About

Benjamin Bohrer is an Assistant Professor in the Department of Animal Sciences at The Ohio State University, based in the Animal Science Building. His role involves research and teaching within the field of animal sciences, contributing to the academic and practical understanding of animal production and management. His work is part of the broader efforts of the department to advance knowledge in animal sciences, including areas related to animal health, nutrition, and production systems.

Research topics

• Food science
• Chemistry
• Biology
• Biochemistry
• Biotechnology
• Organic chemistry
• Engineering
• Traditional medicine

Selected publications

• PS5-4. Effects of Dietary Standardized Ileal Digestible Lysine on Growth Performance and Economical Outcomes of Intact Male Pigs Weighing 41 to 58 kg

  Journal of Animal Science · 2026-04-01

  articleOpen access1st authorCorresponding

  Abstract Immunological castration takes advantage of the production benefits associated with raising intact male pigs prior to administration of the GnRF immunization. Objectives of this experiment were to determine the effects of standardized ileal digestible (SID) lysine on growth performance and economical outcomes of intact male pigs weighing 41 to 58 kg. The experiment consisted of 1,008 pigs (PIC 800 sire line × PIC Camborough F1 sows) randomly assigned to one of 48 pens (21 pigs/pen). Six dietary treatments were designed in a titration manner with equidistant treatments. Treatments for SID lysine levels (as-fed) were 0.81%, 0.89%, 0.97%, 1.06%, 1.14%, or 1.23%. Net energy was formulated to equivalent levels of 2.37 Mcal/kg. Minimum ratios of 30% Met:Lys, 60% Met+Cys:Lys, 66% Thr:Lys, 21% Trp:Lys, 70% Val:Lys, 56% Ile:Lys, and 102% Leu:Lys on a SID basis were used for all diets. Diets were formulated to meet or exceed other nutrient requirements established by NRC (2012). Diet costs were estimated using commercial costs in Canada during 2024 (i.e., where and when the experiment took place) and were CAD$449 for the 0.81% SID lysine diet, CAD$469 for the 0.89% SID lysine diet, CAD$491 for the 0.97% SID lysine diet, CAD$512 for the 1.06% SID lysine diet, CAD$533 for the 1.14% SID lysine diet, and CAD$554 for the 1.23% SID lysine diet. Data were analyzed as a randomized complete block design with pen as the experimental unit. Dietary SID lysine level served as the fixed effect and pen replicate served as a random effect. Two single-degree of freedom orthogonal contrasts were used to test the linear or quadratic effects of increasing SID lysine level. Linear effects (P < 0.01) were observed for average daily feed intake (ADFI), average daily gain (ADG), and gain:feed (G:F). Quadratic effects (P < 0.01) were observed for ADG, G:F, and estimated income over feed costs. Average daily feed intake decreased linearly from 2.36 kg/d to 2.12 kg/d as SID lysine level increased. Average daily gain increased linearly from 1.07 kg/d to 1.17 kg/d as SID lysine levels increased from 0.81% to 0.97% and plateaued and did not differ at SID lysine levels greater than 0.97%. Gain:feed increased linearly from 0.456 to 0.541 as SID lysine levels increased from 0.81% to 1.14% but was not different between SID lysine levels of 1.14% and 1.23%. Estimated income over feed costs increased linearly from CAD$9.86 to CAD$11.27 as SID lysine levels of 0.81% to 0.97% and decreased linearly from CAD$11.27 to CAD$9.97 as SID lysine levels increased from 0.97% to 1.23%. In conclusion, the greatest levels of performance and estimated income over feed costs were achieved at SID lysine levels of 0.97% for 41 to 58 kg intact male pigs.

