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Anna Carol Dilger - One of the best experts on this subject based on the ideXlab platform.

  • relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between Barrows and gilts
    Translational Animal Science, 2017
    Co-Authors: J E Lowell, Anna Carol Dilger, B N Harsh, M F Overholt, Chad A Stahl, D. D. Boler
    Abstract:

    Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful, there must be a correlation between early postmortem quality traits observed by packers and the same traits observed by consumers after aging. However, the strength and direction of those correlations are unclear. It is also unknown if the correlations between early and aged postmortem quality differ between Barrows (B) and gilts (G). Therefore, the objectives were to determine correlations between early postmortem loin quality characteristics and aged loin quality characteristics, and determine if those correlations differed between Barrows and gilts. Early postmortem (∼1 d) quality traits included: instrumental and subjective color, marbling and firmness, and loin pH on the ventral surface of the loin. Loins were aged until 14 d postmortem in vacuum packages. Aged quality traits included traits evaluated early as well as shear force and cook loss. Correlations were compared between Barrows and gilts using a Fisher's z test. Overall, early subjective firmness scores of Barrows were greater (P < 0.001) than those of gilts. No other early quality traits differed between sexes. Early pH was correlated with aged pH (r = 0.80 B; 0.75 G), ventral lightness (r = -0.57 B; -0.54 G), ventral yellowness (r = -0.55 B; -0.55 G), subjective ventral color (r = 0.55, B; 0.41 G), and subjective chop color (r = 0.42 B; 0.44 G). Correlations of early pH and aged quality did not differ between sexes. Early lightness was correlated with aged ventral pH (r = -0.56) and subjective color (r = -0.39) in Barrows but not gilts (P ≤ 0.04). Early lightness was correlated with aged lightness (r = 0.60 B; 0.51 G) and yellowness (r = 0.49 B; 0.55 G), but was not correlated with to any aged chop quality traits. Early marbling was correlated with ventral color (r = 0.42) in Barrows and ventral marbling (r = 0.67 B; 0.66 G) and chop marbling (r = 0.57 B; 0.59 G) in Barrows and gilts. In summary, early pH and lightness were correlated with aged quality characteristics and correlations rarely differed between Barrows and gilts. Sex does not need to be accounted for when relating early and aged quality characteristics.

  • a summary review of carcass cutability data comparing primal value of immunologically and physically castrated Barrows
    Translational animal science, 2017
    Co-Authors: B N Harsh, A L Schroeder, Anna Carol Dilger, B Cowles, R C Johnson, D S Pollmann, Dustin Dee Boler
    Abstract:

    The objectives were to 1) assess cutability, quality, and value of carcasses from immunologically castrated (IC) Barrows compared with carcasses from physically castrated (PC) Barrows and 2) evaluate the effect of hot carcass weight (HCW) on cutability and value of IC Barrows summarizing U.S. data. Lean cutting yield (LCY) was defined as: LCY = [(whole ham + trimmed loin + Boston butt + picnic + spareribs)/chilled side wt] x 100. Carcass cutting yield (CCY) was determined using the following equation: CCY = [(lean cutting yield components + natural fall belly)/chilled side wt] x 100. To evaluate the effects of HCW of IC Barrows on carcass cutting yields, IC Barrows were grouped by HCW: light ( 97.7 kg). Differences in the value of the carcass components for IC and PC barrow carcasses were calculated using a 5 yr average of meat prices from the USDA Agriculture Marketing Service and the carcass cutting yield estimates generated from this summary. Data were analyzed using the MIXED procedure of SAS with fixed effects of Improvest treatment or HCW group. Study was included as a random effect. This review allowed for a summarization of the treatment averages of 851 IC and PC barrow carcasses. Lean cutting yield of IC Barrows was 1.41 units greater (P < 0.0001) than PC Barrows (70.97 vs. 69.56%). Similarly, CCY of IC Barrows was 1.29 units greater (P < 0.001) compared with PC Barrows (87.27 vs. 85.98%). As HCW of IC Barrows increased, both CCY and LCY declined (P < 0.01), with light IC barrow carcasses having a 1.43 unit advantage in CCY compared with heavy IC barrow carcasses (P < 0.01). Natural fall bellies of PC Barrows comprised a greater (P < 0.05) percentage of side weight than those from IC Barrows (15.81 vs. 15.50%). A reduction in belly primal value was confirmed by a 3.43 unit reduction in the commercial bacon slicing yields of IC Barrows. However, belly yield and slicing yield differences were minimized when IC Barrows were marketed at a heavier weight. Using carcass cutout estimates determined in the summary as the foundation for value calculations, lean cuts of IC barrow carcasses were worth $2.66 to $3.80 more than PC barrow carcasses. Therefore, after adjustment for the reduction in belly primal value, the primal value of an IC barrow carcass was $2.08 to $3.13 greater than a PC barrow carcass.

  • comparison of variability in pork carcass composition and quality between Barrows and gilts
    Journal of Animal Science, 2016
    Co-Authors: M F Overholt, Anna Carol Dilger, E K Arkfeld, D A Mohrhauser, D A King, T L Wheeler, S D Shackelford, Dustin Dee Boler
    Abstract:

