2007 Conference Sessions
Focus on Efficiency
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| N.T. Cosby | 2.43 MB | Download | |
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Synopsis
Realizing the importance of efficiency in the cattle industry, Purina Mills is leading the industry in technology and research. N.T. Cosby, Land O’Lakes Purina Feed senior consulting nutritionist, said Purina Mills has a commitment to the beef industry and is working toward maintaining beef’s competitive advantage and value.
To meet this goal, Purina researchers have focused on intake management, labor saving technology, cattle appearance, land utilization and resource management. By improving in each of these areas, Cosby said, producers can increase their herds’ efficiency and, as a result, improve their bottom line.
Another key issue, Cosby pointed out, is the ability to properly utilize supplementation. Through the use of intake modifying technology, researchers have been able to learn more about feed intake habits.
Electronic tracking systems are used to measure the amount an animal is eating, how often and when. From this data, Purina Mills has discovered that by allowing livestock access to continuous supplementation, producers can increase feed efficiency.
Cosby said studies in New Mexico have shown that when supplement is left out all year instead of choosing only specific time periods to provide it, producers not only use less supplement but are also able to reduce costs.
Also, when cattle have the opportunity to access this supplement constantly during the day, they are able to maintain a steady pH level in the stomach. This allows the animal to more efficiently break down and utilize the feed the producer is providing.
Furthermore, Purina Mills realizes the importance of providing a reliable, scientifically sound product. “Tests are completed on our own research farm, other contract farms and universities,” said Cosby. “If the product proves to be successful, it will move into a local market first and then onto the national scene. When a product comes out of our facilities, it has to be thoroughly tested and proven to work.”
For questions or more information, contact Amy Cowan at (816) 842-3757 or