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
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Register Today
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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.