  PublisherOA PDFDOI

• PS5-5. Effects of Dietary Standardized Ileal Digestible Lysine on Growth Performance and Economical Outcomes of Intact Male Pigs Weighing 59 to 81 kg

  Journal of Animal Science · 2026-04-01

  articleOpen access1st authorCorresponding

  Abstract Immunological castration takes advantage of the production benefits associated with raising intact male pigs prior to administration of the GnRF immunization. Objectives of this experiment were to determine the effects of standardized ileal digestible (SID) lysine on growth performance and economical outcomes of intact male pigs weighing 59 to 81 kg. The experiment consisted of 1,008 pigs (PIC 800 sire line × PIC Camborough F1 sows) randomly assigned to one of 48 pens (21 pigs/pen). Six dietary treatments were designed in a titration manner with equidistant treatments. Treatments for SID lysine levels (as-fed) were 0.69%, 0.76%, 0.84%, 0.91%, 0.98%, or 1.05%. Net energy was formulated to equivalent levels of 2.39 Mcal/kg. Minimum ratios of 30% Met:Lys, 60% Met+Cys:Lys, 66% Thr:Lys, 21% Trp:Lys, 70% Val:Lys, 56% Ile:Lys, and 102% Leu:Lys on a SID basis were used for all diets. Diets were formulated to meet or exceed other nutrient requirements established by NRC (2012). Diet costs were estimated using commercial costs in Canada during 2024 (i.e., where and when the experiment took place) and were CAD$433 for the 0.69% SID lysine diet, CAD$438 for the 0.76% SID lysine diet, CAD$452 for the 0.84% SID lysine diet, CAD$467 for the 0.91% SID lysine diet, CAD$483 for the 0.98% SID lysine diet, and CAD$499 for the 1.05% SID lysine diet. Data were analyzed as a randomized complete block design with pen as the experimental unit. Dietary SID lysine level served as the fixed effect and pen replicate served as a random effect. Two single-degree of freedom orthogonal contrasts were used to test the linear or quadratic effects of increasing SID lysine level. Linear effects (P < 0.01) were observed for average daily gain (ADG) and gain:feed (G:F). A quadratic effect (P = 0.04) was observed for estimated income over feed costs. Average daily feed intake was unaffected (P = 0.82) by treatment. Average daily gain increased linearly from 1.03 kg/d to 1.11 kg/d as SID lysine level increased from 0.69% to 0.98% and was not different between SID lysine levels of 0.98% and 1.05%. Gain:feed increased linearly from 0.425 to 0.460 as SID lysine level increased from 0.69% to 0.98% and was not different between SID lysine levels of 0.98% and 1.05%. Estimated income over feed costs showed a weak quadratic response with the greatest numerical levels occurring at SID lysine levels of 0.76% to 0.98% but were unaffected by treatment (P = 0.24). In conclusion, the greatest levels of performance were achieved at SID lysine levels of 0.91% to 0.98% for 59 to 81 kg intact male pigs, while estimated income over feed costs were unaffected by the different levels of SID lysine tested in this experiment.

  PublisherOA PDFDOI

• 296. AMSA Processed Meats Chapters and Assessment Guidelines

  Journal of Animal Science · 2026-04-01

  articleOpen access1st authorCorresponding

  Abstract The quality, shelf life, and food safety of processed meat products are determined by complex interactions among formulation, processing conditions, packaging, and storage environments. Despite this complexity, research methodologies used to evaluate these attributes vary substantially across laboratories and commercial settings, limiting reproducibility, cross-study comparability, and translation to industry applications. This presentation outlines a multi-institutional effort to create a comprehensive set of analytical and laboratory guidelines designed to harmonize research methodologies for assessing processed meat preparation, quality, shelf life, and food safety. The framework presents general best practices while clearly identifying the strengths and limitations of commonly used analytical approaches. Particular emphasis is placed on improving methodological transparency by defining expectations for detailed reporting of formulations, ingredient functionality, processing parameters, thermal treatments, packaging conditions, and sample preparation. The scope of the guidelines spans major processed meat categories, including cured and uncured products; whole-muscle, ground, comminuted, and restructured items. Core technical domains addressed include physicochemical composition, color measurement, texture analysis, batter and emulsion stability, preservative systems (including nitrite), sensory evaluation, microbiological safety, oxidative stability, quality deterioration, and emerging analytical technologies. By establishing consistent expectations for analytical procedures and reporting standards, these guidelines aim to strengthen scientific transparency, improve comparability among studies, and facilitate more effective translation of research findings to commercial processed meat production systems.

