bluuebunny/crossref_metadata_2025_split huggingface dataset:
92 Intra-nasal oxytocin treatment does not attenuate the hypothalamo-pituitary-adrenal axis in beef heifers subjected to isolation stress or restraint and isolation stress
Authors: Wagner Brooklyn , Relling Alejandro E , Kieffer Justin , Parker Anthony 
Published: July 2019

Abstract
Changes in the physiological, psychological, and behavioral manifestations of stress are observed in association with increases in circulating oxytocin. Providing oxytocin intra-nasally attenuates stressor-induced hypothalamo-pituitary-adrenal (HPA) axis activation in humans and rodents. The present study was conducted to investigate effects of intra-nasal oxytocin supplementation on stressor-induced activation of the HPA axis in beef cattle. We hypothesized that oxytocin would attenuate activation of the HPA axis, ultimately decreasing plasma cortisol. Bos taurus heifers (n = 28) were blocked by bodyweight and randomly allocated to one of four treatment groups, in a 2 × 2 factorial arrangement: 1) Saline, isolated, standing, and unrestrained (S-IS, 0.015mL/kg BW 0.9% isotonic saline, n = 7); 2) Saline, isolated, and restrained (S-RIS; 0.015 ml/kg BW 0.9% isotonic saline; n = 7); 3) Oxytocin, IS (OXT-IS, 0.3 IU/kg BW oxytocin; n = 7); and 4) Oxytocin and isolated and restrained (OXT-RIS, 0.3 IU/kg BW oxytocin; n = 7). Oxytocin and saline were administered intra-nasally. Appropriate stressors were applied 30 minutes following intra-nasal treatment. Blood samples were collected directly following imposing the stressor, and every 10 minutes thereafter, for 2 h. Cortisol concentrations increased over time in animals exposed to restraint and isolation stress (P < 0.01) and decreased over time in animals exposed to isolation stress (P < 0.01). In the present study, oxytocin did not affect measured indicators of HPA axis activation. Greater plasma oxytocin concentrations were observed in restrained animals administered saline, compared with their standing counterparts administered oxytocin (P < 0.01), indicating some endogenous release of oxytocin in response to restraint stress. Overall, restraint stress increased cortisol and oxytocin in Bos taurus heifers compared with heifers subjected only to isolation. Finding a more intermediate stress model may allow for more precise detection of effects of oxytocin on the stress response.
98 Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling
Authors: Honegger Lauren T , Richardson Elaine , Schunke Emily D , Dilger Anna C , Boler Dustin D 
Published: July 2019

Abstract
The objective was to determine the effect of ultimate pH or “quality grade” (combination of color and marbling) on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as acceptable with a greater pH, when graded “choice”, or when cooked to 63°C compared with 71°C or 82°C. Consumers (264 total) were served chops in 1 of 2 experiments. Experiment 1 assessed chops as high pH (6.23–5.88) or low pH (5.36–5.56) and cooked to 63°C, 71°C or 82°C. Experiment 2 classified chops as “choice” when NPPC color score ≥ 3 and marbling score was ≥ 2 or “standard” when NPPC scores were below “choice” and cooked to 63°C or 71°C. Chops were cooked with an immersion heater (ANOVA Precision Cooker, Anova Applied Electronics, San Francisco, CA) in a water bath. Consumers used a 9-point Likert-type score system where 1 was extremely tough, dry, bland, or unacceptable and 9 was extremely tender, juicy, flavorful, or acceptable. Data were organized as a percentage of responses and analyzed using the GLIMMIX procedure of SAS for both experiments with models including treatment (pH or quality grade category, temperature and all interactions). More (P < 0.01) consumers scored chops at 7, 8, or 9 for juiciness with a high pH (36.07%) compared with chops with a low pH (24.29%), but pH category did not alter other traits (P ≥ 0.13). Quality grade did not affect (P ≥ 0.30) consumer ratings of any sensory trait. In both studies, a greater (P < 0.001) percentage of consumers rated chops cooked to 63°C as acceptable compared with chops cooked to 71°C. Therefore, internal cooking temperature has a greater impact on consumer eating experience than ultimate pH or “quality grade.”
102 Developing Industry-Relevant Academic Research Programs in Meat Science
Authors: Gredell Devin , Rode Heather , McKenna David 
Published: July 2019

