Efficiency of converting nutrient dry matter to milk in Holstein herds.

Production of milk from feed dry matter intakes (DMI), called dairy or feed efficiency, is not commonly measured in dairy herds as is feed conversion to weight gain in swine, beef, and poultry; however, it has relevance to conversion of purchased input to salable product and proportion of dietary nutrients excreted. The purpose of this study was to identify some readily measured factors that affect dairy efficiency. Data were collected from 13 dairy herds visited 34 times over a 14-mo period. Variables measured included cool or warm season (high ambient temperature <21 degrees C or >21 degrees C, respectively), days in milk, DMI, milk yield, milk fat percent, herd size, dietary concentrations (DM basis) and kilograms of crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), and forage. Season, days in milk, CP % and forage % of diet DM, and kilograms of dietary CP affected dairy efficiency. When evaluated using a model containing the significant variables, dairy efficiency was lower in the warm season (1.31) than in the cool season (1.40). In terms of simple correlations, dairy efficiency was negatively correlated with days in milk (r = -0.529), DMI (r = -0.316), forage % (r = -0.430), NDF % (r = -0.308), and kilograms of forage (r = -0.516), NDF (r = -0.434), and ADF (r = -0.313), in the diet, respectively. Dairy efficiency was positively correlated with milk yield (r = 0.707). The same relative patterns of significance and correlation were noted for dairy efficiency calculated with 3.5% fat-corrected milk yield. Diets fed by the herds fell within such a small range of variation (mean +/- standard deviation) for CP % (16.3 +/- 0.696), NDF % (33.2 +/- 2.68), and forage % (46.9 +/- 5.56) that these would not be expected to be useful to evaluate the effect of excessive underfeeding or overfeeding of these dietary components. The negative relationships of dairy efficiency with increasing dietary fiber and forage may reflect the effect of decreased diet digestibility. The results of this study suggest that managing herd breeding programs to reduce average days in milk and providing a cooler environment for the cows may help to maximize dairy efficiency. The mechanisms for the effects of the dietary variables on dairy efficiency need to be understood and evaluated over a broader range of diets and conditions before more firm conclusions regarding their impact can be drawn.

Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.

Beef strip loins (46 U.S. Choice loins and 49 U.S. Select loins) were used to evaluate the potential for enhancing beef tenderness, juiciness, and flavor by injecting fresh cuts with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride. One half of each loin served as an untreated control, and the other half was injected with either distilled water (110% of raw weight) or a solution containing phosphate/lactate/chloride solution (107.5, 110, 112.5, or 115% of raw weight). All phosphate/lactate/chloride solutions were formulated to produce injected product concentrations of .25% sodium tripolyphosphate, .5% sodium chloride, and 2.5% sodium lactate. Ten additional U.S. Select loins were injected to 110% of raw weight with a phosphate-only solution (final product concentration of .25% sodium tripolyphosphate) for comparison with Select loins injected to 110% with phosphate/lactate/chloride and with distilled water. Steaks from each control and treated loin section were cooked to two final internal temperatures (66 degrees C and 77 degrees C) for sensory panel evaluation and shear force measurement. Injection of subprimal cuts with phosphate/lactate/chloride solutions improved tenderness (P < .05), juiciness (P < .05), and cooked beef flavor (P < .10) of strip loin steaks and was especially effective for maintaining tenderness and juiciness of steaks cooked to the higher final internal temperature. Injection of Select loins with a solution containing only sodium tripolyphosphate was not effective for improving beef tenderness or juiciness and tended to impart off-flavors characterized by sensory panelists as soapy and sour. Injection of fresh cuts with phosphate/lactate/chloride solutions could assist the beef industry's efforts to improve product quality and consistency.

Factors contributing to dystocia due to fetal malpresentation in beef cattle.

Records on 3873 calvings over a 21-year period (1971 to 1991) from the Colorado State University Resident Instruction beef cattle herd were used to examine factors associated with malpresentations at birth. Approximately 82% of the calvings were unassisted and 18% were assisted in some manner. Of the assisted deliveries, severe traction, mild traction, malpresentation and caesarean section accounted for 44.5, 31.8, 22.4 and 1.3%, respectively, of the total. Ninety-six percent of all births were normal presentations and 4% were malpresentations. The incidence of malpresentations was affected by year, sex of calf, and sire of calf within breed. Most of the malpresentations were in the posterior dorsal position (72.8%) followed by unilateral carpal or shoulder flexion (11.4%), breech (8.2%), lateral deviation of the head (2.5%), incomplete extension of the elbow (1.9%), posterior ventral (1.3%), transverse (1.3%) and oblique ventro-vertical (0.6%). Factors influencing the incidence of posterior dorsal presentations were year, sex of calf, sire of calf within breed, and age of dam. Malpresentation heritability estimates as traits of the calf were 0.088 and 0.003 for Hereford and Angus breeds, respectively. Posterior presentation heritability estimates for Hereford and Angus cattle were 0.173 and 0.0, respectively. Heritabilities as traits of the dam and repeatabilities for malpresentation, and posterior presentation were minimal.