    Pigs ( = 8,042) raised in 8 different barns representing 2 seasons (cold and hot) and 2 production focuses (lean growth and meat quality) were used to characterize variability of carcass composition and quality traits between Barrows and gilts. Data were collected on 7,684 pigs at the abattoir. Carcass characteristics, subjective loin quality, and fresh ham face color (muscles) were measured on a targeted 100% of carcasses. Fresh belly characteristics, boneless loin weight, instrumental loin color, and ultimate loin pH measurements were collected from 50% of the carcasses each slaughter day. Adipose tissue iodine value (IV), 30-min loin pH, LM slice shear force, and fresh ham muscle characteristic measurements were recorded on 10% of carcasses each slaughter day. Data were analyzed using the MIXED procedure of SAS as a 1-way ANOVA in a randomized complete block design with 2 levels (Barrows and gilts). Barn (block), marketing group, production focus, and season were random variables. A 2-variance model was fit using the REPEATED statement of the MIXED procedure, grouped by sex for analysis of least squares means. Homogeneity of variance was tested on raw data using Levene's test of the GLM procedure. Hot carcass weight of pigs (94.6 kg) in this study was similar to U.S. industry average HCW (93.1 kg). Therefore, these data are representative of typical U.S. pork carcasses. There was no difference ( ≥ 0.09) in variability of HCW or loin depth between barrow and gilt carcasses. Back fat depth and estimated carcass lean were more variable ( ≤ 0.0001) and IV was less variable ( = 0.05) in carcasses from Barrows than in carcasses from gilts. Fresh belly weight and thickness were more variable ( ≤ 0.01) for bellies of Barrows than bellies of gilts, but there was no difference in variability for belly length, width, or flop distance ( ≥ 0.06). Fresh loin subjective color was less variable ( < 0.01) and subjective marbling was more variable ( < 0.0001) in loins from Barrows than in those from gilts, but there were no differences ( ≥ 0.08) in variability for any other loin traits or fresh ham traits. Overall, traits associated with carcass fatness, including back fat depth, belly thickness, and marbling, but not IV, were more variable in carcasses from Barrows than in carcasses from gilts, whereas minimal differences in variability existed between carcasses of Barrows and carcasses of gilts for traits associated with carcass muscling and lean quality.

  • effects of time after a second dose of immunization against gnrf improvest independent of age at slaughter on commercial bacon slicing characteristics of immunologically castrated Barrows
    Meat Science, 2016
    Co-Authors: M A Tavarez, R J Matulis, M Ellis, D. D. Boler, B M Bohrer, R T Herrick, M A Mellencamp, Anna Carol Dilger
    Abstract:

    The objective was to determine the effects of time after a second dose of anti-GnRF immunization on fresh belly characteristics and slicing yields of immunologically castrated (IC) Barrows, physically castrated (PC) Barrows and gilts slaughtered at 24 weeks of age. The second dose was staggered so that IC Barrows were slaughtered at 4, 6, 8, or 10 weeks after the second dose. Fresh belly characteristics (N=141) were collected at slaughter and bacon was manufactured commercially. The main effects in the model were treatment and the random effects of block and block within replication. Thickness, flop distance, and lipid content increased (L; P<0.04) and iodine value tended to decrease (L; P=0.08) with time after the second dose in IC Barrows. Slicing yields increased with time after the second dose (L; P<0.01), but were similar (P=0.11) among sexes. Increasing time of slaughter after second anti-GnRF dose improves fresh belly and bacon slicing characteristics in IC Barrows.

  • color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated Barrows
    Journal of Animal Science, 2015
    Co-Authors: K A Joneshamlow, M A Tavarez, A L Schroeder, D. D. Boler, K J Prusa, Anna Carol Dilger
    Abstract:

    Our objective was to evaluate color changes during storage of fresh pork chops and enhanced and nonenhanced loin quality from anti-gonadotropin-releasing factor (Improvest) immunologically castrated (IC) Barrows. In study 1, treatments evaluated were IC Barrows, IC Barrows fed ractopamine (IC+RAC), physically castrated (PC) Barrows, intact males (IM), and gilts. Fresh loins were evaluated for sensory characteristics and instrumental tenderness including both Warner-Bratzler Shear force (WBSF) and star probe force. In study 2, treatments evaluated were IC Barrows fed 0.55% and 0.65% standard ileal digestible (SID) lysine and PC Barrows fed 0.55% SID lysine. Loin chops were displayed for 7 d, and color was evaluated. The remaining loin was halved, and one half was enhanced with a 3.5% salt and phosphate solution. Enhanced loins were evaluated for sensory characteristics and instrumental tenderness. In both studies, pen served as the experimental unit for all traits measured. Data from individual animals were averaged by pen and analyzed, per study, as a 1-way ANOVA using the MIXED procedure of SAS. In study 1, there were no differences ( 0.05) between treatments for juiciness, tenderness, chewiness, or off-flavor. Intact males had the most intense ( 0.05) boar aroma. Gilts had the most intense ( 0.05), and there were no interactions of enhancement with castration treatments. These data suggest that immunological castration does not negatively impact the color stability, sensory characteristics, or tenderness of enhanced or nonenhanced pork loins.

M A Tavarez - One of the best experts on this subject based on the ideXlab platform.

  • effects of time after a second dose of immunization against gnrf improvest independent of age at slaughter on commercial bacon slicing characteristics of immunologically castrated Barrows
    Meat Science, 2016
    Co-Authors: M A Tavarez, R J Matulis, M Ellis, D. D. Boler, B M Bohrer, R T Herrick, M A Mellencamp, Anna Carol Dilger
    Abstract:

    The objective was to determine the effects of time after a second dose of anti-GnRF immunization on fresh belly characteristics and slicing yields of immunologically castrated (IC) Barrows, physically castrated (PC) Barrows and gilts slaughtered at 24 weeks of age. The second dose was staggered so that IC Barrows were slaughtered at 4, 6, 8, or 10 weeks after the second dose. Fresh belly characteristics (N=141) were collected at slaughter and bacon was manufactured commercially. The main effects in the model were treatment and the random effects of block and block within replication. Thickness, flop distance, and lipid content increased (L; P<0.04) and iodine value tended to decrease (L; P=0.08) with time after the second dose in IC Barrows. Slicing yields increased with time after the second dose (L; P<0.01), but were similar (P=0.11) among sexes. Increasing time of slaughter after second anti-GnRF dose improves fresh belly and bacon slicing characteristics in IC Barrows.

  • color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated Barrows
    Journal of Animal Science, 2015
    Co-Authors: K A Joneshamlow, M A Tavarez, A L Schroeder, D. D. Boler, K J Prusa, Anna Carol Dilger
    Abstract:

    Our objective was to evaluate color changes during storage of fresh pork chops and enhanced and nonenhanced loin quality from anti-gonadotropin-releasing factor (Improvest) immunologically castrated (IC) Barrows. In study 1, treatments evaluated were IC Barrows, IC Barrows fed ractopamine (IC+RAC), physically castrated (PC) Barrows, intact males (IM), and gilts. Fresh loins were evaluated for sensory characteristics and instrumental tenderness including both Warner-Bratzler Shear force (WBSF) and star probe force. In study 2, treatments evaluated were IC Barrows fed 0.55% and 0.65% standard ileal digestible (SID) lysine and PC Barrows fed 0.55% SID lysine. Loin chops were displayed for 7 d, and color was evaluated. The remaining loin was halved, and one half was enhanced with a 3.5% salt and phosphate solution. Enhanced loins were evaluated for sensory characteristics and instrumental tenderness. In both studies, pen served as the experimental unit for all traits measured. Data from individual animals were averaged by pen and analyzed, per study, as a 1-way ANOVA using the MIXED procedure of SAS. In study 1, there were no differences ( 0.05) between treatments for juiciness, tenderness, chewiness, or off-flavor. Intact males had the most intense ( 0.05) boar aroma. Gilts had the most intense ( 0.05), and there were no interactions of enhancement with castration treatments. These data suggest that immunological castration does not negatively impact the color stability, sensory characteristics, or tenderness of enhanced or nonenhanced pork loins.

