Numbered Publications: Animal and Food Sciences
ASC-231: Breed Selection for a Small-scale Egg Production Enterprise
Jacquie Jacob, Tony Pescatore | Jan. 12, 2018 (New)
Once you have decided you are going to go into egg production, you need to determine what breed of chicken will best suit your needs. A variety of different commercial breeds are available for use in small-scale commercial egg production operations. Most lay a brown-shelled egg, which is typically preferred by the people purchasing eggs produced in alterative production systems. Most of these commercial chickens are hybrids selected specifically for these systems.
PR-735: 2017 Cool-Season Grass Grazing Tolerance Report
Joey Clark, Gene Olson, Tim Phillips, Ray Smith, Chris Teutsch | Dec. 18, 2017 (New)
Cool-season grasses such as tall fescue, orchardgrass, and Kentucky bluegrass are the primary pasture grasses in Kentucky. Other species such as perennial ryegrass, festulolium, and the brome grasses can be used in pasture systems. Little is known about the effect of variety on the grazing tolerance of these cool-season grass species. The purpose of this report is to summarize current research on the grazing tolerance of varieties of tall fescue, orchardgrass, perennial ryegrass, and other species when they are subjected to continuous, heavy grazing pressure by cattle within the grazing season. The main focus will be on plant stand survival.
PR-736: 2017 Cool-Season Grass Horse Grazing Tolerance Report
Laurie Lawrence, Gene Olson, Tim Phillips, Ray Smith, Chris Teutsch | Dec. 13, 2017 (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.
PR-733: 2017 Alfalfa Grazing Tolerance Report
Joey Clark, Gene Olson, Ray Smith, Chris Teutsch | Dec. 11, 2017 (New)
Alfalfa (Medicago sativa) is the highest-yielding, highest-quality forage legume grown in Kentucky. It forms the basis of Kentucky's cash hay enterprise and is an important component in dairy, horse, beef, and sheep diets. Recent emphasis on its use as a grazing crop and the release of grazing-tolerant varieties have raised the following question: Do varieties differ in tolerance to grazing? We have chosen to use the standard tolerance test recommended by the North American Alfalfa Improvement Conference. This test uses continuous heavy grazing to sort out differences in grazing tolerance in a relatively short period of time. This report summarizes research on the grazing tolerance of alfalfa varieties when subjected to continuous heavy grazing pressure during the grazing season.
PR-734: 2017 Red and White Clover Grazing Tolerance Report
Joey Clark, Gene Olson, Ray Smith, Chris Teutsch | Dec. 11, 2017 (New)
Red clover (Trifolium pratense L.) is a high-quality, short-lived perennial legume that is used in mixed or pure stands for pasture, hay, silage, green chop, soil improvement, and wildlife habitat. White clover (Trifolium repens L.) is a low-growing, perennial pasture legume with white flowers. It differs from red clover in that the stems (stolons) grow along the surface of the soil and can form adventitious roots that may lead to the development of new plants. This report summarizes research on the grazing tolerance of clover varieties when subjected to continuous grazing pressure.
CCD-PFS-1: Produce Food Safety: Packing and Storing
Paul Vijayakumar | Nov. 6, 2017 (New)
: If you intend to sell your produce, you'll need to package it. Some growers immediately assume that they'll need a large, complicated packing shed with state-of-the art technology. Typically this is not the case, and for some situations you might not need a packing facility at all. Before we go into some of the best practices for managing a packing shed, you should first consider whether you need one at all. Many of the practices discussed in this publication will depend on the requirements of your buyer. The first step before making upgrades to your food safety infrastructure is to talk to your buyer--ask them how they expect products packaged, box sizes, and whether they
expect the product to be washed. Do they currently expect a third-party Good Agriculture Practice (GAP) audit? Do they anticipate requiring one in the near future? As long as you are meeting all regulatory requirements and taking common sense steps to keep your produce safe, there is no need to exceed the expectations of your buyer. In the case of Farmers Markets and CSAs, the expectations for washing can be highly
variable.
ID-247: Pastured Poultry
Jacquie Jacob, Tony Pescatore, Ray Smith | Sep. 21, 2017 (New)
There has been an increased interest in pasture-raising poultry for both meat and egg production in the last decade. Raising poultry on pasture was a common occurrence until the latter half of the 20th century. Fresh forage provided an important ration balancing factor during the years before poultry nutritionists fully understood the required essential vitamins and minerals for growth and optimum meat and egg production. With the development of balanced rations, poultry no longer require access to pasture and year-round production of meat and eggs is possible. However, there are still some benefits from the lush forage, invertebrates, and exercise that pasture provides. In addition, we continue to learn more and more about the positive influence that fresh grasses and legumes have on fatty acid profiles and general bird health. As a result, there is an increased interest in pasture-raised poultry for both meat and eggs.
ASC-206: Common External Parasites of Poultry
Jacquie Jacob, Tony Pescatore | Sep. 8, 2017 (Minor Revision)
Periodic examination of your flock is recommended so that infestations can be detected early and a larger flock outbreak contained. It is especially important to detect infestations early in food-producing poultry because there are restrictions on the treatments available.
ASC-228: Body Condition Scoring Ewes
Debra Aaron, Don Ely | Aug. 25, 2017 (New)
Body condition scoring is a system of classifying breeding ewes on the basis of differences in body fat. While it is subjective, with practice it can be accurate enough to indicate the nutritional status of individual ewes as well as the entire flock. Thus, it allows the shepherd to identify, record, and adjust the feed intake of ewes determined to be thin, in average flesh, or fat. In the long run, this can save money for producers and/or prevent problems attributable to ewe condition.
ID-246: Measuring the Ph of Different Food Products
Akinbode Adedeji, Paul Vijayakumar | Jul. 21, 2017 (New)
The scientific scale for measuring how acidic or basic a substance is when it is dissolved in water is called pH. The pH scale runs from 0 - 14. 0 means it is very acidic, 7 means it is neither acidic nor basic, but just right in the middle like plain water (neutral), and 14 means it is very basic. If you are producing a food product that depends on the acidic components or ingredients of the product to extend its shelf life and ensure the safety of the product, monitoring the pH of food products is very important. Food safety is the biggest reason for monitoring pH, but pH also influences the quality of food products.
