BeefTalk: Pitching Hay or Doing Homework, the Choice is Ours
Kris Ringwall, Beef Specialist, NDSU Extension Service
Recent BeefTalk columns have caused me to ponder more about the dynamics of the beef business. The answers seem at our fingertips, but the solutions are far off at times. The business of beef initiates within a very large, de-centralized base of independent producers. The model is good, but inherent within the vastness of environments the beef industry functions in, change is slow.
Helping The Newborn Calf Breathe
Despite our best efforts at bull selection and heifer development, cows or heifers occasionally need assistance at calving time. Every baby calf has a certain degree of respiratory acidosis. Acidosis is the result of the deprivation of oxygen and the accumulation of carbon dioxide that results from the passage of the calf through the birth canal.
Cattlemen can take steps to minimize risks this breeding season.
Heather Smith Thomas
Injuries due to fighting can be minimized if bulls can be wintered together before the breeding season. They have their social order already established and may not fight as hard when first turned out with cows. If bulls are separated during their off-season, they spend more time fighting when placed together.
Feeding Chlortetracycline to beef cows
Iowa Beef Center
The transition of many antibiotics used in feed such as Chlortetracycline (CTC) from over the counter (OTC) to veterinary feed directive (VFD) status has highlighted some issues with including CTC in the diet of cows.
Water for mob grazing
R. P. "Doc" Cooke
Back in September 2016 at our grazing conference we demonstrated a practice grazing and land management that has been practiced by Montana’s Ray Bannister for better than 30 years. Using that, he has taken drought and flooding out of his operation’s forecast.
Groups call for new way on NAFTA
President Trump’s call to build a wall between the U.S. and Mexico has unsurprisingly incited the worst political crisis between the two countries in decades. That action, and the notion that a tax on Mexican imports (and U.S. consumers) could pay for the barrier, willfully ignore the real causes of declining livelihoods and increasing inequality, especially in rural areas.
How Cold Stress Affects Newborn Calves
Heather Smith Thomas
Angus Beef Bulletin EXTRA
Calves that are chilled soon after birth, without immediate assistance to warm and dry them and make sure they ingest colostrum in a timely manner, have poor survival rates. If a calf’s mouth gets cold before he suckles, he may not be able to get the teat in his mouth and suck and, therefore, he may not obtain crucial energy for keeping warm and the antibodies needed to protect against disease. Also, his ability to absorb the antibodies from colostrum diminishes as he becomes colder.
Calving Emergencies in Beef Cattle: Identification and Prevention
W. Dee Whittier, DVM
Calving difficulty, technically called dystocia, is a major cause of death loss in cow-calf herds. CHAPA (Cow-calf Health and Productivity Audit) studies indicate that dystocia is responsible for 33 percent of all calf losses and 15.4 percent of beef cattle breeding losses. Dystocia can have a large economic impact on producers due to calf death, veterinary costs, decreased rebreeding efficiency, and injury or death to the cow. In three different studies, dystocia was the highest veterinary cost to cow-calf operations in Colorado, California, and Tennessee.
What’s Going On In There? Inside the Corn Silage Fermentation Process
Understanding the fermentation process in corn silage can help producers keep their eye on the overall goal, which is producing high-quality silage to provide an excellent source of hygienic feed and nutrients for cattle growth and gain.
February beef cattle/ forage tips
Feed hay to reduce waste by feeding in rings, strip feeding under temporary electric wire, or only unrolling enough for a day or less Limited grazing of winter annuals will improve animal nutrition, extend hay supplies, and allow use of limited high quality forage