DAIRY NEWSLETTER Technical advice to drive your herd’s performance
www.wynnstayagriculture.co.uk
WELCOME Helping you to boost performance and profitability all year round After what has been a wet and very long winter since the heavens opened back in early Autumn, I’m sure everyone is looking forward to the spring.
If that’s silage quality, grazing management, balancing nutrients in rations, calf rearing, or other technical limitations on farm, Wynnstay have a specialist or contact that could help uncover those missed opportunities.
Efficiency and utilisation of resources is the hot topic at the minute in farming and related press with environmental concern playing a key driver. This spring gives us the opportunity to look at our businesses and assess limitations and bottlenecks that are causing inefficiencies and resulting in poorer financial and environmental performance on farm.
Iwan Vaughan Head of Dairy Technical Services m: 07990 578548
e: iwan.vaughan@wynnstay.co.uk
@maesmochnant
Our Team
Iwan Vaughan
Steve Brown
Head of Dairy Technical Services
Ruminant Feeds Product Manager
m: 07990 578548 e: iwan.vaughan@wynnstay.co.uk
m: 07774 855026 e: steve.brown@wynnstay.co.uk
@maesmochnant
@sirbilly55
Dairy Specialists Ken March
Bethany May
m: 07454 015610 e: ken.march@wynnstay.co.uk
m: 07771 740857 e: bethany.may@wynnstay.co.uk
Dairy Specialist - North Wales
Dairy Specialist - South & West Wales
Rachel Gardner
Dairy Specialist - South Wales
m: 07810 444834 e: rachel.gardner@wynnstay.co.uk
Calf & Youngstock Specialists Eimear Diamond
Elinor Thomas
m: 07881 379008 e: eimear.diamond@wynnstay.co.uk
m: 07500 979398 e: elinor.thomas@wynnstay.co.uk
Calf & Youngstock Specialist - South Wales
Calf & Youngstock Manager
@thomascalf1
@diamondcalf1
Jess Yeomans
Sammy Howorth
m: 07990 584740 e: jess.charlton@wynnstay.co.uk
m: 07810 444948 e: sammy.howorth@wynnstay.co.uk
Calf & Youngstock Specialist Shropshire, Cheshire, Staffordshire
Calf & Youngstock Specialist Lancashire & Cumbria
@charltoncalf1
@howorthcalf1
Laura Monk
Millie Hendy
m: 07767 275662 e: laura.monk@wynnstay.co.uk
m: 07717 495746 e: millie.hendy@wynnstay.co.uk
Calf & Youngstock Specialist Cornwall & Devon
Calf & Youngstock Specialist Somerset & Gloucester
@monkcalf1
@hendycalf1
For more information on dairy, calf or youngstock management contact one of our Wynnstay Specialists or visit
www.wynnstayagriculture.co.uk/meet-the-wynnstay-teams.html www.wynnstayagriculture.co.uk
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NEW FOR SPRING/SUMMER 2020 - SUSTAINABLE SOYA With recent media and government focus on global issues such as climate change, deforestation and sustainability, and in particular how the agricultural sector is contributing to these, we are continually reviewing how we can reduce our environmental impact through more sustainable practices. Sustainability is important for the future of our business and our customer’s businesses, and that is why from 1st April 2020, the soya in all Wynnstay manufactured feeds will be sustainable soya.
• Zero deforestation • Use of best agricultural practices • Protecting worker welfare • Managing GHG emissions through continual improvement We are glad we can offer this to our customers, and we will continue to look at all aspects of our business to ensure a more sustainable future for all. If you would like further information on sustainable soya, please contact your Wynnstay representative.
Sustainable soya is soya that has been credited under a sustainable/responsible sourcing scheme approved through RTRS (Roundtable on Responsible Soy) or FEFAC (The European Feed Manufacturers’ Federation). The schemes audit the soya growers and they are paid a premium for growing the soya under the scheme rules: -
MARKET UPDATE - RAW MATERIALS FORECAST: WET, WET, WET What about the proteins and import market?
As I write this article the rain is lashing against the office window, a familiar sight throughout this winter, but what a difference six months can make. If we look back to September last year farmers were in the process of finishing off the wheat and barley harvest, one of the largest on record with wheat coming in at over 16MMT and Barley 8MMT. Prices had plummeted to lows of £125 ex farm for wheat at the start of September and barley another £10 lower again. Fast forward six months and the outlook today is vastly different, after months of persistent rain planting progress has been very slow, it’s estimated the wheat area is only 60% planted against previous years. Storm Ciara and Dennis have wreaked havoc with widespread flooding it doesn’t look like anything will be planted anytime soon. Time is quickly running out for further winter wheat plantings, estimates for this year’s harvest are anywhere from 10MMT to 12MMT, considerably down on the 5-year average and potentially making the UK importers for next winter/summer. As a result, today’s spot prices are some £30 to £40 higher than back in September.
Soya and corn markets are currently reasonably priced in $ terms and these two commodities tend to dictate the direction of most other raw material prices. There are several different factors currently contributing to the lower protein market prices: • Large soya crop forecast for both Brazil and Argentina • Stifled world demand as a result of the coronavirus outbreak • Continued uncertainty surrounding the USA/China Phase 1 trade deal As a result of the above it looks like raw materials are sat towards the bottom of the market for the short-term and unlikely to drop further without any fresh news to influence the markets. A word of caution though, there’s little negative news in the markets currently, if this was to change i.e. £ v’s $ currency crash, increased funds activity, weather market, political instability or any other number of market influences, then we could see a marked increase in raw material prices and let’s not forget prices are very quick to go up but much slower to come back down.
So, where do prices go from here? It’s unlikely wheat will come back in price given these environmental factors, far more likely to be the opposite, especially when we consider stocks and crop conditions worldwide where reports are mixed compared to this time last year when everything was going relatively smoothly. However, barley is another story, with a forecast that wheat will fail to be planted in time, it is now estimated that much of this area will go over to spring barley planting, considerably boosting the barley crop and potentially keeping prices low when compared to wheat. We have already seen signs of this price differential with barley now trading £25/£30 lower than wheat, which makes it look good value versus its big brother.
