The interactive effects of high-fiber diets and Ractopamine HCl on finishing pig growth performance, carcass characteristics, carcass fat quality, and intestinal weights

In previous research, feeding pigs high amounts of dried distillers grains with solubles (DDGS) and wheat middlings (midds) has been shown to reduce carcass yield and negatively affect iodine value (IV). The influence of Ractopamine HCl (RAC; Paylean, Elanco Animal Health, Greenfield, IN) on this response is not known; therefore, a total of 575 finishing pigs (PIC 327 × 1050, initially 123 lb) were used in two consecutive 73-d trials to determine the effects of DDGS and midds (high fiber) withdrawal 24 d before harvest in diets with or without RAC on finishing pig growth performance, carcass characteristics, and fat quality. From d 0 to 49, pigs were allotted to 1 of 2 dietary treatments in a completely randomized design based on initial pen weight. The dietary treatments included a corn-soybean meal–based control diet or diets with 30% DDGS and 19% wheat midds. Twelve pens of pigs were fed the corn-soybean meal control diet, and 24 pens were fed the high-fiber diet. During this 49 d period, pigs fed the corn-soybean meal diets had improved (P < 0.0001) ADG and F/G compared with those fed the high-fiber diets. On d 49, pens of pigs were re-allotted to 1 of 6 dietary treatments; pigs remained on the corn-soybean meal diets, switched from the high-fiber diet to corn-soybean meal (withdrawal diet), or were maintained on the high-fiber diet. These 3 regimens were fed with or without 9 g/ton RAC

Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties

Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties. Journal of Animal Science, 94(11), 4943-4958. doi:10.2527/jas2016-0894The objective of this study was to determine the effect of brand and product identification on consumer palatability ratings of ground beef patties. Six treatments were used in the study: 90/10 Certified Angus Beef (CAB) ground sirloin, 90/10 ground beef, 80/20 CAB ground chuck, 80/20 ground chuck, 80/20 ground beef, and 73/27 CAB ground beef. Ground beef was processed into 151.2-g patties using a patty former with 2 consecutively formed patties assigned to blind consumer testing and the following 2 assigned to informed testing. Following cooking to 74 degrees C, patties were cut into quarters and served to consumers. Consumers (n = 112) evaluated samples in 2 rounds for tenderness, juiciness, flavor liking, texture liking, and overall liking. Each trait was also rated as either acceptable or unacceptable. In the first round of testing, samples were blind evaluated, with no information about the treatments provided to consumers, but in the second round, product type and brand were disclosed prior to sample evaluation. Additionally, texture profile and shear force analyses were performed on patties from each treatment. Few differences were observed for palatability traits during blind consumer testing; however, during informed testing, 90/10 CAB ground sirloin was rated greatest (P < 0.05) for all palatability traits other than juiciness. Also, 90/10 CAB ground sirloin had increased (P < 0.05; (consumer informed score -consumer blind score)/consumer blind score) ratings for tenderness (17.4%), juiciness (36.5%), flavor liking (23.3%), texture liking (18.2%), and overall liking (24.7%) due to brand disclosure. Increased (P < 0.05) ratings were found for CAB products for multiple traits due to treatment disclosure, whereas the only non-CAB-branded product that received increased (P < 0.05) ratings during informed testing was 90/10 ground beef for tenderness and juiciness. Texture results indicated that decreased fat level increased hardness, cohesiveness, gumminess, and chewiness. These results indicate that when sampling ground beef without brand and product information, few consumers find differences in eating quality among ground beef treatments; however, when consumers are aware of the brand, fat level, and subprimal blend prior to sampling, these factors have a large impact on consumer eating satisfaction

The effect of branding on consumer palatability ratings of beef strip loin steaks

Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A. E., & O'Quinn, T. G. (2016). The effect of branding on consumer palatability ratings of beef strip loin steaks. Journal of Animal Science, 94(11), 4930-4942. doi:10.2527/jas2016-0893The objective of this study was to determine the influence of knowing the brand or USDA grade on consumer palatability ratings of beef strip loin steaks. Strip loins were selected to represent 5 USDA grades and brands, USDA Select, Choice, Prime, Certified Angus Beef (CAB; upper 2/3 Choice), and Select, from carcasses of cattle classified as Angus on the basis of phenotype. After 21 d of aging, 2.5-cmthick steaks were cut, consecutively cut steaks were paired for consumer evaluation. Consumer panelists (n = 112) evaluated samples for tenderness, juiciness, flavor liking, and overall liking. Additionally, consumers rated each palatability trait as either acceptable or unacceptable. Samples were fed in 2 rounds on the same day: blind and informed testing. In the first round, blind testing, consumers were served 1 sample from each treatment, with no product information provided. In the second round, consumers were informed of the brand or quality grade prior to sampling. During blind testing, CAB rated similar (P > 0.05) to Choice for all palatability traits; however, CAB rated greater P 0.05) for all traits when tested blind, but Angus Select was rated greater (P 0.05) when brand was disclosed. Brand knowledge increased (P 0.05) in the percentage of Choice and Select samples rated as acceptable for all palatability traits. These data indicate that Prime, CAB, and Angus Select steaks receive an increase in consumer palatability perception, or "brand lift," which does not occur for Choice and Select beef

Meta-analyses describing the variables that influence the backfat, belly fat, and jowl fat iodine value of pork carcasses

