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January 2010
Animal Science
Ultimate Cooking Temperature Research
A Checkoff sponsored study to compare the effect of cooking method on the ultimate temperature peak after the product was removed from the heat source and temperature change over time has reported some very interesting results. Read more here.
December 2009
Animal Science
DDGs and Pork Quality Explored by Checkoff
A Checkoff funded experiment involving 60 crossbred pigs was conducted at the University of Kentucky to assess the effects of feeding high levels of corn distillers dried grains with solubles (DDGS) on performance of growing-finishing pigs and on carcass and belly firmness, fatty acid composition of the fat, slicing efficiency of cured bacon, and eating quality of bacon slices, bratwurst sausage, and loin chops. Corn-soybean meal diets containing 0, 15, 30 or 45% DDGS were fed to growing-finishing pigs in three phases.
Results of this study include:
· Growth rate and feed intake were not affected by level of DDGS
· Efficiency of feed utilization decreased in pigs fed the higher levels of DDGS
· Carcass fat-free lean percentage was not affected by diet.
Bellies of the carcasses were measured for firmness.
· Flex measures indicated that the bellies became progressively more flexible and less firm as level of DDGS increased in the diets.
· Slicing efficiency of cured bacon slabs was not affected by the softer bellies. In fact, the quality of the fresh bacon slices was improved in bellies from pigs fed DDGS in which the fat was softer and more unsaturated.
Eating quality of cooked bacon, bratwurst sausage, and loin chops as tested by an eight-member panel did not differ among pigs fed the four DDGS diets.
· There was no indication that tenderness, texture, juiciness, or off-flavor was impacted by dietary treatment.
The results of this study showed that high levels of DDGS (up to 45% DDGS in the diet) can be fed to growing-finishing pigs with little effect on growth rate, feed required per unit of gain, or carcass leanness. High levels of DDGS in the diet resulted in higher proportions of unsaturated fatty acids in the body fat, higher iodine values in the backfat and belly fat, and softer, more flexible bellies. However, regardless of the changes in fat composition the slicing efficiency of cured bacon slabs, quality measures of fresh sliced bacon, and eating quality of bacon, bratwurst sausage, and loin chops were not negatively affected by feeding 30 to 45% DDGS to growing-finishing pigs. For more information or a copy of the final report please contact Paul Sundberg, psundberg@pork.org, at the National Pork Board.
December 2009
Animal Science
Checkoff Sponsored Research Identifies Tenderness Traits
The recently completed Checkoff Consumer Pork Preference Study identified product tenderness as the most important characteristic describing consumer preference for fresh pork. Tenderness is influenced in meat primarily through a proteolytic enzyme called calpain. Increased calpain activity means a more tender meat product. Calpastatin is another enzyme in meat that has many roles in the living animal, but unfortunately inhibits the activity of calpain post mortem. Consequently, lower levels of calpastatin mean better pork tenderness.
A Pork Checkoff study recently completed at the USDA Meat Animal Research Center has identified five highly significant tenderness genes each associated with Calpastatin activity in fresh pork. Up to 80-plus percent of the hogs produced in the pork industry could be carrying these five calpastatin genes— tough pork instead of tenderness!
Research is now needed to determine the associations of these genes with other economically important traits such as growth and lean meat yield and to devise selection programs to select for a tenderer product. Research to improve the way tenderness is measured and influenced is also needed to improve the overall consumer acceptability of pork.
For more information on this project please contact Paul Sundberg, psundberg@pork.org, at the National Pork Board.
November 2009
Environment
Safe Manure Removal Practices
As the time of year approaches for many to remove manure from below building storage, the following are a few reminders regarding safe manure removal management practices.
The greatest hazard exists almost immediately after vigorous agitation of manure begins and may continue even when there is full ventilation.
· Prior to agitation or pumping, turn off electrical power to any non-ventilation equipment, and extinguish any pilot lights or other ignition sources in the building.
· Manure storage should never be agitated unless there is full operation of the ventilation system for a sufficient amount of time prior to commencing agitation to ensure adequate air movement and exchange.
