Phytogenic, plant-based, products have gained increased interest with the passage of the Veterinary Feed Directive (VFD) and a general increase in customer resistance to the feeding of antibiotics to livestock.

Dr. Kathryn Reif discusses the strain diversity now seen in the Anaplasma marginale bacteria.

Recently, I had a conversation with a vegetable farmer from the Upper Midwest. Somehow, we got on the topic of scales, and I explained to him that many cattle producers don’t have a scale. The farmer looked at me in pure shock.

Liver abscess (LA) is relatively common in feedlot cattle and older dairy cows, particularly with diets eaten in grain content.

Properly timed and administered vaccines are a key component of any cattle producer’s disease prevention program. But vaccines can’t do the job alone.

On the heels of the eighth annual National Institute for Animal Agriculture’s Antibiotic Symposium, held Nov. 13-15 in Overland Park, Kansas, both Wendy’s and McDonald’s released updated policies and concerns regarding the beef both companies are sourcing, namely, in regards to the antibiotics producers are using to keep those animals healthy.

Consumer concerns regarding the potential for antibiotic use in livestock production to result in antibiotic residues in animal products is creating changes in purchasing decisions of many restaurant chains.