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Cattle, goats, sheep and even llamas have been raised for 1000’s of years to use the forage that could not be used for food by man. They have been selected to provide meat, milk, clothing and years ago … these animals were used as a power source. Today, there are new, better and different ways to deliver forage and other nutritious ingredients to our animals.
How can I Do More with Less … NOW?
One of the most valuable pieces of advice cattle producer Nick Trainor has to offer young cattlemen is: Learning never stops. This young cattle producer makes it his goal to surround himself with positive-thinking ranchers who want to see him succeed.
The obvious answer to the title question is: Poor-temperament cattle are hard to handle and for safety reasons need to be culled.
But that’s not the only reason.
Several serious livestock diseases are caused by bacteria called clostridia. They form a protective covering in a dormant stage when exposed to heat or drying. The spores can survive almost indefinitely.
The U.S. Department of Agriculture (USDA) announced Tuesday an atypical case of Bovine Spongiform Encephalopathy (BSE), a neurologic disease of cattle, in an 11-year old cow in Alabama.
This animal never entered slaughter channels and at no time presented a risk to the food supply or to human health in the U.S.
Producers have recognized for years they must feed a certain amount of fiber in their mixed rations even though there is no actual dietary fiber requirement for cattle. Selecting the optimal amount of fiber depends on your production goals and can be compared to the way Goldilocks picked the best porridge from the Three Bears table:
using too little fiber will make the ration “too hot”
using too much will make it “too cold”
and of course, there is an amount that is “just right”
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