Daily Archives: November 16, 2006

Ohio Beef Newsletter available

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.

Articles include:
* 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

Stan Smith
Program Assistant, Agriculture
OSU Extension, Fairfield County
831 College Ave., Suite D
Lancaster, OH 43130

e-mail: smith.263@cfaes.osu.edu
voice: 740.653.5419 ext. 24
fax: 740.687.7010
Fairfield Co. OSU Extension – http://fairfield.osu.edu
OSU Beef Team – http://beef.osu.edu

Forage Expert Examines Nutritive Value Vs. Quality

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.


Beef Boosters

Beef Boosters

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

Add energy in cold weather

American Cowman

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

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

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

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,gacuff@tamu.edu

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.


Meatpacking pace under fire

Meatpacking pace under fire

BY DON WALTON / Lincoln Journal Star

The Nebraska Appleseed Center called Wednesday for government regulation requiring meatpacking companies to slow down their production lines.

Swift-moving production lines processing 400 head of cattle per hour are the major cause of worker injuries and put food safety at risk, said Milo Mumgaard, executive director of the public policy center.


Getting Livestock Vaccines Past a Maternal Block

Getting Livestock Vaccines Past a Maternal Block

By Luis Pons


Use of a virus linked to the common cold is among the novel approaches Agricultural Research Service (ARS) scientists in Iowa are using to bypass maternal defenses that thwart vaccination of very young livestock.

Maternal antibodies are crucial to the offspring of animals such as cattle and swine, which are born with no protective antibodies of their own. These young get their immunity to disease from suckling colostrum, a protective substance in their mother’s milk, during the first 24 to 36 hours after birth.


Cattle Update: Using the Body Condition Score

Cattle Update: Using the Body Condition Score


One management tool that all beef producers should be using is the body condition scoring (BCS) system. The BCS system allows producers to determine if a cow or particular group of cattle needs to be on a higher, or in some cases lower, nutritional plane in preparation for calving, breeding, or even day-to-day maintenance. Even if forages and feeds have been tested and analyzed, the producer should be monitoring the BCS of cattle to evaluate if cattle are responding as the test results predicted. Monitoring body condition score over time will help a producer evaluate how well his or her management practices match up with the nutritional and health needs of the cattle herd. Using the BCS system can help the beef producer group cattle into different feeding regimes, according to nutritional needs. Some critical times to body condition score cattle are: at weaning, 60 days before calving, calving, beginning of the breeding season and mid-summer.


Fast-food notion: Searching for a McNugget of truth — and nostalgia

Fast-food notion: Searching for a McNugget of truth — and nostalgia

By Washington Post

I parted ways with McDonald’s years ago, the way one leaves a high school boyfriend: It’s the right thing to do, but you still feel a twinge of regret.

For me, patronizing McDonald’s and other fast-food joints amounted to an act of teen-age rebellion. My mother, a European, took extraordinary steps to keep our family away from such places. She packed lunches for us when we headed up Interstate 95 to visit relatives, and even as a full-time working mother she wouldn’t succumb to the lure of the golden arches.

So perhaps it was inevitable that I gravitated toward McDonald’s and Roy Rogers as soon as I was old enough to eat out with my friends. We spent endless hours gossiping in a McDonald’s and trolling the fixin’s bar at a Roy’s in Washington, looking for pickles and other cheap sources of late-night sustenance. These hangouts even inspired lingo among us: For years my best friend and I used the phrase “He gave me a french fry” to convey the idea of someone’s romantic attentions, the remnant of an 11th-grade after-school encounter.