Carwyn Worthington Senior Trading Manager
t: 01691 827128 e: carwyn.worthington@wynnstay.co.uk
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WYNNSTAY DAIRY NEWSLETTER
CARBON FOOTPRINT OF MILK Over the past few years livestock agriculture has become under increasing scrutiny due to its ethical and environmental impact. Dairy production is at the forefront and seen by campaigners and activists as a polluting industry and emitter of huge greenhouse gas emissions (GHG). Most of their theories and preaching is totally inaccurate and does not only cause a financial impact on our potential markets, but a huge psychological impact on our industry, British dairy farmers produce a wholesome and nutritious product only to be branded by the media in such a negative way. So, what are the true facts about the sustainability and carbon footprint of UK produced milk? UK agriculture contributes to 10% of the UK’s GHG, with dairy representing 2-3% of this, transport and energy supply equate to over 50% of the total GHG and there is a strong feeling that agriculture is being portrayed far worse within the media. As an industry we cannot deny that we do release GHG to the atmosphere, and the most concerning is methane. Methane is a GHG produced from ruminants through enteric fermentation and is belched out as the rumen microbial population breaks down fibre in the rumen for digestion. Methane is considered 34 times more potent GHG as CO2, however, many don’t consider that methane only has a cycle of 10 years where CO2 will last in the atmosphere for hundreds of years.
soils, grassland has huge potential to sequester carbon and reduce overall carbon footprint of the farm or even be net zero emissions. The UK has the natural resources and climate to grow grass, which in turn can be converted by ruminants into protein at a lower environmental cost, than many other places in the world.
there are huge benefits of feeding less protein and balancing diets for metabolizable protein instead of crude protein
Many carbon footprinting tools also don’t account for the fact that grass and forages that we feed to the cows are sequestering carbon through photosynthesis and is completing the cycle of methane by storing carbon within
THE COWS CARBON CYCLE All the carbon in the cow, breathed and belched came from the air and cycled through the grass that the cow ate CARBON IN HUMAN CO2
CARBON IN AIR
CO2
CH2........CO2
d t ou
Carbon in Meat & Milk
CARBON IN COW
sis the yn hed os Belc on rb
CO2 breathed out
CO2 (1 00% )P ho CH t 2 (1 %) C a CO 2 b elc he
CO2 plant respiration
CARBON FOOTPRINT OF MILK
Eaten by cow
CARBON IN POOP
CARBON IN GRASS
CARBON IN ROOTS New soil is built through soil microbial life-cycles, root biomass, cow poop & plant litter trodden in by cows
CARBON SEQUESTRATION Triggered by grazing cows. Carbon is taken from the air by plants and pumped into the soil providing energy for soil microbes to build homes and store carbon www.wynnstayagriculture.co.uk
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Liquid Carbon in exudates feeds soil microbes
UP TO 40%
Well-manged pasture and ensuring the cows diet includes higher levels of home-grown grass of conserved grass silage, whilst reducing the need to purchase so many concentrates or by-products onto farm, could result in lower overall GHG emissions on your farm. This is through more sequestration of carbon from grass growth but also reduced transport emissions from importing feed from all over the world.
We have one of the most sustainable dairy industries from across the world and produce a quality product of the highest welfare and health standard
Feed efficiency will be the main driver in ensuring we reduce methane per unit of saleable product such as kg of milk or kg of meat. If we can produce more output from the same or less DM input, methane output per unit of finished product will considerably lower. Through correct feed supplementation and management, we can capture these small gains relatively easy and make a huge impact. There are products on the market that claim to reduce methane output and the most reputable of these are being trailed and assessed by Wynnstay and will be launched in due course.
80% of the world’s almonds are grown in California in the US, California has dropped its water table 75’ in the last 30 years; almonds are thirsty crops with each nut requiring 4.5L of water to grow, thus draining the areas natural resource. There is also the issue of an increased carbon footprint by shipping and importing a product which doesn’t have the nutrients and minerals that are contained in true milk. Until there is a true and correct carbon footprint calculator it is difficult to estimate what is the true carbon footprint of milk or its alternatives, however, other industries must look at themselves and answer questions at the same time. To safeguard our industry, we must be proactive in reducing our GHG emissions and lowering our carbon footprint. We have one of the most sustainable dairy industries from across the world and produce a quality product of the highest welfare and health standard. We produce milk in a part of the world that doesn’t drain our natural resources but is able to sustain it for future generations. Be proud to be a dairy farmer.
Nitrogen is also a concern for dairy production, alongside nitrate losses there are also ammonia losses which can lead to nitrous oxide, a very potent GHG, which is 298x greater than CO2. There is much we can do in terms of slurry handling and application to reduce ammonia losses, however, there are huge benefits of feeding less protein and balancing diets for metabolisable protein instead of crude protein and this is a key aspect of our vision to reduce the need for purchasing as much protein onto farm.
Iwan Vaughan Head of Dairy Technical Services m: 07990 578548
e: iwan.vaughan@wynnstay.co.uk
@maesmochnant
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WYNNSTAY DAIRY NEWSLETTER
CARBON FOOTPRINT OF MILK
If we compare milk to alternative protein products or beverages on the market, such as almond beverage/milk; which has the biggest environmental impact?
WATER – THE CHEAPEST FOOD YOUR COWS GET!! Maximum intake can easily be achieved by offering easy access to drinkers. Over 85% of milk is water, basically the more water a cow drinks the more she gives.
Keep it clean – would you drink it yourself? Dirty water is not only unpalatable it contains high levels of bacteria, as well as potentially being high in iron and sulphate. All of this would adversely effect the mineral balance in the animal’s diet. Drinkers should be cleaned Monday, Wednesday and Friday. Remember to clean the water inlet with a brush as this tends be where the bacteria congregate.
Are my cows getting enough water? Look for dark yellow urine, which is a clinical sign of reduced water intake. Check the animal’s coats are shiny and bright. A key symptom of dehydration is dull sunken eyes. Remember less mobile animals eat less but also drink on average 50% less water than more mobile animals.
How many litres of water does a cow need? Cows like to drink 10-15 times a day, taking around 10 litres per visit. On a hot summer day, a high yielding dairy cow will consume up to 200L in a 24-hour period. The drinking speed is around 20L per minute, to allow this behaviour, it is vital animals have access to a clean water supply 24 hours per day.
TOP 5 TIPS
Remember, as with feed, heifers will have more visits to the drinker but drink a smaller volume per visit.
1
Allow a drinker per 20 animals
2
Housed animals shouldn’t have to walk more than 10 meters to a clean trough
3
Water temperature isn’t important, but must be above freezing
4
Check water availability at key times, generally animals like to take a large volume of water after milking
5
The base of the drinker should be between 60– 90cm from the ground
Simon Harper
WATER
National Sales Development Manager m: 07876 824315
e: simon.harper@wynnstay.co.uk www.wynnstayagriculture.co.uk
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LEPTOSPIROSIS – IS YOUR HERD PROTECTED?
In some cases, the effects of leptospirosis can be dramatic. For example, in a leptospirosis outbreak in Ayr3, 12 cows from a herd of 160 experienced a sudden onset drop in milk production. In many cases, however, the underlying effects can go un-noticed but cause huge financial losses. These may include reduced milk yield, reduced fertility, weak calves and an increase in abortions. Leptospirosis also infects people, with cattle farmers at particular risk4 from the urine of infected cattle. This may result in protracted flu-like symptoms and, in rarer cases, liver and kidney failure5.
