Effect of space allowance during rearing and selection criteria on performance of gilts over three parities in a commercial swine production system.

A total of 1,257 gilts were used to determine the effect of space allowance during rearing and age at puberty on total pigs produced and removal rate over 3 parities. There were 2 treatments. In treatment 1, gilts were given a space allowance of 1.13 m(2)/gilt (15 gilts per pen), and in treatment 2, gilts were given 0.77 m(2)/gilt (22 gilts per pen). Gilts (38 kg and 75 d of age) were individually weighed upon entry and before leaving the rearing site. They were scanned for backfat thickness and loin depth and had their feet and legs scored for structure, movement, and toe evenness before leaving the rearing site. Commencing at approximately 140 d of age, gilts were exposed to a vasectomized boar once daily with age of puberty recorded for all gilts attaining puberty before leaving the rearing site. Gilts were then moved to a specialized gilt breeding farm. When confirmed pregnant, they were moved to 1 of 9 sow farms at random, where gilts remained until removal from that herd. Space allowance in rearing had no effect (P > 0.29) on growth rate in rearing, backfat thickness and loin depth, total pigs produced, or removal rate. A greater percentage of gilts attained puberty (P = 0.02) and attained puberty at a younger age (P < 0.01) when given the greater space allowance in rearing. Gilts given the lower space allowance in rearing had more (P = 0.04) cracks on their rear hooves. Gilts attaining puberty at a younger age (<185 d) had a greater growth rate in rearing, greater backfat thickness at 200 d of age, and produced more (P < 0.05) pigs over parities 1 to 3. Gilts in the fastest growth-rate group in rearing (>860 g/d) had greater (P < 0.05) total born in parity 1, but total pigs produced to the end of parity 3 was not different (P = 0.47). Contrary to expectation, a fast growth rate in rearing did not negatively affect removal rate. Gilts served between 240 to 260 d of age produced more (P < 0.01) pigs by the end of parity 3 than those served at >260 d of age, whereas a greater (P < 0.01) percentage of gilts served at >280 d of age were removed by the end of parity 3. In conclusion, space allowance in rearing did not affect total pigs produced or removal rate; however, gilts that attained puberty at a younger age produced more pigs over parities 1 to 3.

Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.

Two experiments were conducted to examine the effects of hot boning, modified atmosphere packaging, and injection enhancement on the oxidative and sensory properties of beef round muscles. The beef knuckle (quadriceps muscles) was partially hot boned within 1.5 h postmortem from one randomly selected side of each beef carcass (n = 14), whereas the quadriceps on the opposite side remained intact throughout a 48-h chilling period. At 5 d postmortem, biceps femoris, semimembranosus, vastus lateralis, and rectus femoris muscles from both hot- and cold-boned sides were injected with an enhancement solution consisting of water, salt, phosphate, and natural flavorings (rosemary) at either 6 (Exp. 1) or 10% (Exp. 2) of fresh muscle weight. Enhanced muscles were then processed into 2.54-cm-thick steaks, which were allotted randomly to high-oxygen (HiOx; 80% O2:20% CO2) or ultra-low oxygen (LoOx; 80% N2:20% CO2) modified atmosphere packaging. Regardless of hot boning or enhancement, steaks packaged in LoOx had lower thiobarbituric acid-reactive substances values (P < 0.05), more beef flavor intensity (P < 0.05), fewer off flavors (P < 0.05), and were more tender (P < 0.05) than steaks packaged in HiOx. Hot boning the knuckle had no effect on oxidative (P > or = 0.99) and sensory properties (P > or = 0.85). Increasing the level of injection enhancement from 6 to 10% introduced more rosemary and phosphate into the muscles, thereby decreasing the extent of oxidation, but also imparting a nontypical beef flavor. Packaging in LoOx atmosphere offered the optimal result of decreased oxidation and improved tenderness, without detriment to flavor. Injection enhancement (both 6 and 10%) created off-flavors attributable to the enhancement solution; however, the 10% injection seemed to offer more resistance to lipid oxidation.

Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements.

Two experiments were conducted to determine the effectiveness of using mechanical probes and objective color measurement on beef LM to predict cooked tenderness. In Exp. 1, sharp needle (SN), sharp blade (SB), blunt needle (BN), blunt blade (BB), and plumb bob (PB) probes were used to measure uncooked LM (n = 29) at 2 d postmortem in both a perpendicular and parallel orientation to the long axis of the strip loin. Additionally, instrumental color measurements were measured on uncooked muscle at 2 d postmortem. Steaks for trained sensory panel (TSP) and Warner-Bratzler shear force (WBSF) measurements were aged 14 d postmortem before cooking. Probe measurements taken perpendicular to the long axis of the LM were not correlated (P = 0.22 to 0.82) to TSP tenderness. Probe measurements (BB, BN, SN, SB, and PB) taken parallel to the long axis were correlated to TSP tenderness (r = -0.57, -0.40, -0.77, -0.52, and -0.53, respectively). A regression equation using the SN probe to predict TSP tenderness had a R2 value of 0.74. The SB probe combined with L* accounted for 45% of the variation in TSP tenderness, whereas the PB probe combined with L* accounted for 56% of the variation in TSP tenderness. A second experiment (n = 24) was conducted using the SN, SB, and PB probes on uncooked sections at 2 d and on cooked steaks at 14 d postmortem. Probe measurements on cooked steaks were not correlated to TSP tenderness. New regression equations were calculated using the probe measurements on uncooked steaks from both experiments. Prediction equations formulated with L* values and either SN, SB, or PB probes accounted for 49, 50, and 47% of the variability in TSP tenderness scores, respectively. An equation using WBSF of cooked steaks to predict TSP tenderness had an R2 of 0.58. Of the steaks predicted to be tender (predicted tenderness > 5.0) by the equations using the SN, SB, and PB probes on uncooked steaks and WBSF on cooked steaks, 85, 88, 80, and 84%, respectively, were actually tender (TSP tenderness > 5.0). Mechanical probe measurements of uncooked steaks at 2 d postmortem can potentially classify strip loins into groups based on tenderness, as well as WBSF measurements, which are more costly and time consuming.

Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade.

Effects of endpoint temperature, cooking method, and quality grade on Warner-Bratzler shear force (WBSF) of beef longissimus lumborum (LL), biceps femoris (BF), and deep pectoralis (DP) muscles were evaluated. Eighteen of all three subprimals were selected from USDA Select and 18 from USDA Choice (Certified Angus Beef) carcasses for the respective muscles. Muscles were vacuum packaged and held at 1 °C for 14 days, frozen (-29 °C), sawed into 2.54-cm thick steaks, vacuum packaged, and stored frozen until cooking. Thawed steaks were cooked by either a Magikitch'n(®) electric belt-grill (BG) at 93 °C, or a water-bath at 93 °C, to one of nine endpoint temperatures: 40, 45, 50, 55, 60, 65, 70, 75, or 80 °C. Belt-grill cooking was much faster and resulted in distinctly less cooking loss than water-bath cooking. Water-bath cooking resulted in higher (P<0.0001) Instron(®) WBSF (31.92 N) than BG (28.25 N) for LL. The combination of Select quality grade and higher endpoint temperatures resulted in higher (P<0.05) WBSF for LL. Two distinct phases of tenderization/toughening occurred for BF. Between 40 and 60 °C, WBSF decreased from 43.95 to 38.16 N (P<0.01), whereas between 60 and 70 °C, WBSF increased from 38.16 N to 44.44 N (P<0.05). Water-bath cooling resulted in higher (P=0.0001) DP WBSF (71.12 N) than BG (59.25 N). The DP had a distinct (P<0.0001) decline in WBSF between 45 and 65 °C, irrespective of the cooking method, followed by an increase between 65 and 80 °C (P<0.01).

Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability.

Hereford x Angus crossbred steers (n = 36) were stunned, exsanguinated, and infused via the carotid artery either with an aqueous solution containing 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphates (MPSC; n = 12) or with 0.3 M CaCl2 (n = 12). The remaining 12 steers served as noninfused controls. At 48 h postmortem, the quadriceps muscles and subcutaneous fat were removed from the carcasses, frozen, and later made into ground beef (18 to 20% fat). The longissimus lumborum (LL), semimembranosus, and psoas major (PM) also were removed, vacuum packaged, aged until 14 d postmortem, and then one steak was sliced from each muscle for visual and instrumental color evaluations. The inside (ISM) and outside (OSM) portions of the SM were evaluated separately. The LL and OSM steaks from MPSC-infused carcasses had a lighter red (P < 0.05) initial appearance than steaks from the other treatments. The LL steaks from noninfused carcasses had the most (P < 0.05) uniform color; the MPSC treatment was intermediate, and the CaCl2 treatment was the most two-toned. Steaks from both infusion treatments had higher (P < 0.05) L* values for the LL, ISM, and OSM muscles compared with noninfused carcasses. In general, the LL from CaCl2-infused carcasses had lower (P < 0.05) a* values, saturation indices, and 630 nm to 580 nm reflectance values, and had larger (P < 0.05) hue angles. Infusion with MPSC increased (P < 0.05) hue angles in the LL and OSM. Display color stability was lowest (P < 0.05) for LL steaks from CaCl2-infused carcasses, whereas steaks from MPSC-infused carcasses were lighter red in initial color, but otherwise had display color stability similar to those from noninfused carcasses. No differences (P > 0.05) due to infusion were found for any color traits for the PM muscle and ground beef. Carotid artery vascular infusion of carcasses with CaCl2 resulted in undesirable meat colors, whereas the MPSC solution lightened loin and inside round color in a desirable way, but the color stability was slightly less compared to muscle from noninfused carcasses. Infusion effects were not consistent among muscles, and further research will be needed to determine what caused these differences.

Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness.

Effects of cooking method, holding temperature, holding time, and reheating on Warner-Bratzler peak shear force (WBPSF); Warner-Bratzler myofibrillar force (WBM-F), Warner-Bratzler connective tissue force (WBC-F) and cooking loss were investigated. Two muscles (longissimus lumborum and biceps femoris) from USDA Choice beef carcasses were used. Water-bath cooking resulted in higher WBPSF, WBM-F, and WBC-F than belt-grill cooking for longissimus lumborum. The biceps femoris muscle tenderness improved more with holding time after cooking on a belt than the longissimus lumborum due to its higher collagen content. Cooking biceps femoris steaks to 54 °C by a belt grill and holding them at 57 °C in a water bath for 15 min and subsequent reheating to 70 °C (best treatment combination) produced a 25% reduction in WBPSF, a 37% reduction in WBC-F, and a 12% reduction in WBM-F as compared to the control (cooking steaks directly to 70 °C without holding). Water-bath cooking resulted in lower WBPSF than belt-grill cooking for biceps femoris without any holding time, but further tenderization did not occur with holding. Water-bath cooking resulted in higher cooking losses than belt-grill cooking for both muscles.

Effects of dietary fat on growth performance and carcass characteristics of growing-finishing pigs reared in a commercial environment.