· For mechanically ventilated buildings, provide the maximum mechanical ventilation possible with all fans in operation at maximum speed prior to commencing and throughout agitation of manure. For naturally ventilated buildings, agitate manure only with all side curtains and ventilation openings (inlet and exhaust) fully open and there is a brisk breeze.
· When pumping pits that are close to being full, pump without agitation until manure is 2 feet below the bottom of the floor slats to allow pit fans to perform properly during agitation.
· Remove all workers from buildings prior to commencing agitation of manure. Never enter a building or allow workers to remain in buildings or manure storage when agitating manure.
· Close and place warning signs at all entrances to buildings and manure storage areas that manure agitation is taking place and persons not to enter the buildings / storage areas. Warning tags are available for order at no charge from the Pork Store on the Checkoff web site at http://www.porkstore.pork.org/producer/default.aspx?p=viewitem&item=NPB-02742&subno=&showpage=4&subcat=11 .
· Remove all animals from buildings prior to commencing manure agitation if possible. If removing animals is not possible begin agitating manure slowly and gradually increase pump speed while observing animals from outside the building. If signs of animal stress are noted immediately discontinue agitating and pumping manure. Do not enter the building until a sufficient amount of time has passed for complete ventilation of the building to have occurred – at least 30 minutes while maintaining full ventilation - or unless wearing a self-contained breathing unit that has its own oxygen supply and that has been properly fitted to you and you are trained in its proper use.
· When agitating manure keep the jet of pressurized manure below the liquid surface. Do not allow the jet of manure to strike walls or columns in the pit. Stop agitating when the manure level does not allow agitation below the liquid surface.
· Never enter a building or manure storage to rescue a distressed animal or person without wearing a self-contained breathing unit that has its own oxygen supply and that has been properly fitted to you and you are trained in its proper use.
· Never enter a manure storage pit or tank unless it is absolutely necessary and then only if it is well ventilated and you are wearing a self-contained breathing unit that has its own oxygen supply and that has been properly fitted to you and you are trained in its proper use, wearing a properly fitted harness and lifeline and there are at least two other people present and available to pull you out in the event of a problem.
· Continue maximum ventilation for thirty minutes after pumping has ended before re-entering the building
· To prevent workers or others from accidentally falling into the manure collection and storage make certain that access points that are located at or below ground-level have either covers or grates installed in a way that they can not fall into the manure storage or railings around open storage access pits.
· Make certain that your emergency action plan is up to date, that all workers are familiar with its content and that emergency contact numbers are readily available at the site.
Agitation of liquid manure that has been stored for more than a few weeks will release levels of gases that can be toxic and flammable and potentially lethal. The five main gases of concern are:
Hydrogen sulfide gas is released during decomposition and agitation of manure. It is a flammable, poisonous gas and smells like rotten eggs. Hydrogen sulfide is extremely dangerous because concentrations of the gas as low as one-tenth of a percent can cause immediate loss of consciousness and death in humans. If exposed to amounts lower than this, humans may experience severally irritated eyes, throat and lungs. As the concentration increases, humans may vomit, suffer from diarrhea and can eventually die. If animals are constantly exposed to low levels of hydrogen sulfide it will cause them to become fearful of light, nervous and lose their appetite.
Methane is released during decomposition and agitation of manure. It is colorless, odorless and is usually a nontoxic gas. The danger methane poses to humans and animals is when it gathers in amounts large enough to cause oxygen levels to decrease. Explosion is the key risk with methane.
Ammonia is another gas released in hog operations. It, too, is released during the decomposition and agitation of manure. Ammonia is a pungent, colorless, noxious gas, easily detected even in small concentrations and can cause respiratory irritation. Over-exposure to ammonia even in extremely low concentrations can be detected and identified. In humans, low levels of ammonia can irritate the eyes, throat and lungs. Concentrations of ammonia as low as one half of one percent (0.5%) can cause suffocation in humans. For hogs, ammonia concentrations at non-lethal levels can cause symptoms such as sneezing, increased salivation and loss of appetite. Chronic exposure can result in increased susceptibility to respiratory diseases.
Carbon monoxide is released from unvented heaters and gas-powered power washers. Carbon monoxide is hard to detect, as it is both colorless and odorless. Carbon monoxide is an extremely toxic gas and can kill humans exposed to high concentrations.
