Recipes for Keeping Trough Water Running in Winter

Haley Campbell, Lecturer, The Ohio State University ATI

I’ve gotten the question a few times – ‘How can I prevent water troughs from freezing without electricity?’ Well, what a very good question indeed. First, let’s talk a little bit of chemistry. Adding salt to water when you’re boiling noodles increases the boiling point of the water, meaning the water is hotter than 212 degrees. This is the same concept with salt water and freezing point; salt water will freeze at a lower temperature than 32 degrees.

Soda bottle and salt or burying the trough are a couple of solutions 
Now that the chemistry is out of the way, it brings us to our first option – making a saltwater float. Using a 2-liter soda bottle, fill it two-thirds of the way with water and add 2 cups of salt, making sure it dissolves. After tightening the cap, place it in your trough. It should float (if it doesn’t, empty a bit of the solution) and break the surface tension of the water without freezing itself. Additionally, if the trough begins to freeze, the stock may learn to press on the bottle to expose fluid water. You also can use a soccer or basketball for the same effect. Continue reading Recipes for Keeping Trough Water Running in Winter

Moldy Hay or Baleage Poses Risks

Mike Rankin, Senior Editor, Hay & Forage Grower
(Previously published online with Hay & Forage Grower: December 24, 2024)

Hopefully, no haymaker puts up a crop that they know will mold; however, many haymakers have pushed the moisture limit and hoped the mold fairy wouldn’t pay a visit. Sometimes, she just comes uninvited.

“Most hay can become moldy when it is baled too wet, left in the field for too long, or stored outside in shaded areas where rain or humidity can slow down the drying process and increase the risk of mold,” notes Rocky Lemus, an extension forage specialist with Mississippi State University. “Hay that is cut and baled with a high amount of dirt, or hay where the plant shows signs of fungal diseases, could also contain spores that will germinate if exposed to moisture during storage.” Continue reading Moldy Hay or Baleage Poses Risks

Reduce Feed Costs by Reducing Hay Waste

PennState Extension
(Published online with PennState Extension: April 23, 2024)

(Image Source: PSU Extension)

The largest input cost for any livestock enterprise is feed costs. In forage dependent operations, most of these feed costs occur during the winter when feeding hay. Spring is a great time to assess hay feeding areas and consider how much hay the sheep wasted over the winter.

Is there a large amount of wasted hay lying next to the hay feeders? Did pens inside the barn require minimal bedding last year due to the amount of hay waste? A “yes” answer to either of these questions should inspire producers to look more closely at feed quality and feeder design. Using feeders should be an obvious means to help reduce waste. Less obvious perhaps is the concept that feeders can also help to promote animal health. This occurs by preventing fecal or soil contamination that can lead to problems such as internal parasites, coccidia, or listeriosis. Hay losses can range from 2% to 60% and results from trampling, forage quality or maturity issues, and fecal contamination. This results in sheep and goats refusing to eat what’s left at the bottom of the hay pile, which is typically decomposed and contaminated. Selecting an appropriate feeder can help to manage hay waste.

Not all feeders are Continue reading Reduce Feed Costs by Reducing Hay Waste

Lambing and Kidding Cheat Sheet for Beginning Small Ruminant Producers

Dr. Andrew Weaver, Extension Small Ruminant Specialist, North Carolina State University
(Previously published online with NC State Extension: September 22, 2024)

(Image Source: Willow Creek Farm)

Introduction
Lambing and kidding season is an important time for a small ruminant operation. Survival of newborn lambs and kids is paramount to the economic viability of the farm. The new lamb or kid crop is the product of investments and decisions regarding genetics, and the next generation sets the stage for the future of the flock or herd. During the period surrounding lambing and kidding, understanding and identifying normal versus abnormal behavior and physiology and knowing when to assist are essential to newborn survival, a healthy start to life, and productive individuals in the future. This guide is a simple reference for beginner sheep and goat producers experiencing the lambing or kidding season. It includes instructions for neonatal care.

Facilities
Proper facilities will provide protection for Continue reading Lambing and Kidding Cheat Sheet for Beginning Small Ruminant Producers

Farm Emergency Planning

Dr. John Yost, OSU Extension Educator ANR, Wayne County

(Image Source: Alberta Beef Producers)

A farm emergency can take many forms. It could be a barn fire on a large dairy farm, or it can be something less extreme such as a simple power outage. Emergencies aren’t foreseen and no two are exactly alike. No matter what size farm you have, it is important for you to develop a plan on how you, and your facility, would respond to potential disasters.

Developing an emergency management plan will require careful thought but doesn’t have to be overly complicated. I equate them to Hazard Analysis Critical Control Point plans (HACCP) that are utilized by our food processing industry. When developing a HACCP plan, you think of where a food safety problem can occur, implement control measures that will prevent it from happening, and list the process for correcting the problem when it does happen. In this case, you are dealing with potential issues that you will not be able to prevent, and instead create your action plan for when they do. Continue reading Farm Emergency Planning

All About Grazing – Is the Grass Dead or Dormant?

Christine Gelley, OSU Extension Educator ANR, Noble County

Prolonged drought in much of the state has led to many conversations about how bad the observed condition of pasture actually is and if it will bounce back when precipitation comes.

Back in July and August, I answered those questions with the response of “Right now, the grass is dormant. It is saving resources to rebound when moisture comes.” Now in October and November, I am less confident that the brown and crusty grass we see is dormant. Some of it is dead and some of it is dormant. Only time will tell.

The most prevalent types of pasture plants that we use in Ohio are cool-season forages. It is normal for these cool-season forages to enter a dormancy period to survive through the warmest and driest part of summer to come out productive in the fall. When Continue reading All About Grazing – Is the Grass Dead or Dormant?