The cattle industry needs to make some bold, creative changes to ensure its viability. That was the wakeup call from speakers at the Feeding Quality Forum, Aug. 27 to 28 in Amarillo, Texas. Persistent problems may require new approaches.
Alexis “Lexi” Koelling has been pulling a heifer around since she was three. Now 15, she’s no stranger to the winner’s circle, but you wouldn’t know by talking to her. You’d have to prod her a bit to find out she won Grand Champion in both the carcass steer and bred-and-owned carcass steer at the National Junior Angus Show this summer. It’s her 5th year in that competition, her second bred-and-owned.
The future of food is in our hands, but do we have enough hands to help feed the world? Courtney Daigle, assistant professor of animal welfare at Texas A&M University, shares ideas on the narrowing supply of quality stockmen and how cattlemen might find more top hands.
This isn’t a research topic you’d find at the middle-school science fair. It’s so new, research is just beginning to explore this 16-letter term for immune cells sharing nutrients with major organs: immunometabolism. So far, there are still more questions than answers.
It’s a hot topic every summer.
“Heat stress is the largest impediment to efficient animal agriculture,” said Rob Rhoads, Virginia Tech. He presented with University of California-Davis colleague Frank Mitloehner for a symposium on the topic at the American Society of Animal Scientists annual meeting in July.
Uncomfortable silence.
If you don’t like it, you know the kind. Perhaps you’re just getting to know somebody, and you reach a point in the conversation where that silence hangs heavy and it makes you uneasy.
While many of you are in sire buying mode this time of year, more are deciding whether this year’s bull calves retain the ability to become sires. Castration at birth is ideal, but catching them on day one can be a challenge in extensive operations. Castration at branding or turnout offers a balance between handling ease and minimizing calf stress.
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