Carbon dioxide is released during the respiration of animals. It is a heavy, colorless gas that can cause respiratory rates to increase at high levels. Humans will have no reactions at low levels, however, at a 10 percent concentration level, carbon dioxide will cause panting and dizziness. In animals, a four percent concentration would cause a noticeable increase in respiration rate and could lead to death.
For additional information on safety practices visit the Worker Safety pages located on the Pork Checkoff web site at http://www.pork.org/PorkScience/WorkerSafety.aspx .
For information on ways to control emissions visit the Pork Checkoff funded Air Management Practices Assessment Tool at http://www.extension.iastate.edu/airquality/practices/homepage.html .
For additional information on management practices visit the Best Management Practices pages on the Pork Checkoff web site at http://www.pork.org/porkscience/Environment/MgmtPractices.aspx .
For information on any of the above contact Allan Stokes, astokes@pork.org, Director of Environmental Programs.
November 2009
Environment
Carbon Footprint Update
For the Carbon Footprint Update factsheet click here.
November 2009
Animal Science
Pork Checkoff Develops Alternative Feed Ingredients for Swine Rations
Increasing feed grain and supplement costs, along with the potential for feed grain inventories to be completely depleted due to increased demand, are significant issues for producers in the pork industry. Feed costs have historically represented 65 to 75 percent of the variable costs of swine production and are even more now for many producers. As a result, feed costs play a major role in determining the profitability of a swine enterprise.
While corn and soybean meal have been industry standards for supplying energy and protein, there are many suitable alternatives that meet nutritional requirements while reducing the cost of the ration and these may be included cost effectively as demand for corn and soybeans increases or as actual inventory shortages develop. Energy and protein are the main nutrient components in a swine ration. Grains such as corn, barley, wheat and oats have traditionally supplied energy, while protein has come from meals produced from oilseeds such as soybeans.
Price relationships vary greatly depending on seasonal variability, global and local markets. Pork producers must be able to evaluate the cost effectiveness and nutritional value of various feed ingredients in order to supply a nutritionally-balanced diet at a minimal cost.
Least-cost computer ration formulation programs are available to design rations that meet minimal nutritional requirements for the least cost. Feed manufacturers and producers should use these programs effectively to purchase and maintain inventories of ingredients. Many producers do not have the storage or processing facilities to include a large number of ingredients in the ration.
Many alternative feeds potentially cost effective and useful in swine rations are produced by the industries involved in grain milling, baking, brewing, distilling, packing and rendering, fruit and vegetable, vegetable oil, milk, egg and poultry processing. By-products from these industries are regularly used in manufactured feed to provide required nutrients at a reduced cost.
Many of the by-products from these processes can readily substitute for a portion of the energy or protein supply in a complete feed. The appropriate amount to use will depend on the cost, nutrient availability (digestibility), quality of protein, amino acid profile, palatability, presence of anti-nutritional factors, storage life, and age of the pig for which the feed is intended. For more information go to the www.Pork.org website or visit the Pork Information Gateway at www.porkgateway.org.
November 2009
Animal Science
Pork Checkoff Develops Production Cost Factsheet
The Pork Checkoff has developed a factsheet to assist producers in this period of high feed and production costs. This list of “management tips” and resources were compiled by the Pork Checkoff to assist producers in identifying opportunities to increase efficiencies and reduce costs.
This information was gathered from experts and producers across academia and industry and from many valuable industry based Web sites in the United States and Canada. These tips are not listed in any order of priority and implementation should be considered based on the needs of each individual operation. Included with many of the tips are links for additional information. These are by no means all-inclusive and there may be many other sources of information in addition to these we have identified in this document.
Many of these tips and many other suggestions for reducing feed costs and increasing efficiencies are available from sources including extension Web sites at many major universities. In addition, most of these tips are supported by fact sheets and references at the Pork Information Gateway: (PIG) at www.porkgateway.org and the Pork Checkoff’s Web site at www.pork.org. This document is available through the Pork Checkoff Website by clicking on “Tips to Address High Feed and Production Costs”.
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