Vaccination remains an important control measure and continues to be effective at reducing the incidence of clinical disease6 and the risk of infection. Leptavoid®-H is the UK’s leading leptospirosis vaccine7 and the only one licensed to protect against BOTH UK strains and licensed to improve herd fertility, where infertility is caused by L. hardjo. It is important that your herd is fully vaccinated before spring turnout because at grass uninfected cattle are exposed to the urine of infected animals. Natural service also spreads leptospirosis so remember to vaccinate the bull.
Risk factors for leptospirosis in cattle include buying-in stock of unknown disease status, using a bull of unknown disease status, grazing near waterways and grazing with sheep.
It has been found that over 60% of leptospirosis positive farms are also positive for Bovine Viral Diarrhoea (BVD). For added convenience Leptavoid®-H is the only leptospirosis vaccine licensed to be given at the same time (at different injection sites*) as Bovilis® BVD, the UK’s leading BVD vaccine7. This helps to reduce cattle handling and improve on-farm efficiency.
1 – BeefCheck and DairyCheck data, October 2013 – March 2015, 2 - Ellis, W.A. et al. (1988), Res Vet Sci, 44, p375-379, 3 – Milk drop due to leptospirosis in dairy cows, Veterinary Record, 7 March 2015, p247-250 , 4 - Health and Safety Executive. (2015) Leptospirosis. [Online] Available from: http://www.hse.gov.uk/agriculture/zoonosesdata-sheets/leptospirosis.pdf [accessed 16/11/15] , 5 - NHS Choices. (2015) Leptospirosis. [Online] Available from: http://www.nhs.uk/ conditions/leptospirosis/pages/ introduction.aspx [accessed 24/11/15], 6 - UK Zoonoses Annual Report. (2014). Non Statutory Zoonoses Annual Report [Online], available from: https://www.gov.uk/ government/publications/non-statutory-zoonoses-disease-surveillance- reports-2014 [accessed 16/11/15], 7 – Kynetec data MAT December 2017
Nick White Senior Product Manager - Animal Health
m: 07788 728118
e: nick.white@wynnstay.co.uk
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WYNNSTAY DAIRY NEWSLETTER
LEPTOSPIROSIS – IS YOUR HERD PROTECTED?
58% of non-vaccinating dairy farms and 22% of non-vaccinating beef farms test positive for exposure to leptospirosis1. In the UK, two strains have been identified - Leptospira interrogans serovar hardjo and Leptospira borgpetersenii serovar hardjo2
HYDROXY TRACE MINERALS – RETHINKING TRACE MINERALS Minerals are a vital part of a dairy cow’s diet for health, performance and productivity. There are two types of minerals - macro (major) and micro (trace) - and both are essential. Hydroxy trace minerals were first introduced in the mid-1990s, to provide a mineral source with optimum bioavailability and stability.
Macro minerals are present at larger levels in the animal body, or required in larger amounts in the diet. Macro minerals include: calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulphur.
Since then, further research has been carried out to show how the specific type of bonds (covalent) provide high stability in feed and are strong enough to remain intact in the upper gastrointestinal tract for absorption in the lower gut of animals, offering optimal efficiency.
Micro minerals are often referred to as trace minerals, meaning they are present at low levels in the body, or required in smaller amounts in the cow’s diet. Micro minerals include: chromium, cobalt, copper, fluorine, iodine, iron, manganese, molybdenum, selenium, and zinc.
Mineral sources can affect rumen fermentation and microbial populations, which is probably due to the different rumen solubility levels, which could affect digestibility. Sulphates are the most soluble in the rumen, whereas hydroxy trace minerals are less soluble.
The sources can be different and the availability of the minerals varies with the source. Sources of both Macro and Micro minerals include inorganic (sulphates and oxides) and organic (chelates) and more recently, hydroxy trace minerals.
Research has shown (Figure 1) that diets which include hydroxy trace minerals could have a greater fibre digestibility, due to more rumen microbes being available to digest the fibre rather than the minerals. Excess rumen-soluble copper and zinc can also alter the microbial population and reduce fibre digestibility.
NDF Digestibility
Sulphate 55
Hydroxy Trace Minerals
50
Hydroxy minerals are highly stable, due to their unique structure and strong covalent bonds. This prevents them from destroying or tying up other essential nutrients in feed, reducing the losses of valuable nutrients, such as vitamins and enzymes. Research has shown that hydroxy trace minerals have a better vitamin E stability, compared to inorganic copper.
45 40 35
49.8%
51.2%
Inorganic copper experienced a significant loss of 32% in vitamin E activity within the first 10 days, whereas the hydroxy trace mineral remained similar to the control (Figure 2).
30 Dairy by-product diet 35% forage
55
70
Vitamin E, IU/kg
50 45 40 43%
35
HYDROXY TRACE MINERALS
30
45.9%
Dairy by-product diet 65% forage
40 30 20
0
Figure 2: Lu et al, 2010
45
37.8%
6
12
18
24
30
36
42
Day of storage
The low reactivity minimises antagonisms and maximises availability throughout the gastrointestinal tract. This is due to the high bioavailability of the hydroxy trace minerals, which ensures a greater uptake into the bloodstream. Findings suggest that hydroxy trace mineral copper has 1.96 times greater, and zinc 2.04 times greater relative bioavailability, when compared to inorganic sources.
40 41.2%
Steers 49% forage
Figure 1 : Faulkner and Weidd, 2017 . J.Dairy Sci. 100:5358-5367. Micronutrients Trial number 2017R110UCSZM. www.wynnstayagriculture.co.uk
Hydroxy Cu
50
0
50
30
Cu Sulphate
10
55
35
No Copper
60
8
This means that there is a lower level of copper and zinc excreted into the environment, which lowers the level of environmental impact.
Hydroxy trace minerals are available for three trace minerals COPPER, ZINC AND MANGANESE
Hydroxy trace minerals are available for three trace minerals - copper, zinc and manganese:
COPPER helps to support joint health, red-bloodcell function, immunity, fertility and energy
• Copper helps to support joint health, red-blood-cell function, immunity, fertility and energy.
ZINC helps to support skin, hair and hoof integrity immunity and healthy bone cartilage formation
• Zinc helps to support skin, hair and hoof integrity immunity and healthy bone cartilage formation. • Manganese supports bone formation, immunity and nervous function.
MANGANESE Manganese supports bone formation, immunity and nervous function
All Wynnstay dairy compounds include a healthcare supplement which is carefully formulated, to help meet vitamin and mineral requirements for a dairy cow during lactation and the transition period. Wynnstay dairy compounds offer a range of mineral sources from hydroxy trace minerals to bypass the rumen, and the more rumen-soluble inorganics balance availability throughout the digestive tract.