  • effects of immunocastration and time after second improvest dose on adipose tissue fatty acid profile of finishing Barrows
    Journal of Animal Science, 2014
    Co-Authors: M A Tavarez, A L Schroeder, C L Puls, Anna Carol Dilger
    Abstract:

    The effects of immunocastration and time after second Improvest dose on proximate composition and fatty acid profile of adipose tissue from jowl and bel- ly of finishing Barrows were determined. Physically cas- trated (PC) and immunologically castrated (IC) Barrows were assigned to treatments at birth. Within 5 d of age, PC Barrows were physically castrated and IC Barrows were administered Improvest (gonadotropin-releasing factor analog; Zoetis, Kalamazoo, MI) at 16 and 20 wk of age. Diets were formulated with corn and soybean meal and did not contain ethanol coproducts. Subsequently, PC (n = 23) and IC (n = 24) Barrows were slaughtered biweekly from 22 to 28 wk of age, 2 to 8 wk following second Improvest dose. Adipose tissue samples were col- lected from the jowl and belly. Main effects of castration method and time after second Improvest dose and their interaction were analyzed with the MIXED procedure of SAS. Overall, IC Barrows were heavier at slaughter (136.1 vs. 100.6 kg; P < 0.01), had similar HCW (P = 0.13), and were leaner (50.9 vs. 48.9%; P < 0.01) than PC Barrows. In jowl adipose tissue, IC Barrows had less lipid content (64.7 vs. 80.2%; P < 0.01) than PC Barrows at 2 wk. However, there were no differences (P ≥ 0.75) in lipid content between IC and PC Barrows from 4 to 8 wk. Total MUFA content was reduced (42.5 vs. 44.8%; P = 0.04) and PUFA content was greater (16.9 vs. 14.8%; P < 0.01) in IC compared to PC Barrows. Increasing time after second dose reduced (P = 0.04) PUFA content from 17.5% at 2 wk to 15.4% at 8 wk. In IC Barrows, iodine value (IV) was increased by 6.9 and 3.3 g/100 g compared with PC Barrows at 2 and 4 wk, but IV was not different between castration methods (P ≥ 0.95) at both 6 and 8 wk. Meanwhile, in belly adipose tissue, IC Barrows had less lipid content than PC Barrows (75.3 vs. 82.7%; P < 0.01). Lipid content was unchanged over time (P = 0.34) in either PC or IC Barrows. Total SFA and MUFA con- tent of the belly were similar for both IC and PC Barrows. Belly adipose tissue from IC Barrows had greater concen- trations of PUFA than PC Barrows (16.2 vs. 14.7%; P < 0.01). In IC Barrows, IV was increased by 5.3 g/100 g compared with PC Barrows at 2 wk, but IV was not differ- ent between castration methods (P ≥ 0.91) from 4 to 8 wk. Results indicate that as time after second Improvest dose progressed, IV of jowl and belly was reduced. This was accompanied by an increase in lipid deposition in jowl, while lipid content remained constant in belly.

  • effects of immunological castration and distiller s dried grains with solubles on carcass cutability and commercial bacon slicing yields of Barrows slaughtered at two time points
    Journal of Animal Science, 2014
    Co-Authors: M A Tavarez, M D Asmus, A L Schroeder, Benjamin M. Bohrer, R J Matulis, Dustin Dee Boler, Anna Carol Dilger
    Abstract:

    Male pigs were randomly assigned to a castration method at birth and allotted to 48 pens (28 pigs/ pen). Physically castrated (PC) Barrows were castrated at 2 d of age; immunologically castrated (IC) Barrows were administered Improvest (GnRF analog diphtheria toxoid conjugate; Zoetis, Kalamazoo, MI) at 16 and 20 wk of age. Distiller's dried grains with solubles (DDGS) feed- ing strategies included either 0% DDGS (control), 30% DDGS (30% DDGS) fed from 6 wk of age to slaughter, or 30% DDGS fed from 6 wk of age to second dose of Improvest and then fed 0% DDGS until slaughter (with- drawal). Four Barrows closest to the median pen weight at 4.5 wk after second dose were selected for evaluation; two were randomly selected and slaughtered at 5 wk and the other two at 7 wk after second dose. Data from each slaughter time were analyzed independently as a 2 × 3 factorial design with pen as the experimental unit. At 5 wk after second dose, bone-in lean cutting yields were 2.63% units greater (P < 0.01) in IC when compared to PC. Bellies were thicker (P < 0.01) and tended to have greater belly flop distances (P = 0.07) in PC compared to IC, however iodine values (IV) were not altered (P = 0.84). Carcass traits (P ≥ 0.10), cutting yields (P ≥ 0.43), and fresh belly characteristics (P ≥ 0.08) were minimally affected by DDGS feeding strategy. Bacon slicing yields (percentage of green weight) were 6.10% units less (P < 0.01) in IC compared with PC. At 7 wk after second dose, bone-in lean cutting yields were 1.57% units great- er (P = 0.03) in IC compared with PC. Distiller's grains feeding strategy had no effect (P ≥ 0.83) on boneless car- cass cutting yields in IC; while in PC, these yields were 2.32% units less (P < 0.02) in control-fed Barrows when compared to other feeding strategies (castration method × feeding strategy; P = 0.03). Bellies from PC tended to be thicker (P = 0.07) and have similar flop distances (P = 0.44) and IV (P = 0.54) when compared with IC. Iodine value was greater (P = 0.03) in 30% DDGS-fed Barrows compared with control-fed Barrows. Bacon slicing yields (percentage of green weight) were 4.27% units less (P = 0.05) in IC compared with PC. These data suggested that while bacon slicing yield was reduced in IC Barrows fed control and 30% DDGS compared with PC barrow coun- terparts, withdrawal of DDGS improved bacon slicing yields of IC Barrows.