Concern about the quality of pork fat has increased in the United States over the last decade, largely because of the increased availability and use of dried distillers grains with solubles (DDGS) in swine diets. The iodine value (IV) of pork fat is commonly used as an indicator of quality. To identify the factors associated with carcass fat IV, meta-analyses were conducted to describe the relevant variables and to develop prediction equations to assist swine nutritionists and producers in producing pork fat with an acceptable IV. Data from 21 experiments were used to develop prediction equations for carcass fat IV of pigs fed a relatively constant dietary iodine value product (IVP) throughout the feeding period, and 6 experiments were used to develop prediction equations for carcass fat IV of pigs fed a dietary IVP-reduction strategy before marketing. Backfat, belly fat, and jowl fat IV were all highly correlated among the experiments that measured the IV of the multiple fat depots (r ≥ 0.880; P < 0.001). As expected, the dietary concentrations of unsaturated (primarily polyunsaturated) fatty acids were the most important in predicting carcass fat IV. However, improved prediction models were achieved by including variables to describe the pigs’ initial and final BW, ADG, and carcass leanness. Increased ADG, final BW, BW range over course of the diet, and backfat depth resulted in reduced backfat IV (P < 0.02). Belly fat IV was also reduced with increasing final BW, BW range over course of the diet, and backfat depth (P < 0.03). A reduced jowl fat IV was associated with an increase in backfat depth and a lower fat-free lean index (FFLI, P < 0.02). Data analyzed to develop equations for predicting carcass fat IV using a dietary IVP-reduction strategy indicated that the concentrations of dietary polyunsaturated fatty acids in the initial diet were the most important. The concentrations of dietary polyunsaturated fatty acids in the reduced- IVP diet fed before marketing were also important in predicting the IV of carcass fat. However, the IV of backfat was the most amenable to change using an IVP-reduction strategy. Feeding the pigs for a longer period and to a heavier final BW resulted in a reduced backfat IV (P ≤ 0.05). These results indicate that, although primarily determined by dietary factors, an understanding of the other variables that influence the IV of pork fat is necessary to reduce the likelihood of concerns with pork fat quality

Effects of dried distillers grains with solubles on sow carcass fat quality

A pilot experiment was conducted to determine the effects of feeding nonpregnant (open) sows a diet containing 50% dried distillers grains with solubles (DDGS) on growth and carcass fat quality. A total of 8 open sows were allotted to 1 of 2 diets by parity and BW. One diet was a standard corn-soybean meal-based gestation diet; the second diet was a corn-soybean meal-based diet that contained 50% DDGS. All sows were fed 5 lb/d of feed in a single feeding for 92 d. All sows were harvested on d 92 at the Kansas State University Meat Laboratory for determination of carcass fat quality. As expected, no differences in BW or backfat change were found (P \u3e 0.62) for the feeding period. Additionally, no differences (P \u3e 0.23) in lipid oxidation as measured by 2-thiobarbituric acid reactive substances (TBARS) assay were reported either initially or after 5 d of retail display for sows fed 50% DDGS compared with controls. Lipid oxidation increased (P \u3c 0.003) as measured by TBARS assay for both treatments from d 1 to 5 as expected. Jowl fatty acid analysis revealed an increase in linoleic acid (P \u3c 0.01), total polyunsaturated fatty acids (P \u3c 0.01), and the ratio of polyunsaturated fatty acids to saturated fatty acids (P \u3c 0.03). Also, there was a trend for increased jowl iodine value (P \u3c 0.08) for sows fed 50% DDGS compared with the controls. In summary, feeding 50% DDGS to open sows for 92 d did not significantly affect BW, backfat, and lipid oxidation compared with controls. However, feeding 50% DDGS increased the concentration of linoleic acid and total polyunsaturated fatty acids and tended to increase jowl iodine value compared with controls.; Swine Day, 2008, Kansas State University, Manhattan, KS, 200

Effect of the Programmed Nutrition Beef Program on moisture retention of cooked ground beef patties and enhanced strip loins

This study evaluated the influence of the Programmed Nutrition Beef Program and exogenous growth promotants (ExGP) on water holding capacity characteristics of enhanced beef strip loins. Sixty, frozen strip loins, arranged in a 2 × 2 factorial treatment arrangement with dietary program serving as the first factor and use of ExGP as the second factor, were thawed, injected with an enhancement solution, and stored for 7 days. Loins from ExGP cattle possessed the ability to bind more (P 0.10) before injection, but increased post-injection and after storage (P 0.10). The Programmed Nutrition Beef Program and use of ExGPs minimally impacted water holding capacity of enhanced frozen/thawed beef strip loins

U-Shaped Relation between Plasma Oxytocin Levels and Behavior in the Trust Game

10.1371/journal.pone.0051095PLoS ONE712

A framework for analysing learning health systems: Are we removing the most impactful barriers?

Objective: Learning Health Systems (LHS) are one of the major computing advances in healthcare. However, no prior research has systematically analysed barriers and facilitators for LHS. This paper presents an investigation into the barriers, benefits and facilitating factors for LHS in order to create a basis for their successful implementation and adoption. Method: First, the ITPOSMO-BBF framework was developed based on the established ITPOSMO (Information, Technology, Processes, Objectives, Staffing, Management and Other factors) framework, extending it for analysing barriers, benefits and facilitators. Second, the new framework was applied to LHS. Results: We found that LHS shares similar barriers and facilitators with Electronic Health Records (EHR); in particular, most facilitator effort in implementing EHR and LHS goes towards barriers categorised as human factors, even though they were seen to carry fewer benefits. Barriers whose resolution would bring significant benefits in safety, quality and health outcomes remain. Discussion: LHS envisage constant generation of new clinical knowledge and practice based on the central role of collections of EHR. Once LHS are constructed and operational, they trigger new data streams into the EHR. So LHS and EHR have a symbiotic relationship. The implementation and adoption of EHRs has proved and continues to prove challenging and there are many lessons for LHS arising from these challenges. Conclusion: Successful adoption of LHS should take account of the framework proposed in this paper, especially with respect to its focus on removing barriers that have the most impact