Spilyay tymoo., February 19, 2014, Page 11, Image 11

February 1:9, JÖ14
Spilyay T ym ooj W arm Spring^, Oregon
Page 11
OSU Extension
Beef Industry Tour 2013: Fats in the Cattle Diet
Fara Brummer, Central Oregon-
Livestock Agent
p o ly u n s a tu ra te d . O m e g a 9 is a
m ono u n satu rated fa t a n d O m e g a
th e fo ra g e m a tte r to p re v e n t rii-
m inal disturbances. R einaldo gave
riri m a i n t a i n p r e g n a n c y .. F o r
w ean ed calves th at are b e in g p re ­
O n e s e t o f g ra z in g c o w s w a s
u n su p p lem en ted a n d 2 ) th e other,
c o n d itio n e d , a d d in g fa ts to th e
s e t w a s s u p p le m e n te d w ith a.
d ie t c a n p o te n tia lly a s s is t th e m
p o ly u n s a tu ra te d fa t (1 0 0 g. C a.
m ain ta iu a h e a lth y im m u n e sys-
s a lt o f s o y b e a n o il). B o th w e r e
te rn a s th e y d e a l w ith . Stress.; A
s ta rte d o n s u p p le m e n ta tio n , 21
days after b eing artificially insem i­
3 a n d O m e g a 6 a re p o ly u n s a tu ­ th e follow ing exam ple: F o r a 1200'
ra te d fats. O m e g a 3 a n d O m e g a lb . c o w e a tin g 30. lb s. o f lo w .
6 a re b o th k n o w n a s e s s e n tia l j q u a lity h a y p e r day , y o u w o u ld
fa tty a c id s. T h e y a re n o t p r o ­
d u c e d b y th e b o d y lik e O m e g a 9
s u p p le m e n t w ith 5 lb s. o f
cam elin a m ea l (1 8 % fat) to m ax i­
m iz e d ie t efficie n c y . I n n a p k in
S e ssio n T w o: F e e d in g F a t
is. Yet, th ey arp v e ry im p o rtan t in
physiolo g ical processes. S ources
rec e n t
s tu d y
in *2012
( C a p p e llo z z a e t a t ) f e d l)» o n e
m ath , th a t is: 3 0 lbs., * 0.03 = 0.9
s e t o f w e a n e d c a lv e s a f o ra g e
in g th e p r e g n a n c y . T h e su p p led
fo r O p tim a l H ealth , P ro d u c tio n ,
o f O m e g a 3 in c lu d e lin s e e d a n d
b a s e d d ie t s u p p le m e n te d w ith
a n d R ep ro d u c tio n in C attle
cam elina as, w ell as green forages.
lbs, b u t th e c a m elin a m ea l is only
4,8°/q fat, so 0 . 9 1O .T8 = 5 to ta l
co m , a n d so y b e a n m e a l (O m e g a
m e n te d c o w s h a d a n a v e ra g e off
16% b e tte r p re g n a n c y rate s th an
6 ) a n d 2 ) a n o th e r se t o f c a lv e s a
t h e u n s u p p le m e n te d . W h e ri
T h is entire p resentation can
b e v ie w e d o n th e .O S U B e e f
C a t tl e S c i e n c e s w e b s i te a t:
b e e fc a ttle.a n S .o re g o n sta te.e d u /
B eefT our2013.htm
,
lbs., o f ca m e lin a m eal.
n a te d w ith th e g o a l o f m airitain-j
'R e in a ld o F. C o o k e , E a s t­
Sources o f O m è g a 6 in clu d e c o t­
ern O regon A gricultural R esearch
to n se e d , c o m , soybeans a n d sa f­
I n c re a s in g G ra z in g C a ttle
fo ra g e b a s e d d ie t su p p le m e n te d
s u p p le m e n tin g n a tu r a l S e rv ic e
S ta tio n , B u m s . O re g o n S ta te
flower.
q i / F a t s in th e ru m in an t d iet are
P e rfo rm a n c e : A r e s e a rc h stu d y
¡w ith c o m a n d c a m e lin a m e a l
co w s, ti t is im p o rta n t to o ffe r a fat
in 2,010 ( S c h o llje g e r d e s a n d
( O m e g a 6 a n d O m e g a *3) fo r
still b e in g u n d e rs to o d . It is w e ll
k n o w n th a t fa ts a re a c o n c e n ­
K ro n b e rg ) s u p p le m e n te d s u m ­
m e r g raz in g ca ttle w ith fla x s e e d
thirty days. T h e #2«set p erfo rm ed
s u p p le m e n te d d ie t p r io r to th e
b re e d in g s e a s o n in o rd e r fo r th d
R e in a ld o sta rte d o u t b y e x ­
tra te d so u rce o f energy. T h e y are
(O m e g a 3 ) a t 3 .2 % o f th e ir d ie t
p la in in g w h a t fa ts are. F a ts are:
a lso k n o w n to ad ju st b o d y fu n c ­
d ry m atter. W h ile th e su p p le?
o rg a n ic c o trip o u n d s w ith tw ic e
tio n s a n d p o sitiv ely in flu en ce re ­
th e e n e rg y c o n te n t o f c a rb o h y ­
d ra te s. F a ts c a n b e p r e s e n t in
p r o d u c tio n a n d c a rc a s s q u ality .
