- Texas A&M Beef Cattle Short Course set for Aug. 5-7 in College Station
- Congratulations Dr. Brittni Littlejohn
- BUILD Dedicates Clinic In Honor Of William Peña
- Interpretive Summary: Development of a mathematical model for predicting digestible energy intake to meet desired body condition parameters in exercising horses.
- Food Labels Can Be Deceiving
Category Archives: Uncategorized
Dr. Brittni P. Littlejohn is the recipient of the 2019 ASAS Agri-King Outstanding Animal Science Graduate Student Award, presented to her Thursday, July 10, during the Physiology and Endocrinology Session II, at the 2019 ASAS-CSAS Annual Meeting held in Austin, Texas. Dr. Brittni P. Littlejohn is a Postdoctoral Associate in the Department of Animal and Dairy Sciences at Mississippi State University. She earned a B.S. (2012) in Animal Science, as well as a M.S. (2014) and a Ph.D. (2018) degree in Physiology of Reproduction at Texas A&M University…. Read More →
BUILD’s new Texas Aggie Medical Clinic in Laredo — recently dedicated in honor of William M. Peña — is the first of its kind to be located in the United States. During the past five years, volunteers from the Texas A&M University student organization have converted 22 shipping containers into fully-functional medical clinics that are now in use in 14 countries and five continents. The Laredo clinic is the last in BUILD’s “5 for 5” campaign, which honors Aggie veterans who played critical roles in the Allied victory during World War… Read More →
Interpretive Summary: Development of a mathematical model for predicting digestible energy intake to meet desired body condition parameters in exercising horses.
By: Jackie Walling A new article coming soon in the Journal of Animal Science used DE intake as a nutritional model to predict changes in body condition score (BCS) of exercised horses. Currently, nutritionists have revised a model used on cattle to predict the BCS of sedentary horses, and are determining if applying exercise energy expenditure estimates to the existing model will accurately predict changes in the BCS of exercising horses. Twenty-four horses with similar condition were divided by intention to increase (I) or decrease (D) BCS and by exercise… Read More →
By Todd Carroll While many consumers today are showing more interest on where their food comes from there are some marketing efforts being made that sometime muddies the water a bit rather than making things more clear. Dan Hale is a professor and Texas A&M AgriLife Extension Meat Specialist and says it’s no wonder why people get confused about where things like gluten come from. “What I call quite often is much to do about nothing because people are advertising things that may not even be in that product… Read More →
By Micah Mensing Six college students in beef and related studies have earned $33,500 in scholarships from the Certified Angus Beef ® (CAB ®) brand. Established in 1999, CAB’s Colvin Scholarship Fund has supported the education of more than 70 future leaders in agriculture and animal science. It honors the brand’s founding executive director of 21 years, Louis M. “Mick” Colvin, carrying on his legacy of making dreams a reality and inspiring others to do their best. 2019 Colvin Scholarship Awards: $7,500 – Kylie Phillips, Inverness, Fla. — University… Read More →
By Joe Paschal African Swine Fever (ASF as it is commonly referred to) has been in the news recently as a result of an outbreak in China. It is a major health threat to swine production in many countries, but fortunately it is not in the United States. ASF is a highly contagious viral disease that causes death in domestic and wild pigs of all ages. Symptoms include high fever, decreased appetite and weakness, red, blotchy skin or skin lesions; diarrhea and vomiting; and coughing and difficulty in… Read More →
By Jeff Savell and Kerri Gehring Quality is a point of discussion, and sometimes debate, in the pork industry. Like beauty, quality sometimes lies in the eyes of the beholder and may differ between the producer, processor and consumer. Quality of lean typically relates to muscle color, texture/firmness, marbling, pH, overall functionality, tenderness and flavor. Attributes that are associated with fat quality frequently include color, texture, firmness, oxidative stability, odor and flavor. Both lean and fat quality are important to the success of the pork industry. Fat quality… Read More →
By Tim Lundeen Antimicrobial resistance (AMR) is a “complex, global issue to be addressed globally,” according to Dr. Sara Steinlage with Elanco in introducing an April 2 forum “Antibiotics in Animal Agriculture: What You Need to Know,” organized by the New York Academy of Sciences (NYAS). The forum was the culmination of a year-long process looking into the topic of AMR in animal agriculture, according to Dr. Gilles Bergeron, who heads the nutrition science section at NYAS. The effort, sponsored by Elanco, resulted in five new papers published… Read More →
By Chuck Blount There isn’t anything cut off a cow that’s named Steve, Eric or Lisa, but there is a major cut named after me: Chuck. I think that’s bovine providence. And the good news is that chuck’s plenty tasty. Chuck cuts come from the front shoulder area, a large area of muscle that is asked to do a lot of work and hold up a lot of weight. Hardworking muscles have a tendency to be flavorful, but they also have a reputation for being tough. Brisket, which… Read More →
A Corps of Cadets Scholarship has been established in memory of Frank Litterst, Jr. ’43. A well-known and loved Aggie and World War II veteran, Mr. Litterst was an icon in the Department of Animal Science as well as the beef cattle industry and was a generous benefactor to many Aggie causes. Proceeds from the Litterst Scholarship will be awarded to Cadets who are studying and pursuing careers within the animal science industry. Click here for information on how you can contribute.