June 9, 2011
AGRICULTURE AND NATURAL RESOURCES
New research on rapid drying of hay
FAMILY AND CONSUMER SCIENCES
Adapting to a gluten-free diet
4-H YOUTH DEVELOPMENT
Learning from your 4-H goat project
New research on rapid drying of hay
Source: Ray Smith, forage Extension specialist
Kenny Burdine, Extension livestock and forage economist
Hay is a significant agricultural crop in Kentucky, with receipts around $150 million in 2009, the most recent year for which data is on file. The Commonwealth typically harvests around 2.5 million acres of hay, the vast majority of which is fescue/grass hay.Because hay is important to livestock producers of all types, learning to effectively manage a hay crop for higher and better yields is a critical skill. New research from the University of Wisconsin Extension summarizes how to shorten the harvest window, enhance forage quality, and reduce the chance for rain damage.
According to University of Wisconsin Extension publication A3927, “Best Practices to Hasten Field Drying of Grasses and Alfalfa,” there are basic steps to enhance field drying.
Mow to a proper height, which is between 2 and 4 inches for alfalfa and between 3 and 4 inches for grasses (except ryegrasses and bluegrasses).
Condition properly. Mechanical conditioning can nearly double the drying rate. Research has demonstrated that no matter how wide the crop is laid in the swath, conditioning will increase the drying rate most of the time. Properly conditioned legume stems should be scraped or broken every 2 to 4 inches, with less than 5 percent of the leaves being bruised.
Lay hay in a wide swath. It is important to lay the crop out in a wide swath that covers at least 60 percent of the cut area. Wide swaths reduce density, increase exposure to the sun, and increase crop surface temperature—all important factors in rapid drying.
Tedding hay. Commercial hay producers in Kentucky consider tedding an important step to speed drying. Tedding is the process of lifting and throwing the cut crop to improve air flow through the swath. With alfalfa hay, tedding is recommended the morning after cutting just after the dew has dried to reduce leaf loss.
Well timed raking/merging. To minimize leaf loss and soil contamination, merge/rake dry hay when moisture is above 40 percent for alfalfa and 25 percent for grass. To reduce soil contamination, rake with little or no tines touching the ground. This is possible when you have a wide swath and the hay stays on top of the stubble.
Other research-based tips: Match the capacity of your harvester or baler. Harvesting less than your capacity reduces energy efficiency, increases labor costs, and damages the stand because of extra wheel traffic. The recommendation for hay under most climatic conditions is to cut one morning after dew leaves the field, ted the next morning, rake the next, and bale when ready. During excellent drying conditions this sequence of steps can be shorter. Commercial hay makers should note that little bleaching will occur in the first 24 hours because rapid water loss prevents heating and bleaching.
For more information, visit www.uky.edu/Ag/Forage and www.uwex.edu/ces/forage or contact the (YOUR COUNTY) Cooperative Extension Service. To purchase, view, or download the full publication from University of Wisconsin Extension, go to: http://learningstore.uwex.edu/.
Educational programs of the Cooperative Extension Service serve all people regardless of race, color, sex, religion, disability or national origin.
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Adapting to a gluten-free diet
Source: Sandra Bastin, Extension professor, foodand nutrition specialist
A diagnosis requiring a gluten-free diet can make shopping and meal planning a daunting task. Manufacturers have responded with more products to suit the gluten-free life, ready-made items that are tastier than early counterparts, and an expanded selection of baking and packaged goods. Walk into many grocery stores these days, and you’ll see a selection of gluten-free products, including in the freezer section. These new offerings are a response to shoppers’ needs and requests for an increase in quantity and quality of gluten-free products.
So, what does “gluten-free” mean? Wheat, and related grains including rye and barley, contain gluten. Gluten, a protein that expands in reaction to heat, providing height and elasticity, is prevalent in many food products besides bread. Gluten is what makes bread rise, but it is also widely used in packaged and prepared foods that might surprise you. Some ketchups, hot dogs, ice cream and dietary supplements can contain wheat. But keep in mind that wheat is a valuable part of a healthy diet, so only people with a true intolerance or allergy need to avoid it. Proper diagnosis by a qualified doctor is essential.