H ow ever, in o rd er to successfully
d ifferent form s such as triglycer­
in te g ra te fa ts,in to th e ru m in a n t
id e s a n d c h o le s te ro l. V ita m in s
s u c h a s A , D , E y a n d K ,-are
d ie t, w e h a v e to c o n s id e r th e
¡cattle a t 1 lb./day.
j F a ts a s a M o d u la to r;
m o d u la tio n in v o lv es ch an g e th at
to -b e in c o r p o r a te d in tb th e a n i­
tain in g p reg n an cy is obviously o f
u tm o s t im p o rta n c e to th e c a ttle ­
F o r, m p r e in f o r m a t io n ^
p le a se c o n ta c t y o u r lo ca l Exten-i
sio n office o r visit: I
U n iv e rs ity B e e f E x te n sio n S p e ­
cialist
s o u rc e so th a t th e a n im a l p r o ­
soluble in f a t Triglycerides are th e , c e ss e s it a d e q u a te ly a n d w e d o
b e tte r in term s o f fee d effifciency
p o ly u n sa tu ra te d fats to b e incor-i
w i t h "a r e d u c e d c o s t a n d le s s
stre ss res p o n s e w h ic h w a s m e a ­
p o ra te d in to th e bo d y .
'
« R e in a ld o confclrided b y re4
m en te d cattle decreased th eir for­
su red b y p la sm a levels. T h is ty p e
a g e c o n s u m p tio n , th e ir a v e ra g e
o f su p p le m e n te d d iet n e e d s to b e
p e a tin g th a t fats c a n b p a u s e fu l
a d d itio n in c a ttle d ie ts b u t carej
d a ily g a in a t 2 lbs./day w a s tw ice
| fe d a t lea st 14 d ay s p rio r to sh ip ­
m u s t b e t a k e n to in c o r p o r a te
th e lev e l o f th e u n su p p le m e n te d
p in g fo r th e p o ly u n sa tu ra te d fats
th em w isely, especially in grazing
c a ttle . T h e y s h o u ld b e incorpo-j
r a te d sfo w ly so th a t th e ru m e ri
mal.
” In c o w c a lf sy ste m s, m a in ­
a d a p ts, arid th e a n im a l b o d y c a p
in co rp o rate th em effectively.
m ain fat com p o n en t o f vegetable
arid a n im a l fa t a n d th e y rc a n b e
n o t disrupt th e n o rm al function o f
th e rum en. F o r exam ple, fats n eed
b r in g s a b o d y in to b a la n c e .
R e iria ld o d is c u s s e d f a ts a s a
utilized in cattle nutrition. T hey are
to b e a t less th a n 3 % 'o f th e to ta l
m o d u la to r in cattle p erform ance.
m a n . A s tu d y o n g ra z in g c o w s
c o m p osed o f fatty acids a n d glye?
fo ra g e d ry m a tte r in a c a ttle d iet
e ro l. F a tty ac id s, in tu rn ; c a rib e
in order to m axim ize the efficiency
E ssential fatty acids contain p ro s­
ta g la n d in s whifeh c a n p o s itiv e ly
d e m o n s tra te d h o w fa ts c a n b e
saturated, m onounsaturated, and
o f th e d ie t a n d le s s th a n 4 % ;o f
affect th e im m u n e system as Well
u s e d in th e b r e e d in g se a so n . 1)
B eefT o u r2 0 1 3 .h tm
j a r o r p la s tic fo o d s to ra g e c o n ­
in g , m ix iT c u p ro lle d oa ts a n d |
c u p y o g u r t o r m ilk in a b o w l J
(L o p e s e t a l. ,2 0 0 9 a n d 2 0 1 1 ),
beefcattle.ans.oregQnstale.edu/
Get More Whole Grains with Oats
Try these creative toppings to warm
ways to eat them!
oatmeal:
ro ts
C a n n e d v egetables: p u m p k in
N u ts : c h o p p e d p e a n u ts o r w a l­
• -A d d a h a n d fu l o r tw o o f r a w
nuts
Spices: cin n am o n o r p u m p k in pie
¡spice ‘
oats to y o u r favorite m uffin, p a n ­
c ak e o r sm o o th ie recipe*. “
F r e s h fru it: s lic e d b a n a n a s o r
chopped apples
D r y fruit: raisin s, c ra n b e rrie s o r
c h o p p e d a p ric o ts
• M a k e A p p le S p ice. B a k e d
O a tm e a l. R e c ip e on back.