  PublisherOA PDFDOI

• 289. Clarifying Terminology through the AMSA Meat Lexicon: Addressing the Ultra-processed Foods Debate and Its Implications for Shelf Life, Food Waste, and Nutrition

  Journal of Animal Science · 2026-04-01

  articleOpen access1st authorCorresponding

  Abstract The term “processed meat” lacks a consistent scientific and regulatory definition, contributing to confusion among researchers, policymakers, industry stakeholders, and consumers. Divergent classification systems – ranging from regulatory standards to epidemiological frameworks such as ultra-processed food models – often group products according to presence or number of ingredients or degree of industrial manipulation rather than mechanistic changes to structure, function, composition, or safety attributes. This inconsistency has complicated risk communication, obscured distinctions between preservation and formulation, and limited meaningful dialogue regarding meat’s role in human nutrition. The American Meat Science Association (AMSA) Meat Lexicon provides standardized, science-based terminology describing postmortem muscle biology, fabrication, processing methods, and value-added interventions. Leveraging this framework offers an opportunity to more precisely define processed meats based on physical, chemical, and biological modifications to raw muscle tissue. This presentation examines how common meat processing interventions – including grinding, curing, fermentation, thermal processing, and packaging technologies – affect safety, shelf life, sensory quality, and nutrient stability. Importantly, many preservation strategies categorized as “ultra-processed” within broad dietary classification systems are designed to enhance microbial safety, extend product shelf life, and reduce food waste without diminishing protein quality or micronutrient density. Ingredient-based classification systems frequently conflate minimally processed and extensively processed products, failing to account for mechanistic differences or functional intent. As a result, preservation technologies that improve sustainability outcomes may be interpreted as markers of reduced nutritional value. Clarifying terminology through the AMSA Meat Lexicon can improve interdisciplinary communication and provide a more scientifically grounded framework for evaluating processed meat products. A science-based definition of processing – anchored in measurable changes to muscle structure, composition, safety, and stability – allows more nuanced assessment of health outcomes, environmental implications, and consumer perception. Advancing consistent terminology is essential to support evidence-based policy, enhance transparency in risk communication, and balance considerations of food safety, shelf life, waste reduction, and nutrient delivery within the broader ultra-processed foods debate.

  PublisherOA PDFDOI

• PS5-1. Effects of Dietary Standardized Ileal Digestible Lysine on Growth Performance and Economical Outcomes of Immunologically-castrated Male Pigs Weighing 81 to 111 kg

  Journal of Animal Science · 2026-04-01

  articleOpen access1st authorCorresponding

  Abstract Objectives of this study were to determine the effects of standardized ileal digestible (SID) lysine on growth performance and economical outcomes of immunologically-castrated male pigs weighing 81 to 111 kg. The experiment consisted of 1,008 pigs (PIC 800 sire line × PIC Camborough F1 sows) randomly assigned to one of 48 pens (21 pigs/pen). Six dietary treatments were designed in a titration manner with equidistant treatments. Treatments for SID lysine levels (as-fed) were 0.60%, 0.66%, 0.72%, 0.79%, 0.85%, or 0.91%. Net energy was formulated to equivalent levels of 2.41 Mcal/kg. Minimum ratios of 30% Met:Lys, 60% Met+Cys:Lys, 66% Thr:Lys, 21% Trp:Lys, 70% Val:Lys, 56% Ile:Lys, and 102% Leu:Lys on a SID basis were used for all diets. Diets were formulated to meet or exceed other nutrient requirements established by NRC (2012). Diet costs were estimated using commercial costs in Canada during 2024 (i.e., where and when the experiment took place) and were CAD$424 for the 0.60% SID lysine diet, CAD$429 for the 0.66% SID lysine diet, CAD$433 for the 0.72% SID lysine diet, CAD$446 for the 0.79% SID lysine diet, CAD$459 for the 0.85% SID lysine diet, and CAD$473 for the 0.91% SID lysine diet. Pigs were administered the second dose of the GnRF analogue on d 17 of the 23 d of the experiment. Data were analyzed with pen as the experimental unit. Dietary SID lysine level served as the fixed effect and pen replicate served as a random effect. Two single-degree of freedom orthogonal contrasts were used to test the linear or quadratic effects of increasing SID-lysine level. Linear effects (P < 0.01) were observed for average daily gain (ADG) and gain:feed (G:F) while a quadratic effect (P = 0.04) was observed for estimated income over feed costs. Average daily feed intake was affected (P = 0.03) by treatment but not in a consistent manner across the equidistant treatments. Average daily gain increased linearly from 1.22 kg/d to 1.29 kg/d as SID lysine level increased from 0.60% to 0.91%. Gain:feed increased linearly from 0.372 to 0.404 as SID lysine level increased from 0.60% to 0.85% and was not different between SID lysine levels of 0.85% and 0.91%. Estimated income over feed costs showed a weak quadratic response with the greatest numerical levels occurring at the SID lysine level of 0.66% but were unaffected by treatment (P = 0.16). In conclusion, the greatest levels of performance were achieved at SID lysine levels of 0.85% for immunologically castrated male pigs weighing 81 to 111 kg, while estimated income over feed costs were unaffected by the different levels of SID lysine tested in this experiment.

