Scholarly Work - Animal & Range Sciences
Permanent URI for this collectionhttps://scholarworks.montana.edu/handle/1/8931
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Item Short Communication: artificially reared ewes cannot be distinguished from natural reared ewes based on observed maternal behavior or lamb weaning weights(Oxford University Press, 2024-09) Posbergh, Christian J.; Miles, Asha M.; Pettifor, Natasha L.; Thonney, Michael L.Artificially rearing lambs is an important component of United States sheep production as some flocks select for increasing litter size to boost productivity. However, there is a conception among shepherds that artificially reared ewe lambs will ultimately result in poor mothers since they were not naturally raised. The objective of this study was to determine if differences in maternal behavior could be detected between ewes raised artificially and those raised naturally and if dam rearing type had an impact on lamb growth performance. Forty-eight ewes were enrolled comprised of 4 equal sized groups: artificially reared primiparous, naturally reared primiparous, artificially reared multi-parous, and naturally reared multi-parous. Ewes were observed using remote cameras to record maternal behaviors toward the lambs during and shortly after parturition. Behavior of 29 ewes during the first hour after parturition was analyzed. Independent multivariable regression models were evaluated for: proportion of time spent grooming, proportion of time spent helping the lambs nurse, number of helpful bouts, and the number of negative bouts. No statistically significant difference (P < 0.05) was detected between artificially reared and naturally reared ewes for the proportion of time spent grooming and the proportion of time spent helping the lambs nurse. Historical flock data were utilized to evaluate lamb growth between artificially and naturally reared ewes. No detrimental associations between artificially reared ewes and lamb weaning weights were observed. This study shows that artificially reared ewes are no different in terms of mothering behaviors and may be used as potential replacement candidates.Item The Use of Pulmonary Arterial Pressure (PAP) for Improved Beef Cattle Management(MDPI AG, 2024-08) Stearns, Kaylen; DelCurto-Wyffels, Hannah; Wyffels, Sam; Van Emon, Megan; DelCurto, TimPulmonary arterial pressure (PAP) determines cattle’s susceptibility to High Altitude Disease (HAD), also known as Brisket Disease, High Mountain Disease, and right-sided heart failure (RHF). This non-infectious disease causes pulmonary hypertension due to hypoxia. PAP measures the resistance of blood flow through the lungs. It is estimated that 1.5 million head of cattle are raised in high-altitude environments (above 1500 m), and HAD accounts for 3–5% of calf death loss yearly. In addition, there have been increasing concerns about feedlot cattle succumbing to RHF at moderate elevations. This review focuses on the historical background, explanation of PAP measurement and scores, genetic implications, and the relationship between PAP and economically relevant traits. Specifically, traits such as gestation length, birth weight, weaning weight, and yearling weight may impact PAP scores. In addition, environmental effects and other factors impacting PAP score variations are discussed. Information gaps and research needs are addressed to determine where missing information could improve the understanding of PAP while also benefiting beef cattle producers in high-elevation production systems.Item Sensory and volatile aromatic compound differences of paired lamb loins with 0 or 14 day dry aging(Elsevier BV, 2024-04) Wall, Kayley; Kerth, Chris; Miller, Rhonda; Boles, JaneFlavor of lamb is a major driving factor in eating satisfaction. Dry aging has been used in beef to alter flavor and tenderness. The objective of the research was to determine what affect dry aging had on flavor attributes and the volatile compounds that influence the perception of flavor. Lambs (n = 10) were fed an alfalfa-based concentrate diet for 60 d prior to harvest. Loins were obtained from both sides of the carcass and randomly assigned to an aging treatment; no age (boned and frozen day 0) or 14 d of dry age in cold storage (4°C, 55%RH). Descriptive flavor profile panel evaluated samples and volatile compounds were analyzed from cooked samples. No differences were detected by descriptive flavor panel between fresh and dry aged loin chops for most flavor attributes. However, aged loins were rated saltier than loins not aged. Additionally, aged loin chops tended to have a greater intensity score for mutton and green attributes. Aldehydes were the greatest proportion of the volatile aroma compound chemical classification recovered and identified from the lamb samples. Dry-aged lamb loins yielded greater thiobis-methane (a sulfurous, fishy aroma) than loins without ageing. As expected, muscle fiber tenderness as evaluated by sensory panel was greater for aged loin chops than no age (12.7 and 10.0, respectively). Aged loin chops tended to be juicier as well. Aging in aerobic conditions for up to 14 d can improve tenderness in lamb without significantly impacting flavor, however, there is a tendency to increase the mutton and green flavors with dry aging.