F ro z en S u it: blu eb e rrie s o r rasp-
• U s e p a t s in F o o d H e rQ .o rg ’s
,tep e isu rti I
s
p e a c h e s ¡or
T ips for Saving
Money
ri1 S to c k u p o n o ats fro m th e b u lk
S k illet G ra n o la o r B re a k fa st N o -
C a n n e d fru it:
B a k e G ra n o la B a r r e c i p e s .,
ap p lesau ce
sectio n .!
Try adding these
"Fresh v e g e ta b les: s h re d d e d car-
a / S to re oa ts iri a tig h tly c o v e re d
■
c o n ta in e r, s u c h a s a c le a n g lass'
Apple Spice Baked
Oatmeal
tainer.
Kids Can...
R e f rig e ra te o v e rn ig h t. In the)
• a d d to p p in g s to w a rm oatm eal.
• p u t r a w o a ts in th e ir f a v o rite
sm oothie.
? m ix ingredients for A p p le Spice
gurt o r m ilk . S tir a n d e n jo y ! , j ,|
• H o t o a tm e a l. F o rjo n e 'se fv jn g ,
riiix V2 cu p ro lle d o a ts a n d 1 cup
B a k e d O atm eal.
T im e -S a v in g
Oatmeal Recipes
m o rn in g , a d d fru it a n d a little yo4
w a te r o rm ilk in a m icro w av e safe
b o w l. M ic ro w a v e o n h ig h fo r 1 -
3 m in u te s. P a u se a n d stir o n c e o r
tw ice to p rev en t h o t oatm eal from
spilling oy er trie ed g e o f th e b o w lj
• C o ld o a tm e a l. F o r o n e s e rv ­
Living On A Few Acres
Ingredients
1 e g g , b e a te n ,
N utrition Facts
1 /2 c u p a p p le s a u c e
Serving Size 2.£ inches k 2 S inches
< W
Sewings 'erC ontaner 9
1 1 /2 c u p s n o n - f a t o r l % m ilk
1 te a s p o o n v a n illa
2 ta b le s p o o n s o il
1 a p p le , c h o p p e d (a b o u t 1 1 / 2
cu p s) /.;•
2 c u p s r o ll e d o a ts
1 te a s p o o n b a k in g p o w d e r
i / 4 te a s p o o n s a lt
1 te a s p o o n c in n a m o n
TOPPING
2 ta b le s p o o n s b r o w n s u g a r
High Tunnel Ih rid u v io t
Theory « d Criffidraelwa
C w t «Share pregyam*
2 ta b le s p o o n s c h o p p e d n u ts
Directions
1. P re h e a t: o v e n to 37 5 d e g re e s .
C u t F lo w e rs lo r
L ig h tly o il Or sp ra y a n 8” x 8” ba k -
I rapi m t in se c t P e sts to
1 <yr rv .m J Ú thyr C r o p s ,
F u e a d s n f F w m te F a i n er»
in g p an .
2. C o m b in e th e e g g , a p p le s a u c e ,
Id en tify
finíase Faddock C p iio r
Íritti* Sunne, Sheep
‘ Îîvtfn h ’uw?
I lay PrtxlttvlHtn
barnrer Panel
Fintine u l Raimine
Rusks to
E n le rp fiw
W a te r R ig h ls
Tractor Stólte
Saite
Weed Mananenîen;
m ilk, v a n illa a n d Oil in a bow l. A d d
Registration: http://extenston,oregoftstate,edu/àeschutes
th e a p p le .£
3! In a s e p a r a te b o w l, m ix th e
ro lle d o a ts , b a k in g p o w d e r , s a lt a n d c in n a m o n . A d d to th e liq u id
ingredients a nd mix: w ell.
.
4. P o u r m ix tu re in to b a k in g dish, a n d b a k e fo r'2 5 m in u te s.
Information: tonì,stephanl©oregonstate,edu; 541-548-6038
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7. S e rv e w a rm . R e frig e ra te lefto v ers w ith in 2 h o u rs. |
*
c w h u iim
JBwnAscr.
N o te : S u b stitu te o th e r fru it fo r th e ap p le. T ry b a n a n a s, p e a rs , b lu e ­
b e rries o r a m ixture.
Monthly Hero Checklist
□
Freeze a cooked food to be used later.
□ ’ Have kids help freeze, foods using the Basic
INTfRBirVERNMEKTAL
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