Providing a clean environment where calves less than a month of age are not in close-contact with older calves is the best way to keep scours from developing in the herd. | Download this photo. K-State veterinarians offer ways reduce risk of calves developing, sharing scours MANHATTAN, Kan. — The old saying “an ounce of prevention is worth a pound of cure” coined by Benjamin Franklin rings true for many of life’s situations. And…
Ground beef at three fat levels is favored by consumers over plant-based alternatives for taste and flavor, among other areas, according to a study from Kansas State University. K-State meat scientist notes ‘stark’ differences MANHATTAN, Kan. – Consumers overwhelmingly chose ground beef over plant-based beef alternatives in a multifaceted study now being reported by Kansas State University researchers. Ground beef – offered with 10%, 20% and 30% fat -- was strongly preferred for…
Note: A Kansas State University study examined the composition of thirteen soybean genotypes released between 1980 and 2014, focusing on the levels of eighteen amino acids relative to protein and yield. They found that seed protein levels do not provide a complete characterization of relevant changes for critical seed amino acids, and that additional external nitrogen does not result in an improved amino acid composition. MANHATTAN, Kan. – From edamame to cooking oil…
K-State researchers are reporting that beef is consumed three times more often than plant-based proteins in the U.S. Researchers compare consumption of beef to plant-based protein alternatives MANHATTAN, Kan. – Consumers who prefer beef over plant-based protein alternatives said they are willing to pay nearly two dollars more per meal for a burger when dining at a restaurant, according to a study from Kansas State University. But, the same study notes, those who…
White-tailed deer prefer plants high in crude protein and digestibility, according to a recent study. Outdoor enthusiasts get new clues on designing successful food plots MANHATTAN, Kan. – A study of plants preferred by white-tailed deer is providing important information to outdoor enthusiasts who design food plots to encourage hunting or viewing opportunities. Charlie Lee, who recently retired as the wildlife specialist for K-State Research and Extension, said the study from Mississippi State University indicates…
Kansas farmers prefer to grow hard red winter wheat, but recent research indicates spring wheat could also have a role in the state's farm economy. Yields are low, but protein content high for spring wheat grown in state COLBY, Kan. – Ongoing research trials on growing spring wheat in Kansas continue to indicate that producers can expect reduced yields compared to the more popularly grown hard red winter varieties in the state. But…
Kansas State University is involved in a six-year study to compare the effects of prescribed burning of the Flint Hills later in the summer versus the traditional early spring burning. | Download this photo. March 5 event will be online this year MANHATTAN, Kan. – Two years into a sweeping six-year study on prescribed burning in the Flint Hills, Kansas State University researchers already have take-home messages about cattle performance and plant response when…
Economists give early estimate and projections for 2021 MANHATTAN, Kan. – Kansas farms appear to be moving out of the shadow of the global pandemic, according to two Kansas State University agricultural economists. Ad hoc government payments made because of the pandemic and higher than expected grain prices since last summer boosted average estimates for 2020 Kansas net farm income to $137,000, a 7% increase over $128,000 the previous year. Even though 2020…
K-State beef cattle experts say the first 24 hours after birth is an important time for calves to absorb colostrum. | Download this photo. K-State veterinarians discuss the importance of a calf nursing in the first 24 hours of its life MANHATTAN, Kan. — The old phrase “Milk Does A Body Good” is an advertising slogan from the 1980s but still rings true today not only for people but for cattle as well. And…
K-State researchers have studied cuts of beef to better understand how each needs to be managed in order to provide the most tender products to consumers. K-State meat scientists studied three beef cuts to see how fat content, connective tissue characteristics and muscle structure influence tenderness MANHATTAN, Kan. — There is nothing like biting into a nice juicy steak where the savory flavors burst in your mouth, but if that meat is tough…