This is Jaime Albers, graphic designer for the Angus Journal, with the February 21, 2023, update from the AJ Daily. Today’s update contains considerations for managing calf scours, information about an upcoming Angus University webinar on decoding $Values, and a story about research being done at Texas A&M to develop “no nitrate added” cured meats.
Calf Scours: Contributing Factors Can Cause Problems Even in Best-managed Herds
Adapted from an article by Heather Smith Thomas for Angus Beef Bulletin
For cattle, diarrhea is the most common cause of death in the first weeks of life. It’s generally not the intestinal infection that kills a calf, however. It’s the dehydration. Early treatment and rehydrating the calf can make a big difference in the outcome, and prevention is often more important than proper diagnosis or treatment when it comes to reducing calf losses.
Veterinarian Lee Meyring, who specializes in cow-calf health near Steamboat Springs, Colo., says many variables contribute to scours, and it’s hard to control them all. A producer may do well at preventing problems, only to face a “perfect storm” of wet weather, muddy conditions and stress that results in an outbreak.
To read more, visit angusbeefbulletin.com/extra and select the Health & Nutrition tab.
Angus University: Decoding $Values Webinar Announced
Adapted from a release by Briley Richard, American Angus Association
Are you ready to crack the code? Sure, you've seen $Values on registration papers and in sale books, but what do they mean? How can you use them in your selection criteria? Mark your calendars to join us Tuesday, Feb. 28 for answers to some of the most-asked questions about Angus economic values.
Tune in at 7:00 p.m. as American Angus Association’s duo, Kelli Retallick-Riley, AGI president, and Esther Tarpoff, director of performance programs, walk through the concept of $Values and how to apply them to your personal breeding objectives.
For more information, go to angus.org.
Texas A&M Meat Scientist Developing ‘No Nitrite-added’ Cured Meats
Adapted from a release by Kay Ledbetter, Texas A&M AgriLife
Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn is doing exactly that.
Osburn, associate professor in meat science in the Texas A&M College of Agriculture and Life Sciences Department of Animal Science, has set out to find an innovative method to generate the nitric oxide and residual nitrite needed to cure meat and poultry products, but without the addition of natural or synthetic nitrite sources.
To read more, click on the link in this episode’s description.
The AJ Daily is compiled by Paige Nelson, field editor for theAngus Journal. For more Angus news, visit angusjournal.net.