Our mission is to foster scientific discoveries in animal agriculture and biology, inspire original thinking and the art of discovery through innovative education and service, therby enriching the lives of students, scientists, and society.

peperoni, students from Bucky's Butchery photo courtesy UWMadisonCALS
lambs at arlington, photo courtesy UWMadisonCALS
CALS day for kids, photo courtesy UWMadisonCALS
Dan Schaefer advising incoming freshman, photo courtesy UWMadisonCALS

News...

Dean Kate, Dave and Sarah P Dave Thomas Recognized By CALS Student Association

Dave Thomas was recognized on April 22 for his career-long dedication to Teaching and Mentoring. Dr Thomas's research program focuses on the genetic improvement and management of sheep in addition to the substantial contributions to international outreach activities. Drawing on his varied and rich experiences, Dave is a celebrated educator whose teaching style puts the student in the center of the learning process with active learning. Congratulations Dave!

Jake Olson, Cook graduate student Olson Talks About WARF Ambassador Role

Jake Olson is a graduate student in Mark Cook’s lab. The Wisconsin Alumni Research Foundation (WARF) Ambassador Program enhances the vital connection between research on campus and technology transfer. Engaging students to serve as WARF Ambassadors augments WARF's visibility and presence among researchers on campus. More at warf.org/Ambassadors. Here's Jake's ideas on invention, the entrepreneurial point of view, life as a WARF Ambassador and why his research gets personal.

Jake's interview : "In science you can’t be afraid of the unknown. Otherwise you are not going to get very far!"

2016 Arthur B. Chapman Lectures in Animal Breeding and Genetics

The 2016 Arthur B. Chapman Lectures in Animal Breeding and Genetics at the University of Wisconsin-Madison will be presented on April 25 (Monday) and April 26 (Tuesday), 2016 by Professor Michael Goddard.

Prof. Michael Goddard graduated in Veterinary Science and received his PhD for research on the genetics of guide dogs for the blind, both from the University of Melbourne, Australia. He has worked at James Cook University and the University of New England and is currently Professorial Fellow in Animal Genetics at the University of Melbourne. His research has been in the genetic improvement of livestock especially dairy and beef cattle. In 2001 he was a co-author on the first paper (Meuwissen et al., Genetics) to describe how to estimate breeding values using a genome-wide panel of DNA markers to (genomic selection). Genomic selection has now been widely adopted in livestock and crops. In 2010 he was a co-author on a paper (Yang et al) that found that when the variance was estimated using all SNPs (single nucleotide polymorphisms) simultaneously, most of the "missing heritability" in complex traits of humans was explained. Prof. Goddard is a Fellow of the Australian Academy of Science and the Royal Society (London), and the recipient of the 2016 Carty Award of the USA National Academy of Sciences.

“Genomic selection”
April 25 (Monday)
8:50 a.m., Room 212, Animal Science Building

"Finding genes for complex traits"
April 26 (Tuesday)
12:05 p.m., Room 209, Animal Science Building

L-R : Dan Schaefer, AN Sci dept chairman, Linnea Langusch Buege Meat Science Scholarship Awarded to Langusch

On Saturday, April 2, 2016, Linnea Langusch was awarded the Dennis R. Buege Meat Science Scholarship at the Wisconsin Association of Meat Processor’s Spring Convention banquet. Linnea is an Animal Sciences/Life Science Communications double major with a business emphasis. Linnea has been a valued employee of UW’s Bucky Butchery since starting as a freshman in 2014. She has assisted in harvest, fabrication, meat processing, and packaging. She has been very involved in professional development and leadership activities including: an independent study on climate change and fertility of boars, various chair positions with Sigma Alpha-Alpha Tau Chapter, Association of Women in Agriculture, Badger Meat Science Club, Badger Herald (a student newspaper), Saddle & Sirloin Club, and on the National Meat Animal Evaluation Team. Associated with the Badger Meat Science club she has participated in providing cutting and processing demonstrations to the general public. Upon graduation, Linnea is interested in pursuing career opportunities in the animal agriculture industry.

2016 UW AQ Team finishes strong at ASAS / ASDS meetings

L-R : Ellen Schneider, Sr. Animal Science; Drew Dettmann, Jr. Animal Science; Linnea Langusch, Jr. Animal Science; Bailey Fritsch, Fr. Dairy Science

The 2016 UW AQ team competed strongly in the AQ contest at the ASAS/ASDS meetings March 14-16 in Des Moines IA, winning the Quiz bowl portion & coming in 3rd overall. Way to go!
They are from L-R : Ellen Schneider, Sr. Animal Science; Drew Dettmann, Jr. Animal Science; Linnea Langusch, Jr. Animal Science; Bailey Fritsch, Fr. Dairy Science.