We conducted two experiments to evaluate the effects of added choice white grease on performance and carcass merit of barrows and gilts reared under commercial conditions. Pigs were housed either 20 (Exp. 1) or 25 (Exp. 2) per pen and were provided 0.67 m2 of pen space per pig. Diets were based on corn and soybean meal and fed in a meal form. The proportion of soybean meal was increased in diets with added fat to maintain the same calorie:lysine ratio in all diets within a weight phase. In Exp. 1, 480 pigs were fed diets with 0, 2, 4, or 6% fat. Total lysine contents of the control diets were 1.21, 0.88, and 0.66% during the weight phases 36 to 59, 59 to 93, and 93 to 120 kg, respectively. Gain:feed was increased linearly (P < 0.01) due to fat addition in all weight intervals and over the total experiment. The effect of added fat on ADG was not consistent among the weight phases; a linear (P < 0.01) improvement was found from 36 to 59 kg, but no effect was found during the heavier weight phases. Over the total experiment, however, ADG was improved (P < 0.01) linearly. Carcass traits were not affected by treatment. Experiment 2 used 900 pigs to evaluate possible carryover effects on performance and carcass merit from feeding 6% fat. The experiment was divided into four phases: 25 to 45, 45 to 70, 70 to 90, and 90 to 115 kg; lysine contents of the control diets fed in each phase were 1.23, 1.05, 0.81, and 0.63%, respectively. The six treatments consisted of no added fat throughout the experiment or 6% added fat fed from 25 to 45 kg, 25 to 70 kg, 25 to 90 kg, 25 to 115 kg, or 45 to 70 and 90 to 115 kg. Carryover effects for ADG and G:F (P < 0.07) were found for the 90- to 115-kg interval and for ADFI and ME intake (P < 0.05) for the 45- to 70- and 70-to 90-kg intervals. When fat was added in the previous weight interval, ADG and G:F were improved and ADFI and ME intake were decreased in the subsequent weight interval. Pigs fed fat from 25 to 115 kg had more (P < 0.05) backfat and lower (P < 0.05) carcass leanness than pigs on the other treatments. These data suggest that fat can be added or removed from diets of growing-finishing pigs without any detrimental carryover effects. In fact, the positive carryover effect on ADG and G:F from 95 to 115 kg suggests that feeding fat from 25 to 95 kg will maximize performance over the total growing-finishing period but minimize any detrimental effects of added fat on carcass leanness.

On the first-order Rao-Scott correction of the Umesh-Loughin-Scherer statistic.

Decady and Thomas (2000, Biometrics 56, 893-896) propose a first-order corrected Umesh-Loughin-Scherer statistic to test for association in an r x c contingency table with multiple column responses. Agresti and Liu (1999, Biometrics 55, 936-943) point out that such statistics are not invariant to the arbitrary designation of a zero or one to a positive response. This paper shows that, in addition, the proposed testing procedure does not hold the correct size when there are strong pairwise associations between responses.

Exercise mitigates the association of abdominal obesity with high-density lipoprotein cholesterol in premenopausal women: results from the third National Health and Nutrition Examination Survey.

OBJECTIVE: To examine the relationship between abdominal obesity, as measured by waist-to-hip ratio (WHR) and high-density lipoprotein cholesterol (HDL-C) level within the context of age, body fatness, exercise, saturated fat intake, and other plasma lipids. DESIGN/SUBJECTS: Subjects were premenopausal, white, non-Hispanic women from the third National Health and Nutrition Examination Survey. Smokers, heavy drinkers, and women who took lipid-altering drugs were excluded. Of 1,188 subjects who met the inclusion criteria, complete data were available for 435 women. STATISTICAL ANALYSES: Means were calculated using all subjects for each variable, then F-protected t tests and linear contrasts were performed to test differences in means between subgroups. A P < .05 was considered significant. RESULTS: Age was not significantly associated with HDL-C level. Comparisons of HDL-C by WHR, percentage body fat (%BF), and exercise level revealed that HDL-C level was significantly lower at the higher levels of WHR and %BF and higher at the highest levels of exercise. Higher levels of HDL-C were generally accompanied by lower levels of triacylglycerol. When HDL-C was compared by exercise level within each WHR tertile and %BF tertile, the association of exercise with HDL-C diminished. Saturated fat intake was not associated with HDL-C. CONCLUSIONS/APPLICATIONS: Increased exercise is associated with a lower WHR and subsequently a higher HDL-C level. This association between WHR and HDL-C appears to be mediated through %BF. Women exercisers with the highest WHR had consistently more favorable plasma lipid profiles and lower mean body mass index and %BF than nonexercisers. Thus, for women who exhibit abdominal obesity, exercise mitigates the association of WHR with HDL-C level. Vigorous exercise in the premenopausal years may promote a more favorable lipid profile, even in the presence of increased body fat and abdominal girth.

