Vern Anderson

Effects of increasing field pea (Pisum sativum) level in high-concentrate diets on growth performance and carcass traits in finishing steers and heifers.

Three experiments were conducted to determine the effect of increasing field pea level in high-concentrate finishing cattle diets on ADG, DMI, G:F, and carcass traits, and to estimate the NE of field pea. In Exp. 1, 118 yearling heifers (417.9 +/- 2.4 kg initial BW) were blocked by initial BW and assigned randomly to 1 of 4 treatments (0, 10, 20, or 30% dry-rolled field pea, DM basis; 4 pens/treatment). In Exp. 2, 143 beef steers (433 +/- 19 kg initial BW) were blocked by BW and assigned randomly to 1 of 4 treatments (0, 10, 20, or 30% dry-rolled field pea, DM basis; 6 pens/treatment). In Exp. 3, 80 beef steers (372.4 +/- 0.4 kg initial BW) were assigned randomly to 1 of 4 treatments (0, 18, 27, or 36% cracked field pea, DM basis; 4 pens/treatment). Field pea replaced a portion of the grain (dry-rolled and high moisture corn, dry-rolled corn, and barley and barley sprouts; Exp. 1, 2, and 3, respectively) and protein supplement. In Exp. 1, field pea inclusion decreased DMI linearly (P = 0.03), whereas ADG and G:F were not affected by treatment (P > or = 0.17); however, dietary NE(g) increased quadratically with increasing field pea level (P = 0.04). Fat thickness responded quadratically (P = 0.008) where heifers fed 20% field pea had greatest fat thickness and 30% field pea inclusion the least. Marbling tended (P < or = 0.09) to respond quadratically as field pea increased. No differences (P > or = 0.17) were observed for HCW, LM area, or KPH. In Exp. 2, DMI, ADG, G:F, dietary NE(g), HCW, marbling, LM area, 12th-rib fat, and USDA yield grade (YG) were unaffected by dietary field pea inclusion (P > or = 0.12). In Exp. 3, marbling score increased linearly (P = 0.05), fat thickness increased quadratically (P = 0.01), and YG tended to increase (P = 0.07) quadratically as field pea increased. Field pea inclusion did not affect (P > or = 0.38) DMI, ADG, G:F, dietary NE(g), HCW, or LM area. These results indicate that field pea can be included successfully into rations at levels up to 36% of DM without negatively affecting growth performance and most carcass characteristics of finishing beef cattle; however, effects on marbling score were variable. These data also indicate the energy content of field peas is similar to cereal grains, such as corn and barley, when included in high-concentrate finishing diets.

REVIEW: Field Pea Grain for Beef Cattle

ABSTRACT Field pea (Pisum sativum) grain is a nutrient-dense grain legume that is a palatable source of CP (25.3%), energy (1.48 NE g Mcal/kg), and other nutrients for beef cattle. Field pea grain is highly digestible, but the starch fermentation and ruminal protein degradation rates are slower than for several other common feeds. Increased DMI has been observed in some studies with the inclusion of field pea grain in the ration. Apparently field pea grain does not need to be processed for beef cows. In backgrounding and finishing rations, processing field pea grain has produced mixed results, but dry-rolling may contribute to improved animal performance. In creep feeds, 30 to 40% field pea grain (DM basis) may be optimum for animal performance. The inclusion of field pea grain in postweaning receiving rations has resulted in increased DMI. As a protein supplement for feeder cattle, field pea grain can be included at 15 to 30% of the ration (DM basis); however, growing and finishing cattle can utilize field pea grain as both a protein and energy source. Inclusion of field pea grain at a minimum of 10% of the finishing diet improved the tenderness and juiciness of beef without affecting carcass traits. Field pea grain is an excellent pellet binder. Beef cattle producers with access to field pea grain at competitive prices should consider using this grain legume in their ration formulations.

Effects of increasing levels of distillers grains in barley-based diets on growing and finishing feedlot performance, carcass traits, and nutrients in manure

Two feedlot trials evaluated increasing levels (0, 12, 24, and 36% DM basis) of dried distillers grains plus solubles (DDGS) in barley-based diets. The DDGS replaced barley and canola meal in both trials. In the growing trial, diets (121 Mcal/kg NE

Evaluation of feedlot cattle working chute behavior relative to temperament, tenderness, and postmortem proteolysis

The objective was to investigate if the association between working chute behavior and beef tenderness found in our previous study is related to protein degradation and calpain system activity. Crossbred steers (n=183) allotted to 16 pens were weighed every 28 d. Temperament was evaluated as exit velocity (EV), chute score (CS), and catch score (CAPS). Between 14 and 16 mo of age (606±52 kg), steers were harvested. Strip steaks were collected and aged for 14 d. Subsamples were collected at 36 h and 7d postmortem and analyzed for calpastatin activity, μ-calpain autolysis, and troponin-T degradation. Shear force (WBSF) was correlated (P<0.05) with calpastatin activity and measurements of troponin-T. Calpastatin activity, μ-calpain autolysis, and troponin-T measurements did not correlate with the measurements of EV, CS, and CAPS. Therefore, activation of the calpain system or differences in protein degradation did not appear to influence the differences in tenderness that are correlated with working chute behavior.

