Nitrous oxide (NO) is a greenhouse gas (GHG) emitted from agricultural operations. The objective of this research was to quantify NO-N emissions from simulated open-lot beef cattle feedlot pens after rainfall. A recirculating-flow-through, non-steady state chamber system consisting of five 1-m steel pans was designed for quantifying emissions. A lid was placed sequentially on each pan, and headspace air was recirculated between the pan and a real-time NO analyzer, measuring concentrations every 1 s. Air-dried manure (89.2% dry matter) from a commercial feedlot in the Texas Panhandle was placed in the pans and then 0, 6.3, 12.7, 25.4, or 50.8 mm of water was applied to simulate a one-time rainfall event. Emissions of NO-N were monitored for 45 d, where two distinct episodes of NO-N production were observed over time. The first NO-N episode had a duration of 10 h and peaked 2 h after rainfall at a flux of 1.0 to 200 mg m h. The second episode had a duration of 40 d and peaked 15 d after rainfall at a flux of 0.06 to 35 mg m h. The second episode accounted for 69 to 91% of the cumulative NO-N emitted over the 45-d period. Each millimeter of rainfall increased cumulative NO-N emitted by 167.9 mg m ( = 0.99, < 0.001). This rainfall vs. cumulative emissions relationship will be useful for modeling annual NO-N emissions from open-lot beef cattle feedlots, and for assessing the effectiveness of best management practices for reducing feedlot GHG emissions.
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http://dx.doi.org/10.2134/jeq2017.02.0042 | DOI Listing |
Transl Anim Sci
December 2024
Department of Animal Science, Texas A&M AgriLife Research, Texas A&M University, College Station, TX 77843-2471, USA.
The National Beef Quality Audit ()-2022 serves as a benchmark of the current market cow and bull sectors of the U.S. beef industry and allows comparison to previous audits as a method of monitoring industry progress.
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January 2025
Embrapa Agroindústria de Alimentos, Av. das Américas, 29501, CEP 23020-470 Rio de Janeiro, Brazil. Electronic address:
"Low Carbon Brazilian Beef" (LCBB) represents a Brazilian concept brand that certifies livestock systems adopting specific technical guidelines to minimize methane gas emissions from cattle. Understanding consumers' perceptions of this brand concept can help develop strategies to promote its consumption. The objective of this study was to investigate the perception of Brazilian consumers living in the state of Rio de Janeiro regarding the LCBB through free word association and to evaluate the influence of socio-demographic variables, green consumption values and frequency of beef consumption in associations.
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January 2025
Gembloux Agro-Bio Tech, University of Liège, Gembloux B-5030, Belgium.
To get insight into the thawing and salting in recovery and protection mechanisms on quality in frozen meat after subsequent cooking. The myofiber morphological-water evolution and quality changes in beef during freezing-thawing-cooking and freezing-cooking treatments were investigated. The cooking losses of fresh-cooked, frozen-cooked, and frozen-thawed-cooked samples were 27.
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January 2025
VTT Technical Research Centre of Finland, Tekniikantie 21, 02044 VTT Espoo, Finland. Electronic address:
Oleaginous yeasts offer a promising sustainable alternative for producing edible lipids, potentially replacing animal and unsustainable plant fats and oils. In this study, we screened 11 oleaginous yeast species for their lipid profiles and identified Apiotrichum brassicae as the most promising candidate due to its versatility across different growth media. A.
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January 2025
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, PR China. Electronic address:
Salmonella Typhimurium, a common foodborne pathogen, is widespread in foods. Lactic acid (LA) has been employed to control bacteria in food, while it can induce the formation of sublethally injured bacteria. The sublethal injury of LA against S.
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