  • the effects of immunological castration and corn dried distillers grains with solubles withdrawal on growth performance carcass characteristics fatty acid analysis and iodine value of pork fat depots
    Journal of Animal Science, 2014
    Co-Authors: M D Asmus, M A Tavarez, A L Schroeder, Jim L. Nelssen, Michael D Tokach, Robert D Goodband, Steven S Dritz, Joel M Derouchey
    Abstract:

    A total of 1,360 pigs were used in a 125-d study to determine the effects of corn dried distillers grains with solubles (DDGS) withdrawal after immunological castration (Improvest, Zoetis, Kalamazoo, MI) on growth performance and carcass fat quality of pigs. Pens of male pigs (initially 24 kg) were randomly allotted by BW and castration method (physically castrated (PC) or immu- nologically castrated (IC) Barrows) to 1 of 3 diets with 8 replications per treatment and 27 to 29 pigs per pen. Treatments were arranged in a 2 × 3 factorial with main effects of castration method and diet (0% DDGS through- out, 30% DDGS throughout, or 30% DDGS through d 75 then no DDGS to d 125). Intact males were injected with Improvest on d 39 and 74 (IC). No castration method × diet interactions (P > 0.12) were observed for growth per- formance. Before the second Improvest injection (d 0 to 74), PC Barrows had increased (P < 0.05) ADFI but were less efficient (P < 0.05) than intact males. After the second Improvest injection until the first marketing event (d 74 to 107), IC Barrows had improved (P < 0.05) ADG and G:F compared with PC Barrows. From d 0 to 107, IC Barrows had improved (P < 0.05) ADG, G:F, and lower ADFI than PC Barrows. The inclusion of 30% DDGS decreased (P < 0.05) G:F compared with pigs fed the control diet. For the period after the second Improvest injection (d 74 to 125), IC Barrows had increased (P < 0.05) ADG, ADFI, and G:F compared with PC Barrows. Overall (d 0 to 125), IC Barrows had improved (P < 0.05) ADG and G:F and lower ADFI than PC Barrows. The inclusion of 30% DDGS decreased (P < 0.05) G:F. Carcass yield was lower (P < 0.05) for IC than PC Barrows. Pigs fed 30% DDGS throughout had decreased (P < 0.05) carcass yield; however, withdrawing DDGS from the diet on d 74 was effective at fully recovering the yield loss. Carcass fat iodine values (IV) were consistently higher (P < 0.05), regardless of fat depot or harvest time when 30% DDGS were included in the diet. Multiple 2-way interactions (P < 0.05) were detected between castration method, DDGS, depot, and time. Interactions were a result of fatty acid profiles changing more rapidly in backfat and belly fat than in jowl fat from d 107 to 125 and more dramatically in IC than PC Barrows in the same period. This improve- ment from d 107 to 125 could be caused by the dilution of unsaturated fatty acids, specifically C18:2 and C18:3, due to rapid deposition of fat from de novo synthesis in IC Barrows.

D. D. Boler - One of the best experts on this subject based on the ideXlab platform.

  • relationships among early postmortem loin quality and aged loin and pork chop quality characteristics between Barrows and gilts
    Translational Animal Science, 2017
    Co-Authors: J E Lowell, Anna Carol Dilger, B N Harsh, M F Overholt, Chad A Stahl, D. D. Boler
    Abstract:

    Rapid assessment of pork quality by packers necessitates using early postmortem (∼1 d) traits as an indication of aged pork quality (∼14 d). Efforts have been made to develop a grading system based on color and marbling of the ventral side of boneless loins. In order for this system to be successful, there must be a correlation between early postmortem quality traits observed by packers and the same traits observed by consumers after aging. However, the strength and direction of those correlations are unclear. It is also unknown if the correlations between early and aged postmortem quality differ between Barrows (B) and gilts (G). Therefore, the objectives were to determine correlations between early postmortem loin quality characteristics and aged loin quality characteristics, and determine if those correlations differed between Barrows and gilts. Early postmortem (∼1 d) quality traits included: instrumental and subjective color, marbling and firmness, and loin pH on the ventral surface of the loin. Loins were aged until 14 d postmortem in vacuum packages. Aged quality traits included traits evaluated early as well as shear force and cook loss. Correlations were compared between Barrows and gilts using a Fisher's z test. Overall, early subjective firmness scores of Barrows were greater (P < 0.001) than those of gilts. No other early quality traits differed between sexes. Early pH was correlated with aged pH (r = 0.80 B; 0.75 G), ventral lightness (r = -0.57 B; -0.54 G), ventral yellowness (r = -0.55 B; -0.55 G), subjective ventral color (r = 0.55, B; 0.41 G), and subjective chop color (r = 0.42 B; 0.44 G). Correlations of early pH and aged quality did not differ between sexes. Early lightness was correlated with aged ventral pH (r = -0.56) and subjective color (r = -0.39) in Barrows but not gilts (P ≤ 0.04). Early lightness was correlated with aged lightness (r = 0.60 B; 0.51 G) and yellowness (r = 0.49 B; 0.55 G), but was not correlated with to any aged chop quality traits. Early marbling was correlated with ventral color (r = 0.42) in Barrows and ventral marbling (r = 0.67 B; 0.66 G) and chop marbling (r = 0.57 B; 0.59 G) in Barrows and gilts. In summary, early pH and lightness were correlated with aged quality characteristics and correlations rarely differed between Barrows and gilts. Sex does not need to be accounted for when relating early and aged quality characteristics.

