PR-807: 2021 Cool-Season Grass Grazing Tolerance Report

Joao Costa, Jimmy Henning, Gene Olson, Tim Phillips, Ray Smith, Chris Teutsch | Dec. 7, 2021 (New)

Cool-season forages such as tall fescue, orchardgrass, and Kentucky bluegrass are the primary pasture grasses in Kentucky. Other species such as perennial ryegrass and festulolium can also be used in pasture systems. Little is known about the effect of variety on the grazing tolerance of these cool-season grass species. The purpose of this report is to summarize current research on the grazing tolerance of varieties of tall fescue, orchardgrass, perennial ryegrass, and other species when they are subjected to continuous, heavy grazing pressure by cattle within the growing season. Overgrazing is not a recommended practice, but is done in these studies to determine how different varieties perform under conditions that are worse than occur during the life of a typical pasture. Varieties are primarily rated for percent survival but data on seedling vigor and grazing preference are also presented.

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PR-805: 2021 Alfalfa Grazing Tolerance Report

Joao Costa, Jimmy Henning, Gene Olson, Ray Smith, Chris Teutsch | Dec. 3, 2021 (New)

This report summarizes research on the grazing tolerance of alfalfa varieties when subjected to continuous heavy grazing pressure during the grazing season. A summary of all alfalfa varieties tested in Kentucky during the last 20 years and information about distributors, fall dormancy ratings, and disease resistance is included at the end of this report.

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PR-806: 2021 Red and White Clover Grazing Tolerance Report

Joao Costa, Jimmy Henning, Gene Olson, Ray Smith, Chris Teutsch | Dec. 2, 2021 (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, soil improvement, and wildlife habitat. This species is adapted to a wide range of climatic and soil conditions. White clover (Trifolium repens L.) is a low-growing, perennial pasture legume with white flowers. It differs from red clover in that the stems (stolons) grow along the surface of the soil and can form adventitious roots that may lead to the development of new plants.

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ID-271: Equine Layout and Facility Planning Checklist

Bob Coleman, Morgan Hayes | Oct. 13, 2021 (New)

Horse facilities should be planned and laid out to meet the needs and goals of the operation. Horse owners need to consider how horses, humans, vehicles, equipment, and water will flow through the operation. This publication is designed to help horse owners design or redesign their facilities.

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4AJ-08PA: Kentucky 4-H Poultry Judging Contest: Past Production Hens: Giving Oral Reasons

Jacquie Jacob, Tony Pescatore | Sep. 1, 2021 (Major Revision)

Oral reasons are a very important part of a poultry judging contest. This is the opportunity participants have to defend their placings of an egg production class. In addition, oral reasons are an important tool in the development of organization and communication skills, which in turn will build self-confidence.

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4AJ-05PA: Kentucky 4-H Poultry Judging Contest: Grading Table Eggs

Jacquie Jacob, Tony Pescatore | Aug. 29, 2021 (Major Revision)

Chicken egg production is a major agricultural industry in the United States. In a commercial egg production operation, eggs are evaluated for quality before being packed by weight (size). Egg quality is independent of egg weight and eggshell color. All shell colors are graded with the same standards.

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4AJ-07PA: Kentucky 4-H Poultry Judging Contest: Evaluating Past Production Hens

Jacquie Jacob, Tony Pescatore | Aug. 19, 2021 (Major Revision)

In a 4-H poultry judging contest participants are required to rank a group of four hens from the most to least productive. The criteria used in judging the hens are based on pigmentation, abdominal capacity, abdominal fat condition and molt.

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4AJ-11PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Ready-to-Cook Poultry Parts Identification

Jacquie Jacob, Tony Pescatore | Aug. 18, 2021 (New)

The market poultry division now includes one class of ready-to-cook broiler carcasses to grade, one class of ready-to-cook roaster carcasses to grade, one class of parts identification, one class of parts grading, and one class of further processed boneless poultry products. Each class is worth 100 points, for a total of 500 possible points for the division. This factsheet specifically looks at the 24 possible parts that will be selected from for use in the contest. This is an increase from the 17 possible parts in previous years.

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4AJ-12PO: Kentucky 4-H Poultry Judging Contest: Market Poultry: Grading to Ready to Cook Parts

Jacquie Jacob, Tony Pescatore | Aug. 2, 2021 (New)

The market poultry division now includes one class of ready-to-cook broiler carcasses to grade, one class of ready-to-cook roaster carcasses to grade, one class of parts identification, one class of parts grading, and one class of further processed boneless poultry products. Each class is worth 100 points, for a total of 500 possible points for the division. This factsheet looks at the new class of grading ready-to-cook parts.

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4AJ-04PA: Kentucky 4-H Poultry Judging Contest (An Overview of the Project): Overview

Jacquie Jacob, Tony Pescatore | Aug. 2, 2021 (Major Revision)

Judging contests are a tool used in the development of the life skills of 4-H members. Participation in judging and other competitive events helps 4-H'ers learn to make and defend decisions and to speak in public. Poultry judging also provides an excellent opportunity for 4-H'ers to learn about live chickens and the basis of grade and quality of eggs and poultry products.