  PublisherOA PDFDOI

• PS5-3. Effects of Dietary Standardized Ileal Digestible Lysine on Growth Performance and Economical Outcomes of Intact Male Pigs Weighing 26 to 42 kg

  Journal of Animal Science · 2026-04-01

  articleOpen access1st authorCorresponding

  Abstract Immunological castration takes advantage of the production benefits associated with raising intact male pigs prior to administration of the GnRF immunization. Objectives of this experiment were to determine the effects of standardized ileal digestible (SID) lysine on growth performance and economical outcomes of intact male pigs weighing 26 to 42 kg. The experiment consisted of 1,008 pigs (PIC 800 sire line × PIC Camborough F1 sows) randomly assigned to one of 48 pens (21 pigs/pen). Six dietary treatments were designed in a titration manner with equidistant treatments. Treatments for SID lysine levels (as-fed) were 0.95%, 1.04%, 1.14%, 1.24%, 1.34%, or 1.44%. Net energy was formulated to equivalent levels of 2.36 Mcal/kg. Minimum ratios of 30% Met:Lys, 60% Met+Cys:Lys, 66% Thr:Lys, 21% Trp:Lys, 70% Val:Lys, 56% Ile:Lys, and 102% Leu:Lys on a SID basis were used for all diets. Diets were formulated to meet or exceed other nutrient requirements established by NRC (2012). Diet costs were estimated using commercial costs in Canada during 2024 (i.e., where and when the experiment took place) and were CAD$477 for the 0.95% SID lysine diet, CAD$499 for the 1.04% SID lysine diet, CAD$521 for the 1.14% SID lysine diet, CAD$543 for the 1.24% SID lysine diet, CAD$565 for the 1.34% SID lysine diet, and CAD$587 for the 1.44% SID lysine diet. Data were analyzed as a randomized complete block design with pen as the experimental unit. Dietary SID lysine level served as the fixed effect and pen replicate served as a random effect. Two single-degree of freedom orthogonal contrasts were used to test the linear or quadratic effects of increasing SID lysine level. Linear effects (P < 0.01) were observed for average daily feed intake (ADFI), average daily gain (ADG), gain:feed (G:F), and estimated income over feed costs. Quadratic effects (P < 0.01) were observed for ADG, G:F, and estimated income over feed costs. Average daily feed intake decreased linearly from 1.91 kg/d to 1.68 kg/d as SID lysine level increased. Average daily gain increased linearly from 1.01 kg/d to 1.15 kg/d as SID lysine levels increased from 0.95% to 1.14% and plateaued at SID lysine levels greater than 1.14%. Gain:feed increased linearly from 0.533 to 0.675 as SID lysine levels increased from 0.95% to 1.34% and was not different between SID lysine levels of 1.34% and 1.44%. Estimated income over feed costs increased linearly from CAD$9.36 to CAD$11.55 as SID lysine levels increased from 0.95% to 1.14% and plateaued at SID lysine levels greater than 1.14%. In conclusion, the greatest levels of performance and estimated income over feed costs were achieved at SID lysine levels of 1.14% to 1.34% for 26 to 42 kg intact male pigs.

