ANFS251 Lecture 25: Beef Cattle - Part 1

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS251
• Professor: Griffiths Lesa

Document Summary

Cow-calf production relies heavily on grazed forages to supply nutrients for cows and calves. For much of the production cycle, protein and energy needs can be met with low to medium quality forages. Forages can be native range lands or introduced pastures. Conserved forages (hay) are fed when weather prevents foraging or forages are low. Dormant range forage is usually high in fiber and be deficient in both protein and energy, especially for cows during late gestation and lactation. Limited forage quality or quality may require supplemental feeding. Actual physical volume the forage occupies in the rumen can limit intake. If the rumen is full, the cow feels. Primary process determining forage intake and nutritive value. Depends on digestion by rumen microorganisms and passage of digesta out of the rumen. Microbes reduce particle size and allow digesta to leave rumen. Kinetics of digestion and passage in beef cattle affect intake. Determine the speed with which forages are broken down.