T-Stor Collection: Irish Journal of Agricultural and Food Research, Volume 49, Nos. 1 & 2, 2010

A note on the evaluation of the acid-insoluble ash technique as a method for determining apparent diet digestibility in beef cattle.

2014-07-29T01:01:17Z

Title: A note on the evaluation of the acid-insoluble ash technique as a method for determining apparent diet digestibility in beef cattle. Authors: McGeough, E.J.; O'Kiely, Padraig; Kenny, David A. Abstract: The objective was to determine if the acid-insoluble ash (AIA) method provided accurate estimates of in vivo apparent digestibility compared with the standard total faecal collection (TFC) method. Twelve steers, mean live weight 328 (s.d. 27.3) kg, were offered one of three diets based on whole-crop wheat (WCW) or a grass silage (GS) diet in a 4 × 4 latin square design. Apparent dietary digestibility was determined simultaneously using AIA and TFC methods. Agreement between the two methods depended on diet type, with acceptable agreement (a difference between the methods of 0.06), observed with the WCW-based diets. However, the strength of the agreement was weakened with the inclusion of GS. Agreement statistics were found to be a useful tool for assessing the relationship between the two methods of measurement. Description: peer-reviewed; This study was funded by the Irish Department of Agriculture, Fisheries and Food (Research Stimulus Fund 05 224).

A note on the effect of the composition of barley produced at different locations on performance of growing pigs.

2014-07-29T01:01:21Z

Title: A note on the effect of the composition of barley produced at different locations on performance of growing pigs. Authors: Ball, M.E.E.; McEvoy, J.D.G.; McCracken, K.J. Abstract: Location of production has been shown to affect the nutritive value of barley for growing pigs, but there is a lack of information regarding the effect of this factor on pig performance. The barley variety “Riviera” was produced at nine different locations in Northern Ireland and formulated into diets (barley, soyabean meal and tallow at 650, 283 and 30 g/kg, respectively) for growing pigs. Diets were offered ad libitum to a total of 72 individually housed pigs from 8 to 11 weeks of age. Average start and end weights were 19 and 34 kg, respectively. Location of production had no significant effect on animal performance although a wide range was observed, which may be important under commercial conditions. Barley specific weight was not strongly correlated (r2 < 0.10) with any performance trait indicating that an alternative means of predicting the nutritive value of barely for pigs is required. A significant positive relationship was observed between barley β-glucan concentration and feed conversion ratio (r2 = 0.65). Description: peer-reviewed

A note on the effect of post-mortem maturation on colour of bovine Longissimus dorsi muscle

2015-02-24T09:40:53Z

Title: A note on the effect of post-mortem maturation on colour of bovine Longissimus dorsi muscle Authors: Dunne, Peter G.; Monahan, F.J.; Moloney, Aidan P Abstract: Fifteen heifers were housed and fed a concentrate diet while 54 counterparts grazed at pasture for 90 days at which stage six heifers from each group were slaughtered. The remaining animals in the pasture group were then housed and offered either: concentrate only; concentrate plus grass silage with silage accounting for either 20% or 50% of the total dry matter offered; or zero-grazed grass plus concentrate with grass accounting for 83% of the dry matter offered. Heifers (3/diet) were slaughtered 28, 56, 91 and 120 days thereafter. Colour characteristics of M. longissimus dorsi (LD) were measured at 48 h post mortem. The LD was then vacuum-packaged and stored at between 0 and 4 °C in darkness for 12 days, when colour characteristics were again measured. Maturation of LD resulted in meat that had higher redness values (‘a’ value; P<0.001) and a more intense red colour (higher ‘C’ value; P<0.001) at 14 days post mortem than at 2 days, regardless of diet/duration of feeding. Maturation also resulted in a brighter colour (higher ‘L’ value; P<0.001) but this difference was greatest when cattle were slaughtered the day-56 time point. Description: peer-reviewed; Financial support to P.G. Dunne was provided under the Walsh Fellowship programme of Teagasc.

A note on the effect of calcium alginate coating on quality of refrigerated strawberries.

2014-07-30T01:01:19Z

Title: A note on the effect of calcium alginate coating on quality of refrigerated strawberries. Authors: Moayednia, N.; Ehsani, M.R.; Emamdjomeh, Z.; Mazaheri Asadi, M.; Mizani, M.; Mazaheri, A.F. Abstract: An alginate-based edible coating was investigated for the preservation of the quality of strawberries during cold storage (5 °C). Strawberries were immersed, successively, in sodium alginate and calcium chloride solutions to generate a surface coating of calcium alginate. The quality of coated and non-coated strawberries was evaluated by weight loss, visible decay, titratable acidity, total soluble solids and reducing sugar concentration over a 14-day storage period. Results showed that coating with calcium alginate had no significant effects on weight loss or physicochemical parameters when compared to control fruit, but it did result in the postponement of visible decay during refrigerated storage. Description: peer-reviewed