Numbered Publications: Animal and Food Sciences
ID-247: Pastured Poultry
Jacquie Jacob, Tony Pescatore, Ray Smith | Sep. 21, 2017 (New)
There has been an increased interest in pasture-raising poultry for both meat and egg production in the last decade. Raising poultry on pasture was a common occurrence until the latter half of the 20th century. Fresh forage provided an important ration balancing factor during the years before poultry nutritionists fully understood the required essential vitamins and minerals for growth and optimum meat and egg production. With the development of balanced rations, poultry no longer require access to pasture and year-round production of meat and eggs is possible. However, there are still some benefits from the lush forage, invertebrates, and exercise that pasture provides. In addition, we continue to learn more and more about the positive influence that fresh grasses and legumes have on fatty acid profiles and general bird health. As a result, there is an increased interest in pasture-raised poultry for both meat and eggs.
ASC-206: Common External Parasites of Poultry
Jacquie Jacob, Tony Pescatore | Sep. 8, 2017 (Minor Revision)
Periodic examination of your flock is recommended so that infestations can be detected early and a larger flock outbreak contained. It is especially important to detect infestations early in food-producing poultry because there are restrictions on the treatments available.
ASC-228: Body Condition Scoring Ewes
Debra Aaron, Don Ely | Aug. 25, 2017 (New)
Body condition scoring is a system of classifying breeding ewes on the basis of differences in body fat. While it is subjective, with practice it can be accurate enough to indicate the nutritional status of individual ewes as well as the entire flock. Thus, it allows the shepherd to identify, record, and adjust the feed intake of ewes determined to be thin, in average flesh, or fat. In the long run, this can save money for producers and/or prevent problems attributable to ewe condition.
ID-246: Measuring the Ph of Different Food Products
Akinbode Adedeji, Paul Vijayakumar | Jul. 21, 2017 (New)
The scientific scale for measuring how acidic or basic a substance is when it is dissolved in water is called pH. The pH scale runs from 0 - 14. 0 means it is very acidic, 7 means it is neither acidic nor basic, but just right in the middle like plain water (neutral), and 14 means it is very basic. If you are producing a food product that depends on the acidic components or ingredients of the product to extend its shelf life and ensure the safety of the product, monitoring the pH of food products is very important. Food safety is the biggest reason for monitoring pH, but pH also influences the quality of food products.
ID-245: Predator Management for Small-Scale Poultry Enterprises in Kentucky
Jacquie Jacob, Tony Pescatore, Matthew Springer | May. 4, 2017 (New)
As urban expansion spreads, there is a loss of natural habitat for wildlife. Wildlife has come into closer contact with livestock operations, and some of these animals are predators of poultry.
ID-243: Management of Wildlife and Domestic Animals on Your Farm: Good Agricultural Practices
Matthew Springer, Paul Vijayakumar | Jan. 10, 2017 (New)
Good Agricultural Practices (GAPs) are necessary to ensure that fresh fruits and vegetables are harvested, handled, and packaged in a sanitary manner. Field crops are at a higher food safety risk than processed foods because of regular exposure to several sources of contamination, including soil, manure, human handling, domestic and wild animals, and water. While it is impossible to completely eliminate these risks, GAPs ensure that these risks are as small as possible when implemented correctly.
ID-143: Rotational Grazing
Roy Burris, Bob Coleman, Jimmy Henning, Garry Lacefield, Jeff Lehmkuhler, Ray Smith | Nov. 21, 2016 (Reprinted)
A rotational grazing program can generally be defined as use of several pastures, one of which is grazed while the others are rested before being regrazed. Continuous grazing is the use of one pasture for the entire grazing season.
PR-717: 2016 Cool-Season Grass Grazing Tolerance Report
Joey Clark, Gene Olson, Tim Phillips, Ray Smith | Nov. 18, 2016 (New)
Cool-season grasses such as tall fescue, orchardgrass, and Kentucky bluegrass are the primary pasture grasses in Kentucky. Other species such as perennial ryegrass, festulolium, and the brome grasses can 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 grazing season. The main focus will be on plant stand survival.
PR-718: 2016 Cool-Season Grass Horse Grazing Tolerance Report
Laurie Lawrence, Gene Olson, Tim Phillips, Ray Smith | Nov. 18, 2016 (New)
Cool-season grasses such as Kentucky bluegrass, tall fescue, and orchardgrass are dominant pasture grasses for horses in Kentucky. Variety evaluations for yield have been carried out for many years, but little work has been done to establish the effect of variety on persistence when subjected to close, continuous grazing by horses. The purpose of this report is to summarize current research on the grazing tolerance of varieties of tall fescue, orchardgrass, and other species when subjected to continuous heavy grazing pressure by horses within the grazing season. The main focus will be on stand survival.
PR-716: 2016 Red and White Clover Grazing Tolerance Report
Joey Clark, Gene Olson, Ray Smith | Nov. 17, 2016 (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. 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. This report summarizes research on the grazing tolerance of clover varieties when subjected to continuous grazing pressure.