MACRO minerals include:
MICRO minerals include:
calcium
chromium
chlorine
cobalt
magnesium
copper
phosphorus
fluorine
potassium
iodine
sodium
iron
sulphur
manganese Rachel Gardner
molybdenum
Dairy Specialist - South Wales m: 07810 444834
selenium
e: rachel.gardner@wynnstay.co.uk
zinc 9
WYNNSTAY DAIRY NEWSLETTER
HYDROXY TRACE MINERALS
All Wynnstay dairy compounds include a healthcare supplement
For more information on Wynnstay’s healthcare supplement please contact your local representative.
FINE DINING – A MUST FOR YOUR TRANSITION COWS Cow management at transition is critical. It is closely linked to lactation performance plus clinical and subclinical postpartum diseases and reproductive performance. Vitally important in close-up diets is protein supply. Proteins are built from Amino Acids (AAs) and have numerous roles in the transition cow as Metabolizable Protein (MP). At transition, if rations contain insufficient levels of AAs and protein, cows mobilise their limited protein reserves. These reserves are located in peripheral tissue and muscle. At transition, the synthesis of protein and protein utilisation increases, yet the diet requires a higher concentration of AAs due to the reduced Dry Matter Intake (DMI). Research has shown that during the last seven days of pregnancy, cows mobilise 1,000g of tissue every day and at the end of gestation the uterus itself is extracting 72% of the AAs in circulation.
To encompass the latest research and to improve lactation performance, our close-up diet needs: • Good-quality protein • Protected Lysine and Methionine in a balanced ratio • High levels of vitamin E
To ensure best performance for the freshly-calved cow, it is essential that Lysine and Methionine are balanced in the close-up diet, and their required ratio is being met
Postpartum, the high-yielding cows will mobilise up to 1,000g per day of tissue protein to satisfy the mammary glands’ demand for AAs and glucose. The freshly-calved cow will utilise protein tissue, in preference to fat stores, when looking for energy.
GRAZING MANAGEMENT
It is proven that to satisfy these demands, the close-up diet dry cow requires 1,300g/day of MP, 104g per kilo of DMI, with Lysine and Methionine being the first limiting AAs. To ensure best performance for the freshly-calved cow, it is essential that Lysine and Methionine are balanced in the close-up diet, and their required ratio is being met. Amino Acid balancing (Lysine and Methionine) from pre-fresh to confirmed pregnancy will not only improve milk production and composition, it will also improve embryo quality and reduce early embryo losses (Cardoso et al, 2018). Current research suggests that balancing the close-up diet for Lysine and Methionine ratios will lead to improved health status post-calving, while significantly improving lactation performance. www.wynnstayagriculture.co.uk
Ken March Dairy Specialist - South & West Wales m: 07454 015610
e: ken.march@wynnstay.co.uk
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HEAT STRESS - THE NEW NORMAL? How molasses in your buffer feed can help!
Molasses – an overlooked asset!
The last few years have produced some challenging weather conditions for UK dairy farmers, with predictions suggesting extreme weather events may become more common place. With summer approaching, Wynnstay and QLF look at how molasses can help reduce your heat stress losses.
As previously noted, the more sedentary heat stressed cow will have a reduced dry matter intake. Offering a buffer feed during the cooler morning and evening periods can help to alleviate the problem, however higher fibre buffers such as hay or older silage take longer to digest in the rumen, and the cow will produce more heat as a result. A higher quality forage is recommended, however, supplementing a QLF molasses product to any buffer will improve fibre digestibility and stimulate dry matter intakes.
Cows suffering from heat stress often see a drop in milk production and quality, linked to the cow’s innate instinct to utilise her glucose reserves to reduce her core body temperature through panting, saliva and sweating, thus excreting vital electrolytes required for health. These reserves would otherwise be partitioned for maintenance, production and fertility.
Maximising the intakes and digestibility of the forage with molasses, will benefit milk quality/butterfat levels. Molasses has also been shown to produce a greater amount of butyrate in the rumen, the fatty acid responsible for gut tissue growth, thus promoting a heathier and more efficient rumen.
Early signs of heat stress will often include cows huddling around shady or breezy areas, with an unwillingness to lie down. This reduction in grazing and rumination time inevitably leads to a reduction in feed intake and, when associated with increased water intake filling the rumen, results in overall dry matter intake dropping. Problems can start to show in the herd from temperatures of 24˚C and can be exasperated if management changes are not put in place to reduce the challenge.
Further to this, molasses-based products are naturally high in potassium, the electrolyte lost in the greatest amounts through the increased sweat and saliva production of heat stressed cows. Research has shown that supplementation with potassium can counter some of the yield losses experienced through heat stress, particularly if a sodium source, such as rock salt is also provided.
The effect of humidity on heat stress
• Consider humidity when housing cows in hot conditions; utilise fans in collecting yards and sheds
Housing cows during the heat of the day and allowing access to grazing at night is growing in popularity, however attention needs to be given to the potential of rising humidity within the housing. Lactating cows producing heat in an enclosed and potentially damp environment without adequate air movement, might result in increased signs of stress including greater sweat production, increasing the risk of vital electrolytes such as potassium and sodium evaporating from, and acidifying the body.
20 66 68 70 72 74 76 78 80 82 84
• Include QLF molasses and rock salt to alleviate production losses
Temperature Humindity Index (THI) Relative Humidity (%) 30 40 50 60 70 80 66 67 68 69 69 70 69 70 70 71 72 73 71 72 73 74 75 77 73 74 76 77 78 80 75 77 78 80 81 83 77 79 81 83 84 86 80 82 84 85 87 89 82 84 86 88 90 93 84 86 89 91 93 96 86 89 91 94 96 99
No heat stress Moderate heat stress Severe heat stress Dead cows
90 71 74 78 81 84 88 91 95 98 101
100 72 75 79 82 86 90 93 97 100 104
Bronwen Pihlwret
Regional Sales Manager with QLF UK
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WYNNSTAY DAIRY NEWSLETTER
HEAT STRESS - THE NEW NORMAL?
C 22 24 26 28 30 32 34 36 38 40
• Buffer feed cows at cooler times
COW SIGNALS – IMPROVING WELFARE IS PROVEN TO RELATE TO HIGHER PROFITS It can be hard to see how small improvements to the housing and welfare of your cows can really lead to a better performance and, in turn, profitability. However, recently-published trial work, looking at improving cow comfort on numerous Canadian dairy farms, has found it does indeed improve both productivity and profitability!
