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Beef Producers Could Have More Precise Way to Manage and Select Herds in the Future, Thanks to Collaboration Between Engineering, CAFNR

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by   Janese Heavin Beef producers in the future could have a more precise way to determine the productivity of their cattle, thanks to a collaboration between Mizzou Engineering and the College of Agriculture, Food and Natural Resources (CAFNR). “The goal is to maximize intake versus the output such as meat production,” said  Guilherme DeSouza . “From an engineering point of view, we want to optimize the process.” DeSouza is an associate professor of  electrical engineering and computer science  (EECS). He is working with  Jared Decker , an associate professor for CAFNR. Decker recently received a $500,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture for the work. The project aims to provide a better understanding of how a herd’s environment and management impact productivity, Decker said. Researchers will predict factors such as a cow’s size—surface area to volume ratio—skeletal structure, fat resources and hair coat using 3-D image data.

The Genetics of Fertility: Existing and Developing Tools

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My hat is off to the Oklahoma State University Beef Extension team for putting together an excellent  Rancher's Thursday Lunchtime Series to continue to provide information during the pandemic.  I had the pleasure to present in the series with a talk titled "The Genetics of Fertility: Existing and Developing Tools". You can access the slides here:  http://beef.okstate.edu/files/the-genetics-of-fertility You can watch a recording of the presentation below. Red Angus and Hereford producers interested in heifer puberty and fertility research should check out the following pages to learn how to get free genomic-enhanced EPDs by participating in the project. https://blog.steakgenomics.org/2020/07/heifer-puberty-and-fertility-project.html https://blog.steakgenomics.org/2020/02/HeiferRecruitment.html Again, thanks to Dave Lalman for inviting me to present.