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CP Level in Finishing beef
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<blockquote data-quote="Howdyjabo" data-source="post: 454239" data-attributes="member: 391"><p>When formulating rations you need to understand what is "hot" and what is "not hot". TDN and Mgcal numbers alone won't tell you reliably when you need to be careful with a feed and ramp it slowly. </p><p>And I have yet to see a bagged feed come with TDN or Mgcal listed. So you need to understand the individual ingredients.</p><p>And how to estimate the TDN and "hotness" off of the limited information given on the label.</p></blockquote><p></p>
[QUOTE="Howdyjabo, post: 454239, member: 391"] When formulating rations you need to understand what is "hot" and what is "not hot". TDN and Mgcal numbers alone won't tell you reliably when you need to be careful with a feed and ramp it slowly. And I have yet to see a bagged feed come with TDN or Mgcal listed. So you need to understand the individual ingredients. And how to estimate the TDN and "hotness" off of the limited information given on the label. [/QUOTE]
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CP Level in Finishing beef
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