  PublisherOA PDFDOI

• PS5-2. Effects of Dietary Standardized Ileal Digestible Lysine on Growth Performance and Economical Outcomes of Immunologically-castrated Male Pigs Weighing 106 to 138 kg

  Journal of Animal Science · 2026-04-01

  articleOpen access1st authorCorresponding

  Abstract Objectives of this study were to determine the effects of standardized ileal digestible (SID) lysine on growth performance and economical outcomes of immunologically-castrated male pigs weighing 106 to 138 kg. The experiment consisted of 1,050 pigs (PIC 800 sire line × PIC Camborough F1 sows) randomly assigned to one of 50 pens (21 pigs/pen). Five dietary treatments were designed in a titration manner with equidistant treatments. Treatments for SID lysine levels (as-fed) were 0.35%, 0.41%, 0.46%, 0.52%, or 0.57%. Net energy was formulated to equivalent levels of 2.48 Mcal/kg. Minimum ratios of 30% Met:Lys, 60% Met+Cys:Lys, 66% Thr:Lys, 21% Trp:Lys, 70% Val:Lys, 56% Ile:Lys, and 102% Leu:Lys on a SID basis were used for all diets. Diets were formulated to meet or exceed other nutrient requirements established by NRC (2012). Diet costs were estimated using commercial costs in Canada during 2024 (i.e., where and when the experiment took place) and were CAD$413 for the 0.35% SID lysine diet, CAD$415 for the 0.41% SID lysine diet, CAD$417 for the 0.46% SID lysine diet, CAD$421 for the 0.52% SID lysine diet, and CAD$425 for the 0.57% SID lysine diet. Pigs were administered the second dose of the GnRF analogue 15 d prior to the start of experiment. Data were analyzed with pen as the experimental unit. Dietary SID lysine level served as the fixed effect and pen replicate served as a random effect. Two single-degree of freedom orthogonal contrasts were used to test the linear or quadratic effects of increasing SID-lysine level. Linear effects (P < 0.05) were observed for average daily gain (ADG), gain:feed (G:F), and estimated income over feed costs and quadratic effects (P < 0.05) were observed for G:F and estimated income over feed costs. Average daily feed intake was unaffected (P = 0.22). Average daily gain increased linearly from 1.36 kg/d to 1.46 kg/d as SID lysine level increased from 0.35% to 0.52% but was not further increased at the SID lysine level of 0.57%. Gain:feed increased linearly from 0.298 to 0.321 as SID lysine level increased from 0.35% to 0.52% and was not different between SID lysine levels of 0.52% and 0.57%. Estimated income over feed costs increased linearly as SID lysine level increased from 0.35% to 0.52% and was not different between SID lysine levels of 0.52% and 0.57%. In conclusion, the greatest levels of performance and estimated income over feed costs were achieved at SID lysine levels of 0.52% for immunologically castrated male pigs weighing 106 to 138 kg.

