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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (Jan. 8, 2014)
January 8, 2014 Spilyay Tym oo, W arm Springs, Oregon Page 10 OSU Extension Beef Industry Tour 2013: A Visit to The Dalles Fara Brummer, Central Oregon Livestock Agent O n T uesday D ecem b er 10th., a group o f interested live stock pro d u cers gath ered at the Shilo Inn to g reet the B e e f Indus try Tour and listen to talks by O r egon State U niversity faculty and U niversity o f Florida faculty. The to u r focus w as: B e e f C attle N u trition a n d H ealth. T here is som e new and re ally ex citin g research go ing on here in the N orthw est w hich can give you som e better tools as cattle p ro d u cers. T h ere is also really good information from Florida (yes - it’s a little far an d a little w arm , but d o n ’t forget F lorida is hom e to th e D e s e r e t R a n c h - th e n atio n ’s largest cow c a lf p roduc tion ranch and it is also in the top ten states for b e e f cattle produc tion num bers). T his w ill be the first o f four articles on the talks given at the B e e f Industry Tour. The presen tations can also be view ed in their entirety on the O regon State U ni v e r s ity B e e f C a ttle w e b s ite : beefcattle.an s.o reg o n state.edu/ S ession One: E nerg y and Protein Supplem entation for Cow- Of ajan Ha»« C a lf System s D a v id B o h n e rt, D irecto r, E astern O regon A gricultural R e search Station, B um s. R um inant N utritionist and E xtension Spe cialist Dr. B ohnert started out by ta lk in g ab o u t fo rag e b ein g the staple o f cattle diets. F orage is affected by 1) Q uality 2) Intake or h o w m u ch th e an im al co n sum es and 3) digestibility or how m uch n u tritio n can actu ally be gleaned from that forage. T hese vary depending on the tim e o f year in our range based system s. H ow can w e m ak e th e m o st o f o u r range grasses w ith respect to be e f cattle nutrition? Protein Supplem entation: P ro tein is a vital need for grow ing, re producing, an d lactatin g cattle. O ur range grasses are m ostly cool se aso n g rasses (also called C3 grasses) w hich are different than w arm season grasses (also called C 4 g r a s s e s ) , th e l a tte r b e in g p rev alen t in the M idw est. R e search from the O SU A gricultural E xperim ent Station in B um s has show n that our range grasses ebb and flow w ith respect to protein content depending on tim e o f year and rainfall. Typically, our range grass protein levels are highest in the spring and w ane w ith the hot weather, som etim es “greening up” and providing a flush o f protein in the fall i f there is fall m oisture.- R esearch on w arm season grasses has show n th at p ro tein supplem entation directly affects intake by an average increase o f 40% . H ow ever, this is not true o f our cool season grasses. Protein supplem entation w ill not increase intake, as Dr. B ohnert has discov ered. So our prim ary reason for providing protein supplementation f o r c a ttle is w h e n o u r ra n g e grasses fall below adequate pro tein levels in the sum m er and w in ter. P rotein supplem ents can be hay such as.alfalfa or a lick tub type supplem ent. Dr. B ohnert d iscussed the vialue o f supplem enting w ith al falfa as a p ro tein source in fre quently, that is every third day or so w hen feeding. T his can save labor and tim e, and the value for the rum inant is ju st the sam e. H e also discussed the value o f using protein supplem ents such as urea w isely as an N P N (non protein OSU Extension Presents Horse Nutrition Workshop Efcitc: Thursday - January 1 6 , 2014 Time; 5:00-8:30p,m. Location; OSU Exttìitsàon Basement Tontes Include: • •' Equine Digestive System • Nutrition for foe perform ance horse • Equine Pafcu&te Control For more information please cwntact the W ann Springs OSU Extension office at 5 4 1 -5 5 3 -3 2 3 8 Mnratÿ M tm c « «*& r» ‘Mtaím.twiaí f r»«i » * « A 4 a at ¿WN. i fsifci. Pi Xi.'r« «a i neutri • 1 pr •?» > J ¿Aplarif. Register Today ■k Ik ^r Jr January 7-8 January 23-24 January 27-28 January SCF31 Saliern Medford Pendleton Redmond For questions or registration information, contact Ben Bowell, Organic Conservation Specialist, nitrogen). C are m ust be taken w h en u sin g u rea. It m u st be b alan ced w ith en ou gh en ergy and roughage in the cattle diet or it can be toxic. E n ergy S u p plem en tation : E n ergy is vital to grow ing and repro ducing cattle as w ell. H ow ever, s ta rc h b a s e d s u p p le m e n ts a t 0.5% or higher in the cattle diet w ill reduce forage intake and di gestibility and fiber based supple m ents should only be offered at 0.8% or less o f th e diet. A n exam ple o f a starch based supple m en t is grain. In co n trast w ith feeding supplem ental protein, in freq u en t energy su p p lem en ta tion h as a ctu ally b een sh ow n to reduce perform ance, therefore i f you are using either a