Cow Signals is a concept devised by two vets, who realised that going to treat cows for chronic mastitis, lameness and other preventable metabolic disorders too frequently was simply not acceptable. This is because all of the above conditions can be prevented. Prevention is vital because these conditions all contribute to a lower-than-average lifespan of the UK dairy cow, at just 2.75 lactations. The most productive stage of a cow’s life is lactation 4+, and many UK dairy herds are missing out on reaching this ‘golden stage’ in a lot of cases. So, what can we do to improve the longevity of our dairy cows? The answer is to use the CowSignals® concept to identify tweaks to housing and layout to improve animal welfare and reduce daily stresses. This, in turn, will lead to guaranteed higher performance and profitability. The concept is based around prevention rather than cure. If we can prevent a lot of th above disorders, then welfare is immediately improved, for the cow and the farmer! At Wynnstay, our specialists and sales teams have been recentlytrained in CowSignals® and are actively implementing the concept in our daily work. Working together with the farmer is the best way to share the CowSignals® knowledge and it is much easier than you might think. We want to provide all cows with ‘the six freedoms of pasture’ in the correct way to promote health: Light, Air, Rest, Space, Feed and Water. Even cows out at pasture may not necessarily have all these freedoms, for example enough water available and shelter from the sun, so no matter what the system, it is worth doing an initial assessment with your Wynnstay adviser.
COW SIGNALS
What can we do to improve the longevity of our dairy cows? www.wynnstayagriculture.co.uk
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We need to look at the environment through the eyes of the cow, and score your housing for the six main factors in the CowSignals® Diamond (below).
Light - >200Lux in all cubicles for more than eight hours per
day.
• Cows are long-day breeders naturally, so more light equals more milk and better fertility.
Air - Any cows ‘seeking’ fresh air? • Is it as fresh in the middle of the shed as it is outside? Lack of clean air and poor ventilation is a major stress on the cow, leading to reduced performance.
Any questions?
Space - >75cm feed space per cow.
Always look for what the cows are trying to tell you!
• If cows are waiting to come and feed, or have to travel more than 10 metres from bed to feed, there will be negative impact on performance.
Rest -
Our team can answer your questions about CowSignals®.
>90% of cows in cubicles actually lying down.
• She needs 14 hours resting and digesting per day. Cubicles that are too small will impact on lying time.
Feed - Rumen fill and body condition. • Tells you about the current feeding space and ration, and what she has eaten over the last few weeks.
Water - One drinker per 20 cows. • Water should be clean, especially around the filler, and easy to access. There is a lot more to the concept of CowSignals® and it is worth remembering that so many little things can drastically improve the welfare of your herd.
Bethany May Dairy Specialist - North Wales m: 07771 740857
e: bethany.may@wynnstay.co.uk
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WYNNSTAY DAIRY NEWSLETTER
COW SIGNALS
If you would like an initial assessment with one of our advisers, or you would like to book some on-farm training sessions for small groups, please contact me to discuss.
MAIZE Making sure maize plants make the best possible start is key to reducing damage by birds and ensuring the best results from your crop. This will be particularly important this spring given the very wet autumn and winter, with the likelihood of colder soils, later drilling and the loss of key seed treatments. Making the right decisions regarding variety, site choice, drilling date and seed treatment will all contribute to successful and rapid establishment of the maize plant. Paying careful attention to the variety is crucial. There are a number of risks that can be managed to improve the success of the crop. These include field selection, choosing fields with a better aspect and soil type and avoiding fields more prone to suffering in a wet season which increases the risk of harvesting problems. You want a field where the soil can be worked down to a suitable tilth and then only drill when soil temperatures are consistently at a minimum 8°C at the depth the seed is to be sown, to get the seed germinated quickly. But make sure the variety you choose is suited to the farm. The main variety of agronomic criteria determining success are usually maturity class and early vigour. Early maturing varieties require fewer Ontario Heat Units to reach maturity, increasing the prospects that they will be harvested sooner in better conditions meaning silage can be incorporated into diets sooner too.
Reason continues to be a popular variety and justifiably so. It is maturity class 10 or FAO 190 and is high yielding with excellent starch and superb Cell Wall Digestibility for high ME content forage. Suitable for favourable and less favourable sites, it is a good choice for marginal locations and short growing seasons. On the BSPB/NIAB list it is harvested over 20 days sooner that the latest variety, crucial when planning getting maize into the diet.
There is a 26-day spread between the earliest and latest maturing varieties on the BSPB/NIAB Descriptive List which can be the difference between harvesting in optimum conditions, producing a high-quality feed and struggling to get a crop in.
Gema is a really exciting new variety. Being maturity class 12 (FAO 160) for an ultra-early harvest, it will be popular with growers working on a short season rotation where a priority is establishing a successor crop in good time while not compromising on productivity. Reaching maturity even sooner than Reason, farmers growing Gema will see a real advantage when planning rotations. High starch and dry matter yields mean Gema produces the energy dense forage perfect for balancing grass silages.
MAIZE SEED Request a copy of our 2020 Maize Seed Brochure at:
www.wynnstayagriculture.co.uk by calling
01939 211251
MAIZE
Go for an early variety with good early vigour to make sure it gets away quickly and matures in good time. Modern breeding techniques have effectively eliminated the traditional yield penalty seen with early varieties and feed quality is typically excellent, so there is little need to gamble on later maturing options.
or alternatively contact your Wynnstay Representative
Selecting for early vigour helps reduce the risk of poor establishment, by achieving rapid germination to get the crop away and growing quickly, while also minimising the risk of bird damage which will be more important with changes to the availability of the most commonly used bird repellents. www.wynnstayagriculture.co.uk
Dr Simon Pope
Crop Protection Manager m: 07990 578545
e: simon.pope@wynnstay.co.uk
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QUALITY FORAGE STARTS WITH SELECTING THE RIGHT MIXTURE A key factor in producing quality forage is a carefully planned reseeding programme revolving around the core principle that you should aim to reseed 15% of the farm each year. Customer Testimonials
It is estimated that reseeding costs £250/acre, making it a major investment, which requires attention to detail throughout the process. The starting point to this is selecting the right grass seed mixture which will suit your end requirements.
Eurig Davies,
Cardigan, Dairy farmer
If the aim is to produce good quality silage, selecting a mix with a high tetraploid content is important. Tetraploid grasses have high cutting yields with fast regrowth which allows for multiple cuts per year.
“Following maize, we didn’t want to leave the fields bare, particularly as our farm is on a slope and there’s a high risk of run-off and soil erosion over the winter months. It was recommended we try Tower, and it’s produced a great ley even in the very wet winter we’ve had. We drilled 12 acres, and the fields are green all over with no patches and a thick sward. This could give us the option to turn cattle out earlier if the weather allows, or a silage cut before going back to maize again.”
Unlike diploid grasses which contain two sets of chromosomes, tetraploid varieties consist of four sets of chromosomes which means they are naturally higher in water-soluble carbohydrates, which helps during the fermentation process within the clamp or bale. You should also consider how long you require the ley to last. If you’re looking for a short-term ley to act as a catch crop or provide additional forage, opt for Italian ryegrass mixtures such as Wynnstay’s Tower. The mixture establishes rapidly and can provide up to four-five cuts of high-quality silage a year.