In a true allergy, the body reacts to gluten as if it were a foreign substance and mounts an attack of antibodies. Swelling of the lips, stomach cramps, vomiting, diarrhea and wheezing or breathing problems are some of the symptoms. For the allergic, gluten and gluten products must be avoided. These include wheat, rye, barley, other related grains, and even oats, which can be cross-contaminated during manufacture.
Gluten intolerance is usually a hereditary disorder, in which eating gluten causes damage to the digestive tract. This results in poor absorption of nutrients and can lead to deficiencies.
Reading food ingredient labels is particularly important to anyone with special dietary needs. Look for and avoid the following if you are on a gluten-free diet:
· Bran
· Bread crumbs
· Bulgur
· Cereal extract
· Couscous
· Cracker meal
· Durum, durum wheat
· Farina
· Gluten
· Graham flour
· High gluten flour
· High protein flour
· Semolina
· Spelt
· Vital gluten, vital wheat gluten
· Wheat bran
· Wheat germ
· Wheat gluten
· Malt
· Wheat starch
· Whole or enriched flour
· Barley
· Rye
Other ingredients that can indicate the presence of gluten protein are: gelatinized starch, hydrolyzed vegetable protein, kamut, modified food starch, modified starch, natural flavoring, soy sauce, starch, vegetable gum and vegetable starch.
Baking at home may be an equally daunting challenge. Recipes often require a number of flours to mimic the flavor and appearance of products made with wheat, barley or rye. As more research is done, easier recipes and cookbooks containing those recipes will be hitting your library shelf soon. For more information, go to http://www.ca.uky.edu/HES/fcs/FACTSHTS/FN-SSB-207.pdf or contact the (YOUR COUNTY) Cooperative Extension Service.
Educational programs of the Cooperative Extension Service serve all people regardless of race, color, sex, religion, disability or national origin.
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Learning from your 4-H goat project
Source: Jason Brashear, Letcher County 4-H YD Extension Agent
The 4-H Meat Goat Project is the fastest growing animal science project in Kentucky.Goats are relatively easy to care for and require less space than cattle, which can make them an attractive option. Participating in the 4-H goat project can increase your level of responsibility, work ethic, self-pride and sportsmanship, all valuable and rewarding skills.
A 4-H member can choose from two main types of meat goat projects. A meat goat breeding project is long-term project in which a 4-H member begins with a young female, called a doe kid, and cares for her through breeding age and on to kidding (giving birth). Youth participating in this project often gain marketing skills on top of the rest, since they are producing products that need to be sold.
With a market meat goat project, 4-H members begin with a weaned wether (castrated male) or doe and care for the goat kid through the growing phase (also known as the backgrounding and finishing phase) until the goat reaches market weight. This is typically a short term project, starting in the spring, ending in early fall.
Meat goat projects provide youth with opportunities to expand their knowledge of the meat goat industry, production and animal husbandry.Youth learn about selection and evaluation, nutrition and feeding, health and daily care, reproduction, marketing and much more.Having a meat goat project helps youth learn to accept responsibility, value hard work, think critically, make decisions and communicate effectively with peers and adults.
Youth can also participate in several meat goat shows to exhibit their meat goat project. This is where personal showmanship comes into play. Of course, having an eye-catching goat will help attract the judge’s attention, but showing your goat well is essential. Remember to maintain good posture, smile and have fun while moving through the show ring. Judges respond favorably to a positive, relaxed demeanor, and this confidence can help a goat that is not the most stylish in the ring.
In addition to strengthening showmanship skills, meat goat shows provide a great avenue to meet and develop friendships with other youth and leaders from across the state. Young people are also able to demonstrate a commitment to learning, develop social competencies, gain exposure to career opportunities and connect with supportive adults who serve as mentors.
For more information, visit http://www2.ca.uky.edu/afs4hyouth/goatproject or contact the (YOUR COUNTY) Cooperative Extension Service.
Educational programs of the Cooperative Extension Service serve all people regardless of race, color, sex, religion, disability or national origin.
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