Over the years, cattlemen have proven resourceful in finding nutrient sources for feeding cattle. Recent challenges caused by drought, supply chain issues and conventional feed ingredient availability have only emphasized the need to recognize and potentially utilize alternative ingredient sources.

When we think about protein in a ration, we typically think of it as the most expensive nutrient from a feed cost standpoint, but it can also be expensive from a cost of gain perspective if we do not provide enough in a ration.

Body condition score is one of the most frequently discussed measurements to assess the nutrition status and subsequent reproductive potential of both individual animals and the overall herd.

Researchers are exploring ways to modulate the diverse population of ruminal microorganisms to improve energy and protein efficiency in the rumen. Feed additives can support this objective by inhibiting or stimulating specific microbial populations.

In general, reducing the environmental footprint of beef production through feed falls into one of two categories: crop production on the farm or ration innovation. How can we marry the two in a way that makes sense for both the feed and beef industries?

The palatability of feed has a lot more to do with cattle health than some might think. Much like humans, if food doesn’t smell or taste good, cattle simply won’t eat it. However, we can’t discuss palatability without first considering the hygiene and quality of the forage in the feed.