Profit Tips
05/01/2012 6:05:00 AM
It is never too late to learn a new language. The key, says Gregorio Billikopf, agricultural labor management advisor with the University of California, is to set aside time to listen and learn over a long period of time. ...
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05/01/2012 6:00:00 AM
Visible molds on silages are an indication that mycotoxins may be present. ...
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05/01/2012 6:00:00 AM
Do you use a body tape to monitor calves’ growth and body condition? Here are a few guidelines for using the tool to accurately monitor calf performance. ...
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05/01/2012 6:00:00 AM
A key step to make your dairy a success is to develop an organizational diagram, says Tom Fuhrmann, veterinarian and owner of DairyWorks, a management consulting firm in Arizona. ...
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05/01/2012 6:00:00 AM
There are advantages and challenges of feeding calves once per day in a group-feeding system, says Brad Heins, assistant professor of dairy and animal science at the University of Minnesota. ...
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05/01/2012 6:00:00 AM
t might be a tempting way to cut feed cost, but mixing your own calf starter or calf grower requires some careful considerations, says Christy Stanley, Land O’Lakes Purina Feed calf and heifer specialist. ...
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05/01/2012 6:00:00 AM
Feeding brown midrib corn silage increases John Koepke’s silage needs by about 3 pounds (dry matter) per cow per day. ...
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05/01/2012 6:00:00 AM
The University of Wisconsin Milk Quality web site recently introduced a new weekly series on milking systems and parlor management. ...
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05/01/2012 6:00:00 AM
Variation in the amount of milk replacer powder and water levels used to mix the powder leads to inconsistency in the diet. ...
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05/01/2012 6:00:00 AM
Application of fungicide treatments can be a tricky component of corn silage management. Fungicides are effective for two to three weeks, so timing is critical. ...
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05/01/2012 6:00:00 AM
“If there is a high risk that continuing to raise a replacement heifer is going to result in a poor milking animal, it may be prudent to cull that heifer or calf at the time the risk becomes evident.” ...
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05/01/2012 6:00:00 AM
How often do you, as a manager, evaluate what’s happening in the parlor? ...
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