  PublisherOA PDFDOI

• 252 Award Talk: Characterizing muscle-specific pork quality attributes

  Journal of Animal Science · 2025-05-01

  articleOpen accessSenior author

  Abstract Most of the existing meat science research on fresh pork quality has focused solely on the pork loin (longissimus dorsi; LD). However, variation in pork quality exists across muscles throughout the carcass due to the differences in their inherent biochemical profile and the events occurring during the postmortem period. Less is known about the relationship between pork quality traits, postmortem processing, final preparation, and eating experiences of pork cuts beyond the LD. Previous research has suggested that quality traits of pork LD were not representative of the entire carcass. Characterizing the optimal processing strategy (aging and cooking) for different pork cuts could improve the consistency in pork quality and expand the industry’s fresh pork offerings. The objective of this research was to identify critical pH and temperature decline time points as predictors of pork quality, along with recommended aging periods and optimal endpoint cooking temperatures to enhance quality across various pork muscles, including LD, psoas major (PM), semitendinosus (ST), triceps brachii (TB), and gluteus medius (GM) muscles. Muscle-specific variations were evaluated in pH and temperature decline, color, water-holding capacity, tenderness, proteolysis, and sensory traits. For LD, pH at 1h postmortem explained the greatest variation (61%) in lightness, while for ST, pH at 1h postmortem explained 50% of the variation in drip loss; however, for PM, TB, and GM, pH and temperature at any measured timepoint accounted for less than 33% of the variation in color and drip loss. The LD displayed the fastest rate of pH decline (P < 0.01), along with the greatest lightness (P < 0.01), lowest redness (P < 0.01), greatest drip loss (P < 0.01), and lowest fat content (P < 0.01) among the five muscle cuts. Moreover, the influence of endpoint cooking temperature on Warner-Bratzler shear force (WBSF) and sensory traits were muscle-specific. The GM and LD muscles exhibited greatest WBSF values (P < 0.05). Increasing the endpoint cooking temperature from 63°C to 71°C led to the greatest level of WBSF increase and sensory tenderness reduction in GM, while LD showed the least WBSF increase but the greatest declines in sensory juiciness, pork flavor, and acceptance scores. Across all cuts, juiciness explained the greatest variation (greater than 76%) in acceptance than tenderness, chewiness, or pork flavor. Additionally, the GM and LD muscles exhibited greater aging potential compared to PM, ST, and TB, evidenced by greater proteolytic changes, including increased (P < 0.01) calpain-1 autolysis at 24h postmortem and greater (P < 0.01) desmin and troponin T degradation at 24h and 10 days postmortem. Overall, this study indicated that pork quality, postmortem proteolysis changes, and eating experience appeared in a muscle-specific manner, and therefore consideration should be given to the individual muscles that are of interest.

  PublisherOA PDFDOI

• National Beef Quality Audit—2022: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products from fed steers and heifers

  Translational Animal Science · 2025-01-01

  articleOpen access

  Abstract The National Beef Quality Audit (NBQA)-2022 systematically evaluated quality characteristics of cattle, carcasses, and by products generated from the fed steer and heifer sectors. This audit was conducted from September 2021 through November 2022 in 22 beef processing facilities across 11 states. Approximately 7800 live animals were evaluated exiting the trailer and in holding pens, and about 23,200 carcasses were evaluated on the harvest floor for multiple characteristics. Cattle were transported on average 245.3 km for a travel time of 2.9 h, averaging 36 animals per load. On average, trailers had 41.3 m2 of floor surface area, and cattle were housed in 3.7 compartments, allotting 1.2 m2 per animal. Cattle received 91.7% mobility score 1 (walks easily, no stiffness). Cattle identification was observed on 93.3% of the those evaluated with the following frequencies: lot visual tags (61.3%), individual visual tags (58.1%), electronic tags (29.4%), low frequency electronic tags (28.9%), and metal clip tags (11.0%). For hide color/apparent breed type, most were black hided (62.3%), followed by Holstein (12.3%), red (11.3%), tan (4.9%), yellow (2.6%), gray (2.0%), brown (2.0%), non-Holstein dairy (1.7%), and white (1.1%). Most cattle were not branded (70.5%), followed by presence of butt brands (22.4%), side brands (7.0%), and shoulder brands (1.1%). For mud/manure on the hide, 49.6% had none that was visible; when observed, the most common areas were on the legs (38.7%) and belly (31.1%). Most cattle had no horns (84.1%); for those with horns, 4.6% were <2.54 cm in length, 7.9% were 2.54 to 12.7 cm in length (7.9%), and 3.3% were > 12.7 cm in length. For bruises, 47.7% of the carcasses had none, and for those with bruises, the loin (30.0%), rib (23.7%), chuck (19.7%), and round (19.3%) were the most common locations. For dentition, 95.4% had 2 or fewer permanent incisors deemed as less than 30 mo of age. Offal/byproducts condemnations occurred for liver (28.5%), lung (20.9%), viscera (12.5%), head (4.5%), and tongue (1.8%). Compared numerically to NBQA (2016), although we observed an increased area allotted per animal, travel time to the harvest facility was longer and mobility scores were lower (less mobile) exiting the trailer. Fewer cattle were identified via ear tagging, however, there was an increase in the use of electronic tags. Numerically, the percentage of black-hided cattle increased, and percentage of Holsteins declined, branding increased, mud/manure amount found on the hide declined, cattle without horns increased, and cattle 30 mo of age or older increased. Carcasses found with 1 or more bruises increased drastically (13.4% increase compared the NBQA-2016). Metrics observed in this study provide industry updates on improvements and deficiencies found in the fed beef cattle system.

