PR-790: 2020 Cool-Season Grass Horse Grazing Tolerance Report

Jimmy Henning, Laurie Lawrence, Gene Olson, Tim Phillips, Ray Smith, Chris Teutsch | Dec. 1, 2020 (New)

Cool-season grasses such as Kentucky bluegrass, tall fescue, and orchardgrass are dominant pasture grasses for horses in Kentucky. Variety evaluations for yield have been carried out for many years, but little work has been done to establish the effect of variety on persistence when subjected to close, continuous grazing by horses. The purpose of this report is to summarize current research on the grazing tolerance of varieties of tall fescue, orchardgrass, and other species when subjected to continuous heavy grazing pressure by horses within the grazing season. The main focus will be on stand survival

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ID-265: Riding Arena Footing: Materials and Characteristics

Claire Burnham, Bob Coleman, Morgan Hayes, Staci McGill | Oct. 26, 2020 (New)

This publication provides an overview of riding arena characteristics, and in particular, footing. Many different factors must be considered when planning to build an arena or determining how to care for an existing arena. This basic guide explains how arenas are structured, describes the components that generally make up arena surfaces, and discusses various considerations that all arenas need.

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ID-266: Riding Arena Maintenance: Dragging and Watering

Claire Burnham, Bob Coleman, Morgan Hayes, Staci McGill | Oct. 26, 2020 (New)

Maintenance is a key aspect to extend an arena's lifespan, and it is extremely important for the horses and riders who use the surface. Arena maintenance is essential for the casual recreational rider up to the high-performance athlete. The surface the horse encounters during work has a profound impact on the horse's biomechanics, which can affect the horse's soundness over time. Having a well-maintained surface increases your horse's performance capabilities and enhances training.

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ID-267: Riding Arena Maintenance: Equipment Guide

Claire Burnham, Bob Coleman, Morgan Hayes, Staci McGill | Oct. 26, 2020 (New)

This guide gives a basic overview of drags, their component parts, and other arena maintenance equipment. Selecting the proper equipment and maintenance protocol is essential for keeping a usable and well-maintained arena. Because there is variation in the terminology used between manufacturers, this compilation of basic terms, descriptions, and pictures will improve the arena manager's understanding of common terms.

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ID-264: Feeding Corn Silage to Beef Cattle

Donna Amaral-Phillips, Greg Halich, Chad Lee, Jeff Lehmkuhler, Katherine VanValin | Sep. 29, 2020 (New)

Kentucky is in the upper transition zone which allows for the growth of warm- and cool-season forages. Corn, a warm season grass, grows well in the state and may be harvested for either grain or silage. Corn harvested as silage can be an economical alternative for beef cattle. Implementing sound management strategies and determining the nutrient content to balance rations will allow for successful feeding of corn silage to beef cattle.

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ID-224: Producer's Guide to Pasture-Based Beef Finishing

Greg Halich, Jeff Lehmkuhler, Lee Meyer, Gregg Rentfrow, Ray Smith | Jul. 13, 2020 (Reprinted)

Will pasture-finished beef eventually become a commodity with lowered product prices? These and other questions must be evaluated by those considering pasture-based beef finishing. As with any new enterprise, however, the learning curve is steep, and success requires a commitment to working through the many production, marketing, and processing details. This reference guide provides a foundation for this process.

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ID-263: Alternative Protein Sources for Cattle

Les Anderson, Darrh Bullock, Darrell Johnson, Kevin Laurent, Jeff Lehmkuhler, Katherine VanValin | Jul. 2, 2020 (New)

Kentucky has several bourbon distilleries and one fuel ethanol plant. The spent grains from the production of ethanol is utilized as a protein source in livestock feed. Shutdowns for fuel ethanol plants may also occur as a result of unfavorable profit margins when crude oil prices are low. Most distilleries and fuel ethanol plants will have a scheduled maintenance shutdown each year. During a shutdown, availability of distillers grains and other coproducts from these plants may be limited or unavailable. So, the question is what else can I feed in place of distillers grains?

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ASC-244: Feeding Distillery Stillage to Beef Cattle

Les Anderson, Darrh Bullock, Kevin Laurent, Jeff Lehmkuhler | Jun. 1, 2020 (New)

The growth of the bourbon industry has provided an increase in distillery byproduct feedstuffs that can be utilized by cattle as a source of energy and protein. Learning the nutritional characteristics of these feedstuffs will facilitate proper feeding, allowing for improved cattle performance.

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ID-261: Are Common Stall Fans Effective? Orientation, Placement, and Fan Style

Bob Coleman, Morgan Hayes, Staci McGill, Kimberly Tumlin | May. 13, 2020 (New)

During summer months, horse owners hang fans around their barn and stalls in an effort to increase air movement to reduce temperature and flies in stall areas. These fans typically are 20-inch 3-speed box fans or 20-inch high velocity mounted fans. Both fans are easy to find at any home improvement or big box store and are ready to use with little to no assembly. But are these commonly used fans really serving these intended purposes?

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4AJ-03PA: Kentucky 4-H Poultry Barbecue Contests

Jacquie Jacob, Tony Pescatore | Mar. 9, 2020 (Minor Revision)

In the chicken barbecue contest, participants prepare four bone-in, skin-on chicken thighs provided by the contest monitors. The four thighs together will weigh 1.5-2.0 lb. They are judged on their cooking skills. The participants submit three of the thighs for sensory evaluation. No garnishes, dips, or additional items shall be presented on the plates and or submitted to the judges. In the turkey barbecue contest, each contestant will be provided two pounds of ground turkey. The turkey will not be available prior to the contest starting time. They need to prepare and cook turkey burgers. Each burger must be one-quarter pound of meat prior to cooking.