Livestock Feeders' Day, 1967

K-REx Repository

Livestock Feeders' Day, 1967

 

Recent Submissions

  • Lamb feeding experiments
    Menzies, C.S.; Erhart, A.B. (Kansas Agricultural Experiment Station, 1967)
    Lambs used were finewool wethers purchased from Phelps White, Roswell, New Mexico. Average purchase weight of 648 head was 75.8 lbs.; cost was $23.50 per cwt. Lambs were trucked to Garden City, arriving October. They sheared ...
  • Comparison of ram, wether and ewe market lamb slaughter and carcass characteristics
    Kropf, D.H.; Menzies, C.S.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 1967)
    Lambs used were sired by Hampshire rams the first two years; by Hampshire, Suffolk, Southdown, Dorset, and Rambouillet rams the third year. All lambs were from western ewes and were individually slaughtered as they reached ...
  • Changes in beef carcass composition with changes in animal weight and finish
    Tuma, H.J.; Kropf, D.H.; Kolstad, S.P.; Mackintosh, D.L. (Kansas Agricultural Experiment Station, 1967)
    Information on animal growth and development, although complex and not fully understood, is necessary to determine the stage at which a beef animal will produce the most desirable carcass. True growth involves an increase ...
  • Improving beef cattle through breeding
    Smith, W.H.; Schalles, R. (Kansas Agricultural Experiment Station, 1967)
    The purebred Shorthorn cattle breeding project was continued during 1966 according to the original breeding program. Two inbred lives were established in 1949. The Wernacre Premier line is now in the fifth generation of ...
  • Sorghum grain as the only protein source in all-concentrate steer finishing ration; value of oyster shell in an all-concentrate ration
    Smith, E.F.; Richardson, D.; Drake, C.L.; Brent, B.E. (Kansas Agricultural Experiment Station, 1967)
    The National Research Council (publication 1137) recommends 10% protein (90% dry matter) to finish yearling steers. Sorghum grain in Kansas usually contains about 9 to 11 percent protein, although it may vary considerably ...