  • effects of time after a second dose of immunization against gnrf improvest independent of age at slaughter on commercial bacon slicing characteristics of immunologically castrated Barrows
    Meat Science, 2016
    Co-Authors: M A Tavarez, R J Matulis, M Ellis, D. D. Boler, B M Bohrer, R T Herrick, M A Mellencamp, Anna Carol Dilger
    Abstract:

    The objective was to determine the effects of time after a second dose of anti-GnRF immunization on fresh belly characteristics and slicing yields of immunologically castrated (IC) Barrows, physically castrated (PC) Barrows and gilts slaughtered at 24 weeks of age. The second dose was staggered so that IC Barrows were slaughtered at 4, 6, 8, or 10 weeks after the second dose. Fresh belly characteristics (N=141) were collected at slaughter and bacon was manufactured commercially. The main effects in the model were treatment and the random effects of block and block within replication. Thickness, flop distance, and lipid content increased (L; P<0.04) and iodine value tended to decrease (L; P=0.08) with time after the second dose in IC Barrows. Slicing yields increased with time after the second dose (L; P<0.01), but were similar (P=0.11) among sexes. Increasing time of slaughter after second anti-GnRF dose improves fresh belly and bacon slicing characteristics in IC Barrows.

  • color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated Barrows
    Journal of Animal Science, 2015
    Co-Authors: K A Joneshamlow, M A Tavarez, A L Schroeder, D. D. Boler, K J Prusa, Anna Carol Dilger
    Abstract:

    Our objective was to evaluate color changes during storage of fresh pork chops and enhanced and nonenhanced loin quality from anti-gonadotropin-releasing factor (Improvest) immunologically castrated (IC) Barrows. In study 1, treatments evaluated were IC Barrows, IC Barrows fed ractopamine (IC+RAC), physically castrated (PC) Barrows, intact males (IM), and gilts. Fresh loins were evaluated for sensory characteristics and instrumental tenderness including both Warner-Bratzler Shear force (WBSF) and star probe force. In study 2, treatments evaluated were IC Barrows fed 0.55% and 0.65% standard ileal digestible (SID) lysine and PC Barrows fed 0.55% SID lysine. Loin chops were displayed for 7 d, and color was evaluated. The remaining loin was halved, and one half was enhanced with a 3.5% salt and phosphate solution. Enhanced loins were evaluated for sensory characteristics and instrumental tenderness. In both studies, pen served as the experimental unit for all traits measured. Data from individual animals were averaged by pen and analyzed, per study, as a 1-way ANOVA using the MIXED procedure of SAS. In study 1, there were no differences ( 0.05) between treatments for juiciness, tenderness, chewiness, or off-flavor. Intact males had the most intense ( 0.05) boar aroma. Gilts had the most intense ( 0.05), and there were no interactions of enhancement with castration treatments. These data suggest that immunological castration does not negatively impact the color stability, sensory characteristics, or tenderness of enhanced or nonenhanced pork loins.

  • a comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated Barrows with bacon from physically castrated Barrows boars and gilts
    Journal of Animal Science, 2014
    Co-Authors: K L Little, A L Schroeder, B M Bohrer, J M Kyle, C A Fedler, K J Prusa, D. D. Boler
    Abstract:

    The objectives were to compare slice char- acteristics and sensory attributes of bacon from immuno- logically castrated (IC) Barrows with bacon from other sexes using a trained sensory panel. Bacon was obtained for sensory evaluation from 3 experiments. In Exp. 1, trimmed and squared bellies (n = 180) of IC Barrows, IC Barrows fed ractopamine hydrochloride (IC+RAC), physically castrated (PC) Barrows, intact males (IM), and gilts were used. Data were analyzed as a general linear mixed model and pen (n = 48) served as the experimen- tal unit. Treatment (sex or diet) was a fixed effect in all 3 experiments. In Exp. 2, untrimmed, natural fall bel- lies (n = 96) from IC and PC Barrows fed 0 or 30% or a withdrawal distillers dried grains with solubles (DDGS) program when slaughtered at 5 wk after the second dose (25 wk of age) were used. In Exp. 3, untrimmed, natural fall bellies (n = 96) from IC and PC Barrows fed the same experimental diets as in experiment 2 but slaughtered at 7 wk after the second dose (27 wk of age) were used. Data from Exp. 2 and 3 were analyzed as a 2 × 3 facto- rial arrangement in a randomized complete block design and pen was the experimental unit. Bellies from all 3 experiments were processed using the same protocols. In Exp. 1, IM had the greatest (P < 0.0001) boar aroma and flavor scores among all treatments. No differences were detected among the other treatment groups for boar aroma or flavor. Intact males had the least (P < 0.0001) desirable cured bacon aroma and flavor among all treat- ments. No differences were detected among the other treatment groups for bacon aroma or flavor. There were no differences in bacon aroma or off-flavor between IC and PC Barrows slaughtered at 5 wk after the second dose regardless of DDGS feeding program. Bacon from PC Barrows was saltier (P < 0.01) than bacon from IC bar- rows when slaughtered at 5 wk after the second dose. There were no differences in bacon aroma, off-aroma, bacon flavor, or saltiness between IC and PC Barrows slaughtered at 7 wk after the second dose regardless of DDGS feeding program. Total slice area of bacon slices from IC Barrows slaughtered at 5 wk after the second dose were less (P < 0.01) than PC Barrows, but the differences diminished (P = 0.16) when slaughtered at 7 wk after the second dose. Overall, panelists successfully detected boar odor and flavor in Exp. 1. Immunological castration was as effective as physical castration at eliminating boar aroma and boar flavor in bacon even when feeding dif- fering DDGS feeding programs or when slaughtered at 5 or 7 wk after the second dose.

  • growth performance of immunologically castrated with improvest Barrows with or without ractopamine compared to gilt physically castrated barrow and intact male pigs
    Journal of Animal Science, 2014
    Co-Authors: C L Puls, M Ellis, P D Matzat, J Killefer, F K Mckeith, D. D. Boler, A Rojo, A M Gaines, A L Schroeder
    Abstract:

    The study used a randomized complete block design (blocking factor was date of start on test) with 5 treatments: 1) physically castrated Barrows (PC), 2) intact males (IM), 3) gilts (G), 4) immunologically castrated Barrows (IC), and 5) immunologically castrated Barrows fed ractopamine at 5 mg/kg (IC+RAC). The study used 192 pigs and was performed from the 16 wk of age (67.2 ± 2.52 kg BW) to a pen mean BW of 132.5 ± 3.60 kg. For IC+RAC, ractopamine was fed for the final 23 d of the study. Pigs were housed in groups of 4 (10 groups for PC, IM, G, and IC and 8 groups for IC+RAC) in a finishing building at a floor space of 1.18 m(2)/pig. Diets were formulated to meet requirements of IM except that the diet for the IC+RAC fed during the ractopamine feeding period was formulated to meet requirements of pigs on that treatment. Pigs had ad libitum access to feed and water throughout the study period and were individually weighed at the start, wk 2 and 4, and subsequently every week until the end of study. For the overall study period, IC had greater (P ≤ 0.05) ADG than the other genders (1,150, 1,024, 1,064, and 954 g/d for IC, PC, IM, and G, respectively; SEM = 25.8) and required fewer days to reach slaughter weight than the other genders (58.1, 61.6, 61.6, and 66.5 d for IC, PC, IM, and G, respectively; SEM = 1.26). Overall ADFI was less (P ≤ 0.05) for IM and G than IC and PC, which were similar (P > 0.05) in this respect (3.11, 3.06, 2.68, and 2.75 kg/d for IC, PC, IM, and G, respectively; SEM = 0.061). Overall G:F was greater (P ≤ 0.05) for IM than the other genders; IC had greater overall G:F than PC and G, which were similar in this respect (0.371, 0.335, 0.397, and 0.347 kg/kg for IC, PC, IM, and G, respectively; SEM = 0.0068). Immunologically castrated Barrows had greater (P ≤ 0.05) ADG (30.7%) and ADFI (22.5%) than PC from the second week following the second Improvest dose to the end of the study. During the ractopamine feeding period, IC+RAC had greater (P ≤ 0.05) ADG (11.6%) and G:F (17.3%) than IC. The results of this study confirmed previously observed gender differences and effects of ractopamine on growth performance and that IC grew faster and had greater feed efficiency than PC during the study period.

A L Schroeder - One of the best experts on this subject based on the ideXlab platform.

  • a summary review of carcass cutability data comparing primal value of immunologically and physically castrated Barrows
    Translational animal science, 2017
    Co-Authors: B N Harsh, A L Schroeder, Anna Carol Dilger, B Cowles, R C Johnson, D S Pollmann, Dustin Dee Boler
    Abstract:

    The objectives were to 1) assess cutability, quality, and value of carcasses from immunologically castrated (IC) Barrows compared with carcasses from physically castrated (PC) Barrows and 2) evaluate the effect of hot carcass weight (HCW) on cutability and value of IC Barrows summarizing U.S. data. Lean cutting yield (LCY) was defined as: LCY = [(whole ham + trimmed loin + Boston butt + picnic + spareribs)/chilled side wt] x 100. Carcass cutting yield (CCY) was determined using the following equation: CCY = [(lean cutting yield components + natural fall belly)/chilled side wt] x 100. To evaluate the effects of HCW of IC Barrows on carcass cutting yields, IC Barrows were grouped by HCW: light ( 97.7 kg). Differences in the value of the carcass components for IC and PC barrow carcasses were calculated using a 5 yr average of meat prices from the USDA Agriculture Marketing Service and the carcass cutting yield estimates generated from this summary. Data were analyzed using the MIXED procedure of SAS with fixed effects of Improvest treatment or HCW group. Study was included as a random effect. This review allowed for a summarization of the treatment averages of 851 IC and PC barrow carcasses. Lean cutting yield of IC Barrows was 1.41 units greater (P < 0.0001) than PC Barrows (70.97 vs. 69.56%). Similarly, CCY of IC Barrows was 1.29 units greater (P < 0.001) compared with PC Barrows (87.27 vs. 85.98%). As HCW of IC Barrows increased, both CCY and LCY declined (P < 0.01), with light IC barrow carcasses having a 1.43 unit advantage in CCY compared with heavy IC barrow carcasses (P < 0.01). Natural fall bellies of PC Barrows comprised a greater (P < 0.05) percentage of side weight than those from IC Barrows (15.81 vs. 15.50%). A reduction in belly primal value was confirmed by a 3.43 unit reduction in the commercial bacon slicing yields of IC Barrows. However, belly yield and slicing yield differences were minimized when IC Barrows were marketed at a heavier weight. Using carcass cutout estimates determined in the summary as the foundation for value calculations, lean cuts of IC barrow carcasses were worth $2.66 to $3.80 more than PC barrow carcasses. Therefore, after adjustment for the reduction in belly primal value, the primal value of an IC barrow carcass was $2.08 to $3.13 greater than a PC barrow carcass.

  • color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated Barrows
    Journal of Animal Science, 2015
    Co-Authors: K A Joneshamlow, M A Tavarez, A L Schroeder, D. D. Boler, K J Prusa, Anna Carol Dilger
    Abstract:

    Our objective was to evaluate color changes during storage of fresh pork chops and enhanced and nonenhanced loin quality from anti-gonadotropin-releasing factor (Improvest) immunologically castrated (IC) Barrows. In study 1, treatments evaluated were IC Barrows, IC Barrows fed ractopamine (IC+RAC), physically castrated (PC) Barrows, intact males (IM), and gilts. Fresh loins were evaluated for sensory characteristics and instrumental tenderness including both Warner-Bratzler Shear force (WBSF) and star probe force. In study 2, treatments evaluated were IC Barrows fed 0.55% and 0.65% standard ileal digestible (SID) lysine and PC Barrows fed 0.55% SID lysine. Loin chops were displayed for 7 d, and color was evaluated. The remaining loin was halved, and one half was enhanced with a 3.5% salt and phosphate solution. Enhanced loins were evaluated for sensory characteristics and instrumental tenderness. In both studies, pen served as the experimental unit for all traits measured. Data from individual animals were averaged by pen and analyzed, per study, as a 1-way ANOVA using the MIXED procedure of SAS. In study 1, there were no differences ( 0.05) between treatments for juiciness, tenderness, chewiness, or off-flavor. Intact males had the most intense ( 0.05) boar aroma. Gilts had the most intense ( 0.05), and there were no interactions of enhancement with castration treatments. These data suggest that immunological castration does not negatively impact the color stability, sensory characteristics, or tenderness of enhanced or nonenhanced pork loins.

