- Beef Cattle
- Ruminant Nutrition
- Sheep and Goats
- Food Safety and Meat Science
- Food Safety and Product Development Lab (Meat Lab)
We are currently working to increase use of unwanted plants by livestock while avoiding toxicosis through management solutions, such as feeding compounds in supplements to bind the toxins in poisonous plants and using experiences early in life to increase intake of unwanted plants like redberry juniper and salt cedar
- More information
The deer herd on the ASU Management, Instruction and Research Center has been intensively managed for quality white-tailed bucks for more than 20 years. Our philosophy is based on cost-effective white-tailed deer herd management. This involves manipulating deer density, buck-doe ratios and selective harvesting.
The property is not high-fenced and we do not feed deer on a year-round basis. We have found that through managing our deer herd population and improving habitat quality, we are able to produce exceptional-quality white-tailed bucks without the cost of high-fencing and intensive feeding.
We maintain a deer density of one deer for every 15–20 acres and a buck-doe ratio of one buck for every 1.5 does. Brush control, range reseeding and prescribed burning are used on an annual basis to improve habitat quality.
- Branham, L.A., M.A. Carr, C.B. Scott, and T.R. Callaway. 2005. E. coli O157:H7 and Salmonella spp. in white-tailed deer and livestock. Current Issues in Gastrointestinal Microbiology. 6:25-29.
- Slater, S.C., D. Rollins, R.C. Dowler, and C.B. Scott. 2001. Opuntia: a “prickly paradigm” for quail management in west-central Texas. Wild Soc. Bull. 29:713-719.
Developing A High-Quality Angus Herd
- Improving Efficiency of Artificial Insemination/Estrus Synchronization.
- Selection Criteria to Reduce Dystocia.
- Supplementation Techniques to Improve Grazing Efficiency.
- Understanding How Grazing Behavior and Animal Performance Interact.
For more information on beef cattle management or on purchasing Angus bulls and heifers, contact Dr. Chase Runyan at email@example.com or 325-942-2027. Also, find information about livestock for sale.
- Effect of Micro-Aid Supplementation on Feedlot Lamb Performance and Carcass Characteristics.
- Improving the Efficiency of Feedlot Operations by Using Alternative Protein Sources.
- Growth Enhancers and Implants to Improve Production.
Improving Wool and Mohair Production Through Proper Nutrition
San Angelo is in the heart of the sheep and goat capital of the United States. As a result, research has emphasized improving sheep and goat production for decades.
- Effect of Different Protein Sources on Wool and Mohair Production.
- Inclusion of Yeast to Improve Wool Production on Mineral Intake.
- Genetics and Nutrition Interact to Affect Wool Characteristics.
For more information, contact Dr. Mike Salisbury at firstname.lastname@example.org or 325-942-2027.
Sheep and Goats
Meat Goat Selection and Performance
In 1995, the Management, Instruction and Research (MIR) Center began a meat goat performance test to help producers select sires with large muscling, limited fat and above-average feed efficiencies. The test is conducted every year.For more information, contact Dr. Mike Salisbury at email@example.com or 325-942-2027.
Improving Sheep and Angora Goat Production
During the past 20 years, improving sheep and goat production on West Texas rangelands has been a primary objective of the MIR Center. That focus continues today as scientists strive to improve lamb weaning weights, fiber quality and marketability of products from the sheep and goat industry.
Food Safety and Meat Science
Several aspects of food safety and meat science have been or are currently under investigation at the MIR Center. Current research includes formulation trials for lamb summer sausage, meat goat carcass evaluation and retail product development, and microbial evaluations of livestock and wildlife grazing the same pastures.
Recent publications include:
- The Use of Ultrasound to Predict Lamb Carcass Yield.
- The Use of Activated Charcoal to Bind E. coli O157:H7 and Salmonella Typhimurium in Sheep.
- Relationships Among Weights, Ultrasound and Carcass Characteristics in Boer-Cross Goats.
- Using Ultrasound to Predict Back-Fat of Lamb Carcasses.
- Assessment of Microbial Contamination on Deer Carcasses.
Food Safety and Product Development Laboratory (Meat Lab)
This facility is about 8,000 square feet and includes an elevated classroom with multimedia capabilities, retail sales room, test kitchen, sensory panel rooms, smokehouse, fabrication room, coolers, freezers and a harvest floor. More information about the facility is available on the Meat Science web page.
The Meat Market retail store is open from noon to 5:30 p.m. every Friday during the long semesters (excluding the Friday after Thanksgiving) and walk-ins are welcome.
Custom processing of cattle, sheep, goats and pigs is available on a limited basis. For more information, call 325-942-2515.