GFM Network News

Nasal spray vaccine more effective against BRD than injection

Nasal spray vaccine more effective against BRD than injection

Reading Time: < 1 minute Vaccines for bovine respiratory disease are more effective when administered via nasal spray than injection, according to a University of Saskatchewan study. Dr. Philip Griebel’s study found vaccines administered at branding (age three to six weeks) and at weaning (age six to seven months) were more effective when given via nasal spray. “Intranasal vaccination at […] Read more

DNA strand

Using genomics to improve cattle

Reading Time: < 1 minute Delta Genomics is working with multiple industry groups on an initiative to make SNP (single nucleotide polymorphism) panels more flexible, affordable, and less time consuming, without compromising accuracy. The panels are used to identify animal traits like feed efficiency and carcass quality. Eight partners are now using SNP technology for parentage on a regular basis, […] Read more

E. coli bacteria

U of A research could detect Johne’s disease

Currently no reliable test to detect the frequent problem in dairy herds

Reading Time: < 1 minute Johne’s disease is a challenge for the dairy industry. One of the main issues associated with identifying Johne’s is that the calf gets infected at a young age, but symptoms may not show in the animal for years. Johne’s disease is difficult to diagnose and when present, can cause animal mortality, decreased milk production and […] Read more

marbled piece of beef with a carving knife

SAIT and Olds College upgrade meat program facilities

Dean expects the program to more than double in capacity

Reading Time: 2 minutes In the meat and livestock industry, efficiency leads to increased productivity, which often leads to increased profitability. All three are key factors behind the SAIT meat lab renovations and the Olds College meat-processing lab equipment upgrade. SAIT originally offered a 15-week meat-cutting program strictly focused on the retail meat industry. With the addition of the […] Read more

4-H’s Beef Project website offers e-learning modules

4-H’s Beef Project website offers e-learning modules

Reading Time: < 1 minute In partnership with the Alberta Livestock and Meat Agency, 4-H Alberta developed an e-learning curriculum for their Beef Project clubs that reflect the changing needs in next-generation learning. The Beef Project, which has 3,200 members, is designed to identify needs for improved knowledge in the beef industry. It has multiple learning modules on topics ranging […] Read more

research scientist in a lab coat

Digital meat-grading scanner making its way to the processing floor

The device developed at U of A uses near infrared 
and visible light to detect fat and meat colour

Reading Time: < 1 minute Grading is an important step for processors, and the industry has traditionally used human graders to measure qualities such as marbling, as well as fat colour and texture. But processors are now moving towards electronic grading tools and technology. Technologies such as the Computer Vision System’s BeefCam module have achieved up to 64 per cent […] Read more

dried distillers grains

The environmental pros and cons of feeding dried distillers grains

Cattle fed DDGs produce less methane and more nitrogen, Lethbridge Research Station scientists have found

Reading Time: 2 minutes In beef production, finding a balance between feed costs and environmental health takes continuous navigation. Feed is one of the highest on-farm costs and when the price of barley, corn and wheat rises, producers often turn to using dried distillers grains (DDGs) in their rations. While this ethanol co-product lowers methane production in cattle by […] Read more

two white lambs

New carcass evaluation system key to moving lamb industry forward

An accurate evaluation system would be a basis for providing economic incentives for high quality

Reading Time: 2 minutes A key issue with Canadian lamb is the lack of homogeneity among lamb carcasses, resulting in inconsistent size of meat cuts. This is a challenge for retailers and restaurants as they strive to offer a consistent quality product to their customers. This challenge could be solved, in part, with an improved carcass evaluation system, something […] Read more

Dairy cows in a milking facility.

New study aims to improve protein efficiency in dairy cows

Researcher to study how to lower protein content without compromising milk production

Reading Time: 2 minutes In humans, the nutrients you ingest are directly correlated to your performance and overall health. The same applies to animals. Currently, the dairy industry relies on the expertise of dairy cow nutritionists who formulate diets for cows using an established protein model. Unfortunately, this model consistently underpredicts milk protein yield at low protein intake. The […] Read more

Dairy will be processing organic cow’s milk

Reading Time: < 1 minute The departure of Saxby Foods in January represented a market opportunity for another processor to offer dairy products using organic milk. In partnership with the Alberta Livestock and Meat Agency (ALMA), Rock Ridge Dairy, a Ponoka-based, family-owned processor, is upgrading their facility to allow them to offer organic cow’s milk and other organic product lines. […] Read more