  • a comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated Barrows with bacon from physically castrated Barrows boars and gilts
    Journal of Animal Science, 2014
    Co-Authors: K L Little, A L Schroeder, B M Bohrer, J M Kyle, C A Fedler, K J Prusa, D. D. Boler
    Abstract:

    The objectives were to compare slice char- acteristics and sensory attributes of bacon from immuno- logically castrated (IC) Barrows with bacon from other sexes using a trained sensory panel. Bacon was obtained for sensory evaluation from 3 experiments. In Exp. 1, trimmed and squared bellies (n = 180) of IC Barrows, IC Barrows fed ractopamine hydrochloride (IC+RAC), physically castrated (PC) Barrows, intact males (IM), and gilts were used. Data were analyzed as a general linear mixed model and pen (n = 48) served as the experimen- tal unit. Treatment (sex or diet) was a fixed effect in all 3 experiments. In Exp. 2, untrimmed, natural fall bel- lies (n = 96) from IC and PC Barrows fed 0 or 30% or a withdrawal distillers dried grains with solubles (DDGS) program when slaughtered at 5 wk after the second dose (25 wk of age) were used. In Exp. 3, untrimmed, natural fall bellies (n = 96) from IC and PC Barrows fed the same experimental diets as in experiment 2 but slaughtered at 7 wk after the second dose (27 wk of age) were used. Data from Exp. 2 and 3 were analyzed as a 2 × 3 facto- rial arrangement in a randomized complete block design and pen was the experimental unit. Bellies from all 3 experiments were processed using the same protocols. In Exp. 1, IM had the greatest (P < 0.0001) boar aroma and flavor scores among all treatments. No differences were detected among the other treatment groups for boar aroma or flavor. Intact males had the least (P < 0.0001) desirable cured bacon aroma and flavor among all treat- ments. No differences were detected among the other treatment groups for bacon aroma or flavor. There were no differences in bacon aroma or off-flavor between IC and PC Barrows slaughtered at 5 wk after the second dose regardless of DDGS feeding program. Bacon from PC Barrows was saltier (P < 0.01) than bacon from IC bar- rows when slaughtered at 5 wk after the second dose. There were no differences in bacon aroma, off-aroma, bacon flavor, or saltiness between IC and PC Barrows slaughtered at 7 wk after the second dose regardless of DDGS feeding program. Total slice area of bacon slices from IC Barrows slaughtered at 5 wk after the second dose were less (P < 0.01) than PC Barrows, but the differences diminished (P = 0.16) when slaughtered at 7 wk after the second dose. Overall, panelists successfully detected boar odor and flavor in Exp. 1. Immunological castration was as effective as physical castration at eliminating boar aroma and boar flavor in bacon even when feeding dif- fering DDGS feeding programs or when slaughtered at 5 or 7 wk after the second dose.

  • effects of immunocastration and time after second improvest dose on adipose tissue fatty acid profile of finishing Barrows
    Journal of Animal Science, 2014
    Co-Authors: M A Tavarez, A L Schroeder, C L Puls, Anna Carol Dilger
    Abstract:

    The effects of immunocastration and time after second Improvest dose on proximate composition and fatty acid profile of adipose tissue from jowl and bel- ly of finishing Barrows were determined. Physically cas- trated (PC) and immunologically castrated (IC) Barrows were assigned to treatments at birth. Within 5 d of age, PC Barrows were physically castrated and IC Barrows were administered Improvest (gonadotropin-releasing factor analog; Zoetis, Kalamazoo, MI) at 16 and 20 wk of age. Diets were formulated with corn and soybean meal and did not contain ethanol coproducts. Subsequently, PC (n = 23) and IC (n = 24) Barrows were slaughtered biweekly from 22 to 28 wk of age, 2 to 8 wk following second Improvest dose. Adipose tissue samples were col- lected from the jowl and belly. Main effects of castration method and time after second Improvest dose and their interaction were analyzed with the MIXED procedure of SAS. Overall, IC Barrows were heavier at slaughter (136.1 vs. 100.6 kg; P < 0.01), had similar HCW (P = 0.13), and were leaner (50.9 vs. 48.9%; P < 0.01) than PC Barrows. In jowl adipose tissue, IC Barrows had less lipid content (64.7 vs. 80.2%; P < 0.01) than PC Barrows at 2 wk. However, there were no differences (P ≥ 0.75) in lipid content between IC and PC Barrows from 4 to 8 wk. Total MUFA content was reduced (42.5 vs. 44.8%; P = 0.04) and PUFA content was greater (16.9 vs. 14.8%; P < 0.01) in IC compared to PC Barrows. Increasing time after second dose reduced (P = 0.04) PUFA content from 17.5% at 2 wk to 15.4% at 8 wk. In IC Barrows, iodine value (IV) was increased by 6.9 and 3.3 g/100 g compared with PC Barrows at 2 and 4 wk, but IV was not different between castration methods (P ≥ 0.95) at both 6 and 8 wk. Meanwhile, in belly adipose tissue, IC Barrows had less lipid content than PC Barrows (75.3 vs. 82.7%; P < 0.01). Lipid content was unchanged over time (P = 0.34) in either PC or IC Barrows. Total SFA and MUFA con- tent of the belly were similar for both IC and PC Barrows. Belly adipose tissue from IC Barrows had greater concen- trations of PUFA than PC Barrows (16.2 vs. 14.7%; P < 0.01). In IC Barrows, IV was increased by 5.3 g/100 g compared with PC Barrows at 2 wk, but IV was not differ- ent between castration methods (P ≥ 0.91) from 4 to 8 wk. Results indicate that as time after second Improvest dose progressed, IV of jowl and belly was reduced. This was accompanied by an increase in lipid deposition in jowl, while lipid content remained constant in belly.

