Purdue Forage Management Day
Wednesday, August 7th, 2019
Hay Quality 2019; It’s Déjà vu All Over Again!
Ohio Beef Cattle Letter
Coming off a year where quality forages for beef cattle were in short supply throughout Ohio, now in mid-2019 we find that inventory remains critically low. With the National Ag Statistics Service (NASS) estimating only 60% of Ohio’s first cutting hay harvest was completed by the first of July, it’s apparent that Ohio cattlemen will again be faced with finding ways to make “feed” from hay that was harvested way past it’s prime.
Spiced-up ration may improve cattle health
The New Mexico State University (NMSU) College of Agricultural, Environmental & Consumer Sciences is developing a Center of Excellence on Sustainable Food & Agricultural Systems (CESFAS), and one of its potential projects is treating inflammation in livestock by supplementing their diet with capsaicin-rich chili peppers.
The Cattle Chute
Cattle chutes are an important piece of equipment in a cattle operation. They hold an animal still so handlers and veterinarians can safely work procedures and care for it. However, if the cow isn’t calm, nobody’s happy.
Tips for using risers with electric fencing
Replacing gates with risers that lift up electric fencing may be beneficial to producers looking to save time and money. Several producers are taking advantage of tools that lift electric wire, allowing cattle to walk under the wire instead of through a gate.
Don’t Introduce Trichomoniasis to Your Herd
Texas A&M AgriLife Extension
The trich organism is found on the surface of an infected bull’s penis and on the inside of the prepuce. An infected bull will not show symptoms but will physically transmit the organism to female cattle during the breeding process. In a 1976 study, 19 out of 20 (95%) heifers became infected with trich after a single breeding process with a 3 year-old naturally infected bull.
“Quality” might include health issues in the future
Western Livestock Journal
When it comes to making quality cattle, U.S. ranchers have succeeded with flying colors when “quality” refers to beef. Ranchers today produce more pounds of better-quality beef from fewer cattle than at any time in the past. But with eyes so intensely fixed on the prize of “more, better beef,” some other important considerations may have fallen by the wayside.