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Angelo State University
Department of Agriculture

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Agriculture Research


Range


Wildlife

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.

Publications

  • 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.

Beef Cattle

Developing A High-Quality Angus Herd

Current topics:

  • 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 crunyan@angelo.edu or 325-942-2027. Also, find information about livestock for sale.


Ruminant Nutrition

Feedlot Nutrition

Current topics:

  • 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.

For more information, contact Dr. Mike Salisbury at mike.salisbury@angelo.edu or Dr. Chase Runyan at crunyan@angelo.edu or 325-942-2027.

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.

Current topics:

  • 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 mike.salisbury@angelo.edu 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 mike.salisbury@angelo.edu 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.

    Sheep are also included in the livestock the department has for sale every year. For more information, contact Dr. Mike Salisbury at mike.salisbury@angelo.edu or 325-942-2027.


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.

For more information, visit the Meat & Food Science Research homepage, e-mail Dr. Kirk Braden at kbraden4@angelo.edu or Dr. Loree Abraham at loree.branham@angelo.edu or call them at 325-942-2027.


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.

For more information, visit the Meat Market website. For a price list or order form, fax 325-942-2516 or e-mail meatlab@angelo.edu.

Custom processing of cattle, sheep, goats and pigs is available on a limited basis. For more information, call 325-942-2515.

Progress Reports

For more information about the MIR Center, check out these documents:

Precipitation

For precipitation data recorded at the MIR Center, view these charts. 

Plant Information

Use these documents with photos to help you identify plant material.