Abstract
A synergistic relationship exists between the meat industry and meat science academic programs, leading to frequent collaboration between the two groups. This not only provides applied experience for students, but also allows the meat industry to utilize resources unique to academia and align academic research efforts to address industry issues. The meat industry is driven by efficiency; generally requiring ideas to be further along in development before thoroughly considering the incorporation of new ideas or technologies. This can lead to valuable improvements being overlooked simply because their full potential has not been previously demonstrated. In contrast, the university setting encourages the development of new ideas from the ground up. Therefore, academic research has frequently been the source of innovative concepts that have later been adopted by industry as common practice. It is this link between conceptualization and commercialization of new ideas that makes relationships between academic and industry scientists so valuable. By maintaining these relationships, the meat industry can express areas for improvement and innovation, so that academic scientists can adapt their research programs to address industry-relevant concerns. This not only fills a void in the industry research and development process but also provides funding opportunities for academic scientists, both directly from industry and from trade organizations funding academic research on behalf of industry members. Changes in the diversity of market animals, increased consumer interest in production history, labor shortages, and increased concern for sustainable food production only describe a few of the challenges facing the meat industry. To rise above these challenges, collaboration between industry and academia will undoubtedly be necessary. This session will focus on current and future areas of interest to promote industry-focused research within meat science academic programs.
103 Research needs for the development of the pork industry
Authors: Fields Brandon , Matthews Neal , Bloemhof Saskia , Fitzgerald Rob , Sosnicki Andrzej 
Published: July 2019

Abstract
Global demand for pork and pork products is increasing, as is competitive pressure throughout the industry. Therefore, pork producers and processors must continue to become more efficient and innovative while focusing on evolving consumer demands. To do so, a strong research focus is needed by all involved. Traditionally, academia has focused its research on the basic science, while industry has worked to apply that scientific information into everyday practice. In the future, academia and industry will need to align to develop understanding, tools, and technology that are both meaningful for everyday use and practical to implement in production and genetic improvement programs. Understanding the fundamental biology of skeletal muscle and the interaction with the environment is the foundation, and this includes an understanding of embryonic development all the way through aging of fresh pork products. We must better understand both the pre-slaughter factors influencing the conversion of muscle to meat as well as the post-mortem biochemistry that underlies pork quality development. Moreover, a method of grading pork quality at line speeds of near 1500 / hr, and with traits that guarantee an enjoyable eating experience, will cement pork as the meat of choice to the consumer. Lastly, genetic improvement is allowing pigs to grow faster and heavier than ever, while still maintaining leanness and desirable eating quality. However, heavier pigs are often met with resistance by the processor and consumer as traditional cuts simply become “too big” for the average portion. New methods of cutting and processing a pork carcass, and increased understanding of whole muscle cut profiles that can be turned into new and exciting products for the consumer, are a major key to unlocking the total value of the pig for future producers and consumers alike.
104 Gene editing in livestock: advancements, opportunities and challenges
Authors: Dilger Anna C 
Published: July 2019

Abstract
Genetic engineering of animals, or the alteration of an animal’s genetic code by exogenous manipulation, dates from the mid-1970s. Using these techniques, many transgenic animals were created as models for human diseases or to further agricultural and biomedical research, but barriers that slowed the approval of these animals for food production hampered their development in livestock. However, with the advent of gene editing in the last ten years, there is renewed interest in genetic modification of livestock to improve productivity, efficiency or product quality. Unlike genetic engineering, gene editing does not rely on the introduction of exogenous DNA; instead, double-stranded breaks in DNA are induced in targeted genes and mutations occur due to the endogenous repair mechanisms present in organisms. Small sequences of exogenous DNA can also be introduced in this process, if desired. Gene editing is more efficient and more targeted than genetic engineering, resulting in increased yields of cells with the desired mutation. Recent advancements in gene editing include the generation of pigs resistant to porcine reproductive and respiratory syndrome virus due to a mutation in CD163, a mutation in the SP110 gene resulting in cattle with lower susceptibility to tuberculosis, and alterations that lead to polled cattle, eliminating the need for dehorning. However, these advancements are not without their challenges. Chief among them are poor consumer acceptance of meat, milk and eggs from gene-edited animals and the inconsistent and complicated regulatory environment involving these products. Additionally, challenges exist in the production of these animals due to unintended consequences from induced mutations. Stated plainly, making a gene-edited animal is rarely as simple as it seems. However, if these challenges can be overcome, gene editing holds promise for rapid improvement in germplasm to rapidly increase productivity and sustainability of livestock species.
109 Mature cow size and impacts on cow efficiency
Authors: Lalman David , Beck Paul A 
Published: July 2019

