d 0, 112, and 140 were analyzed for radiographic bone aluminum equivalence (RBAE). Data were analyzed using PROC MIXED of SAS. Baseline treatment differences in biomarkers were accounted for using a covariate. There were treatment ′ day interactions (P &lt; 0.01) where OC and CTX-1 remained consistent in both exercise groups while inconsistently increasing in CON. There were no treatment differences (P &gt; 0.30) in RBAE, BW, or HH, but all increased over time (P &lt; 0.01). There was a tendency toward a treatment × day interaction for WH (P = 0.07), characterized by a difference in response by CON during the first 28 d. This study indicates that early forced exercise supports consistent bone metabolism necessary for uniform growth and bone development, while lack of forced exercise results in incongruent bone turnover.
102 Detecting coprophagy in foals and its relationship with foal gut health
Authors: Pyles Morgan B , Hayes Susan , Crum Andrea , Kunes Miranda , Radomski Elizabeth , Flythe Michael , Lawrence Laurie 
Published: November 2020

Abstract
Consumption of maternal feces is commonly observed in foals; however, the role of this activity in foal health is unknown. Therefore, this study aimed to determine the occurrence of coprophagy in foals and how it relates to foal gut health. Milk samples and foal feces were collected from 12 mare-foal pairs at 12 h, 3, 5, 7, 10, 14, and 21 d after foaling. Milk yield was estimated after muzzling foals for 2 h intervals at 7 and 14 d postpartum. To detect coprophagy in foals, nine mares were fed chromic oxide (10 g/d) with their concentrate in nosebags twice daily. Mares had ad libitum access to forage. Fecal samples were collected immediately after defecation and used to enumerate cellulolytic bacteria, lactobacilli, and lactate-utilizing bacteria using culture-based techniques. Enumeration data were log10 transformed before statistical analyses. Frozen feces were used to analyze neutral detergent fiber (NDF) using a Fiber Analyzer (Ankom Technology, NY, USA), then ashed and digested to analyze chromic oxide via atomic absorption. Fecal scores were recorded daily to monitor for signs of diarrhea. Changes over time were evaluated using repeated measures ANOVA and relationships between variables were analyzed using Pearson’s correlation coefficient (SAS 9.4). Coprophagy was detected as early as 3 d after birth and detected in all foals by 7 d of age. Peak coprophagy occurred at 14 d after birth. Milk yield was negatively related to fiber and chromic oxide in foal feces (r = -0.64 and -0.70, respectively; P &lt; 0.05). Chromic oxide in foal feces was positively related to the number of cellulolytic bacteria and NDF (r = 0.97 and 0.79, respectively; P &lt; 0.05). Bouts of diarrhea tended to be negatively related to chromic oxide (r = -0.59; P = 0.0928). Maternal feces is likely an important source of fiber and microbial inoculum for foals, aiding in colonization of beneficial microbes.
361 Beef flavor chemistry and how it influences sensory perception
Authors: Legako Jerrad F 
Published: November 2020

Abstract
Flavor can be simply defined as the combination of taste and aroma. Taste refers to the five basic receptors: sweet, salty, sour, bitter, and umami. Flavor is the perception of chemical compounds reacting with receptors in the oral and nasal cavities (aroma) in combination with taste. For beef, flavor is considered a primary eating quality trait. Flavor is developed during cooking through a combination of numerous chemical reactions, principally the Maillard reaction and oxidation of lipids. Any factor which mediates precursor compounds to these reactions may influence flavor chemistry and final perceived flavor. For the Maillard reaction, water-soluble compounds, such as free-amino acids and sugars, are essential and allow for the development of characteristic beef flavors. Likewise, oxidation of lipids, to a degree, provides beef -species-specific flavor. However, too much oxidation contributes to off-flavor. Both pre- and post-harvest factors may influence beef flavor precursor content and composition prior to cooking. Beef finishing diet is well understood to influence fatty acid composition. Meanwhile, carcass grade and muscle type each influence fatty acids. During post-mortem aging, free-amino acids and other metabolites accumulate in response to proteolysis. Recent work indicates that packaging type and retail environment also influence flavor precursor compounds. Finally, the aforementioned flavor pathways, lipid oxidation and the Maillard reaction, are initiated and accelerated during cooking. Therefore, degree-of-doneness and cookery type greatly influence beef flavor chemistry. These examples briefly depict how beef flavor chemistry may be influenced by common production factors, retail settings, and consumer preparation of beef. The resulting beef flavor dictates consumer liking of beef. Therefore, understanding beef flavor chemistry is integral to maintaining or increasing consumer satisfaction with beef.
365 Palatability of Beef Products: A Perspective on Future Expectations
Authors: Wasser Bridget 
Published: November 2020

