Understanding dark cutters to reduce prevalance
Dark cutting is a multi-factorial condition caused by the interaction of a number of different management and animal factors. Even though a great deal of work has gone into attempting to prevent the dark cutting condition, it continues to occur and may even be rising.
Completed: 2018
Does vitamin A affect marbling?
Vitamin A is involved in many biological processes. Cattle cannot manufacture vitamin A themselves, so it must come from the diet. Vitamin A is found at high levels in fresh green forage, and at much lower levels in weathered forage and grain.
Completed: 2015
Understanding dark cutters and B4 beef
Dark-cutting is a youthful (under 30 months) carcass condition that is severely penalized within the Canadian grading system. Carcasses that ‘cut dark’ are assigned a grade of Canada B4 and their value is reduced by up to $0.50/lb, meaning that up to $300 in value can be lost per head if a carcass grades B4.
Completed: 2015
DNA tests for feed efficiency and beef tenderness
The beef industry would benefit greatly from both reduced feed costs and increased beef quality. Feed efficiency is the most economically important trait in feedlot production, and winter feed costs can account for over 75% of cow-calf production costs.
Completed: 2013
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