When you see steam rolling off of silage at load-out, is it reason to panic, or just another day? According to the silage experts at Novonesis, it could be either.
Beef-on-dairy breeding has revolutionized the U.S. cattle industry, shored up dwindling fed-beef cattle supplies, and added considerable black ink to the bottom lines of dairies in recent years. But is it a phenomenon gone too far?
Non-salable milk from antibiotic-treated cows – sometimes accompanied by pasteurization – has been a calf dietary staple on dairy farms for decades. But how do those traces of antibiotics influence the digestive microflora of the calves that consume them?
Cows that milk the same amount or more, while eating less feed than their counterparts, are both desirable and profitable. So, is there a way to “make” such cows?
Every dairy, heifer, and calf facility is no stronger than the workers who care for the animals every day. At the 2024 Dairy Calf and Heifer Association Annual Conference, managers shared ways they support workers to earn their loyalty.
Among the mix of technologies, management factors, and strategies to raise healthy calves: genetics. There is growing evidence that calves can inherit the ability to resist calfhood diseases like pneumonia and scours from their parents.
