Ira Mandell took an elective in farm animal nutrition as part of his undergraduate zoology studies which sparked an interest in this area of research. During his post-doc work, he explored ways to feed animals to change the nutritional quality and tenderness of the meat. His research has also examined other approaches for improving meat quality and composition along with conducting work in beef and swine nutrition.

Academic History

• B.Sc. Zoology, Ohio State University (1975)
• M.Sc. Animal Science, Ohio State University (1978)
• Ph.D. Ruminant Nutrition, University of Saskatchewan (1986)

Affiliations and Partnerships

• Member of American Society of Animal Science
• Member of Canadian Society of Animal Science
• Member of American Meat Science Association
• Member of Canadian Meat Science Association

Research Impact

Ira was one of the first researchers to examine omega-3 fatty acid enrichment of beef by feeding fish products to cattle.  His research evaluates feeding and management strategies to improve cattle performance (increase producer returns), enhance eating quality (tenderness, juiciness, flavour) of beef, and improve the nutrient content (alter fatty acid composition) of beef.

Current Research Projects

• Supplementation strategies for wintering beef cows on low-quality feed in which 5 different nutritional regimens are being examined on how they affect cow performance during pregnancy and pre-weaning calf performance. Funded by Beef Farmers of Ontario and NSERC.
• Examining a nutritional approach to reduce boar taint using different binding agents in the diet to adsorb androstenone and skatole. Funded by Swine Cluster.

Graduate Student Information

Ira looks for students who have an interest in beef cattle, are open minded and are willing to work hard and take initiative. He encourages independence but is always ready to help when needed. The students will generally be working with research associates, other graduate students,  U of G research station staff, and U of G Meat Lab staff.  Graduate students may be collecting performance data, body composition data, and samples (blood, adipose tissue, rumen fluid) at research stations for their trials.  Students may also be working in the U of G Meat Lab, conducting meat quality evaluation which can range from measuring pH to running a trained taste panel to assess meat quality (tenderness, juiciness, flavor).

Featured Publications

• Glanc, D., Campbell, C.P., Cranfield, J. Swanson. K., and Mandell, I.B. 2015. Effects of production system and slaughter weight endpoint on growth performance, carcass traits, and beef quality from conventionally and naturally produced beef cattle. Can. J. Anim. Sci. 95:37-47

• Pivotto, L., Campbell, C.P., Swanson, K.C., and Mandell, I. 2014.  Effects of hot boning and moisture enhancement on the eating quality of cull cow beef.  Meat Sci. 96:237-246 

• Warren, L.A., Mandell, I., and Bateman, K.G. 2010. Road transport conditions of slaughter cattle: effects on the prevalence of dark, firm and dry beef.  Can. J. Anim. Sci. 90:471-482. 

• Schenkel, F.S., Miller, S.P., Jiang, Z., Mandell, I.B., Ye, X., Li, H. and Wilton, J.W. 2006. Association of a single nucleotide polymorphism in the calpastatin gene with carcass and meat quality traits of beef cattle. J Anim Sci. 84: 291-299.

• Mandell, I.B., J.G. Buchanan-Smith, B.J. Holub and C.P. Campbell. 1997. Effects of dietary incorporation of fish meal in beef cattle diets on growth performance, carcass traits and altering fatty acid composition in longissimus muscle. J. Anim. Sci. 75:910-919.