Abstract
The number one driver of consumer demand for beef and beef products is taste. The beef industry continuously measures consumer perceptions of beef and performance of beef products against evolving consumer expectations. In order to maintain consumer preference for beef taste attributes, the industry has dedicated years of meat science research to improve its product and measure its progress. This session will share the outcomes of both technical and consumer research focused on beef palatability.
118 Functional amino acid supplementation, regardless of dietary protein content, improves growth performance, acute-phase response, and bacterial shedding in Salmonella-challenged pigs
Authors: Rodrigues Lucas , Wellington Michael O , Krone Jack E , González-Vega Caroline , Htoo John K , Van Kessel Andrew G , Columbus Daniel A 
Published: November 2020

Abstract
The present study investigated the interactive effect of functional amino acid (AA) supplementation and dietary protein level on growth performance and immune status in Salmonella-challenged pigs. Thirty-two growing pigs (8 pigs/treatment; 13.9 ± 0.82 kg initial body weight) had ad libitum access to 1 of 4 experiment diets in a 2×2 factorial arrangement with factors of dietary protein (LP: Low, 16% protein vs. High: HP, 20% protein) and 2 levels of functional AA supply (AA-: basal vs. AA+: Thr, Met, and Trp provided at 20% above requirement). After 7 d of adaptation, pigs were orally inoculated with saline containing Salmonella typhimurium (ST). Performance parameters [average daily gain (ADG), feed intake, and gain:feed (GF)] were measured in the pre- and post-inoculation periods. Blood samples were collected on d0, 4 and 7 post-inoculation for serum haptoglobin and albumin analysis. Shedding of ST (d1, 2, 4 and 6 post-inoculation) and quantification in digesta (ileum, cecum and colon; d7 post-inoculation) were analyzed. There was no effect of diet on pre-inoculation performance (P &gt; 0.05). Pigs fed AA+ showed increased ADG (0.457 vs. 0.298 ± 0.051 kg/d; P &lt; 0.05) and a trend for improved GF (0.67 vs. 0.40 ± 0.07 kg/kg; P &lt; 0.10) post-inoculation compared to AA- regardless of dietary protein level. Feeding AA+ increased overall albumin levels (35.7 vs. 34.2 ± 0.9 g/L; P &lt; 0.05) and decreased overall haptoglobin levels (1.64 vs. 1.81 ± 0.12 g/L; P &lt; 0.05) and decreased overall shedding score of ST (2.27 vs. 2.51 ± 0.09; P &lt; 0.05) compared to AA-. The ST counts in cecal digesta increased (2.78 vs. 2.23 ± 0.18 Log10 cfu/g; P &lt; 0.05) in pigs fed HP compared to LP-fed pigs and ST counts in colon were reduced (2.08 ± 0.18 vs. 2.61 ± 0.19 Log10 cfu/g; P &lt; 0.05) in AA+ compared to AA- pigs. Supplementation of diets with specific functional AA improved performance and health status of pigs when exposed to an enteric disease challenge.
135 Production of a fifty percent functional protein concentrate from the dry grind ethanol process and use of the product in diets for Atlantic salmon
Authors: Williams Peter E V 
Published: November 2020