  • effects of immunological castration and distiller s dried grains with solubles on carcass cutability and commercial bacon slicing yields of Barrows slaughtered at two time points
    Journal of Animal Science, 2014
    Co-Authors: M A Tavarez, M D Asmus, A L Schroeder, Benjamin M. Bohrer, R J Matulis, Dustin Dee Boler, Anna Carol Dilger
    Abstract:

    Male pigs were randomly assigned to a castration method at birth and allotted to 48 pens (28 pigs/ pen). Physically castrated (PC) Barrows were castrated at 2 d of age; immunologically castrated (IC) Barrows were administered Improvest (GnRF analog diphtheria toxoid conjugate; Zoetis, Kalamazoo, MI) at 16 and 20 wk of age. Distiller's dried grains with solubles (DDGS) feed- ing strategies included either 0% DDGS (control), 30% DDGS (30% DDGS) fed from 6 wk of age to slaughter, or 30% DDGS fed from 6 wk of age to second dose of Improvest and then fed 0% DDGS until slaughter (with- drawal). Four Barrows closest to the median pen weight at 4.5 wk after second dose were selected for evaluation; two were randomly selected and slaughtered at 5 wk and the other two at 7 wk after second dose. Data from each slaughter time were analyzed independently as a 2 × 3 factorial design with pen as the experimental unit. At 5 wk after second dose, bone-in lean cutting yields were 2.63% units greater (P < 0.01) in IC when compared to PC. Bellies were thicker (P < 0.01) and tended to have greater belly flop distances (P = 0.07) in PC compared to IC, however iodine values (IV) were not altered (P = 0.84). Carcass traits (P ≥ 0.10), cutting yields (P ≥ 0.43), and fresh belly characteristics (P ≥ 0.08) were minimally affected by DDGS feeding strategy. Bacon slicing yields (percentage of green weight) were 6.10% units less (P < 0.01) in IC compared with PC. At 7 wk after second dose, bone-in lean cutting yields were 1.57% units great- er (P = 0.03) in IC compared with PC. Distiller's grains feeding strategy had no effect (P ≥ 0.83) on boneless car- cass cutting yields in IC; while in PC, these yields were 2.32% units less (P < 0.02) in control-fed Barrows when compared to other feeding strategies (castration method × feeding strategy; P = 0.03). Bellies from PC tended to be thicker (P = 0.07) and have similar flop distances (P = 0.44) and IV (P = 0.54) when compared with IC. Iodine value was greater (P = 0.03) in 30% DDGS-fed Barrows compared with control-fed Barrows. Bacon slicing yields (percentage of green weight) were 4.27% units less (P = 0.05) in IC compared with PC. These data suggested that while bacon slicing yield was reduced in IC Barrows fed control and 30% DDGS compared with PC barrow coun- terparts, withdrawal of DDGS improved bacon slicing yields of IC Barrows.

R J Matulis - One of the best experts on this subject based on the ideXlab platform.

  • effects of time after a second dose of immunization against gnrf improvest independent of age at slaughter on commercial bacon slicing characteristics of immunologically castrated Barrows
    Meat Science, 2016
    Co-Authors: M A Tavarez, R J Matulis, M Ellis, D. D. Boler, B M Bohrer, R T Herrick, M A Mellencamp, Anna Carol Dilger
    Abstract:

    The objective was to determine the effects of time after a second dose of anti-GnRF immunization on fresh belly characteristics and slicing yields of immunologically castrated (IC) Barrows, physically castrated (PC) Barrows and gilts slaughtered at 24 weeks of age. The second dose was staggered so that IC Barrows were slaughtered at 4, 6, 8, or 10 weeks after the second dose. Fresh belly characteristics (N=141) were collected at slaughter and bacon was manufactured commercially. The main effects in the model were treatment and the random effects of block and block within replication. Thickness, flop distance, and lipid content increased (L; P<0.04) and iodine value tended to decrease (L; P=0.08) with time after the second dose in IC Barrows. Slicing yields increased with time after the second dose (L; P<0.01), but were similar (P=0.11) among sexes. Increasing time of slaughter after second anti-GnRF dose improves fresh belly and bacon slicing characteristics in IC Barrows.

  • effects of immunological castration and distiller s dried grains with solubles on carcass cutability and commercial bacon slicing yields of Barrows slaughtered at two time points
    Journal of Animal Science, 2014
    Co-Authors: M A Tavarez, M D Asmus, A L Schroeder, Benjamin M. Bohrer, R J Matulis, Dustin Dee Boler, Anna Carol Dilger
    Abstract:

    Male pigs were randomly assigned to a castration method at birth and allotted to 48 pens (28 pigs/ pen). Physically castrated (PC) Barrows were castrated at 2 d of age; immunologically castrated (IC) Barrows were administered Improvest (GnRF analog diphtheria toxoid conjugate; Zoetis, Kalamazoo, MI) at 16 and 20 wk of age. Distiller's dried grains with solubles (DDGS) feed- ing strategies included either 0% DDGS (control), 30% DDGS (30% DDGS) fed from 6 wk of age to slaughter, or 30% DDGS fed from 6 wk of age to second dose of Improvest and then fed 0% DDGS until slaughter (with- drawal). Four Barrows closest to the median pen weight at 4.5 wk after second dose were selected for evaluation; two were randomly selected and slaughtered at 5 wk and the other two at 7 wk after second dose. Data from each slaughter time were analyzed independently as a 2 × 3 factorial design with pen as the experimental unit. At 5 wk after second dose, bone-in lean cutting yields were 2.63% units greater (P < 0.01) in IC when compared to PC. Bellies were thicker (P < 0.01) and tended to have greater belly flop distances (P = 0.07) in PC compared to IC, however iodine values (IV) were not altered (P = 0.84). Carcass traits (P ≥ 0.10), cutting yields (P ≥ 0.43), and fresh belly characteristics (P ≥ 0.08) were minimally affected by DDGS feeding strategy. Bacon slicing yields (percentage of green weight) were 6.10% units less (P < 0.01) in IC compared with PC. At 7 wk after second dose, bone-in lean cutting yields were 1.57% units great- er (P = 0.03) in IC compared with PC. Distiller's grains feeding strategy had no effect (P ≥ 0.83) on boneless car- cass cutting yields in IC; while in PC, these yields were 2.32% units less (P < 0.02) in control-fed Barrows when compared to other feeding strategies (castration method × feeding strategy; P = 0.03). Bellies from PC tended to be thicker (P = 0.07) and have similar flop distances (P = 0.44) and IV (P = 0.54) when compared with IC. Iodine value was greater (P = 0.03) in 30% DDGS-fed Barrows compared with control-fed Barrows. Bacon slicing yields (percentage of green weight) were 4.27% units less (P = 0.05) in IC compared with PC. These data suggested that while bacon slicing yield was reduced in IC Barrows fed control and 30% DDGS compared with PC barrow coun- terparts, withdrawal of DDGS improved bacon slicing yields of IC Barrows.

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