Dr. Francis Fluharty, Research Professor, Department of Animal Sciences, The Ohio State University
Regardless of the animals stage of production or time of year, Dr. Fluharty reminds us that mineral supplementation is important! Although mineral
(Image Source: Back Yard Herds)
can be quite costly initially, Dr. Fluharty outlines the risks and production losses associated with the lack of mineral supplementation.
The major nutritional requirements are: water, energy, protein, minerals, and vitamins. In many cases, sheep producers do a good job of providing adequate water, energy, and protein. However, many sheep producers buy ‘cheap’ minerals, ignoring the fact that the availability of the minerals in the oxide form is low. In many of these mixes, only 10-20% are Continue reading →
Mike Rankin, Hay and Forage Grower managing editor
(Previously published in Hay & Forage Grower: February 15, 2018)
Sold on sericea hay (and other stuff)
(Image Source: Joan Burke, American Consortium for Small Ruminant Parasite Control)
I meet a lot of people at forage meetings during the course of a year. Never has anyone broached the subject of sericea lespedeza . . . that’s until I met Reed Edwards at a Georgia hay conference in 2016.
Edwards is one of those farmers who is not afraid to move outside the box of accepted practices or try whatever the latest extension recommendation might be. Either way, he’s going to forge his own path.
There’s currently a lot going on at Edwards’ 90-acre Fox Pipe Farm. In addition to harvesting sericea lespedeza hay for Continue reading →
Garth Ruff, OSU Extension Educator ANR, Henry County
Rookie Shepherding 101
Last summer when my younger brother moved out of our parents’ house and on to a 25-acre farm just six miles down the road, we decided to get into the sheep business together. Growing up we had experience with beef cattle and hogs and quite honestly sheep were an afterthought until the purchase of this small farm. The previous owners had had a couple of horses and had row cropped the majority of the farm. After some research and number crunching, here are 6 things that we considered as first time shepherds. Continue reading →
Allen Gahler, OSU Extension Educator ANR, Sandusky County
Winter has come and gone, and despite the many scares Mother Nature provided, and the well-in-advance warnings by local weather stations around the state, many of us chose not to rush out and stock up on break and milk. And miraculously, we survived. Hopefully, all of your livestock, with the proper planning and nutrition, survived the cold snaps and snow storms as well.
So now that we are moving into the growing season and will soon be, or maybe already are, grazing in some areas, all of those concerns about what and when to feed livestock are over until next winter approaches. Right? Continue reading →
Reggie Voyles, undergraduate research intern, Department of Animal Science, Iowa State University
Mark Honeyman, professor, Department of Animal Science, Iowa State University
Iowa State University, Northwest Research Farms and Allee Demonstration Farm ISRF05-29, 31
(Previously published on Talking Sheep – Sheep Education and Information: March 28, 2018)
As the demand for niche-marketed meats increases, so does need for research in this area. One niche market that is being examined is pork raised in deep-bedded systems. There is also a call for alternative bedding materials. Farm produced bedding sources such as cornstalks and various types of straws are commonly used. However, this study looked at other possible materials. Products were Continue reading →
Johnny Rogers, North Carolina State Grazing Program Coordinator
(Previously featured in Hay & Forage Grower: February 15, 2018)
There’s power in polywire
Pasture-based livestock production at first glance is a simple system. Producers use herbivores to harvest forage and create something they can sell (or enjoy).
In the past, it has been typical to use a continuous grazing system where livestock will remain on the same pasture for an extended period, but this can lead to poor forage utilization. Livestock will roam large pastures as they seek out their preferred plant species and leave others to become degraded, mature, and unpalatable.
Many producers do not appreciate the value of grass until Continue reading →
Lauren Peterson, Hay and Forage Grower summer editorial intern
(Previously featured in Hay & Forage Grower: March 27, 2018)
Cattle, horses, sheep, and goats are all susceptible to internal parasites, which can be devastating to producers economically.
“Many times, the effects are subclinical and may go unnoticed, but severe infestations can cause disease and death,” says Adam Speir, a county extension agent with the University of Georgia’s forage extension team.
Speir notes that the effects of infestations can come in many forms, with the most common being reduced milk production, reduced weaning weights, delayed puberty, lower Continue reading →
Brady Campbell, Program Coordinator, OSU Sheep Team
This past weekend at the University of Findlay, sheep breeders, judges, and enthusiast alike joined for a day filled with wool sheep breed judging advice, knowledge, and experience. The focus of this workshop was to expose judgers how to appropriately evaluate fleeces and wool sheep breeds. Continue reading →
Dr. Mark Sulc, OSU Extension Forage Specialist, The Ohio State University
Most dairy producers are fairly aggressive with alfalfa cutting schedules. Their goal is to achieve high-quality forage.
But cutting too frequently usually shortens the life of alfalfa and often gives lower yields, even when more cuttings are taken per growing season.
Recent results from a two-year study at the Western Agricultural Research Center of The Ohio State University demonstrate the yield and quality trade-off. Continue reading →
Jerad Jaborek, Graduate Research Associate, The Ohio State University
Now is the time of year when the majority of winter lambs are being weaned. After weaning, these lambs will be sold at the sale barn
or retained on the farm to be placed on feed to reach market ready weights. Have you ever considered that the way we manage these lambs will affect the flavor intensity of the sheep meat produced from these lambs?
According to 2015 National Lamb Quality Audit, which conducted surveys with people working in the lamb supply chain (retailers, food service, and purveyors) to rank the importance of quality attributes. Eating satisfaction was the most important attribute to survey participants and was commonly defined as the Continue reading →
Steve Boyles, OSU Extension Beef Specialist, The Ohio State University
On April 13th, the Department of Animal Sciences will celebrate the achievements of those who have enhanced student education and enriched the animal science industry through the annual Animal Sciences Annual Recognition Reception. Several prestigious student awards will also be presented.
This year, the Department will induct Mike Stitzlein into the Animal Sciences Hall of Fame. Continue reading →
(Previously published in BeefProducer, December 19, 2017)
I had a conversation recently in which some common mindsets that interfere with profitability in livestock operations were brought out.
An acquaintance asked me if we had started feeding. When I told him that we had not, he said that he had been feeding hay for over a month and followed up with, “I start feeding every year on the fourth of November.”
Knowing that he had an unusually wet summer, I asked if he did not have grass left when his normal time to start feeding came around. He replied that Continue reading →