Abstract
The corn distilling industry is a major processor of grain, but the high fiber co-product (DDGS), has limited application in feed. Simple mechanical stillage separation downstream of fermentation produces a high protein (52.4 % DM), highly digestible, low crude fiber (4.4% DM) product containing approximately 25% DM spent brewer’s yeast (high density distillers’ protein: HDDP). Currently, approximately 300 ktons of HDDP are produced annually in the USA, and the volume will double in 2020. The effect of graded inclusion levels of HDDP on growth, feed efficiency, nutrient utilization, blood chemistry and gut histology of 525 post-smolt Atlantic salmon (initial body weight 304 ± 10.7g), randomly allocated to three tanks per treatment, was tested in a salt-water recirculating aquaculture system. One control diet with no HDDP was formulated to meet the nutrient requirements of Atlantic salmon. Four test diets were formulated to contain graded levels of HDDP at 5, 10, 15 and 20% respectively. HDDP partially replaced soy protein concentrate and corn protein concentrate in the diets. Salmon were hand-fed to satiety, 3 times daily during the 84-day trial. Throughout the trial the performance of fish on all treatments exceeded commercial growth rates with thermal growth coefficients (TGC) in excess of 0.160 and feed conversion efficiency of ≤ 1.0. Overall HDDP was a nutritious feed ingredient and had no significant impact on performance. Overall TGC was highest (0.200 over the 84-day trial period) in fish fed the diet containing 10% HDDP. Both villi length and villi width in the distal intestine of salmon fed diets containing HDDP tended to be higher than in the controls. Overall, HDDP derived from the dry grind ethanol process was a safe and nutritious novel feed ingredient for Atlantic salmon, and the potential beneficial effect on gut morphology merits investigation.
129 Effects of a multi-strain Bacillus subtilis-based direct-fed microbial on growth performance, nutrient digestibility, and colonic pH in diets fed to weanling pigs
Authors: Lewton Jaron R , Woodward Adrienne , Moser Ronny , Thelen Kyan M , Moeser Adam J , Trottier Nathalie , Tempelman Robert , Rozeboom Dale W 
Published: November 2020

Abstract
A study was conducted to evaluate the effects of a multi-strain Bacillus subtilis-based direct-fed microbial (DFM) on apparent digestibility and colonic pH of nursery pigs. Eighty pigs, of equal number of barrows and gilts (initial BW: 6.99 ± 1.67 kg), were weaned at 21 ± 1 d and randomly allotted to sixteen pens, with five pigs per pen. Two dietary treatments were implemented, a basal control (CON) and a control plus DFM (DFM). Both diets were corn, soybean meal, and distillers dried grains based, formulated to meet all or exceed all nutritional requirements, and manufactured on site. Diets were fed for 42 days. Performance measures were recorded weekly. On d 21 and 42 of the experiment, one pig per pen was randomly selected and euthanized, with equal number of males and females represented. Digestibility of specific nutrients was evaluated within the duodenum, jejunum, ileum, ascending and distal colon. There were no overall differences in growth performance. Overall means ± SD were 0.51 ± 0.05 kg/d, 0.79 ± 0.05 kg/d and 0.66 ± 0.05 for ADG, ADFI, and G:F, respectively. Digestibility of tryptophan within the jejunum tended (P = 0.06) to increase with addition of DFM, as did cysteine (P = 0.12) and methionine (P = 0.10). The analysis also suggested that the impact of the DFM on the digestibility of amino acids may be early in the nursery phase. The pH of contents in ascending colon, a possible indicator of varied fiber digestion, did not differ. Likewise, no differences were observed between treatment in apparent total tract nitrogen and energy digestibility (analysis of distal colon contents). The addition of a multi-strain Bacillus subtilis-based DFM appears to impact digestibility of select amino acids depending upon location in the gastrointestinal tract.
137 Dietary Supplementations of Ethanolamine and Serine Enhance Docosahexaenoic Acid Deposition in Eggs of Laying Hens
Authors: Magnuson Andrew D , Lei Xingen 
Published: November 2020