Influence of Season and Diet on Feedlot Performance of Bison1

Bison (Bison bison) feeders have little information available on feeds and feedlot management. The objectives of this study were to determine feedlot performance of bison bull calves fed during the four seasons of the year using four different diets. Weaned intact male calves (n = 78, avg. wt. 214 kg, avg. age 272 d) were randomly assigned to four different feedlot diets in a 4 diet × 4 period (season) Latin Square design. Periods were approximately 80 d long and closely associated with spring, summer, fall, and winter. Dietary treatments based on major or unique ingredients in the formulation were: 1) wheat screenings, 2) wheat middlings from durum wheat, 3) crambe meal, and 4) a commercial bison ration. Daily gains averaged 0.78 kg during spring, 0.63 kg during summer, 0.80 kg during fall, and 0.17 kg during the winter with a standard error of ± 0.11 kg. Gains were lower (P 0.10) in dry matter intake per unit animal weight were detected due to season; however, hay intake increased (P<0.10) during the winter on a per head basis. Daily gains were not different (P=0.24) for dietary treatments when pooled across all seasons. Because significantly lower gains (P<0.01) were observed during the winter, dietary treatments were reanalyzed using only spring, summer, and fall data. Average daily gains were 0.78 kg for screenings, 0.69 kg for crambe meal, 0.74 kg for wheat midds, and 0.73 kg for the commercial feed with a standard error of ± 0.05. The screenings diet produced greater gains (P=0.07) than crambe meal with the other two treatments intermediate. Season has a major impact on gain and feed efficiency for feedlot bison. There appears to be some variation in animal performance based on ingredients in the diet.

Influence of grain source and dried corn distillers grains plus solubles oil concentration on finishing cattle performance and feeding behavior

Abstract: Eighty-one steers [428 ± 3.5 kg of body weight (BW)] were used to determine the effect of grain type (corn vs. barley) and oil concentration of dried corn distillers grains plus solubles (DDGS; moderate = 7.9% vs. low = 4.5% ether extract) on growth performance, feeding behavior, and carcass characteristics. Intake and feeding behavior traits were calculated from data generated via the Insentec feeding system. Steers were slaughtered with an average BW of 668 ± 4.4 kg. Final BW and average daily gain (ADG) were not affected by grain type or DDGS oil concentration. Dry matter intake (DMI) decreased (P = 0.002) and gain:feed ratio (G:F) increased (P = 0.01) in steers fed diets containing barley. Daily visits to the feeder decreased (P = 0.05), but time eating per visit increased (P = 0.03) in steers fed diets containing barley than corn. Plasma urea–N concentration was greater (P ≤ 0.05) in steers fed diets containing barley than corn and in steers fed diets containing low-oil DDGS than moderate-oil DDGS diets. There was no effect of treatment on carcass characteristics. These data indicate that steers fed diets containing barley had improved G:F and that including low-oil vs. moderate-oil DDGS in a finishing diet does not influence growth performance, feeding behavior, or carcass measurements.

Relationship between commercially available DNA analysis and phenotypic observations on beef quality and tenderness.

Warner-Bratzler shear force values from 560 mixed breed heifers and steers were used to determine estimates of genetic selection. Cattle were marketed from 2008 to 2011, and included five feedlot based research projects at the North Dakota State University-Carrington Research Extension Center. Samples were collected for IGENITY® analysis providing information that included selection indices and estimated breeding values for carcass traits. DNA-based test results were compared with actual carcass measurements. Marbling accounted for over 10% of the variation in WBSF while hot carcass weight was the second most influential carcass trait accounting for 4% (P<0.01). Regression coefficients of IGENITY® molecular breeding value on phenotype for WBSF, marbling, ribeye area, yield grade, and fat thickness were low (R(2)=0.14, 0.02, 0.03, 0.03, and 0.02, respectively). Therefore selecting cattle for a higher degree of marbling and feeding a diet that meets or exceeds recommended nutrients for growth are the most important factors influencing beef tenderness and acceptability.

Effects of increasing field pea (Pisum sativum) level in high-concentrate diets on meat tenderness and sensory taste panel attributes in finishing steers and heifers

ABSTRACT Two experiments were conducted to determine the effect of increasing field pea level in high-concentrate finishing cattle diets on beef palatability including Warner-Bratzler shear force (WBSF), sensory panel tenderness, juiciness, flavor, and off-flavor. In Exp. 1, 118 yearling heifers (417 ± 2.4 kg of initial BW) were assigned randomly to 1 of 4 treatments (0, 10, 20, or 30% dry-rolled field pea, DM basis; 4 pens/treatment), where field pea replaced dry-rolled and high-moisture corn. In Exp. 2, 143 beef steers (433 ± 19.1 kg of initial BW) were assigned randomly to 1 of 4 treatments (0, 10, 20, or 30% dry-rolled field pea, DM basis; 6 pens/treatment) where field pea replaced dry-rolled corn. In Exp. 1, field pea inclusion linearly decreased WBSF (P = 0.001) and linearly increased sensory taste panel tenderness (P = 0.002) and juiciness (P = 0.04) scores, whereas cook loss, flavor, and off-flavor scores were not affected by treatment (P ≥ 0.16). In Exp. 2, field pea inclusion did not affect WBSF, cook loss, or sensory taste panel scores for tenderness, juiciness, flavor, or off-flavor (P ≥ 0.19); however, there was a tendency for a decrease in calpastatin activity (P = 0.10) and a tendency for an increase in troponin-T degradation (P = 0.08) with increasing dietary field pea inclusion. These results indicate that dietary field pea does not negatively affect beef palatability traits. Additional research should focus on understanding the potential mechanism by which field pea inclusion may influence beef tenderness.