The final step to profitable alfalfa production is to set goals for forage quality and use the appropriate harvest techniques to minimize field losses and maximize tonnage of high quality forage. This recognizes that high quality forage is profitable to animals that can use the quality but that tradeoffs exist between forage quality, yield, and stand life.
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Since Salmonella bacteria are common in the intestinal tract of many animals, contamination of the meat is common. Good sanitation and food preparation practices are important in preventing salmonellosis.READ MORE
Silage and hay are the most common forms of storage for forages. Silages are usually preferred by livestock to hay.READ MORE
by Dr. Jane Caldwell & Brian Hodges Twenty-first-century consumers, processors, co-packers and regulators need to verify the identity of meats for a variety of nutritional, personal, religious, safety, regulatory, and ethical reasons. Many consumers have taboos and religious laws concerning species fit for consumption. Download the white paper to read on:READ MORE