The Ohio Beef Council (OBC) will hold its Beef 509 educational event at The Ohio State University. The Beef 509 program is held to raise the awareness level about the beef that is produced and what goes into producing a high-quality and consistent product.
Are you interested in learning how to make the most of a few acres? If so, this eight-week course is just for you! Filled with practical knowledge on a variety of topics – you won’t be disappointed! Licking County will host this college starting January 22, 2020 and meeting for eight consecutive Wednesday evenings. See the flyer for further details and registration information.
Jodie Pennington, Small Ruminant Educator, Lincoln University, Newton County Extension Center
(Previously published on Extension – Goats, August 14, 2019)
Multi-species grazing is the practice of using two or more livestock species together or separately on the same pasture-land in a specific growing season. With an understanding of the different grazing behaviors of each species, various combinations of animals can be used to more efficiently utilize the forages in a pasture. Different species of livestock prefer different forages and graze them to different heights. Cattle tend to be intermediate grazers. They graze grasses and legumes and bite with their mouth and tongue. Sheep and horses graze closer to the ground than cattle.
Source: Glen Arnold, OSU Extension
Poultry litter is an excellent source of plant nutrients and readily available in most parts of the state. Poultry litter can be from laying hens, pullets, broilers, finished turkeys, turkey hens, or poults. Most of the poultry litter in the state comes from laying hens and turkey finishers. Typical nutrient ranges in poultry litter can be from 45 to 57 pounds of nitrogen, 45 to 70 pounds of P2O5, and 45 to 55 pounds of K2O per ton. The typical application rate is two tons per acre which fits nicely with the P2O5 needs of a two-year corn/soybean rotation.
Like all manures, the moisture content of the poultry litter greatly influences the amount of nutrients per ton. Handlers of poultry litter have manure analysis sheets indicating the nutrient content.
Poultry manure for permitted operations needs to follow the Natural Resource Conservation Service 590 standards when being stockpiled prior to spreading. These include:
– 500 feet from neighbors
– 300 feet from streams, grassed waterways, wells, ponds, or tile inlets
– not on occasionally or frequently flooded soils
– stored for not more than eight months
– not located on slopes greater than six percent
– located on soils that are deep to bedrock (greater than 40 inches to bedrock)
Farmers who want to apply the poultry litter delivered to their fields are required by Ohio law to have a fertilizer license, Certified Livestock Manager certificate, or be a Certified Crop Advisor. Check with your local Soil and Water Conservation District for proper setbacks from steams, ditches and wells when applying poultry litter.
Susan Schoenian, Sheep & Goat Specialist, University of Maryland Small Ruminant Extension Program
(Previously shared on Premier1Supplies Sheep Guide)
Hoof care is an important aspect of sheep production and management. Hoof diseases can affect the health and welfare of sheep and have a negative effect on productivity. Hooves should be regularly checked for disease and excess growth. Animals which have excessive hoof growth, recurrent hoof problems and/or fail to respond to treatment should be culled.
Jason Hartschuh, CCA, Mark Sulc, Sarah Noggle, David Dugan, Dee Jepsen, OSU Extension
Usually, we think of water and moisture as a way to put a fire out, but the opposite is true with hay and straw, which when too wet can heat and spontaneously combust. Most years this is more common with hay than straw because there is more plant cell respiration in the hay. This year the wheat is at various growth stages and straw seem to have more green stems than normal. When baled at moistures over 20% mesophilic bacteria release heat-causing temperatures to rise between 130⁰F and 140⁰F. These bacteria cause the internal temperature of hay bales to escalate, and can stay warm for up to 40 days depending on the moisture content when baled. If bacteria die and the bales cool, you are in the clear but if thermophilic bacteria take over temperatures can rise to over 175⁰F.
Assessing the Fire risk
- Most hay fires occur within the first six weeks after baling
- Was the field evenly dry or did it have wet spots
- Were moistures levels kept at 20% or less
- If over 20% was hay preservative used