Dale Whalley,
Knutsford, Dairy farmer
“In 2018 we drilled 25 acres of Fortress to provide high yielding, high quality forage, and we haven’t been disappointed with how it’s performed. It’s given three to four cuts of silage each year and the cows are milking very well from the TMR, achieving 9,500L per cow each year. Weather depending, we’re aiming to reseed a further 20 acres as part of our spring reseed.”
Quick growing and high yielding hybrid mixes, such as Wynnstay’s Fortress, are a good consideration for leys lasting three to four years, as they provide quick regrowth for both grazing and silage-making. For medium and long-term dual-purpose mixes, I recommend Wynnstay’s Sovereign, Herald and Imperial due to their makeup of both Diploids and Tetraploids. For cutting, Wynnstay’s Royal is suitable as it consists of high tetraploid content and a small number of diploids, providing high silage yields with long-term ground cover.
Ben Edkins,
Ceredigion, Beef, Sheep and Chickens farmers
“In 2017 we drilled 30 acres of no clover Crusader and have been very happy with its performance in producing quality grazing and silage for our sheep and cattle.
Once the grass mixture has been selected, the following tips will help in ensuring good establishment: • Destroy the old sward using a product containing glyphosate.
“The ley provides a thick sward which is ideal for flushing ewes and fattening lambs, and following applications of slurry and chicken muck, we took a cut of silage which produced 10 to 12 bales per acre. We aim to reseed another 30 acres next year with the same grass seed mix.”
• Take a soil sample to analyse pH, P and K indices, so that deficiencies can be notified, and a bespoke fertiliser plan can be implemented. • To create the ‘perfect’ seedbed conditions for establishment, plough, cultivate and roll the seedbed prior to drilling, and apply seedbed fertiliser as required.
Adam Simper
• Finally, make sure the seedbed is fine and firm ready for drilling. Once drilled roll again to achieve maximum seed to soil contact. Attention needs to be made to ensure soil temperatures and moisture are adequate for a successful establishment and growth.
Grass and Root Seed Product Manager m: 07808 901179
e: adam.simper@wynnstay.co.uk
GRASS & ROOTS 2020
For advice on the best mixture to suit your needs, speak to your Wynnstay Arable & Forage Specialist or a member of the Seed Team or to request a copy of our 2020 Grass & Roots Seed brochure visit:
www.wynnstayagriculture.co.uk or call 01939 210777
www.wynnstayagriculture.co.uk
15
WYNNSTAY DAIRY NEWSLETTER
QUALITY FORAGE
GRASS & ROOTS
BEATING WINTER BLUES FOR BETTER SILAGE This season’s wet winter could have damaging consequences for silage-yield and quality. Volac silage specialist, Peter Smith, offers guidance. It is important to be aware of the pitfalls that wet, mild winters can pose for silage-making.
Ecosyl offers benefits across the dry matter range of silages, but the benefits can be even more obvious in seasons like this.
Firstly, not only is grass that continues growing through the winter of poorer quality than fresher grass – in terms of its energy and protein content – it also provides a breeding ground for undesirable microorganisms as it dies back.
By applying 1,000,000 specially-selected lactic acid-producing bacteria to every gram of grass treated, Ecosyl delivers a fast, efficient fermentation and pH drop. It has been shown to reduce dry matter losses, preserve more true protein and increase digestibility – the latter of which are crucial for animal performance.
These include undesirable bacteria – which increase the risk of a poor fermentation – and yeasts and moulds – which can cause problems with silage heating at feed-out. All will lead to significant losses. Secondly, wet conditions create limited opportunities to apply slurry, leaving an ever-decreasing window to apply it before first-cut is made. If slurry is applied too close to cutting date, this adds to the above problem by introducing further undesirable bacteria, such as enterobacteria and clostridia
BEATING WINTER BLUES FOR BETTER SILAGE
Dead grass in dense, overwintered swards provides a breeding ground for undesirable microorganisms, which can result in silage losses Slurry contamination in silage crops introduces further undesirable bacteria into the clamp
Solutions - So what can be done? Ideally, 10 weeks should elapse between slurry spreading and cutting date (although this is often impractical). Where slurry pits are fuller than normal, the temptation may be to empty them with heavier applications. But this may be unwise.
it has been shown to reduce dry matter losses, preserve more true protein and increase digestibility - the latter of which are crucial for animal performance
Instead, slurry should be applied in light applications to allow the ‘bad’ bacteria within it time to die off. This is especially important where it is being applied to dense swards – since these provide a microclimate in their base where bacteria are sheltered from the effects of drying out, UV rays and frosts that would otherwise help to kill them off. Next, you want to find other ways to reduce the ‘bad’ bacteria – whether they come from slurry or from the natural population present on the grass. Ensuring you achieve a rapid fermentation will help – because the faster the pH falls, the sooner the ‘bad’ bacteria are inhibited in the clamp. This is where the proven additive Ecosyl comes in. www.wynnstayagriculture.co.uk
16
Rapid wilting and using a proven additive will both help to reduce the damaging effects of undesirable bacteria
Ecosyl offers benefits across the dry matter range of silages, but the benefits can be even more obvious in seasons like this - Peter Smith Wilting
To speed up wilting, spread grass promptly: it loses up to five times more moisture in the first six hours after cutting than later on. However, ensure that tedders and rakes don’t ‘scratch’ the ground and introduce soil contamination, which is a common problem on many farms. Similarly, roll fields to flatten out any ‘high spots’ that mower blades, tedders, rakes or harvesters could catch on and introduce soil. And take time to fill holes around gateways that hold water. That way, you won’t be contaminating fields with mud from these at harvest, as tractors and trailers repeatedly pass through the gate.
Peter Smith Volac
17
WYNNSTAY DAIRY NEWSLETTER
BEATING WINTER BLUES FOR BETTER SILAGE
Prior to additive application, wilting grass rapidly after cutting will also help to reduce undesirable bacteria – by limiting the time they have available to ‘multiply up’ in the swath before ensiling. Aim to wilt to 30% DM, since these types of drier silages are more ‘forgiving’ where slurry contamination is concerned.
GRAZING MANAGEMENT In the dairy industry, where margins are often tight, making the most out of home-grown forages is key. Grazed grass is the cheapest feed on the farm yet often it is not utilized to its full potential. Providing good grassland management is carried out, it can have a positive impact on profitability, more milk from forage = improved margins. Careful planning of your grazing rotations early in the season, before cows are even out, is crucial for a successful grazing season. Set up a rotation and grass wedge from the beginning but the length of rotation will all depend on grass growth rate. As the season goes on there can be a large variation in growth rates, as seen in Table 1, therefore, regularly monitoring grass growth and adjusting the rotation length accordingly is important. Having a flexible approach is key to a successful rotation, with the heaviest covers grazed first.
