What i s t h e U.S.L.A.

Transcription

1 304. of products or a brand established f o r only t h e superior product? My own opinion i s t h a t t h e l e t t e r i s more u s e f u l. Then too, who should do t h e grading? I believe t h e system w e have worked out w i l l be f a r more p a l a t a b l e t o t h e industry than say, f e d e r a l grading of pork c u t s. To date, I would say, and t h i s i s s t r i c t l y a personal opinion, t h a t t h e "Iowa Quality Selected" program o r a program s i m i l a r t o Wisconsin's P. M. R. marketing program (here c u t s from hogs of selected breeding a r e marketed under t h e P. M. R. brand) show t h e g r e a t e s t p o s s i b i l i t i e s. V. R. CAHILL: Thank you, Ed, and we convey our thanks, too, t o Rusty. I t ' s r a t h e r i n t e r e s t i n g t o see t h e r e s u l t s of research, teaching and extension consummated i n t h e market place. This program now i n d i c a t e s t h a t we should t a k e a l i t t l e time f o r discussion and we w i l l s t a r t first with any questions w e have f r o m t h e f l o o r. challenge? R. G. KAWMAN: What i s t h e U.S.L.A. doing about t h i s The question i s t o Lowell Strong, what i s U.S.D.A. doing about your challenge you a r e r e f e r r i n g t o Lowell's challenge? R. G. KAUFFMAN: Yes. C. L. STRONG: A t t h e moment I made one. I t h i n k I can say t h i s. We hope t o, of course, working i n an area of grade standards, t o g e t some up-dated information and t a k e a new look t o see if we can improve t h i s as an evaluation method. This i s one of t h e p r a c t i c a l evaluation methods f o r use i n t h e marketplace, Bob. V. R, Leon Orme? CAHILL: Thank you, Lowell. Are t h e r e other questions? LEON ORME: On what b a s i s were t h e improvements o r l a c k of improvements made, M r. Bruner? V. R. C A H I U : The question i s on what b a s i s were t h e improvements or l a c k of improvements made i n t h i s r e p o r t by Bruner? Mr. Bruner's report i s based on t h e f i r s t and l a s t seasons a p a r t i c u l a r s t a t i o n was i n operation. LEON ORME: Only one season each t i m e? reported a year. Only one season each time? Unless they R. L. HENRICKSON: What i s t h e projected goal for t h e removal of f a t from t h e whole carcass? Did you g e t any information from your survey?

2 305. f a t thickness? The question t o Bruner. What i s t h e goal of back W. H. BRUNER: I a m not sure t h a t anyone knows exactly haw f a r we can go i n reducing t h i s back f a t and s t i l l maintain t h e q u a l i t y t h a t we d e s i r e. I ' m c e r t a i n t h a t I ' v e looked a t a l o t of carcasses with an inch of back f a t t h a t will y i e l d up t o 56, 7 or 8, maybe up t o 60% l e a n c u t s. Quality i s a l l r i g h t, a l s o. Several years ago when we t a l k e d about an inch w e might have been questioned. We could even go b e l m t h a t, i f we g e n e t i c a l l y get it bred i n t o t h e animal. This has t o be a genuine meat hog. It i s n ' t one we are going t o tamper with and develop by environmental conditions. R. L. HENRICKSON: t o a quarter of an inch? Is t h e r e any reason why we couldn't go W. H. BRUNER: Well, I ' m not prepared t o answer t h a t question. Maybe someone e l s e could. Probably t h e answer t o t h a t question w i l l be revised a s research moves along, t o o. Question back here. J. H. ZIEGLER: You a l l laughed t h e other day whan a man asked t h e question of what value i s t i m e t o a hog and I ' d l i k e t o know i f Mr. Bruner would l i k e t o comment he s a i d t h a t t h e more rapid gain i n hogs i s a l s o more e f f i c i e n t. When we put 50 hogs i n a group and hold them a t a constant weight t h e more r a p i d gainers a r e always f a t t e r, too. W. H. BRUNER: I t h i n k again we have t o p r e t t y well define t h e animal w e a r e t a l k i n g about. Genetically i f t h i s animal i s so developed t h a t it w i l l produce meat lean meat I f o r one think he w i l l do it more e f f i c i e n t l y than t h i s animal t h a t stops growing and produces a l i t t l e more f a t. Now, our work a t Ohio tends t o show t h a t our f a s t e s t doing hogs a r e t h e most e f f i c i e n t from t h e standpoint of feed u t i l i z a t i o n and t h i s i s contrary t o a l o t of research work. But I t h i n k w e have t o keep i n mind t h a t our data involves many herds. These hogs come from a l l over t h e s t a t e, so we have a p r e t t y broad base t h a t we a r e working with and t h i s may not be t r u e i f w e would confine it t o a herd. But I am c e r t a i n, i n my own thinking, t h a t i f t h i s hog i s bred r i g h t he w i l l produce. Thank you. Pearson. A. M. PEARSON: I would l i k e t o ask Wilbur t o comment on h i s philosaphy on carcass length i n r e l a t i o n s h i p t o carcass q u a l i t y? W. H. BRUNER: I don't know t h a t t h e r e i s any philosophy on t h a t. Production-wise everybody says we need a d e s i r a b l e length. Research-wise t h a t statement might be hard t o prove. I l i k e t o see desirable lengths but t i e d i n with carcass, from t h e standpoint of c u t a b i l i t y percent of lean cuts, i t ' s r a t h e r d i f f i c u l t f o r us i n Ohio t o show much r e l a t i o n s h i p between length and l e a n cut yield. Now, maybe we a r e t a l k i n g about too narrow a range i n our length. Most of