starch o r fiber based supplem ent, it should be fed daily. Dr. B ohnert stated that there is lim ited inform ation exam ining th e effe ct o f energy supplementation w ith our cool sea son grasses. H ow ever, w e know that as range grasses m ature, their energy content w ill also decrease. A s energy availability decreases, perform ance o f range b e e f cattle w ill also decrease. latjer! B asic F reezin g Steps: 1. C ook th e food. See the table on the right for foods that freeze w ell. Plain cooked pasta does not freeze well. 2. C ool the food. 3. P a c k th e f o o d in sm a ll am ounts. U se freezer containers o r fre e z e r p la s tic b ag s. L eav e space at the top o f container or bag. 4. W rite the nam e o f the food and date on the container. 5. P lace container in the freezer (0°F). 6. T haw foods in the refrigerator before reheating. O r use a m icro- w ave on defrost setting in a m i crow ave-safe container. F ro zen vegetables can be cooked w ith out thaw ing. 7. H eat foods to 165°F. U se a food th erm o m e te r to ch eck the tem perature. Kids Can... Freezer Storage Times A pplesauce — 8 to 10 m onths D ried B eans, cooked — U p to 3 m onths Fruit, Veggies — 6 to 12 m onths M eat — 1 to 2 m onths Soup, stock — 4 to 6 m onths M ake m ealtim e a fam ily tim e. F am ily m eals help kids learn to m ak e h ealth y ch o ices, try n ew foods and m ake strong fam ily con nections. H ere are som e tips: • E at together often. • L et everyone help. • L et k id s m ak e h ealth y choices. • Turn o ff th e television, phone and other distractions. • Talk to each other. M essa g e b ro u g h t to y o u by the N u tritio n C o u n cil o f O regon. Monthly Hero Checklist □ □ Freeze a cooked food to be used later. Have kids help freeze foods using the Basic Quick Black Bean Mexican Soup Implementation of nutrient management (590); cover crops (340); buffers on organic operations ”7 NRCS pest management assistance for organic operations Ingredients a n d to m a to e s a n d c o o k fo r 2 1 tablespoon vegetab le oil 1 sm all onion chopped (about 1 m inutes. Stir often. 2. A d d th e beans, p o tato es and water. B rin g to a boil; then reduce to low -m edium heat. Cook slowly, cup) “V Resources on working with transitioning producers 4 cloves garlic, m inced 1 c a n (1 4 -1 5 o u n c e s ) d ic e d a / to m a to e s 4 cups cooked or canned black Soil Health beans (w ith liquid) “V A farm field visit and case study 2 potatoes, peeled and diced 4 cups w ater a / Earn NRCS Job Approval Authority (JAA) for Inventory and Evaluation for 340 and 590 A NRCS These trainings are a collaborative effort between USDA NRCS, Oregon Tilth, Northwest Center for Alternatives to Pesticides, NC AT-ATTRA, and Oregon Statue University with funding provided by the Western Sustainable Agriculture Research and Education Program (WSARE). Q uick B lack B ean M exi can Soup (below ) • help p ack cooked food for freezing. • w ash a v eggie for the fam ily dinner. • help peel potatoes for Phone: (503) 580-4767 Training Agenda: 410-1247 Save Time Using Your Freezer Cook foods now—use Email: Ben j amin.Bowell @por.usda.gov F In conclusion, Dr. B ohnert said th at our C3 range b ased for age at its low quality stage will limit b e e f cattle p erfo rm an ce due to low energy & m etabolizable p ro tein. A dding starch b ased supple m ents w ith u rea (N PN ) can elicit sim ilar responses in the cow com-* pared w ith natural proteins. C are h a s to b e ta k e n w h en u sin g urea though as it can cause dis ruption in the rum en and even death if it is not balanced with enough starch and roughage. C ost is alw ays the bottom line too, so Dr. B ohenert added that “ Supplem entation should op tim ize forage utilization w hile eco nom ically m eeting perform ance expectations” . A handy tool for evaluating the cost o f your current cattle feed costs and com paring it w ith other options is the O SU Cowculator, an E X C E L b a se d p ro g ram th a t is a v a ila b le f re e o f c h a r g e a t b e e fc a ttle .a n s .o re g o n s ta te .e d u / htm l/forage/Forage.htm For m ore information, please contact y our local E xtension of fice, visit our B e e f Cattle website, or co n tact m e directly at (541) 1/2 cup fresh cilantro, chopped 1 tablespoon cum in 1/3 cup lim e ju ice or ju ic e from 1 lim e h ot sauce to taste SARE_ IMCAT OSU C K Í 3 D irections 1. H eat oil in a larg e p o t o ver m e d iu m -h ig h h e a t. Sauté* th e onion for 2 m inutes. A dd the garlic covered for 20 m inutes. 3. A d d th e cilantro, cum in, lim e ju ic e an d h o t p ep p er sauce. Stir w ell, an d co o k fo r 10 m inutes. Serve hot. 4. R efrigerate leftovers w ithin 2 hours. N o tes Try topping soup w ith n o n fat so u r cream , chopped cilantro an d b ak ed to rtilla chips. W hen soup is ready, serve h a lf as a fam ily m eal and p u t the other h a lf in a freezer container. F ollow th e B asic F reezin g Steps on the front.
