ABSTRACT
Energy is not a nutrient, but managers evaluate diets and animals’ requirements on an energy basis. Usually, optimal economic return from this conversion is predicated upon maximizing consumption of forage; the more forage they eat, the better. Managing forages as energy and protein sources centers on managing the agronomic aspects of the forage to take full advantage of its nutrient potential, and on predicting the nutrient content of a given forage at the time it is grazed or harvested as hay. Knowing nutrient content (Table 2) and accurately predicting forage consumption allow a good manager to formulate a supplement that complements the forage nutrient supply to meet nutritional requirements and minimizes feed costs. Nutrition-related diseases, such as grass tetany, acute bovine pulmonary emphysema, or nitrate toxicity, can have lethal effects on grazing ruminants.[1,2] Legumes, such as alfalfa and clover, are good sources of energy and protein for beef cattle; however, beef cattle may die from bloat caused by rapid consumption of legumes.[1]
An important aspect of beef production is the use of byproducts as feedstuffs. By-products such as recycled poultry bedding, whole cottonseeds, and soybean hulls are cost-efficient sources of energy and protein. In fact, many of these unusual feed sources are rated for their value relative to corn grain, soybean meal, or alfalfa hay, which allows managers to make intelligent feed purchase decisions.[3]
Beef cattle gain weight rapidly on high-grain diets, but excessive consumption of grain can upset the fermentation balance in the rumen, which can lead to potentially lethal acidosis.[1] Acidosis is controlled by feeding approved compounds (ionophores, buffers) as well as by astute management of feed composition and supply to the animals.