2016 Meat Industry Hall of Fame Inductees

John Alferi, John Cerveny, Andy Milkowski

John Alferi, John Cerveny, and Andrew Milkowski will be inducted intoi the Wisconsin Meat Industry Hall of Fame on May 5. These three individuals have made outstanding lifetime contributions to the Meat Industry. Alferi grew his family business into a leading provider of seasonings, equipment and technology. Cerveny, a microbiologist for Oscar Mayer, developed the fermented sausage starter cultures and was actively involved in food safety research. Milkowski, a biochemist and food safety expert, led research at Oscar Mayer to discover antimicrobial compouds to prevent growth of Listeria in processed meats.
The Wisconsin Meat Industry Hall of Fame induction ceremony will take place during the annual meeting of the Wisconsin Livestock and Meat Council on May 5, 2016. The induction luncheon will begin at noon at the Sheraton Madison Hotel, 706 John Nolen Drive, Madison, Wisconsin.
To register for the luncheon and/or the annual meeting, download the registration form. As instructed on the form, please return your completed registration materials to Jeff Swenson, Wisconsin DATCP, Division of Agricultural Development, 2811 Agriculture Drive, P.O. Box 8911, Madison, WI 53708-8911. For questions about registration, contact Swenson at jeff.swenson@datcp.state.wi.us or (608) 224-5082.

Whole hog break down Meat Science and Muscle Biology Laboratory Approved

On Wednesday, February 10, 2016, The Wisconsin State Building Commission approved the design and construction of the UW-Madison Meat Science and Muscle Biology Laboratory along with several other projects throughout the state.
Among these projects, Governor Scott Walker is “especially pleased with the action on UW-Madison’s Meat Science and Muscle Biology Laboratory building. Research carried out there will improve meat quality and food safety while supporting an industry that contributes $12 billion to the state’s economy and provides 88,000 rural and urban jobs in Wisconsin.”
New UW Meat Science Lab information

New UW-Madison Meat Science Lab designed to meet evolving needs of industry, science

Youth Livestock Extension Announces 2016 Webinars steers in corn

So You Want To Start a Knowledge Team scheduled for Thursday, January 14, 2016 from 7-8 pm. This program is to engage volunteers, leaders and Extension staff on how to start and coach knowledge based team opportunities offered in through 4-H and FFA programs.
More information

Livestock Learning Webinar Series
This series is best suited for older youth to gain animal project & issue based information. Attendees will gain ideas about project based leadership and career goals with the species of Beef, Sheep, Swine and Meat Goats in mind. All families are encouraged and invited to attend. You can participate in these webinars from your home using a computer and your phone or at your local extension office, if your local Extension office plans to host. Sessions are scheduled to run from 6:00 PM to 7:30 PM:
• Feb. 25 (register by Feb. 23) – Sheep
• March 31 (register by March 29) – Swine
• April 28 (register by April 26) – Meat Goats
More information

Recent publications:

Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat. Kılıç B, Şimşek A, Claus JR, Atılgan E, Bilecen D. J Food Sci. 2016 Feb;81(2):C359-68. Epub 2016 Jan 11.

Interleukin-10 neutralizing antibody for detection of intestinal luminal levels and as a dietary additive in Eimeria challenged broiler chicks. Arendt MK, Sand JM, Marcone TM, Cook ME. Poult Sci. 2016 Feb;95(2):430-8.

Oral antibody to interleukin-10 reduces growth rate depression due to Eimeria spp. infection in broiler chickens. Sand JM, Arendt MK, Repasy A, Deniz G, Cook ME. Poult Sci. 2016 Feb;95(2):439-46.

Using the variability of linkage disequilibrium between subpopulations to infer sweeps and epistatic selection in a diverse panel of chickens. Beissinger TM, Gholami M, Erbe M, Weigend S, Weigend A, de Leon N, Gianola D, Simianer H. Heredity (Edinb). 2015 Sep 9. [Epub ahead of print]

Differential contribution of genomic regions to marked genetic variation and prediction of quantitative traits in broiler chickens. Abdollahi-Arpanahi R, Morota G, Valente BD, Kranis A, Rosa GJ, Gianola D. Genet Sel Evol. 2016 Feb 3;48(1):10.