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Is my beef finished?
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<blockquote data-quote="Little Joe" data-source="post: 1635222" data-attributes="member: 39122"><p>Provides calcium. I was told by the livestock nutritionist at the University of Arkansas that when you start feeding above 1% body weight that you should add the lime to provide enough calcium in their diet. I'm sure he told me something more scientific but in country boy terms I got the " if you're feeding above 1% body weight to add 25# per 1000# of feed". He also come up with my ration for best performance and reduce the risk of acidosis. I've not noticed an off flavor in the meat from the gluten, but in the overall they're really not getting a large percentage of their diet in gluten considering they probably eat 3% of body weight or better and half of that is coming from grass and the half that is grain is only 25% gluten. Again I'm no expert and don't claim to be that's just my experience and the advice I've gotten.</p></blockquote><p></p>
[QUOTE="Little Joe, post: 1635222, member: 39122"] Provides calcium. I was told by the livestock nutritionist at the University of Arkansas that when you start feeding above 1% body weight that you should add the lime to provide enough calcium in their diet. I’m sure he told me something more scientific but in country boy terms I got the “ if you’re feeding above 1% body weight to add 25# per 1000# of feed”. He also come up with my ration for best performance and reduce the risk of acidosis. I’ve not noticed an off flavor in the meat from the gluten, but in the overall they’re really not getting a large percentage of their diet in gluten considering they probably eat 3% of body weight or better and half of that is coming from grass and the half that is grain is only 25% gluten. Again I’m no expert and don’t claim to be that’s just my experience and the advice I’ve gotten. [/QUOTE]
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