Conserving forage for use during times of low forage production is a common practice for beef cattle enterprises.
Enteric illnesses are transmitted by contaminated food or water, exposure to contaminated bodily fluids (both human and animal), exposure to contaminated objects, or direct exposure to infected persons or animals.
Egg quality is determined by many things. Knowing the parameters used for determining egg quality increases your understanding of the process.
As an Extension Agent with a background in poultry, I receive many poultry questions concerning anatomy, biology, egg production, etc. The information below answers some of the most common questions received.
Should I raise my own small poultry flock for eggs and/or meat? This is a question that is posed to Extension Agents on a regular basis.
Everyone has heard the adage that “an ounce of prevention is worth a pound of cure”. This is most certainly the case when it comes to diseases in poultry.