Abstract
According to genetic trend data, mature BW in beef cows continues to increase although the pace is slowing. This change is not increased frame size as the genetic trend for mature height in Angus cattle has been flat since about 1995. In sell-at-weaning enterprises, calf value at weaning must accompany increased cow size to justify the added expense of larger cows. We used the California Net Energy System and NASEM (2016) equations to estimate the annual cost to maintain beef cows varying in mature size. Maintenance energy requirements were assumed to be 77 kcal per kg of metabolic body weight plus 20% during lactation. Reproductive efficiency and average daily milk production was assumed to be equal among the two mature cow BW scenarios. In ranching operations with average mature cow BW of 556 kg and annual feed and grazing costs of $400, $500, $600 or $700, increasing average mature BW by 90.8 kg resulted in increased projected annual feed and grazing cost of $41.05, $51.32, $61.58 and $71.84 per cow, respectively, or about 10%. Estimated differences in variable costs (labor, depreciation, etc.) were minor for the larger cow herd. Assuming an annual replacement rate of 16% and cull cow price of $1.32 per kg, cull cow income would increase by approximately $19.20 per cow per year in the larger cow scenario. Consequently, to break even with the 556 kg mature cow BW scenario, sell-at-weaning enterprises with average mature cow BW of 647 kg must achieve $21.85, $32.12, $42.38, or $52.64 increased calf value depending on average annual cow cost. These estimates of increased income required to offset increased mature cow BW are conservative because no cost was assigned to grow the additional 90.8 kg of cow BW.
114 Role of fiber in promoting health in nursery pigs
Authors: Zijlstra Ruurd T , Fouhse Janelle M , Heyer Charlotte Maria Elisabeth , Tan Felina , Vasanthan Thavaratnam , Beltranena Eduardo , Gänzle Michael G 
Published: July 2019

Abstract
In swine production, use of feed antibiotics as antimicrobial growth promotant will be reduced; thus, feed alternatives to manage gut health are required to prevent post-weaning diarrhea. Dietary fiber, resistant starch, oligosaccharides, and exo-polysaccharides are carbohydrates are nutritional tools that may be part of managing gut health in pigs. Antibiotics are hypothesized to influence gut health via modulation of intestinal microbial profiles; fermentation and intestinal inflammation are considered important mechanisms. As alternative, dietary fiber sources differ in 2 key properties: fermentability and viscosity. Rapid fiber fermentation is associated with changes in microbial profiles and increased metabolite production. Recently, microbial composition was hypothesized to be less important, and it was thought that the focus should be on combined output of metabolites. Increased viscosity has been associated with increased gut content of virulence factors linked with diarrhea. Fiber properties may manipulate retention time and physico-chemical properties of the undigested residue. Starch is mostly digested and absorbed as glucose; however, resistant starch is not digested but fermented instead. Resistant starch acts as fermentable fiber but is unique, because it specifically increases digesta abundance of bifidobacteria that are associated with improved gut health. Oligosaccharides may be rapidly fermented and thereby influence intestinal microbial profiles and metabolite production. Raw materials and some feed additives both influence kinetics of fermentation and have prebiotic activity. Their kinetics of fermentation should be quantified so that it can be considered in feed formulation. Finally, exopolysaccharides from Lactobacillus reuteri and unique oligosaccharides may serve as scavenger molecules for pathogenic bacteria, e.g., enterotoxigenic Escherichia coli (ETEC), to bind to instead of adhering to the gut wall, thereby avoiding diarrhea initiation. In conclusion, dietary fiber and other carbohydrates may be important solutions to maintain gut health when antibiotics are removed as growth promotants from swine feeds.
119 Bioavailability of L-Methionine in comparison to DL-Methionine for nitrogen retention of weaned and growing pigs
Authors: Caetano Raphael P , Santos Luan S , Htoo John K , Veira Alini M , Silva Welex C , Gobi Jaqueline P , Fraga Alicia Z , Campos Paulo H R F , Barbosa Nei A A , Hauschild Luciano 
Published: July 2019

