Winter Cattle Journal 2013
Feeding
In order to effectively maintain or improve body condition scores (BCS) during winter months, producers must understand what nutritional requirements cows have, and how their raised or purchased feedstuffs stack up against those requirements. This knowledge enables producers to correctly fill in any gaps, and maximize the usage of what they feed. Recognizing what the cow needs to meet her nutritional requirements, regardless of where and how she is fed, is a solid starting point. North Dakota State University (NDSU) Carrington Research Extension Center Extension Specialist for Livestock Systems Karl Hoppe explained that in general, producers can figure on a cow consuming between two and three percent of her body weight daily in dry matter, with mature cows consuming up to seven percent of their body weight in dry matter during times of extreme cold. In general, for every 20 degrees the temperature drops below 30 degrees Fahrenheit, a cow’s energy requirements go up by 20 percent. If
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cows spend two weeks in conditions 20 below zero, they will drop one BCS level if the feed program isn’t altered accordingly.
Comparing various feeding strategies, options and possible supplements on an economic and availability basis, can prove a moneysaving strategy. From mid pregnancy to late pregnancy, a cow’s energy and protein requirements will shift from needing 55 percent TDN (Total Digestible Nutrients) to 60 percent TDN. Crude Protein (CP) requirements will also increase from seven to nine percent. Following calving, cows will require 65 percent TDN and 11-12 percent CP in their diet.
Tri-State Livestock News H winter Cattle Journal 2013
While forage testing is heavily encouraged, NDSU has general information on the various feeds their state is shipping south, which can help producers determine what to expect out of the loads of roughage arriving in their yards, and plan ahead for what they may need to add to complete their winter rations.
Straw
General nutritional information, based on a 100 percent Dry Matter Basis
• Wheat Straw: 43% TDN, 3.6% CP, 0.19% Ca, 0.09% P • Millet Straw: 51% TDN, 4.5% CP, 0.44% Ca, 0.12% P • Oat Straw: 47% TDN, 4.5% CP, 0.27% Ca, 0.10% P Of the various straws available, oat straw is the most palatable, wheat straw has the lowest nutritional value of the main grain straws, and millet straw is generally higher in energy and protein levels. Year-old straw is typically slightly more digestible and palatable than current year straw.