On the bootstrap and monotone likelihood in the cox proportional hazards regression model.

Recent literature has provided encouragement for using the bootstrap for inference on regression parameters in the Cox proportional hazards (PH) model. However, generating and performing the necessary partial likelihood computations on multitudinous bootstrap samples greatly increases the chances of incurring problems with monotone likelihood at some point in the analysis. The only symptom of monotone likelihood may be a failure to converge in the numerical maximization procedure, and so the problem might naïvely be dismissed by deleting the offending data set and replacing it with a new one. This strategy is shown to lead to potentially high selection biases in the subsequent summary statistics. This note discusses the importance of keeping track of these monotone likelihood cases and provides recommendations for their use in interpreting bootstrap findings, and for avoiding unwanted biases that may result from high rates of occurrence. In many cases, high monotone likelihood rates indicate that a more highly-specified model may be preferred. Special consideration is given to the problem of high monotone likelihood incidence in Monte Carlo studies of the bootstrap.

Application of recombinant bovine viral diarrhea virus proteins in the diagnosis of bovine viral diarrhea infection in cattle.

The National Animal Disease Laboratory (NADL) vaccine strain of bovine viral diarrhea virus (BVDV) genes for gp48 and p80 were expressed in Escherichia coli. The BVDV-NADL gene for gp62 was integrated into a baculovirus genome for expression in Spodoptera frugiperda (Sf-9) insect ovarian cells. The antigenicity of baculovirus expressed BVDV protein was detected by anti-BVDV specific antibodies in an enzyme-linked immunosorbent assay (ELISA), indirect immunofluorescent assay (IFA) and radio-immunoprecipitation (RIP). The recombinant proteins isolated from bacteria showed antigenic properties when analyzed by ELISA and immunoblotting using BVDV antibodies. The recombinant proteins were then used in ELISA or IFA to detect BVDV infection by testing 54 independent bovine serum samples. The baculovirus-expressed BVDV protein was used as an ELISA and IFA antigen, and the bacteria-expressed proteins were used as ELISA antigens. BVDV-NADL-infected Madin-Darby bovine kidney (MDBK) cell monolayers served as a control antigen. Statistical analysis showed a high degree of correlation between the reactivity of recombinants and natural antigens in ELISA using bovine sera. The results of ELISA or IFA proved there is a high degree of correlation with the virus neutralization. In the comparative ELISA assays, the insect-cell-mediated expression revealed greater specificity and sensitivity than the bacterial expression or the natural BVDV antigens produced by cell cultures.

Bootstrapping regression parameters in multivariate survival analysis.

Bootstrap methods are proposed for estimating sampling distributions and associated statistics for regression parameters in multivariate survival data. We use an Independence Working Model (IWM) approach, fitting margins independently, to obtain consistent estimates of the parameters in the marginal models. Resampling procedures, however, are applied to an appropriate joint distribution to estimate covariance matrices, make bias corrections, and construct confidence intervals. The proposed methods allow for fixed or random explanatory variables, the latter case using extensions of existing resampling schemes (Loughin, 1995), and they permit the possibility of random censoring. An application is shown for the viral positivity time data previously analyzed by Wei, Lin, and Weissfeld (1989). A simulation study of small-sample properties shows that the proposed bootstrap procedures provide substantial improvements in variance estimation over the robust variance estimator commonly used with the IWM.