Abstract
Two nitrogen (N) balance studies were conducted to compare the relative bioavailability (RBV) of L-Met with DL-Met as Met sources in young pigs. In each experiment, 42 barrows (PIC; initial BW in Exp. 1: 10.7 kg and Exp. 2: 20.5 kg) were allotted to 7 experimental diets with 6 pigs per treatment. The basal diets (diet 1) were formulated based on corn and soybean meal being deficient in Met, but adequate for the other AA (Exp. 1: 0.24% standardized ileal digestible [SID] Met; 0.53% SID Met + Cys; 1.30% SID Lys; Exp 2: 0.23% SID Met; 0.47% SID Met + Cys; 1.15% SID Lys). Three graded levels of DL-Met and L-Met (0.03, 0.06 and 0.09%) were supplemented to the basal diet on top to create diets 2 to 7 for both studies. In Exp.1, N retention (% of N absorbed) increased linearly (P < 0.05) with supplementation with both Met sources. The slope-ratio regression estimated the RBV of 106% [95% confidence interval (CI): 39 to 173%] for N retention (% of absorbed) on an equi-molar basis. In Exp. 2, N retained (g/d), N retention (% of N intake and % of N absorbed) increased linearly (P < 0.05) by supplementing with both Met sources. There was no effect of Met sources on all N balance parameters in both studies. The slope-ratio estimated the RBV of 89% (95% CI: -28 to 206%) for N retained (g/d), 95% (95% CI: 13 to 177%) for N retention (% of N intake) and 94% (95% CI: 20 to 167%) for N retention (% of N absorbed), respectively on an equi-molar basis. In conclusion, the 95% CI for the RBV of L-Met covers 100%, indicating the RBV of L-Met is not different from that of DL-Met as a Met source for weaned and growing pigs.
117 Determining high-lysine sorghum amino acid digestibility and the effects on nursery pig performance
Authors: Thomas Lori L , Goodband Robert D , Espinosa Charmaine D , Stein Hans H , Woodworth Jason C , Tokach Mike D , Dritz Steve S , DeRouchey Joel M 
Published: July 2019

Abstract
Two experiments determined the SID of AA in a high-lysine sorghum cultivar, followed by a growth trial to determine its effects on pig performance using increasing feed-grade AA at the expense of soybean meal. In Exp. 1, ten barrows (initially 25.9 kg) were surgically fitted with a T-cannula at the terminal ileum and randomly assigned to 1 of 5 diets in a 5-period, cross-over design. Experimental diets included a corn-based diet, a diet containing high-lysine sorghum, or two diets with either white or red sorghum cultivars. The fifth experimental diet was N-free to determine endogenous AA loss. In corn, SID CP, lysine, methionine, threonine, and valine were greater (P < 0.020) than sorghum-based diets, with no evidence for differences among the sorghum cultivars. In Exp. 2, a total of 293 pigs (initially 9.6 kg) were used. Dietary treatments were randomly assigned 20 d after weaning and consisted of a corn-based diet, a diet based on conventional sorghum, and 4 diets with high-lysine sorghum with 10 replications/treatment. The corn-based, conventional sorghum, and the first high-lysine sorghum (low) diets each contained the same amount of soybean meal with varying amounts of feed-grade AA. The 3 remaining high-lysine sorghum diets included incrementally increasing amounts of feed-grade AA (low-medium, medium-high, and high), replacing soybean meal. Overall, there was no evidence for differences in ADG or ADFI between treatments. However, pigs fed the high-lysine sorghum with the greatest amount of feed-grade AA had decreased G:F (P = 0.045) compared with those fed other experimental diets. In summary, SID AA values for the high-lysine sorghum in this study were not different from sorghum cultivars; however, these values were all lower when compared with corn. When nursery diets were formulated on an equal SID AA basis, there were no differences in ADG among pigs fed any of the diets.
116 Direct vs. difference method to determine amino acid digestibility in ingredients fed to pigs
Authors: Faria de Oliveira Maryane S , Htoo John K , Stein Hans H 
Published: July 2019