Abstract
Enrichment of docosahexaenoic-acid (DHA) into eggs of laying-hens may be limited by the availability phospholipids as a deposition sink. The present study was to determine if dietary supplementations of phospholipid-component molecules or synthesis-enhancers: choline, serine, and ethanolamine could elevate phospholipid and DHA enrichment in the eggs and tissues of hens. A total of 50-White-Leghorn-Shavers (42-wk old) were individually caged and divided into 5 groups (n = 10/group). The 5 groups of hens were fed the following diets for 3 wk: Diet-1 = a corn soybean-meal basal-diet, Diet-2 = Diet-1 + 4%-microalgae (Aurantiochytrium, Heliae, Gibert, AZ, 1.81 g-DHA/kg) + choline-chloride (26.3 g/kg diet, 60% purity, DSM-Co., Basel, Switzerland), Diet-3 = Diet-2 + 1.41% of L-serine (100% purity, Ajinomoto-Co., Inc., Kawasaki, Japan), Diet-4 = Diet-2 + 100 mg of ethanolamine/kg (99% purity, Sigma-Aldirch-Co., St Loius, MO), and Diet-5 = Diet-3 + 100 mg of ethanolamine/kg. At the end of study, eggs, liver, ovary, and adipose samples were collected from 6 hens/group for biochemical analysis. Data were analyzed by one-way ANOVA. Compared with Diet-1, Diet-2 enhanced (P &lt; 0.05) DHA concentrations in egg yolk and liver by 213 mg/egg and 2.98 mg/g tissue, respectively, but decreased (P &lt; 0.05) total phospholipid-concentrations of yolk and liver by 50%, and hepatic-mRNA levels of elongases-2/5 and desaturases-4/6 by 25–50%. Compared with Diet-2, Diet-5 enhanced (P &lt; 0.05) DHA (by 20%) and phospholipid (by 40%) concentrations in the egg yolk, and upregulated (P &lt; 0.05) lipid-metabolism genes involved in the citicoline (CDP, up-to-3-fold) and CDP-ethanolamine (up-to-2.5-fold) pathways in the liver and ovary-tissue. In comparison, Diets-3 and 4 resulted in only 3–11% higher (P &lt; 0.05) DHA-concentrations in the liver over Diet-2. In conclusion, feeding hens a high DHA and choline diet enriched DHA in the egg yolk and down-regulated lipogenesis-gene-expression in the tissues. Supplementing the diet with extra-serine and ethanolamine further-enhanced the DHA enrichment in the egg yolk and restored the high DHA-mediated changes in the gene-expression. (Supported in part by DOE-MAGIC-grant DE-EE0007091, USDA-grant 2019-69012-29905, and Cornell-University-Hatch-grants NYC-127419/127302).
126 Effect of Biolex™ Feed Additive on Nursery and Wean-To-Finish Pig Performance
Authors: Harshman Jared , Carter Scott D , Aparachita Pornpim , Scaff Taw J 
Published: November 2020

Abstract
Two experiments were conducted to determine the effects of Biolex™ feed additive (BioMatrix International, Princeton, MN) on growth performance of wean-to-finish (Experiment 1) and nursery (Experiment 2) pigs. Experiment 1 utilized 352 crossbred pigs (5.78 kg BW) allotted to pens (11 pigs/pen; 16 reps/trt) on d 0 and fed a common diet for 28 d. On d 28, pens were assigned randomly to 1 of 2 dietary treatments. The two dietary treatments consisted of a fortified corn-soybean meal-DDGS based diet serving as the control and the control diet + Biolex™ (0.10%). Pigs were fed in 5 dietary nursery and 6 finishing phases. Feed disappearance and BW were recorded to calculate ADG, ADFI, and G:F. Data were analyzed using the MIXED procedure in SAS with pen serving as the experimental unit. There were no differences (P &gt; 0.10) in final BW (137 vs. 138 kg), ADG (793 vs. 799 g/d), or ADFI (1.96 vs. 1.93 kg); however, pigs fed Biolex™ had improved (P = 0.02) G:F (0.40 vs. 0.41). Biolex™ tended to increase (P = 0.08) loin depth and numerically improve (P = 0.12) percent lean. In Experiment 2, 280 crossbred pigs (5.44 kg BW) were utilized in a 42-d experiment. Pigs were allotted to pens (10 pigs/pen; 14 reps/trt) on d 0 and fed a common diet for 21 d. On d 21, pens were assigned randomly to two dietary treatments. The two dietary treatments consisted of 1) Control and 2) Control + Biolex™ (0.10%). In Experiment 2, there was no difference (P &gt; 0.10) in ADG (367 vs. 372 g/d), ADFI (507 vs. 504 g), or G:F (0.72 vs. 0.74) between diets. These results suggest that Biolex™ fed to nursery and wean-to-finish pigs has no effect on ADG or ADFI but improved G:F in wean-to-finish.