Even though the optimum cover for grazing is 2,800-3,000kg DM, at the beginning of the season turn cows out when the cover is around 2,300kg DM. Grazing lower covers here, compared to the rest of the year, allows cows to be off the pastures quicker, which will reduce poaching. Poaching will lead to a reduced DM yield throughout the season, graze the dry pastures first which are less susceptible. Aim to finish the first rotation by the third week of April, grazing intervals will be shorter and a higher stocking rate, (shown in Table 2) can be used in April and May more than at other months, due to the rate of grass growth.
Typical grass growth rates (KG DM/HA/Day) January
3-5
February
5-10
March
10-15
April
20-50
May
60-100
June
50-80
July
50-70
August
50-60
September
25-45
October
15-25
November
10
December
10
Careful planning of your grazing rotations early in the season, before cows are even out, is crucial for a successful grazing season
Table 1
To start with cows will need to be trained to graze again. Turn cows out for around 2-3 hours a day for around two weeks before full turn out. This allows for the rumen to adapt and will help to set up a grass wedge as they will be eating a small amount, around 5kg dry matter a day. As cows have their two largest meals at sunset and sunrise, turn cows into a new area post afternoon milking. The grass will be higher in sugars and have a higher Dry Matter (DM), therefore, intakes will be greater.
Make sure the residuals are grazed down to the right height from the onset on season, residuals influence sward density, grass nutrient quality, DM yields and regrowth in the subsequent rotations. Target residuals at 5-6cm (1,6001,700kg DM/ha). Grazing below 4cm will diminish the plant reserves, so regrowth will be slower. To rectify pastures which haven’t been grazed low enough, consider pre-mowing or following with far off dry cows/heifers.
GRAZING MANAGEMENT
Stocking Rate March
3
April/May
6
June
5.5
July
5
August
3.5
September
2.5
During May to August, when grass growth is at its maximum, fields above 3,300kg DM should be cut for silage. If the pastures are left too long/grazed too late, the tillers will continue to produce new leaves. However, there will be no increase in grass DM as the bottom tillers produced first will die off. If this occurs the dead material will build up in the base of sward which has very little feed value, decreasing grass utilisation.
Table 2
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Assessing the grass supply using the mid-point in the grazing rotation can estimate if you will have too much or too little grass in a week or two’s time. To do this, take a field which is in the midpoint of the rotation, measure the cover and estimate the growth rate for the next 10 days. Then you can calculate the cover the field will have. If cover is above the maximum pre-grazing target, then it is possible that there will be too much cover. Address a shortfall/excess quickly. If there is a surplus of grass, the supply must be reduced. This can be done by either decreasing the total grazing area or rotation length by cutting a paddock for big bale silage or increasing the stock numbers on a grazing area (e.g. introduce the dry stock onto pasture following milking cows). If a shortage has been identified, then increase the grass supply by either increasing the rotation length by buffer feeding, introducing silage ground into the rotation, or decreasing the number of stock for example by housing dry cows/heifers.
To have a successful grazing season, grass monitoring is vital, by doing this it will enable several management decisions to be made
Rachel Gardner Dairy Specialist - South Wales m: 07810 444834
e: rachel.gardner@wynnstay.co.uk
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WYNNSTAY DAIRY NEWSLETTER
GRAZING MANAGEMENT
In conclusion, to have a successful grazing season, grass monitoring is vital, by doing this it will enable several management decisions to be made. It allows excesses shortages to be planned for and better grass utilisation by grazing at correct covers and residuals.
TOP TIPS FOR OPTIMISING VITAL RUMEN HEALTH Milk yields in the UK have been increasing at a rate of 100kg per cow, per year for the last 30 years, mainly due to improvements in genetics and nutrition (AHDB, 2019). We now feed more concentrates, higher quality forages, and lower dietary fibre levels which means today’s dairy cows are not only more productive, but they are under more stress. If we are to achieve optimal performance, we need to reduce stress factors and support animal health. Rumen health is of particular importance, as it can be one of the costliest challenges on farm. This is because it not only impacts on current performance, but permanent damage to the rumen wall can have a knock-on effect for the rest of the cow’s productive life.
The team concluded that these three risk factors may have as great an impact, or more, on rumen pH and performance, as short chop length and dietary starch levels. A shorter chop, that keeps the overall mix more uniform and consistent, may be more beneficial than a longer chop through reducing the cow’s ability to sort. However, too short a chop length also has its risks. Meal frequency is also correlated with diet sorting and has a direct effect on milk fat percentage. With more frequent meals, cows are less likely to sort which keeps rumen pH stable and optimises milk components. MORE MEALS
STABLE RUMEN PH
BETTER FERMENTATION
GREATER MILK FAT %
Manipulating feeding behavior to increase meal frequency and to maintain rumen health and function can be achieved by applying the following methods: • Forage management (i.e. a consistent, uniform chop length)
Acidosis, where the pH of the rumen regularly falls below 5.8, is the main result of poor rumen health.
• Feeding or pushing up the feed more frequently
Impacts of Acidosis:
• Increase feeding space to reduce cow competition and encourage frequent feeding - Every 10cm increase in feed space = +0.06% milk fat
• Reduced efficiency in rumen fermentation • Reduced feed intake
(Sova et al., 2013)
• Reduced milk yields
• Avoid underfeeding, especially in combination with overstocking
• Reduced milk fat • Inflammation of the rumen lining
- A study found that when cows were underfed from 1am to 6am, it resulted in up to nine hours per day greater subacute ruminal acidosis (SARA) and reduced NDF digestion rate by up to 50% (Campbell and Grant, 2016) (Trevor DeVries, Total Dairy 2019)
Inflammation of the rumen lining is one of the causes of permanent damage to the rumen wall and leads to increased permeability of protein bonds called tight junctions. These tight junctions are a physical barrier to larger molecules such as endotoxins. If this barrier becomes more permeable, endotoxins are able to cross the rumen wall and enter the bloodstream, stimulating an immune response and potentially leading to disease. Research has been carried out looking at risk factors for acidosis that are associated with management practices on farm. Recent findings, by a team at Harper Adams University, highlighted three common risk factors – diet mixing, diet sorting, and underfeeding.
RUMEN HEALTH
Out of 50 farms surveyed: • 58% had poor diet mixing, resulting in an inconsistent mix along the feed barrier • 66% showed diet sorting, where the cows were selecting against longer particles (i.e. fibre) • 34% had no refusals and were risking underfeeding (Liam Sinclair, SFT Ruminant Conference 2019)
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Another way to maintain rumen health is by using a rumenspecific feed additive, such as live yeast. Its function isn’t to buffer the rumen but to scavenge oxygen in the rumen to help maintain an anaerobic environment. This promotes the growth of fibre-digesting fungi and bacteria and improves digestibility. The yeast also competes with lactateproducing bacteria, reducing their numbers and optimising rumen pH at 6.3 to 6.5.
