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Make the most out of available forage
Justin Sexton
Cattlemen across the Corn Belt wonder if they’ll have enough forage to get through the winter. A series of farmer meetings in Missouri explores how to deal with that shortage. One of the meetings, at a University of Missouri beef farm near Columbia on Thursday evening, was hosted by Justin Sexton, a beef nutrition specialist for the University’s extension service.
“I’ve had many producers say ‘I don’t know how much forage it takes to carry a cow nine months,’ and so we’re looking at methods to minimize waste, improve digestibility, and just get more out of the forages we do have,” Sexton told Brownfield Ag News, following demonstrations on the farm.
In one of the demonstrations, Sexton adds hydrated lime, referred to as calcium hydroxide, to cornstalks, breaking down cellulose and releasing nutrients stored in them.
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