PR-650: 2012 Red and White Clover Grazing Tolerance Report

Joey Clark, Garry Lacefield, Gene Olson, Ray Smith | Dec. 5, 2012 (New)

Red clover (Trifolium pratense L.) is a high-quality, short-lived perennial legume that is used in mixed or pure stands for pasture, hay, silage, green chop, soil improvement, and wildlife habitat. This species is adapted to a wide range of climatic and soil conditions. Stands of improved varieties are generally productive for two and a half to three years, with the highest yields occurring in the year following establishment. Red clover is used primarily as a renovation legume for grass pastures. It is a dominant forage legume in Kentucky because it is relatively easy to establish and has high forage quality, high yield, and animal acceptance.

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ID-208: Recommended Milking Procedures for Maximum Milk Quality

Michelle Arnold, Jeffrey Bewley | Nov. 30, 2012 (New)

When it comes to minimizing mastitis and lowering somatic cell counts, the area where you have the most control is your milking procedures. Understanding and following proper milking procedures is a critical step to maintaining maximum milk quality.

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ID-209: Management of the Dry Cow to Prevent Mastitis

Michelle Arnold, Jeffrey Bewley | Nov. 30, 2012 (New)

As we move into a new era of lower acceptable somatic cell count levels, the prevention and control of mastitis takes on increased importance. For many years, the contagious mastitis pathogens including Staphylococcus aureus, Streptococcus agalactiae and Mycoplasma bovis were the focus of control measures primarily implemented in the milking parlor to stop the spread of these organisms from cow to cow. These contagious organisms often cause high individual somatic cell counts and ultimately high bulk tank somatic cell counts. As these high somatic cell count cows have been culled due to milk marketing regulations and more dairymen have adopted NMC recommended milking procedures, the contagious pathogens are decreasing.

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ASC-192: Why Have My Hens Stopped Laying?

Jacquie Jacob, Tony Pescatore | Nov. 27, 2012 (New)

Egg production in a chicken flock follows a typical curve. While the curve is similar for most breeds of chickens, the specific numbers can vary significantly, especially with regards to age at first egg, peak production rate, and egg weight.

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ID-206: Compost Bedded Pack Barn Design: Features and Management Consideration

Jeffrey Bewley, Randi Black, Flavio Damasceno, George Day, Joe Taraba | Nov. 12, 2012 (New)

The compost bedded pack barn is a housing system for lactating dairy cows. It consists of a large, open resting area, usually bedded with sawdust or dry, fine wood shavings and manure composted into place and mechanically stirred on a regular basis.

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ID-207: Considerations for Starting an On-Farm Dairy Processing Enterprise

Jeffrey Bewley, Elizabeth Chaney, Brianna Goodnow, Julia Hofmeister | Oct. 17, 2012 (New)

With proper facilities and education, entreprenuers can successfully produce value-added dairy products on-farm.

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ID-135: Infectious Bovine Keratoconjunctivitis ("Pinkeye") in Cattle

Michelle Arnold, John Johns, Jeff Lehmkuhler, Patty Scharko | Sep. 24, 2012 (Major Revision)

Infectious Bovine Keratoconjunctivitis (IBK), also known as pinkeye, is a costly disease for the beef producer. Tremendous losses stem from poor weight gain and loss of appetite in affected animals suffering from visual impairment and ocular pain.

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ASC-185: Feeding the Broodmare: Four Easy Steps

Fernanda Camargo, Laurie Lawrence | Aug. 22, 2012 (New)

The nutritional needs of broodmares change as they go through the stages of reproduction. This publication begins with nutritional strategies to enhance the likelihood a mare will become pregnant, then it discusses feeding management of the mare during pregnancy and lactation, and it ends with some nutritional considerations for the post-weaning period.

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4AJ-02PO: Chicken and Turkey Barbecue Project

Jacquie Jacob, Tony Pescatore | Jul. 12, 2012 (Major Revision)

Cooking barbecue is a national pastime--as American as apple pie. What is more welcome than the aroma of food cooking on an outdoor grill? Barbecue cooking is for almost everyone, so get ready to develop skills you will use the rest of your life.

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ASC-187: Help! My Horse is Too Fat!

Fernanda Camargo, Bob Coleman, Laurie Lawrence | Apr. 19, 2012 (New)

As we understand more about the impact that obesity has on animal health, it is imperative that we strive to keep our horses at an optimum body condition.