A cow with a healthy rumen environment is more comfortable, less stressed, will have longer lying times, greater rumen motility, improved blood flow to the mammary gland, higher milk fat percentage, and higher milk yields
A stable rumen pH leads to a reduced risk of acidosis, improved feed efficiency, and maintenance of performance during periods of stress (i.e transition and heat stress). A cow with a healthy rumen environment is more comfortable, less stressed, will have longer lying times, greater rumen motility, improved blood flow to the mammary gland, higher milk fat percentage, and higher milk yields. Focusing on some of these management and feed factors, and optimising rumen health can help you improve the longevity of your herd and maximise your profit margins.
TOP 5 TIPS 1
Regularly assess the consistency of your diet along the feed barrier
2
Reduce sorting by assessing chop length and uniformity of the diet
3
Don’t risk underfeeding; there should always be feed available at the barrier and remove refusals each day
4
Encourage frequent, small meals – push up feed and ensure there is enough space to eat comfortably
Julie Wright
5
Consider adding live yeast to the diet to improve rumen function
m: 01691 828512 ext 2183 e: julie.wright@wynnstay.co.uk
Nutritionist
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WYNNSTAY DAIRY NEWSLETTER
RUMEN HEALTH
FOR A HEALTHY RUMEN
FUTURE OF THE DAIRY X BEEF CALF ON YOUR FARM The questions being asked of the Calf and Youngstock team are increasingly around the viability of keeping calves on farm. Let’s take a closer look at what factors you need to consider.
Space
It obviously varies farm to farm, but below is an estimated overall cost per calf during the milk rearing period.
• Do you have room to keep more calves? • Will extra calves impact the performance of your heifer calves?
Quantity Cost per per week week (£)
• If you plan to keep the calves past weaning - do you have space to grow/finish too? For us, the most important consideration is the impact on your heifer calves. Overcrowding calf sheds will lead to higher disease challenges and impact ventilation. Selling surplus calves as soon as you are able may be the most economically efficient decision for your farm in the long-term. A wise man once told us - “your first loss is your best loss”. Better losing £20 on a calf at two weeks old, than impacting the performance of your herd.
Rearing cost Based on the example feeding regime below, it is estimated each calf will drink 287L by weaning. Mixed at 150g/L this equates to a total of 43kg of powder.
8 week rearing period cost (£)
Powder (based on 6L/day; mixed at 150g/L)
Average: 5.38kg
Average: £8.37
£66.96
Starter feed
Average: 5 kg
£1.72
£13.76
Straw
2 slices of big bale
£3
£24
Labour (based on £10/hour)
30 minutes
£5
£40
TOTAL
£144.72
L fed/day
L consumed
For 7 days
5L
35L
Dips in market value can encourage short-cuts in rearing. It is important costs are not cut in the wrong places hindering the progress of calves and providing false economy.
For 35 days
6L
210L
The right start
For 7 days
4L
28L
For 7 days
2L
14L
Weaned by week 8
TOTAL
287L
Remember, management in the first few weeks of life will impact on lifetime performance.
FUTURE OF THE DAIRY X BEEF CALF ON YOUR FARM
Key points to help maximise health and productivity: 1. Colostrum – all bull calves should receive 10% of their bodyweight in high-quality colostrum within two hours of birth. Many beef rearing farms will now randomly check passive transfer of calves and will look to pay more for calves that have a good level on maternally derived antibodies. 2. Hygiene – if there are now more calves on the farm, good hygiene is more important than ever to prevent a disease outbreak to one that could affect the heifers. This includes dipping the navel (ideally twice at a 12-hour interval), disinfection of feeding equipment and providing clean, fresh bedding. Doing the best job possible for the bull calves will secure the best price and ensure there is always an outlet for your calves.
www.wynnstayagriculture.co.uk
22
The right home
Calf & Youngstock Specialists Eimear Diamond
You have looked at space and the cost of rearing and retaining additional calves is not adding up. In order to find the right home, you need to offer the right calf, be that of type and health. To determine the type, you need to be accessing your market; are you looking to supply a scheme, a private buyer or a local mart? What are they looking for? How are they growing them on post-weaning? Do they require a breed that will utilise grass? What is consistently making the top price? Your supply needs to meet industry demand.
Calf & Youngstock Manager
m: 07881 379008 e: eimear.diamond@wynnstay.co.uk @diamondcalf1
Jess Yeomans
Calf & Youngstock Specialist Shropshire, Cheshire, Staffordshire
m: 07990 584740 e: jess.charlton@wynnstay.co.uk @charltoncalf1
Laura Monk
Calf & Youngstock Specialist Cornwall & Devon
m: 07767 275662 e: laura.monk@wynnstay.co.uk @monkcalf1
Elinor Thomas
Calf & Youngstock Specialist - South Wales
m: 07500 979398 e: elinor.thomas@wynnstay.co.uk @thomascalf1
Sammy Howorth
Calf & Youngstock Specialist Lancashire & Cumbria
Breeding
m: 07810 444948 e: sammy.howorth@wynnstay.co.uk
In order to minimise dairy bull calves and the dwindling prices, if you haven’t already, it might be time to review your breeding strategy. Ask yourself, is your breeding policy sustainable? A large proportion of UK dairy farmers will now be using sexed semen. This would allow you to breed replacements from high performing cows or tighten your heifer rearing block. The remainder of your herd could then be inseminated with sires that produce the calves the beef market requires, in addition to limiting the number of bull and beef calves being reared alongside your heifers; increasing profitability all round.
@howorthcalf1
Millie Hendy
m: 07717 495746 e: millie.hendy@wynnstay.co.uk @hendycalf1
An outlook for beef 2020 2019 saw an increase in beef production. This was in part down to prices providing little incentive to expand, provoking the slaughter of more heifers from both dairy and suckler units, in addition to the forage shortages experienced pre-Spring turnout. Assuming business as usual in the European markets, 2020 UK beef production is forecast to fall by 4% through a combination of fewer head of stock slaughtered and lighter carcass weights. As a result, we are expecting to see a slight increase in imports and a drop in exports by around 9%. This balance of trade will also be supported if the pound sterling continues to strengthen, increasing the competitiveness of EU products in the UK and deterring exports. This forecast predicts a more stable UK beef market when compared to 2019, however, if domestic demand weakens further, the challenging circumstances of 2019 may repeat themselves. 23
WYNNSTAY DAIRY NEWSLETTER
FUTURE OF THE DAIRY X BEEF CALF ON YOUR FARM
Calf & Youngstock Specialist Somerset & Gloucester
Contact us: Sales Desk
t: 0808 168 7998 dairy@wynnstay.co.uk To find your local store visit
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Whilst every effort is made to ensure that the details supplied in this publication are correct as of March 2020, Wynnstay cannot be held responsible for any inaccurate information. Information contained within this publication should be used as a guide only. Please seek specialist advice before purchasing. Photography and product images used within this publication have been used as a guide only.
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