Tag Archives: Nutrition

Cattle Are “Up-Cyclers”

By: John Maday Among all the discussion about efficiency and sustainability in food production, beef’s critics often leave out a critical point—cattle eat things we cannot. They turn grass, corn stalks, wheat straw and byproducts such as distillers’ grains and cottonseed meal into high-quality protein for human consumption. While it also is true cattle eat products such as corn and soybean meal, which could be used in human diets, analysis indicates beef has a good story to tell regarding the ratio of human-edible nutrients invested to human-edible nutrients… Read More →

Second edition of The Ruminant Nutrition System published

The first edition of The Ruminant Nutrition System: An Applied Model for Predicting Nutrient Requirements and Feed Utilization in Ruminants was published in October 2016. Since then we have received much positive feedback, which has encouraged us to revise and expand it. In this second edition, we have updated concepts and added new information, clarified and enhanced the discussions of important topics, included new and improved and standardized existing graphics and illustrations, rearranged some of the text, and included indexes for subjects and authors. Although we believe this second edition… Read More →

Wu publishes Principles of Animal Nutrition book

Animals are biological transformers of dietary matter and energy into high-quality foods (e.g., meats, eggs and milk) for human consumption, as well as raw materials such as wool and leather for clothing and accessories for humans.  Through biotechnological techniques, animals are also employed to produce enzymes and proteins to treat a wide array of human diseases.  Mammals, birds, fish, and shrimp possess both common and divergent metabolic pathways for their maintenance and adaptations, but all of them need food to survive, grow, develop, and reproduce.  As an interesting,… Read More →

Stockpiled forages reduce need, cost of hay, supplemental feed

Writer: Adam Russell, 903-834-6191, adam.russell@ag.tamu.edu Contact: Dr. Jason Banta, 903-834-6191, jpbanta@ag.tamu.edu OVERTON – Stockpiled forages and winter annuals can reduce the need for and cost of hay and other supplemental feed for beef cattle producers in regions with adequate annual rainfall, said a Texas A&M AgriLife Extension Service expert. Dr. Jason Banta, AgriLife Extension beef cattle specialist, Overton, said producers can reduce the need for hay and supplements by providing stockpiled forage mid-November through December and winter annuals October through May. “If they choose these options, we want them… Read More →

Dr. Luis Tedeschi receives AFIA Award in Ruminant Nutrition Research

Contact: Kim Schoonmaker, ASAS Scientific Communications Associate Dr. Luis Tedeschi, Professor of Animal Nutrition in the Department of Animal Science at Texas A&M University, is the recipient of the AFIA Award in Ruminant Nutrition Research. Dr. Tedeschi received a bachelor’s degree in Agronomy Engineering from the University of São Paulo (USP-Brazil) in 1991, his master’s degree in Animal and Forage Sciences from the USP in 1996, and his doctorate in Animal Science from Cornell University (NY) in 2001. Following a Research Associate position at Cornell University from 2002 to… Read More →

AgriLife Research projects evaluate feeder cattle on yeast-grain diet

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Luis Tedeschi, 979-845-1541, luis.tedeschi@tamu.edu COLLEGE STATION – Yeast is a staple ingredient found in many breads, but it also could play a major role in feeding cattle and producing higher quality beef. Dr. Luis Tedeschi, Texas A&M AgriLife Research Faculty Fellow, and graduate student Whitney Crossland are studying the effects of yeast as part of an extensive fed-cattle study. The study is in partnership with AB Vista of the United Kingdom. The goal of the project is to determine if yeast… Read More →

Doctoral candidate Smith receives trio of awards

Writer: Adam Russell, 903-834-6191, adam.russell@ag.tamu.edu Contact: Brandon Smith, 979-845-3041, wbsmith89@tamu.edu COLLEGE STATION — William “Brandon” Smith, a doctoral candidate in the Texas A&M University department of soil and crop sciences in College Station and the Texas A&M AgriLife Research and Extension Center in Overton, is racking up awards as he approaches graduation. At the recent Texas A&M AgriLife Conference, Smith was awarded the 2016 Vice Chancellor’s Award in Excellence for Graduate Student Research as well as the 2016 Department of Soil and Crop Sciences Special Achievement Award for… Read More →

U.S. decline in meat protein consumption raises concern for Texas A&M scientist

Meat from animals critical for good health and development Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Guoyao Wu, 979-845-1541, g-wu@tamu.edu COLLEGE STATION – A 14 percent decline in U.S. consumer meat consumption over the past decade has caused alarm with one Texas A&M AgriLife scientist who warns the effects could be dire for overall human health and child development. Dr. Guoyao Wu, distinguished professor in the department of animal science at Texas A&M University, said U.S. consumers have been overwhelmed with misinformation about protein and fats in meats,… Read More →

Providing proper nutrition for wintering cows can pay dividends long-term

Writer: Adam Russell, 903-834-6191, adam.russell@ag.tamu.edu Contact: Dr. Jason Banta, 903-834-6191, jpbanta@ag.tamu.edu OVERTON – Providing forage and feed supplies with the proper nutritional value for cows is an important consideration for producers as winter approaches, said Dr. Jason Banta, Texas A&M AgriLife Extension Service beef cattle specialist, Overton. Testing hay for quality can provide information producers need to meet the nutritional requirements of cows and keep them in good condition through the winter, Banta said. By determining the hay supply’s crude protein content and total digestible nutrients, or TDN,… Read More →

Algae Could be the Key to Climate-Friendly Meat

By: Natasha Geiling In December of 2015, nearly 200 nations met in Paris and agreed to hold global temperature increase well below 2 degrees Celsius. The agreement was widely lauded as an important first step in averting the catastrophic consequences of climate change, but came with its own set of caveats. For the world to truly stall temperature rise well below 2 degrees Celsius, every nation would need to make massive changes to their energy, transportation, and manufacturing sectors in the coming decades. Renewable energy would need to be… Read More →