Before trying to alter and improve milk fat and protein production of a dairy herd, it is important to evaluate the herd's potential to respond to feed management changes. This publication offers some key points that can be used to help determine that potential. (4 pages)
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This manual aids in teaching beginners and experienced individuals how to properly evaluate live birds, ready-to-cook poultry, shell eggs, and processed poultry. It also includes information related to poultry production, management, and science and cooperating with others in solving poultry industry problems.
This course provides accreditation for poultry producers in nuisance odor prevention. Topics include methods for reducing odors, tips for land application of litter, and state-mandated odor control plans.