  PublisherOA PDFDOI

• 200 Investigating the effects of sex (ram vs. wether) on live performance, feed efficiency, carcass characteristics, and meat quality in finishing lambs

  Journal of Animal Science · 2025-05-01

  articleOpen access

  Abstract The objective of this experiment was to investigate the influence of lamb sex on animal growth, feed efficiency, carcass characteristics, and meat quality. Treatments (ram or wether) were randomly assigned to lambs (n = 70) after birth. Prior to the initiation of the finishing period, lambs were blocked by weight and randomly assigned to pen. Lambs were fed a standard finishing diet for eight weeks. At the conclusion of the feeding period, six lambs per treatment were slaughtered (n = 35) and carcass measurements were collected twenty-four hours postmortem. Carcasses were fabricated into wholesale cuts and weighed; and Longissimus lumborum samples were wet-aged for 10 days before being frozen for future sensory evaluation. Furthermore, sensory panelists were trained on characteristics of tenderness, juiciness, flavor, and aroma of lamb meat before undergoing single-blinded sensory evaluation, ranking each of the samples on the above factors using a 5-point hedonic scale. Data were analyzed using PROC MIXED in SAS for lamb performance and feed efficiency, whereas carcass characteristics and meat quality parameters were analyzed utilizing PROC GLIMMIX. At the conclusion of the feeding period, ram lambs consumed more feed (P < 0.01), had a greater average daily gain (P < 0.01), and had a greater gain to feed ratio (P < 0.01). This lends itself to the nearly seven-kilogram difference in final body weight between treatments (P < 0.01); however, lamb birth weight, weaning weight, and weight at the initiation of the feeding period were not different between treatments (P > 0.05). Despite the greater dressing percentages of wethers (P = 0.01), rams exhibited larger ribeyes (P = 0.02), less subcutaneous fat distributed over the whole carcass (P < 0.01), and a greater percentage of boneless closely trimmed retail cuts (P = 0.01). There were no differences in sensory evaluations between treatments for juiciness as well as flavor and aroma intensities (P > 0.05); however, differences in tenderness (P = 0.04) were noted by panelists. In the “Select all that apply” section of the evaluation, panelists more frequently identified rams to have an aroma or flavor of ‘animal hair’, ‘bloody’, or ‘metallic’; however, this did not affect panelist desirability of ram meat (P > 0.05). Overall, rams produced heavier live weights that were more feed efficient, in addition to heavier, trimmer carcasses that did not sacrifice meat quality. These findings could lead to rams replacing wethers in some management systems by reducing labor for castration and generating more revenue for operations on a live or hot carcass weight basis.

  PublisherOA PDFDOI

Frequent coauthors

• D. D. Boler

  39 shared

• A. C. Dilger

  University of Illinois Urbana-Champaign

  26 shared

• S. M. Vasquez Mejia

  Universidad Nacional de Colombia

  24 shared

• Shiqi Huang

  Foshan University

  21 shared

• José M. Lorenzo

  Centro Tecnológico de Automoción de Galicia

  19 shared

• S. Chalupa-Krebzdak

  University of Guelph

  14 shared

• I. B. Mandell

  University of Guelph

  13 shared

• Mirian Pateiro

  12 shared

Education

• Ph.D., Animal Sciences

  The Ohio State University

  2005

• M.S., Animal Sciences

  The Ohio State University

  2001

• B.S., Animal Sciences

  The Ohio State University

  1999