Source: South Dakota State University, Christina Bakker, Assistant Professor and SDSU Extension Meat Science Specialist
Value in the beef industry is driven by quality and weight. This concept is demonstrated by the commonly used grid-based marketing system, where producers are...
Source: FerAppease®
In a two-part Texas A&M University research study by Cooke et al. (2024)*, researchers administered FerAppease to finishing cattle and evaluated its impact on carcass characteristics. Results showed that FerAppease, a unique analogue of the naturally occurring Maternal...
Source: University of California, Davis
By Emily C. Dooley
Not all cattle are the same when it comes to grazing. Some like to wander while others prefer to stay close to water and rest areas.
Recognizing those personality differences could help ranchers select...
Source: Beef Farmers of Ontario
Research Lead: Dr. Katie Wood , University of Guelph
EXECUTIVE SUMMARY
The objectives of this project will help identify traits in the cow/calf industry associated with improved feed efficiency and reduced enteric methane emissions in forage-fed animals....
Source: South Dakota State University, Madison Kovarna, SDSU Extension Beef Nutrition Field Specialist
Introduction
For 75% of the year, beef producers are generally feeding 2 animals: 1) the cow and 2) her unborn calf. Additionally, a cow may be growing a fetus...
Source: University of California, Davis
Are cattle a secret weapon for taking on California wildfires?
California’s cattle ranchers contribute a significant amount to the region’s culture, economy and food supply, but do they also inadvertently help to temper the wildfires that...
Source: Virginia Tech, Marya Barlow
By using acoustic data and machine learning to decipher cows' vocalizations, Virginia Tech researchers hope to shed new light on the animals' health, welfare, and environmental impact.
You may not know it, but cows share information every...
Source: CABI Agriculture and Bioscience
Mueller, M.L., Van Eenennaam, A.L. Synergistic power of genomic selection, assisted reproductive technologies, and gene editing to drive genetic improvement of cattle.CABI Agric Biosci 3, 13 (2022). https://doi.org/10.1186/s43170-022-00080-z
Abstract
Genetic improvement of cattle around the globe has...
Source: Alberta Beef Producers
PROJECT NO.: 0009-020
RESEARCH INSTITUTION: Agriculture and Agri-Food Canada Lethbridge Research Station LEAD RESEARCHER: Dr. Darryl Gibb
Background: Vitamin A is involved in many biological processes. Cattle cannot manufacture vitamin A themselves, so it must come from the...
Source: Tulane University
A new study has found that 12% of Americans are responsible for eating half of all beef consumed on a given day, a finding that may help consumer groups and government agencies craft educational messaging around the...
