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Montana researchers used computer simulations to study the effect of increased milking potential on production and net income. Angus and Hereford were used in a rotational cross, on typical Montana management of summer range and winter hay. Two herds were simulated, base milking level (B) and 10% above base (H). Two management systems were examined, no additional supplementation (NS) for H cows and extra supplementation to maintain body condition (S). Under NS management: weaning weight was 9 lb heavier for H; weaned calf crop % was 75 for H compared to 86 for B; and net income was 15% lower for H. Under S management: weaning weight was 22 lb heavier for H; calf crop % was 86 for both B and H; net income was only 4% lower for H. Higher milking potential requires better nutrition. Does better nutrition pay? It depends, on the source, amount, and cost of the better nutrition. There is no simple answer.
Two possible Acts of Congress could affect the beef industry. As part of the pending farm bill, the approved irradiation process to kill bacteria on meat would be officially defined as "cold pasteurization", a more appealing term to most consumers, or at least less threatening, than irradiation. "Food safety" advocates are fighting this proposal. Irradiation ensures greater food safety. Calling it cold pasteurization could increase consumer acceptance and demand for beef, especially ground products. In another bill, some antibiotics could no longer be used for nontherapeutic purposes unless manufacturers demonstrate that such use does not lead to the development of drug resistance in bacteria. The drugs could still be used to treat sick animals.
Kansas workers fed the same weekly total of 28 lb of a 43% crude protein supplement to Angus X Hereford cows on dormant tallgrass prairie (containing 3.8% CP) from early December to calving in early March. Feeding was done either 2, 3, 5, or 7 days a week. So, cows fed more often got less at each feeding but the same amount in a week. Feeding more often slightly decreased loss of body weight and condition and slightly increased forage consumption and digestibility, but the effects were negligible. And there was no difference in birth weight of calves. This is further evidence there is a lot of flexibility possible in frequency of feeding protein supplements without hurting production.
Japanese scientists have genetically engineered spinach genes into pigs. After three years, the pigs appear to be healthy. The Japanese say the meat would be "more healthy" than normal pork, but don't know yet if it is as healthy as spinach. What next, Caesar-salad genes inserted into cattle?