News Update
May 12, 2010

MBA Sets Single Month Graduation Record

As high schools and colleges around the country enter graduation season, the checkoff-funded Masters of Beef Advocacy (MBA) program just set a single month record adding 254 new graduates in April. The breaks the previous record of 211 set in March. As of early May, the program boasts 1,366 graduates and 1,484 current students (2,850 total participants to date).

And, there is an online application to make it easier for new students to enroll.

“This is a significant milestone for the MBA program,” says Daren Williams, executive director of communications for the National Cattlemen’s Beef Association (NCBA), which contracts to manage the MBA program for the beef checkoff. “We are facing tough accusations from critics about our modern food production, and we have no choice but to take our story directly to consumers in our local communities and in the global online community. That’s what graduates of the MBA program are doing every day.”

The MBA program was launched in March 2009, and, within less than a year, hit the 1,000 mark for number of participants. Since then, the number of producers, students, university and industry representatives becoming actively engaged in reclaiming our legacy as the original stewards of the land, caretakers of animals and producers of safe, wholesome and nutritious beef, has almost tripled.

For more about programs funded by your checkoff investment, visit MyBeefCheckoff.com.

— Release by the Beef Checkoff Program.

Make More Precise AI Sire Selection Decisions With HD 50K for Angus

Artificial insemination (AI) sire selection decisions made this spring will greatly affect the future genetic makeup and profitability of a herd for years. This is why producers should take advantage of all existing tools.

“Producers now have more information than ever before with the introduction of the first and only commercially available High-Density (HD) 50,000 (50K) panel, for black Angus cattle,” says Kent Andersen, associate director, Pfizer Animal Genetics. “With powerful information about 13 traits, and the first-ever genomic-based economic index, known as $MVPFL, producers can fill in a few gaps associated with uncertainty that comes with AI sire selection.”

He says this begins with measuring traits not yet available as expected progeny differences (EPDs).

“The ability to evaluate dry matter intake and net feed intake, using predictions from this high-density DNA panel, gives producers valuable insight into these economically important traits that affect their most significant cost and hence profitability on a daily basis,” he says.

To make this feed intake information more useful in the context of simultaneous selection for other important traits, Pfizer Animal Genetics has developed the first genomic-based economic index. The $MVPFL index blends information related to feed intake, growth and carcass traits, including weight, yield and quality grade. This information is presented in units of dollars to help producers identify potentialsires for net genetic merit for these input and output traits when fed cattle are priced on a Certified Angus Beef-like grid, Andersen says.

Additionally, HD 50K MVP™s (molecular value predictions) complement EPDs for young, unproven sires, and help mitigate risk associated with selection decisions.
It follows that Andersen advises that seedstock producers should also consider testing females.

“Depending upon the trait, HD 50K MVPs add reliability that is roughly equivalent to performance records collected and submitted for the lifetime of a cow’s natural calves. Having HD 50K MVP information available for replacements and young cows empowers a lifetime of more profitable mating decisions.”

To begin making more precise selection and mating decisions this spring, producers can start by visiting www.pfizeranimalgenetics.com to find HD 50K MVPs for some of the industry’s top Angus AI sires. For more information, producers also can contact their Pfizer Animal Genetics representative or call 877-BEEF DNA (877-233-3362).

— Release by Pfizer Animal Genetics.

Beware of Hot Hay Causing Barn Fires

This year’s unusually wet spring and early summer has led many farmers to store hay that’s wetter than normal, increasing the danger of barn fires. Often, farmers have reported that they know the hay they are baling is wetter than they’d like, but with additional rain forecast, they are taking a chance, hoping to save a better-quality product vs. letting the rain cause the crop to deteriorate in the field. Consequently, there has been an increase in barn fires during the past few weeks, at least some of which were caused by hot hay igniting through spontaneous combustion.

Most farmers strive to bale hay that is field dried to 20% or less in moisture. At this moisture content, the baled hay can cure properly and maintain quality. Some farmers are reporting having to bale their hay at 25% moisture. With moisture content that high, hay under storage conditions will generate more heat than can safely be dissipated into the atmosphere. As temperatures rise, dangers of spontaneous combustion increase. Farmers need to be diligent in checking their hay, especially if they know they baled hay that was wetter than normal. Smoldering hay gives off a strong, pungent odor. This odor is an indication that a fire is occurring. If even the slightest smell is present, farmers should attempt to take temperature readings of the stack.

Reaching inside a hay stack will give a cursory clue. If it feels warm or hot to the touch, that’s a good indication that problems may exist. Taking temperature readings of the stack is most important and the only real way of determining how bad the potential fire problem is before flames ignite.

Infrared thermometers and digital thermometers are accurate, and local fire companies may be willing to come out with thermal imaging cameras to evaluate a situation. Most would prefer to come out prior to an actual fire event, as a way to help avoid a catastrophic fire. A number of fire companies and silo-fire experts also have probes available that producers can borrow to help them monitor a stack of hay.

Research and experience suggest that farmers and firefighters should be aware of several critical temperatures and action steps involving heated hay. These are:

• Temperature 125° F — No action needed.
  

• Temperature 150° F — Entering the danger zone. Temperatures should be checked twice daily. If possible, stacked hay should be disassembled to allow more air to move around heated bales for cooling.
  

• Temperature 160° F — Reaching the danger zone. Temperature should be checked every two hours. If possible, stacked hay should be disassembled to allow more air to move around heated bales for cooling.
  

• Temperature 175° F — Hot spots or fire pockets are likely. If possible, stop all air movement around hay. Alert fire service of a possible hay fire incident.
  

• Temperature 190° F — Remove hot hay. This should be done with the assistance of the fire service. The fire service should be prepared for hay to burst into flames as it contacts fresh air.
  

• Temperature 200° F or higher — Remove hot hay. A fire is almost certain to develop. This should be done with the assistance of the fire service. The fire service should be prepared for hay to burst into flames as it contacts fresh air.

Keeping a watchful eye on heating hay can save your barn or storage building. Checking the temperature of suspected or hot hay can help you make critical decisions. If you see the temperature rising toward the 150-degree range, you might consider moving the hay to a remote location, away from any buildings or combustible material. If a hay fire is to happen, it’s better to have it away from your main hay storage area or barn. Use caution when moving heated bales, because they can burst into flames when they are exposed to fresh air. Wetting hot bales down before moving them can help control this hazard.

— Release by Penn State Agricultural Emergencies Program.

College Will Break Graduation Record May 15

The College of Agriculture and Life Sciences at Texas A&M University (TAMU) is scheduled to award a record number of degrees at this year’s spring commencement ceremony. Currently 858 undergraduate students and 105 graduate students are scheduled to graduate from the College of Agriculture and Life Sciences this spring — 80 more students than last year. These numbers follow a consistent trend in increasing graduation numbers for the college during the past five years.

The graduation numbers reflect growing enrollment that has propelled TAMU’s College ofAgriculture and Life Sciences to be the largest of its kind in the U.S., according to a report from the U.S. Department of Agriculture (USDA) Food and Agricultural Education Information System.

— Adapted from Texas Agrilife Extension Release.

— Compiled by Mathew Elliott, assistant editor, Angus Productions Inc.