Daily Archives: February 12, 2009

One sick calf = less profitable pen

One sick calf = less profitable pen

Certified Angus Beef

Health costs impact entire feedyard

Low mortality isn’t the only way to measure the success of your health program. Pfizer veterinarian Robin Falkner told attendees at last fall’s Feeding Quality Forums, held in North Platte, Neb., and Amarillo, Texas, to start thinking about disease management a little differently.

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Changing the Beef Checkoff a challenge

Changing the Beef Checkoff a challenge

Chris Clayton

Tri State Livestock news

A push to change the beef checkoff law is going to come down to a combination of a leap of faith and a lack of trust for a cattle industry with a long history of fights over the checkoff.

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Valuing Feed on Moisture Content

Valuing Feed on Moisture Content

Ropin’ the Web

Moisture content is an important consideration when comparing feeds. Sometimes we want to find out the adjusted weight of a crop when it is dried, or to adjust the purchase price of silage based on a certain moisture content. When moisture is removed from a sample, the weight goes down, but the nutrient content such as protein increases in the remaining sample. This calculator will enable you to determine the adjusted weight or adjusted nutrient content when moisture content of a sample changes.

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Feeding Food Wastes to Livestock

Feeding Food Wastes to Livestock

Robert Myer and Holly Johnson

University of Florida

Many food wastes have a high nutritional value, and recycling them for animal feed can be a viable waste disposal option.

What are Food Wastes?

The term “food waste” used in this fact sheet is applied to wasted food from the food service industry (i.e. restaurants) and grocery stores. These wastes include plate waste (scrapings), food leftovers, kitchen wastes, spoiled food, expired food, mislabeled food, etc. Other terms to describe these wastes include food residuals, plate waste and kitchen scraps. Two older terms, “garbage” and “swill,” are still used, but the livestock and waste management industries prefer not to use these older terms.

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Calving assets

Calving assets

Steve Suther

Most North American cowherds calve in the “spring,” very broadly defined as January to May because folks contending with wind chill don’t want to admit they calve in the winter. Spring continues for the first three weeks of June, but we tend to call that summer calving. And of course, millions of fall-born calves will soon face weaning.

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Examine Feed Formulas to insure Cost Effectiveness

Examine Feed Formulas to insure Cost Effectiveness

Stephen B. Blezinger, Ph.D., PAS

Cattle Today

This past week a producer from Virginia called and had an interesting question. He asked “I’ve been buying this free-choice mineral and based on the tag it has a ton of stuff in it that I don’t understand. Do I really need all this?” He faxed me a copy of the tag and he was right, his mineral was extremely complex based on the ingredient list which included 51 items.

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Nutritional program vital during calving

Nutritional program vital during calving

Beef Today

Calving is a critical period for beef cattle producers, and proper nutrition is crucial to a successful outcome for the cow and calf, say Grant Dewell and Terry Engelken, Iowa State University veterinarians. Body Condition Scoring (BCS) can be used to assess the nutritional program of the beef herd.

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