AAESArkansas Agricultural Experiment Station

AAES
Arkansas Agricultural Experiment Station

The Arkansas Agricultural Experiment Station is the state’s premier research agency for agriculture, food and natural resources. We are the research arm of the University of Arkansas System Division of Agriculture, one of the 20 institutions in the University of Arkansas System.

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Research Highlights

Meat Processing Laws: A State Compilation

The processing of livestock is governed on a national level, and the U.S. Department of Agriculture Food Safety Inspection Service (USDA-FSIS) is given primary authority for oversight. However, this authority may be designated to a state agency, as long as the state requirements…

Decision-support tools evaluate potential results of production practices

The life of a farmer is a life of uncertainty. Farmers frequently need to reevaluate their current production practices in light of new recommendations to determine if changes would be beneficial. New production practices might be more economical or more sustainable…

Nutritional interactions with live coccidiosis vaccines in poultry

Coccidiosis is the most prevalent disease in commercial poultry production. As an enteric disease, it directly impacts how efficiently the bird can use nutrients. The most effective anticoccidial drugs also have some antibiotic activity, so as producers move…

ARoma17 gives growers, foodies a domestic alternative for high-yielding fragrant rice

As U.S. consumers continue to explore world cuisines, many have developed a taste for the fragrant jasmine-type rice used in many southern Asian dishes. However, Arkansas, the leading rice growing…

Soybean response to dicamba in irrigation water under controlled environmental conditions

While crop damage from drift of auxin herbicides such as dicamba has received a lot of attention, there isn’t much information about what might happen if a susceptible plant absorbs those herbicides ….

Sustainable control for soybean vein necrosis

Vein necrosis is the most widespread soybean virus disease in North America during hot, dry summers. Soybean vein necrosis virus, or SVNV, reduces seed oil content and is seed-borne, affecting international movement of seed…

Germination Conditions of brown rice and its effects on rice flour in gluten-free bread

Gluten-free products are increasingly popular, however, creating gluten-free foods that offer the same taste, texture and appearance as baked goods with gluten is challenging. Gluten-free baked goods tend to be harder, denser and …

Parboiling with reduced water improves nutrient content of rice

Rice is a staple food for billions of people around the world. However, people relying on rice as their main source of energy are most likely to suffer from nutrient deficiencies such as iron and calcium. Additionally, potassium deficiencies are of concern….