Irradiated, whole muscle turkey breasts were vacuum tumbled with a marinade containing 108 CFU/mL of an 8-strain cocktail of Salmonella . Various methods were used to aseptically excise tissue from the inner portions of the muscle and then enumerate bacterial content. Effect of …
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Four experiments were conducted on hens of turkey and Japanese quail. In Experiment I, turkey hens were fed diets containing either 0% added fat, 3.5% animal-vegetable fat blend (AV) or 3.5% dry fat product (DF). In Experiment II with turkey hens, 2 holding diets and 4 breeder d…
Turkey Coronavirus (TCV) is the causative agent of an acute, highly infectious enteritis of turkey poults. The S1 subunit of the spike glycoprotein of TCV is the major inducer of virus neutralizing antibodies. The long range goal of this work is to prevent TCV infection using va…
Avian metapneumovirus (aMPV) infection of turkeys is an economic concern for the turkey industry in Minnesota. The objectives of the present study were to investigate the disease kinetics of aMPV, compare the disease caused by of early and recent isolates, analyze their genomes,…
This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and levulinate inhibited growth of aerobic microorganisms during storage, compared to c…
α-Tocopherol and β-carotene (0.03%) and sodium tripolyphosphate (STP, 0.2 and 0.3%), alone and in combination, were studied in refrigerated, cooked, ground turkey and pork with or without salt (1%). Hexanal was measured after 0, 2, 4, or 6 d storage. α-Tocopherol reduced hexanal…
Following aerosol exposure to virulent Escherichia coli, lung and tracheal samples were collected from Bordetella avium-infected (BA+) and B. avium-free (BA-) turkeys for bacterial quantitation and histopathologic examination. Pulmonary clearance of E. coli was not significantly…
Necropsies of several wild California condors indicated that they died from lead poisoning due to ingestion of lead from bullet fragments in carcasses of abandoned game animals. The purpose of this study was to evaluate the toxicity of alternative, non-lead based ballistic mater…
A pink color defect is commonly observed in freshly cut surfaces of cooked turkey rolls and fades rapidly upon exposure to air. The non uniform pink color makes the product appear undercooked, and the product must be discounted. The oxidation-reduction potential of the meat is i…
The effects of marinade composition, microbial load, and point of exposure on the multidirectional penetration of Salmonella into intact whole muscle turkey during marination were evaluated. Irradiated whole muscle turkey breasts were vacuum tumbled for 20 min with marinade solu…
The contraction and relaxation of smooth muscle depends on the reversible phosphorylation of the 20,000 Da myosin light chains (MLC₂₀). The phosphorylation reaction, which is catalyzed by myosin light chain kinase and results in contraction, has been well characterized. In contr…
The overall objective of this dissertation was to evaluate the effects of dietary fiber and short-chain fatty acids on enterocyte differentiation, maturation, and susceptibility to coronavirus infection in turkeys. Initial work involved the development of an indirect immunoperox…
Experiments were conducted to determine the effect of astrovirus infection in hatchling turkeys. Additionally, the lectin-binding affinities of the small intestinal glycocalyx were investigated by direct biotin-strep-avidin technique in poults. Two to 5 day old poults were inocu…
The objectives of this project were to evaluate roosting habitat and poult survival of Merriam's turkeys in the southern Black Hills, South Dakota. Merriam's turkeys roosted exclusively in ponderosa pine. Larger trees within the forest stand were selected for roosting. Roost sit…
Foodborne pathogens are of great concern to consumers and are responsible for significant annual losses to the food industry. Listeria monocytogenes, E.coli O157:H7, and Salmonella Typhimurium are major foodborne pathogens that are responsible for a significant number of outbrea…