Manhattan, Kan. –The K-State Beef Team is pleased to invite you to the 2018 K-State Ranching Summit, Aug. 15, 2018 at the KSU Alumni Center in Manhattan, KS. The Ranching Summit event is designed to equip managers with the skills to address the challenges of ranching in the business climate of today and tomorrow. The theme of the program is “Beef 2030 – Pursuing technology, transparency and profitability.” Continue reading “Save the Date: K-State Ranching Summit August 15”
By Gregg A. Hanzlicek, DVM, PAS, PhD
In 2017, the Kansas State Veterinary Diagnostic Laboratory and the Kansas State College of Veterinary Medicine initiated a state-wide Kansas cow-calf anaplasmosis prevalence study.
One hundred and sixty four licensed veterinarians collected blood samples from herds in their practice area. In total, 925 herds (9,250 animals) were sampled. Veterinarians, herds, and animals within each herd were randomly selected for this study. Diagnostic testing was completed on each blood sample to estimate the percentage of positive Anaplasmosis herds residing in each Kansas Agricultural District. This study did NOT determine what percentage of animals within each herd were positive. Continue reading “Anaplasmosis has been found in all Kansas agricultural districts”
By Sandy Johnson, extension beef specialist, Colby, KS
A year ago at this time, wet weather had delayed planting of many spring crops. This year, cool soil temperatures are doing the same. Grass growth has also been delayed, and in many cases winter feed supplies are running short. The challenge for many operators is to give the grass as much time as possible given the current weather conditions, balanced with how long winter-feed supplies can be stretched. Continue reading “Tally Time: Keeping on schedule”
By Sandy Johnson, extension beef specialist, Colby, KS
The current drought monitor has much of the southern part of KS in severe or extreme drought, with exceptional drought along the western Oklahoma boarder. It is hard to know how this will change in the coming months but preparation and planning can help us adapt and minimize the impact if dry conditions continue. Continue reading “Predicting Forage Growth”
by Justin W. Waggoner, beef systems specialist, Garden City
Most cattle producers fully understand the importance of water. After all, providing an adequate supply of clean, fresh, water is the cornerstone of animal husbandry. There are very few things that compare to the feeling of finding thirsty cows grouped around a dry tank on hot day. Water is important, and in situations where the water supply is limited or we are forced to haul water, one of the first questions we find ourselves asking is “how much water do those cows need”? Continue reading “Water: Questions and Answers”
By Herschel George, Watershed Specialist and Pat Murphy, Biological and Agricultural Engineering
It’s mid-winter and we are looking forward to moving cattle to new grass! New grass means an opportunity to stop feeding hay and getting the cattle out of the muddy conditions. New grass season is also the time to “Clean-Up” the manure and waste hay around the winter feeding site(s).
Feeding site maintenance can improve cattle health and performance, protect groundwater and surface water, reduce odor, and reduce insect populations. It does take some time and effort to properly clean feeding sites, but the benefits far outweigh the negatives. Continue reading ““Clean-Up” Now Pays Off Later in the Season”
by Sandy Johnson, Extension Beef Specialist, Colby, KS
For an increasing number of producers, artificial insemination (AI) and estrus synchronization are tools that help them reach their production goals and allow them to take advantage of genetic choices only available through AI. Reduced risk of calving difficulty from use of high accuracy calving ease sires on replacement heifers is a great advantage to AI users.
Fixed-time AI protocols have allowed producers to eliminate the time and expense of heat detection and still achieve industry-acceptable pregnancy rates to AI. However, information about estrous status at AI may allow producers to target expenditures for AI more effectively. While this may seem hard to understand coming from someone who has spent years talking about fixed-time AI, let me share some research that will explain further. Continue reading “Tally Time – Determine Estrous Response to Optimize Artificial Insemination Expenses”
Objective: The goals of this study were to identify feet and leg indicator traits to be used in beef breed genetic evaluations and develop a scoring method that can be easily adopted by cattle producers.
Description: Data were analyzed on 1,885 Red Angus cattle, and after editing, 1,720 records were used for analysis. Feet and leg phenotypes were obtained from August 2015 through September 2017 for 14 traits shown in the following table. Trained livestock evaluators collected measurements using an electronic tablet with offline data storage capabilities. Heritability estimates for all 14 traits were calculated from two different measurements of scale, the original 1-100 scale (1 and 100 are extreme, 50 is desirable), and scores truncated to a 1-9 scale (1 and 9 are extreme, 5 is desirable). Genetic parameters were estimated using maximum log likelihood procedures. Continue reading “Feet and Leg Traits are Moderately to Lowly Heritable in Red Angus Cattle”
Objectives: Study effects of two limit-fed diets formulated to provide two levels of dietary energy and offered at two different intake rates to target similar gains and analyze the efficacy of a novel DNA-immunostimulant administered on arrival.
Study Description: A 56-day pen study was conducted utilizing 370 Angus × Brahman heifers shipped from Florida (1,455 mi) to study the effects of limit-feeding at 2 intakes based on prior research conducted at the Kansas State University Beef Stocker Unit, Manhattan, KS, to achieve similar gains and effects of Zelnate under the dietary conditions. Continue reading “Restricting Intake and Increasing Energy Improves Efficiency in Newly Received Growing Cattle and Zelnate Has No Effect”
Objective: The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.
Study Description: Beef strip loins were collected to represent five quality treatments [Prime, Top Choice, Low Choice, Select, and Select enhanced; n = 12 pairs/quality grade] and fabricated to 1-in steaks. Steaks were cooked to one of six degrees of doneness: very-rare (130°F), rare (140°F), medium-rare (145°F), medium (160°F), well-done (170°F), or very well-done (180°F). Consumers (n = 360) rated each steak for juiciness, tenderness, flavor, and overall liking on 100-point continuous line scales, and whether each trait was acceptable or unacceptable. Continue reading “Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory”