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Full-Text Articles in Life Sciences
Rp367 Strategies For Feeding The Ewe Flock, R.M. Jordan
Rp367 Strategies For Feeding The Ewe Flock, R.M. Jordan
University of Nebraska-Lincoln Extension: Historical Materials
This publication covers the strategies of feeding the ewe flock from aspects to consider and problems likely to be encountered, useful feed consumption data, characteristics of feedstuffs for sheep, pastures, mineral deficiencies and toxicities, and feeding the ewe.
G90-978 Byproduct Feedstuffs For Beef And Dairy Cattle, Don J. Kubik, Rick Stock
G90-978 Byproduct Feedstuffs For Beef And Dairy Cattle, Don J. Kubik, Rick Stock
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide details the type of byproduct feedstuffs available for beef and dairy cattle, a description of their characteristics and discussion of their nutrient value. Byproduct feeds have become a stabilizing factor in the economic success of many beef and dairy operations. Byproduct feeds are the residue that remains after feeds have been processed. The processing of soybeans into soybean meal results in a large supply of soybean hulls. Processing corn into high fructose syrup provides corn gluten feed and corn bran. Converting corn starch into ethanol provides distillers grains. Hominy, a byproduct of processing corn starch for human consumption, …
G90-998 How To Interpret And Use The ProstaphTm Test, Jeffrey F. Keown
G90-998 How To Interpret And Use The ProstaphTm Test, Jeffrey F. Keown
University of Nebraska-Lincoln Extension: Historical Materials
The ProStaph 1TMMastitis costs U.S. dairy producers almost two billion dollars per year in lost milk production and treatment costs.
Mastitis is the major health problem of dairy cattle. The actual lost income for each mastitis infection is more than $400. Over 70 percent of the economic loss in mastitis is due to lost milk production from subclinically infected cows (those without apparent symptoms).
Subclinical forms of mastitis may not be observed by the milkers or other individuals in the dairy operation. Since there may be little or no visible change in the udder or milk, a laboratory …