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Grasses, Pastures & Hay
Grass-fed Beef Cattle Genetics 101
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<blockquote data-quote="edrsimms" data-source="post: 697299" data-attributes="member: 10970"><p>Barleyfedbeef wrote:</p><p>LOL here we go again. Milk fever, unlike your answer, happens when the cow has relied too heavily on the calcium from her diet and when she is in need of calcium during birth, cannot sequester it from her bones. It's because she has been fed too much calcium the last three weeks of trimester that she goes down like that. <u><strong>This is all incorrect</strong></u></p><p>Let me explain this to you in very simple terms: N.P.K pH</p><p>(N) Nitrogen --causes quick green up and basically does nothing for YEILD and causes the Protein/carbohydrate imbalance which is ok for stockers but not in a grass-finishing program. </p><p>(P) Phosphorous-- represents root growth and development, but not YEILD</p><p>(K) Potassium -- represents------- YEILD</p><p>pH -- <u>when not correct </u> causes the inability of the plant to take up needed nutrients for optimal growth. </p><p>Now, with this understanding, I will attempt to explain to you about Milk Fever in beef cattle in a forage based environment:</p><p>1. In a forage based environment, we often see instances of too much K in the forage base. Too much K can cause (on a cellular level) a trigger mechanism in the body to shut down and bypass Ca. Thus too much K in our forage base (which represented Yeild) has caused any excess calcium offered to be bypassed even when the cow actually needs it. In such cases we get Milk fever prior to calving. This was an example (evidently over your head) of the need for proper pH. </p><p>Ed</p></blockquote><p></p>
[QUOTE="edrsimms, post: 697299, member: 10970"] Barleyfedbeef wrote: LOL here we go again. Milk fever, unlike your answer, happens when the cow has relied too heavily on the calcium from her diet and when she is in need of calcium during birth, cannot sequester it from her bones. It's because she has been fed too much calcium the last three weeks of trimester that she goes down like that. [u][b]This is all incorrect[/b][/u] Let me explain this to you in very simple terms: N.P.K pH (N) Nitrogen --causes quick green up and basically does nothing for YEILD and causes the Protein/carbohydrate imbalance which is ok for stockers but not in a grass-finishing program. (P) Phosphorous-- represents root growth and development, but not YEILD (K) Potassium -- represents------- YEILD pH -- [u]when not correct [/u] causes the inability of the plant to take up needed nutrients for optimal growth. Now, with this understanding, I will attempt to explain to you about Milk Fever in beef cattle in a forage based environment: 1. In a forage based environment, we often see instances of too much K in the forage base. Too much K can cause (on a cellular level) a trigger mechanism in the body to shut down and bypass Ca. Thus too much K in our forage base (which represented Yeild) has caused any excess calcium offered to be bypassed even when the cow actually needs it. In such cases we get Milk fever prior to calving. This was an example (evidently over your head) of the need for proper pH. Ed [/QUOTE]
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