3 306. our hogs are 28-1/2 or longer. We don't get many 28's any more so maybe if we were cutting 26-inch carcasses, 210-pound hogs, we would have some differences. This is about my philosophy you've got to have a desirable length at least most production fellows tell us this and I'm willing to go along with them. But what is desirable whether it's 28.9 or 29.1 or 29 I'm not here to answer that question. V. R. CAHIU: It hurts me deeply to cut off questions at a Reciprocal Meat Conference. Perhaps we should at this point. I'd just like to summarize these last three papers by saying this swine improvement program that you folks have been discussing represents about 20 years of effort. Professionally speaking that's a half life. When we think of accomplishing that much in half of our professional life what does the other half hold? Fortunately, we have made great improvements in this pork product and yet Lowell Strong calls for some coordination and directed effort and perhaps he's thinking a little on the same lines we have just mentioned. Then it's exhilarating to hear of the Ed Kline and Bob Rust story with a new idea. At least it is an idea that has just been put into effect and utilizes some of this information. I suppose we are inclined to become a little complacent occasionally and yet when we come to a meeting such as this, I believe we receive stimulation.. If we didn't get it here so far I'd like to share with you something that at least one part of the Ohio delegation picked up on their way across country to Manhattan and think this ought to alert each of us that our teaching and extension either needs to be either rejuvenated or continued on a vigorous plane. I picked this up in Columbia, Missouri, in a motel, right near one of our early land grant institutions. It's a magazine perhaps in fairness to our Missouri colleagues I ought to say this is imported from the West Coast but there's a section here en- titled, "Your Health Questions Answered'' written by Clifford R. Anderson, M.D. I don't know whether Bill Sherman knows this particular individual or not or is familiar with some of his philosophy but the very first one is captioned "Meat Diet" and may I just read a couple of quotes here: "The blood is the channel through which impurities are transported to the kidneys and eliminated from the body. Modern butchering methods do not completely remove the blood. For this reason strict Jewish people will only take kosher meat." And here in the next paragraph: "It should be noted that millions of people in the Orient live on a completely non-flesh diet. Many of them seem to have tremendous physical stamina. Some of the world's finest athletes also live on a meat-free diet. There is no question that vegetarians do have much in their favor. In almost every instance they enjoy better health." The author is also headlined here as your Radio Doctor. Don has put up the cue card that we should turn this directly back to our Chairman Ellis Pierce.

4 E. A. PIERCE: Thank you very much, Vern, and the members of your committee for this excellent series of presentations this morning. Though we are running a few minutes behind schedule, I am going to take the prerogative of running a little bit later because we have a few announcements to make. I want to call on our host Davy Mackintosh at this time to read a letter which he has received from one of our long time participants in the RMC Conferences,Davy, would you please come up at this time? D. L. MACKINTOSH: Thank you, Ellis. First, I wish to again extend our thanks to Gillman & Co. for furnishing us the boards for the conference. This particular opportunity was granted me to extend to you thanks from an old friend. Some of you younger members did not know E. T. Edinger all of the older folks have known him for many years. He retired from the U.S. Department about five years ago. I received this letter this morning in which he regrets he was unable to be with us, but he says: "Will you express to all in attendance, especially to those with whom I have been associated in the past years, my best wishes and remembrances. " And again in his conclusions he says: "Give our regards ~d best wishes to (several individuals mentioned) and all members of the Conference." I think all of you are glad to hear that Eddie's well even though he cannot be with us this year. Thank you. E. A. PIERCE: Thank you, Davy. The copies of the presentations by Dr. Zobrisky and Dr. Bruner, and the information concerning the high I& pork are available here at the table. Don Kropf has an announcement. D. H. KROPF: First of all I would like to publicly thank our ECznsas State staff members who have helped us tremendously with this Conference on behalf of Bob Fletcher and Davy and I we deeply appreciate all the things they have done for us. We now have additional preference slips out on the registration desk so if you haven't filled those out, it's high time you do it because next year's chairmen need this information. Then an additional announcement. Breakfast tomorrow morning for those who are staying here tonight will be from 6:15 to 7:15 in the morning in the same cafeteria. You will go through the regular line and are asked to give your name to the ticket-taker. So far I have commitments for tomorrow breakfast from P. K. Lewis, William Austin, David Moore. If there are additional would you please see me. The last announcement I might not be here at noon lunch will be held over in Weber Hall which is the Animal Husbandry Building in the Meat Lab Wing. E. A. PIFRCE: Thank you, Don. Let's take about 18 minutes for a break that would put us back, according to my watch, about 10:45. (Rece s s )

5 308. E. A. PIERCE: L e t ' s t a k e o u r s e a t s p l e a s e. We have t h r e e door p r i z e s l e f t. Boning knife Z. L. Carpenter. There he i s i n t h e back of t h e room. We'll draw t h e o t h e r s while h e ' s coming up. George Sunday r i g h t over here and A u t t i s Mullins. That completes t h e door p r i z e s, and I w i l l t u r n t h e program back t o Don Kinsman t o continue with t h e remainder of t h e morning session. D. M. KINSMAN: Thank you, M r. Chairman. A cuplet t h a t a p p l i e s a t t h i s t i m e, I believe, which goes i n e f f e c t t h a t t h e cow was of t h e bovine i l k ; one end mooed and t h e other milked. I t h i n k w e have a l i t t l e more composition than t h e s e two f a c t o r s i n d i c a t e and we are about t o explore t h e s e i n g r e a t e r d e t a i l under t h e chairmanship of Dr. Harold Tuma of t h e South Dakota S t a t e University, who has done a r e a l f i n e job, i n bringing us t h e o f f e r i n g s w e are about t o hear. W e w i l l t u r n t h e mike over t o Harold a t t h i s t i m e. H. J. TUM: Thank you, Don. Members of t h e Reciprocal Meat Conference, l a d i e s and gentlemen, I want t o t a k e t h i s opportunity t o thank the members of t h e Beef Committee f o r t h e i r e x c e l l e n t ideas and suggestions. It has been a pleasure working with t h e s e f i n e gentlemen. The Beef Committee members are Val Brungardt, J i m Carpenter, Gene King, John Pierce, Boyd Ramsey and C a r r o l l Schoonover. I t ' s very d i f f i c u l t t o l i m i t a program t o two presentations when so many f i n e recommendations were made. Our f i r s t t o p i c i s a new one t o t h i s group and one which should be stimulating and thought provoking. Dr. Chris Dinkel who i s i n charge of our beef c a t t l e breeding s t u d i e s a t South Dakota S t a t e University has put a l o t of thought and e f f o r t i n t o t h e problem of r a t i o s and when t h e y may o r may not be appropriate t o express carcass composition. Now through t h e s e s t u d i e s he has developed some i n t e r e s t i n g ideas regarding growth and t h e composit i o n of t h e animal. Some of t h e s e ideas may not coincide with our present concepts of growth and should give us some i n t e r e s t i n g food f o r thought. I am very happy t o introduce a good f r i e n d and colleague f o r h i s presentation-can W e Improve our Measures of Carcass Composition? Dr. Chris Dinkel. # # # # # # if # if if # # #