Efficacy of vaginal spaying and anabolic implants on growth and carcass characteristics in beef heifers

Ninety crossbred beef heifers averaging 260 kg were blocked by weight and allotted randomly to 15 pens of six heifers each, with three replicates per treatment. The treatments were spayed heifers (S); intact heifers (I); S + Synovex-H7 (SH); I + Synovex-H (IH); and S + Synovex-S7 (SS). The heifers were spayed vaginally with a Willis instrument; intact heifers were rectally palpated for reproductive soundness. Heifers were fed a growing diet (55 d), re-implanted and subsequently fed a finishing ration (73 or 101 d). All heifers were observed for estrus daily at approximately 0600 and 2000 until d 69. A jugular vein blood sample was obtained from each heifer on d 48, 55, 62 and 69 for blood progesterone analysis. Results of blood progesterone analysis and reproductive tract examination indicated that two spayed heifers were incompletely spayed, a 96% success rate. The SH and SS heifers continued to exhibit estrous behavior despite being successfully spayed. Heifers implanted with Synovex-H had greater (P less than .01) ADG and were more efficient (P less than .03) than nonimplanted heifers. The SS heifers had greater ADG (P less than .05) during the finishing phase than SH heifers, but no advantage of SS over SH was apparent during the growing phase. The overall ADG response to implantation was fourfold greater (P less than .07) in the spayed heifers than in the intact heifers (32 vs 8%). Heifers implanted with Synovex-H had greater adjusted hot carcass weight (P less than .02) and ribeye area (P less than .002) than nonimplanted heifers. For adjusted live weight and ribeye area, the response to implantation was approximately threefold greater in the spayed heifer than the intact heifer. These results demonstrate that spaying and implanting heifers can increase rates and efficiency of gain even though behavioral estrus is not eliminated.     

Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet

The present study was designed to determine the effects of supplemental fat or oil rich in oleic acid on the fatty acid profiles (FAP) and physical and sensory traits of pork carcasses. Sixty barrows and gilts were equally distributed among five dietary treatments consisting of a control diet of corn and soybean meal and four similar test diets that contained 10% animal fat (45.3 oleic), safflower oil (72.1 oleic), sunflower oil (80.9 oleic) or canola oil (57.7 oleic). The pigs were slaughtered after being fed these diets for 90 d at about 100 kg live weight. Carcass traits, FAP and sensory properties were evaluated for each treatment. First-rib fat thickness, ham muscling score and longissimus muscle areas were not different (P less than .05), but last-rib fat thickness was increased (P less than .05) with the supplemental dietary fat or oils. No differences existed for marbling scores, lean color, firmness or texture scores between the controls and pigs supplemented with either animal fat or safflower oil. However, pigs supplemented with sunflower or canola oil had lower marbling scores, lean color, firmness and texture scores. Fat became softer and more oily (P less than .05) with the supplemental dietary safflower, sunflower and canola oils. Sensory evaluation (loin chops) showed no differences (P less than .05) in sustained juiciness, tenderness or flavor intensity evaluations among treatments. However, the pigs fed canola oil had lower (P less than .05) flavor quality scores or overall palatability evaluations. Chops from the pigs fed canola oil also had 46% more off-flavors than all other treatments.(ABSTRACT TRUNCATED AT 250 WORDS)