A Pilot Study of the Effects of Mycoplasma ovipneumoniae Exposure on Domestic Lamb Growth and Performance

Mycoplasma ovipneumoniae is a globally distributed pathogen that has been associated with pneumonia in both domestic and wild Caprinae. It is closely related to M. hyopneumoniae, a respiratory pathogen of swine that is associated with decreased growth rates of pigs as well as clinical respiratory disease. In order to assess the effects of M. ovipneumoniae on lamb performance, we generated a cohort of lambs free of M. ovipneumoniae by segregation of test negative ewes after lambing, then compared the growth and carcass quality traits of M. ovipneumoniae-free and -colonized lambs from weaning to harvest. Some signs of respiratory disease were observed during the feeding trial in both lamb groups, but the M. ovipneumoniae-exposed group included more affected lambs and higher average disease scores. At harvest, lungs of lambs in both groups showed few grossly visible lesions, although the M. ovipneumoniae-exposed group did exhibit increased microscopic lung lesions (P\u3c0.05). In addition, M. ovipneumoniae exposed lambs produced lower average daily gains (P\u3c0.05), and lower yield grade carcasses (P\u3c0.05) compared to those of non-exposed lambs. The results demonstrated the feasibility of test and segregation for elimination of M. ovipneumoniae from groups of sheep and suggested that this pathogen may impair lamb growth and productivity even in the absence of overt respiratory disease

Quantitative Genomics of 30 Complex Phenotypes in Wagyu x Angus F1 Progeny

In the present study, a total of 91 genes involved in various pathways were investigated for their associations with six carcass traits and twenty-four fatty acid composition phenotypes in a Wagyu×Angus reference population, including 43 Wagyu bulls and their potential 791 F1 progeny. Of the 182 SNPs evaluated, 102 SNPs that were in Hardy-Weinberg equilibrium with minor allele frequencies (MAF>0.15) were selected for parentage assignment and association studies with these quantitative traits. The parentage assignment revealed that 40 of 43 Wagyu sires produced over 96.71% of the calves in the population. Linkage disequilibrium analysis identified 75 of 102 SNPs derived from 54 genes as tagged SNPs. After Bonferroni correction, single-marker analysis revealed a total of 113 significant associations between 44 genes and 29 phenotypes (adjusted P<0.05). Multiple-marker analysis confirmed single-gene associations for 10 traits, but revealed two-gene networks for 9 traits and three-gene networks for 8 traits. Particularly, we observed that TNF (tumor necrosis factor) gene is significantly associated with both beef marbling score (P=0.0016) and palmitic acid (C16:0) (P=0.0043), RCAN1 (regulator of calcineurin 1) with rib-eye area (P=0.0103), ASB3 (ankyrin repeat and SOCS box-containing 3) with backfat (P=0.0392), ABCA1 (ATP-binding cassette A1) with both palmitic acid (C16:0) (P=0.0025) and oleic acid (C18:1n9) (P=0.0114), SLC27A1(solute carrier family 27 A1) with oleic acid (C18:1n9) (P=0.0155), CRH (corticotropin releasing hormone) with both linolenic acid (OMEGA-3) (P=0.0200) and OMEGA 6:3 RATIO (P=0.0054), SLC27A2 (solute carrier family 27 A2) with both linoleic acid (OMEGA-6) (P=0.0121) and FAT (P=0.0333), GNG3 (guanine nucleotide binding protein gamma 3 with desaturase 9 (P=0.0115), and EFEMP1 (EGF containing fibulin-like extracellular matrix protein 1), PLTP (phospholipid transfer protein) and DSEL (dermatan sulfate epimerase-like) with conjugated linoleic acid (P=0.0042-0.0044), respectively, in the Wagyu x Angus F1 population. In addition, we observed an interesting phenomenon that crossbreeding of different breeds might change gene actions to dominant and overdominant modes, thus explaining the origin of heterosis. The present study confirmed that these important families or pathway-based genes are useful targets for improving meat quality traits and healthful beef products in cattle

Big game from hunt to home

Meat from big game animals (such as deer, antelope, elk, moose, and bear) is a nutritious choice for family meals. You'll enjoy eating it when it's good quality and well-prepared. For best flavor, it's important to handle game carcasses carefully and to butcher and store the meat correctly. This publication will help you do it right.Published January 2010. Reviewed April 2015. Please check for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalogKeywords: bear, freezing, elk, drying, aging, canning, deer, marinating, cooking, recipes, antelope, skinning, food preparation, boning, food preservatio

Curing and Smoking Poultry Meat

Explains how to cure and smoke chicken, turkey, and other poultry. Includes instructions brining, liquid smoke, and natural smoking processes. 4 pages

Washington steer of merit

The purpose of the Washington Steer of Merit program is: 1. To create an awareness of current market demands; 2. To recognize exhibitors and breeders for producing high-value carcasses; 3. To provide information about carcasses produced in youth shows; 4. To identify selection, breeding, nutrition, and management practices that result in desirable carcasses; and, 5. To promote and improve the educational value and public image of youth shows

Washington Lamb of Merit

Offers information about lamb carcass evaluation. 4 pages

Homemade Meat, Poultry and Game Sausages

This booklet describes the many different types of sausages and how they are made. It lists equipment and supplies for making fresh, cooked, semi-dry, or dry sausages and specialty meats. Includes recipes for these sausages: thuringer, liver, cotto salami, Polish, bockwurst, and country-style bologna. 16 pages

Big Game From Hunt to Home

For your next hunting trip, the information in this bulletin will make sure the meat you bring home will be high quality. Meat from big game animals (deer, antelope, elk, moose, and bear) is a nutritious choice for family meals. Step-by-step instructional text and photos tell how to field dress the animal and protect the meat by cooling it quickly. Aging and transporting to a cooler are discussed. An illustrated guide shows skinning and butchering. Authors offer step-by-step instructions for jerking, canning, and freezing. Diagrams show butcher and drugstore wrap methods for freezing meat. Also includes whole meal cooking tips with recipes for main dishes, herbs, sauces, and desserts. Translates carcass weights into expected meat cuts. Nutritional data on calories, protein, and fat content of game meat. 44 pages