Alternatives for Feeding Beef Cows in the Bio-Economy

Bringing Knowledge to Life! / Partner Report /
Ionia County
50 E. Sprague Road
Ionia, Michigan 48846
Phone: (616)527-5357 / E-mail:
Web:
Fax: (616) 522-1449
February 2009

MSU is an affirmative-action, equal-opportunity employer. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Thomas G. Coon, Director, MSU Extension, East Lansing,MI48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

Alternatives for Feeding Beef Cows in the Bio-economy

As a result of the recent changes in the bio-economy, feed costs for beef cow-calf operators have more than doubled. Prices for beef feeders and fed cattle have not kept pace with increased production costs. With the push toward a bio-economy, cost-effective winter feed options are limited for beef cow-calf enterprises throughout Michigan.

In an effort to identify new cost-effective alternative feed sources for the beef cattle industry, the MSU Beef Team looked to Ionia County and Livestock Educator Kevin Gould.

To help beef producers better understand potential feeding alternatives to traditional wintering systems, Gould coordinated the planning and implementation of an applied field demonstration project for harvesting and baling corn stover with farmers in the county. This applied research demonstration project included field harvest trials and the calculations of nutritional values for winter beef cow diets.

“Corn stalk harvesting isn’t being researched in the state,” according to Gould. “Harvesting is being done out there but nobody takes harvesting information and applies it.”

“You can’t make decisions about it if you don’t have the information,” he continued, “and it just wasn’t out there.”

After extensive harvesting, sampling, and measuring for yield and nutrient values, results showed the ability to harvest 1.04-1.96 tons of corn stover per acre at a cost of $39.03/ton (dry hay equivalent). Comparing average hay prices, a farmer with 35 beef cows utilizing corn stover in his winter feeding program would see annual feed savings of $4,244.45 or $121.27 per beef cow.

“This, by itself,” Gould points out, “may keep many beef producers profitable during these difficult economic times.”

Warm Up America – Ionia County Style!

Earlier this fall, the Ionia County 4-H Still Projects Developmental Committee decided that the best way to encourage youth to think about how they could make a difference in their community was to set a good example and do something that made a positive impact. The committee carried out the “service” component of the 4-H pledge this winter as they collected hundreds of hats, scarves, mittens, gloves, baby blankets, jackets, lap blankets, slippers, and blanket squares for needy Ionia County residents.

The project began simply to collect 6” x 9” knitted or crocheted blocks that were to be assembled into blankets. The blankets would be distributed to area agencies and the total number made would be reported to the National Warm Up America organization. A local newspaper reporter heard about the project and wrote a story about it; however, the story added some small details that had a big effect on the project. The article stated that the committee was collecting any warm items like hats, mittens, and scarves in addition to the blanket blocks!

The response was overwhelming in the number of items that the committee collected! Members of the committee spent an evening at the MSU Extension office sorting the donated items. Some of the area agencies that received the donations were RAVE, Enrich, local food pantries, and local schools.

A member of the committee commented that this project was a great way for MSU Extension to be identified as an agency that can make a difference in the community it serves.

This project proves that when youth and volunteers mobilize, great things can happen!

-Katie VanderKolk, 4-H Youth Development Educator

Master Gardener Training Creates Volunteers

The Ionia County and Barry County MSU Extension offices have teamed up to offer an educational series for individuals interested in receivingcertification throughthe MSU Extension’s Master Gardener Volunteer Program (MGVP). To achieve certification, participants must complete the training course, become affiliated with the local MSUE Master Gardener Association and complete a minimum of 40 hours of community service.

The Master Gardener course, currently running through April at MSU’s Clarksville Horticulture Experiment Station, consists of a comprehensive curriculum in horticulture including plant and soil science, diagnostics, turf management, flower, vegetable and ornamental gardening and tree care.

Master Gardeners serve the community through research-based education and beautification efforts such as the Saranac Community Garden begun in 2007 under the auspices of the MG Association.

Additional training opportunities are provided throughout the year for Master Gardeners and the public at-large.

“The level of knowledge and enthusiasm of the Ionia County Master Gardeners is really impressive,” according to Dave Holloway, MSUE ANR Educator, “and it’s so great to have them as volunteer resources throughout the county.”

Dining With Diabetes: Healthy Cooking Tools

Extension staff has been pleased to provide a cooking school for county residents with diabetes, their family members and/or caretakers. The four session workshop includes PowerPoint presentations, demonstrations and food tasting of various recipes that are healthy, use less fat, salt and sugar without cutting taste. The series has been provided five times since 2007 with a total of 44 participants.

Using a research-based curriculum, Extension staffers were assisted by local health professionals who served as supplementalguest presenters and answered individual medical nutrition therapy questions.

PROGRAM IMPACT

The results showed long-term potential for reducing the costly complications of uncontrolled diabetes through increased participant awareness, knowledge, attitudes, and motivation for self-management.

● 100% of post workshop survey participants planned to use recipes and 100% were confident or somewhat confident they could practice healthy cooking.

● 75% reported they had begun to eat better or differently since attending the classes.

● 91% of 3-month follow-up survey respondent’s caregivers felt they better understand the challenges of living with diabetes.

● 70% of participants living with diabetes indicated practicing healthy habits as result of the workshop.

● 83% indicated improved blood sugar level control on the 3-month follow-up survey.

● 57% of 7 blood sugar control behaviors were reported by caregivers on the 3-month follow-up survey.

Participants commented on many shared many benefits, including learning about “different fats, portion control and how to substitute things in recipes” and “by a little study, you can vary your diet and enjoy eating.”

-Brenda Long, Family and Consumer Science Educator