Abstract
An experiment was conducted to test the hypothesis that values for standardized ileal digestibility (SID) of amino acids (AA) in cereal grains and fiber rich ingredients obtained using the direct method are not different from values obtained using the difference method. Sixteen ileal-cannulated barrows (69.45 ± 5.01 kg) were allotted to an 8 diets × 4 period Youden square design. Each period consisted of 5 d of adaptation and 2 d of ileal digesta collection. Four diets were based on soybean meal (SBM), corn, wheat, or wheat middlings as the only AA-containing ingredients. Three additional diets were based on a mixture of SBM and corn, wheat, or wheat middlings and a N-free diet was also used. The SID of AA in the 4 diets containing SBM, corn, wheat, or wheat middlings as the sole source of AA were calculated using the direct method. The SID of AA in corn, wheat, and wheat middlings were also calculated by difference from the 3 diets containing SBM and corn, wheat, or wheat middlings by subtracting the contribution from SBM of each AA from the SID values for the mixed diet. Data were analyzed using a model that included the method of determination of AA digestibility as the fixed effect, and pig and period as random effects. There was no difference between the direct and the difference method for the SID of most AA in corn, wheat, and wheat middlings, although the SID of Trp was lower (P < 0.05) for the difference method than values derived by the direct method for both corn and wheat middlings (Table 1). Therefore, values for SID of AA in cereal grains or fiber-rich ingredients could be obtained using either the direct method or the difference method.
123 Growth performance and nutrient digestibility of multi-enzyme-supplemented low-energy and -amino acid diets for growing and finishing pigs
Authors: Jerez Bogota Kevin S , Sanchez Christian , Ibagon Jimena , Jlali Maamer , Cozannet Pierre , Preynat Aurélie , Woyengo Tofuko A 
Published: July 2019

Abstract
Objective was to determine the effects of supplementing corn-soybean meal-based diets with a multi-enzyme on growth performance and apparent total tract digestibility (ATTD) of nutrients in growing pigs. A total of 276 pigs (BW = 33.99 ± 4.3 kg) were housed by sex in 45 pens of 6 or 7 pigs and fed 5 diets (9 pens/diet) in a randomized complete block design. Diets were positive control (PC); and negative control 1 (NC1) or negative control 2 (NC2) without or with multi-enzyme. The multi-enzyme used supplied at least 1,250, 860, 4,600, and 1,000 units of xylanase, β-glucanase, arabinofuranosidase and phytase per kilogram of diet, respectively. The PC was adequate in all nutrients according to NRC (2012) recommendations and had greater digestible P content than NC1 diet or NC2 diet by 0.134 percentage points. The NC1 diet had lower NE and digestible AA content than PC diet by 3%. The NC2 diet had lower NE and digestible AA content than PC diet by 5%. The diets were fed in 4 phases based on BW; Phase 1: 34–50 kg, Phase 2: 50–75 kg, Phase 3: 75–100 kg, and Phase 4: 100–120 kg. Nutrient digestibility was determined at the end of Phase 1. Overall (34–120 kg BW), pigs fed the PC and NC1 diets did not differ in ADG and ADFI. Pigs fed NC2 diet had lower (PPPP > 0.10). Supplemental multi-enzyme increased (P = 0.047) the ATTD of GE for NC2 diet. In conclusion, the NE and digestible AA and P can be lowered by ≤ 5% in multi-enzyme-supplemented diets without effects on growth performance pigs.