The November 15, issue # 512, of the Ohio BEEF Cattle letter is now posted to the web at: http://fairfield.osu.edu/ag/beef/beefNovr15.html
At weaning time, or while palpating for pregnancy and doing fall vaccinations is a great time to body condition score spring calving cows and create a feed management plan for the winter. This week Rory Lewandowski discusses the use of body condition scoring.
* Hitting the Right Target Weight is Critical to Replacement Heifers
* Impact of Cow Size on Nutrient Needs
* Using the Body Condition Score
* Forage Focus: Roundup Ready Grazing Tolerant Alfalfa
* Weekly Roberts Agricultural Commodity Market Report
Program Assistant, Agriculture
OSU Extension, Fairfield County
831 College Ave., Suite D
Lancaster, OH 43130
voice: 740.653.5419 ext. 24
Fairfield Co. OSU Extension – http://fairfield.osu.edu
OSU Beef Team – http://beef.osu.edu
Forage Expert Examines Nutritive Value Vs. Quality
Forage producers who want the best silage, hay or grazing
should remember that quality and nutritive value are related, but not
necessarily the same thing, says a Texas Cooperative extension specialist.
“Nutritive value is what we read in the lab analysis,” says Larry
Redmon, extension forage program leader. “Forage quality encompasses nutritive value, but goes a step further to include the livestock component.
“Do they prefer it over other feed? Is their intake good? Do they gain well on this feed? These three things are the livestock component of forage quality.”
The “official” nutritive value from a lab analysis can affect market
value and livestock performance, he says. As managers, forage producers have more control over nutritive value than over quality.
By Joe Roybal Editor, Beef Magazine
Bob and Nancy Montross’s handiwork is all over the state of South Dakota, and beyond. You see it on highway billboards across the state, like the one on the Highway 14 curve just east of De Smet, SD — a thick juicy T-bone with a fork stabbed into its center and a cowboy hat perched on the handle. “Our steak in the future,” the billboards say.
Add energy in cold weather
Cows need more nutritional energy in colder weather. The rule of thumb is that a cow’s energy requirements increase 1% for each degree the wind chill is below the 32° F lower critical temperature (LCT) for cows with a dry winter hair coat.
Glenn Selk, Oklahoma State University Extension cattle specialist, suggests a common-sense approach is to make a smaller increase in energy requirements during wet, cold weather and extend the increase into improving weather to help regain energy lost during a storm.
Forage Focus: Roundup Ready Grazing Tolerant Alfalfa
All of you have heard of the release of Roundup Ready alfalfa, but did you know that there is a Roundup Ready Grazing Tolerant variety. Dr. Joe Bouton has spent the last 10 years developing an improved Alfagraze with high levels of disease resistance and less fall dormancy. He teamed up with Monsanto to introduce the Roundup Ready gene into this variety and seed will be available for sale next spring for $7 to 8 per pound. We are cooperating with forage researchers from across the southeast in a series of experiments and demonstrations for this variety. We are looking to see how this variety can be best used in Kentucky.
BeefTalk: The Future of Beef – Global Competitiveness
By Kris Ringwall, Beef Specialist
NDSU Extension Service
In the world of food production, beef is one piece of a very big picture. Today’s beef production plans need to include the rest of the world, which is very complex and sometimes volatile.
Trade across borders means survival. Flynn Adcock and Associates opinioned in “Consumer Issues and Demand,” published by the American Agricultural Economics Association’s online Choices magazine (www.choicesmagazine.org, Volume 21, No. 3, 2006), that three global forces impacting us are “animal disease outbreaks and discoveries, income growth in developing economies and trade liberalizations.” The faces and expressions of these forces are hard to decipher and have many forms.
Texas A&M University Animal Science Teams Win Four National Titles
Writer: Edith A. Chenault, 979-845-2886,EChenaul@ag.tamu.edu
Contacts: Dr. Gary Acuff, 979-845-1543,email@example.com
COLLEGE STATION – Recent wins by the livestock and meat judging teams brought the count up to four national titles won by Texas A&M University this year. The Texas A&M livestock judging team won the International Livestock Judging Contest on Nov. 13 in Louisville, Ky. Team members won every cattle, sheep, swine and reasons divisions, which makes this the first time any team has done that in the contest’s history, said Dr. Gary Acuff, head of the department of animal science.