A chronic low-grade inflammatory state of the adipose tissue, concomitant with increasing adiposity, may contribute to decreased efficiency of feed utilization in late-stage finishing cattle. Supplementation with rumen-protected fish oil, containing the omega-3 fatty acids (FA), eicosapentaenoic and docosahexaenoic acids, could attenuate efficiency of feed utilization declines and adipose tissue inflammation by modulating the inflammatory balance to a pro-resolutive state.

Oregano essential oil and vitamin C are known for their effective antioxidant potential. However, their mutual effects have not been fully elucidated under significant challenges, e.g. heat stress, until now. We aimed to describe their combined potential through a pilot laboratory test followed by an experiment on rabbits exposed to naturally occurring heat stress.

High levels of zinc oxide (ZnO) can be added to the diets of nursery pigs to reduce diarrhea after weaning and support healthy growth. However, concerns about its environmental impact have led to alternative diet formulation approaches.

Cattle can experience heat stress during the summer months, which can lead to a decline in overall performance and an increase in responses indicative of stress. This study supplemented β-ligands (Ractopamine Hydrochloride; RAC and Lubabegron; LUB) during the summer months to evaluate the effect of β-ligand supplementation on cattle performance, carcass characteristics, rumination, mobility scores, and behavior.

Ectoine is a naturally occurring osmolyte produced by extremophilic bacteria, known for protecting various cell types under extreme environmental stress without disrupting essential cellular functions. However, its protective effects on sperm have not been previously investigated.

Beef color is one of the most important components to consumers when making purchasing decisions and is influenced by several factors, such as animal genetics, health, and how the meat is aged or stored. This study explored how cattle breed type (native or dairy-cross) and the presence of liver abscesses, an indicator of poor liver health, affect beef color and color stability during retail display.

Processed meat products may be defined as products manufactured from meat (beef, pork, poultry, fish, etc.) and/or offal products, liver, heart, etc.) that are formulated with ingredients that serve a specific product function—taste, texture, color, shelf-life, and/or safety and may undergo a series of mechanical processes, such as grinding, chopping, blending, marination, injection, tumbling, curing, smoking, and cooking. Although this definition (or variations thereof) is understood and accepted by meat industry or meat science professionals, it is not as clearly understood by the public or the media who report on it.

Processed meats are a significant source of proteins, indispensable amino acids (IAA), A and B vitamins, zinc, phosphorus, iron, and several micronutrients (Table 1). Some public health entities recommend eliminating red meat and processed meats from the diet.

Food preservation practices date to the beginnings of ancient societies, and the prosperity of an ancient society was often associated with the development of food preservation knowledge and skills. Key among those skills was the ability to harvest salt from natural sources and using salt to extend the shelf life of food (Bloch, 1976).

Globally, salt curing has been used to preserve meat for thousands of years, but in the United States, dry-cured country ham has evolved into something distinctly American. A product of geography, necessity, and ingenuity, country ham reflects ­European curing practices adapted by settlers who came to the New World (Evans-Hylton, 2004).

Consumers report wanting less sodium yet reject products that fall short on taste. Public health agencies have responded by tightening intake guidance to curb diet-related disease. For food product developers, salt’s multifunctionality complicates meaningful reduction.

Variability and inconsistency of adopted terminology to describe the level and degree of food processing persists. Published definitions of processing applied throughout the food industry are generally based on the degree of physical, nutritional or biochemical alteration from the original whole food, often including the inclusion of additional ingredients.

The April Edition of The Giving Herd, an ASAS Foundation Newsletter

Water is an essential nutrient for beef cattle, but current guidelines for estimating daily water needs are outdated and oversimplified. Most recommendations are based on limited data from feedlot steers and do not account for differences in breed, class (heifer, steer, bull), production system (grazing vs. drylot), or weather conditions.

This study evaluated the effects of adding an Aspergillus oryzae-based feed additive (AO) to the diets of Angus crossbred steers fed a corn silage-based diet. The objective was to evaluate how the AO might influence enteric methane (CH4) emissions and nutrient digestibility of the animals.

Lameness in beef bulls during the breeding season can reduce their ability to reproduce, but early detection of lameness can minimize these impacts. This study investigated how remote monitoring technologies (RMT, i.e., collars equipped with accelerometers and GPS) can estimate behavioral changes in bulls to detect lameness early.

During late gestation, some dairy cows have greater circulating concentrations of non-esterified fatty acids (NEFA), which are fats released into the blood when energy is limited. In this study, we examined whether this condition affects fat tissue development and metabolic health in newborn calves.

This study evaluated whether supplementing ewes with omega-3 (n-3), omega-6 (n-6), or a combination of both fatty acids during gestation could improve ewe and offspring performance. While ewe body weight was unaffected, n-6 supplementation slightly improved body condition at weaning.

Cashmere goats produce a soft, fine fiber; however, producers in the United States do not have a genetic selection tool available to improve fiber production traits. Using within-herd pedigree records and genotypes, variance components were estimated for 10 different cashmere traits. In general, traits had moderate to high heritability and repeatability.