STOPPING SARS-CoV-2 ALONG THE FARM-TO-PLATE SUPPLY CHAIN |
From live cattle entering a packing plant to the consumer’s kitchen table, a Texas A&M AgriLife-led research project aims to develop an accurate way to predict potential contamination with SARS-CoV-2, the virus that causes COVID-19, throughout the food supply chain.
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INNOVATIVE AG SOLUTIONS TO ADVANCE HEALTH, SUSTAIN RESOURCES |
As the world’s population increases, scientists and agriculturalists face a
growing challenge to
produce more, higher quality food for consumers while using fewer natural
resources and taking care to appropriately manage and conserve the resources
that still exist.
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TEXAS A&M AGRILIFE ORGANIZES VET NETWORK, MENTOR PROGRAM |
TAMU AgriLife is establishing a rural vet network to provide education and assistance with a goal of making rural veterinary practices sustainable. Many rural large animal practices are operated by older vets with younger veterinary professionals are going to pet care because it’s more lucrative
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ANSC FRESHMAN TEAM WINS 1ST PLACE AT 2020 RAYMOND IDEAS CHALLENGE |
The annual competition challenges undergrad & grad students at TAMU to dream up the next big innovation that will change the world. The mission of the challenge is to encourage students to develop their idea and their entrepreneurial mindset; the student’s ideas should be novel, feasible, and impactful while also solving a problem. |
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Growing up on his father’s livestock and crop operation in Rhodesia, Dr. G. Cliff Lamb was surrounded by cattle, pigs and sheep almost from the moment he was born. The lifestyle influenced his interest in livestock reproduction and still informs his perspective today as head of the Department of Animal Science. |
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MATH TO PREDICT ENVIRONMENTAL IMPACTS OF LIVESTOCK PROD. |
In an effort to make sure our animal protein supply is sustainable, Luis Tedeschi, Ph.D., an AgriLife Research ruminant nutritionist, is
using mathematical modeling to connect the dots
between increasing production efficiency in livestock operations
and minimizing
environmental impacts.
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TAMU ANSC FACULTY, STUDENTS EARN NATIONAL RECOGNITION AT ASAS MEETING |
TAMU faculty and students from the ANSC accepted awards during the 2020 American Society of Animal Science’s virtual annual meeting and trade show.
“The department is proud to have outstanding faculty and graduate students who are receiving national recognition for the remarkable work they are doing to advance the field of animal science,” said Cliff Lamb, professor and head.
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D'SOUZA AWARDED INAUGURAL CACTUS FEEDERS SCHOLARSHIP & INTERNSHIP |
The TAMU Department of Animal Science is proud to recognize Genevieve D’Souza as the inaugural recipient of the 2020 Cactus Feeders Scholarship. As a recipient of this newly formed award, D’Souza will have the opportunity to complete an internship with Cactus Feeders. The department is excited about the possibilities that this new partnership with Cactus Feeders presents. |
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OOSTHUIZEN HONORED AT 2020 TAMU POST-DOC RESEARCH SYMPOSIUM |
Six postdoctoral researchers received awards at TAMU’s Fourth Annual Postdoctoral Research Symposium,
held in celebration of
National Postdoc Appreciation Week. The symposium featured more than 40 postdoctoral participants presenting their research. Nicky Oosthuizen received top honors in the
flash-talk presentation category.
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GROUND BEEF OFFERED AT 12TH CAN FOOD PANTRY |
A unique partnership on the Texas A&M University campus is “beefing up” protein offerings at the campus food bank to ensure no student, staff or faculty member has to study or work on an empty stomach. ANSC, Cactus Cares and The 12th Can Food Pantry are teaming up to assist the food insecure on campus by providing something few food banks across the U.S. can offer – frozen beef.
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PRIME RIB - IT'S WHAT'S FOR CHRISTMAS DINNER! |
Nothing quite says
Merry Christmas in Texas
like a prime rib served as
the main dish of your
Christmas meal! When it comes time to prepare your prime rib this holiday
season, be sure to
reference Texas A&M
AgriLife Extension Service’s Path to the Plate’s tips
and tricks to ensure that
the meat is cooked
thoroughly and
properly.
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RETAIL BEEF MARKET EMBRACES CHANGES, NEW CUTS FOR |
Chuck flap, rib-eye filet, tomahawk steak, Denver or Sierra cuts, flat irons and tri tips – the landscape of the local grocery meat case is changing when it comes to beef cuts, according to a Texas A&M AgriLife Extension Service expert. As the COVID-19 pandemic brought beef shortages, consumers may have noticed some different cuts of beef when their traditional selections were sold out.
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MEAT PERSPECTIVES: GROUND BEEF BASICS |
Ground beef remains one of the most popular forms of beef consumed in the United States. Some estimates report that up to 65% of all beef consumed is in the form of ground beef. It is one of our go-to foods, and we are reminded of this during the COVID-19 pandemic as well as other times where economic or other situations have us staying at home and wanting something easy to prepare and comforting to eat. Continuing cyclical interests in various iterations of low-carb/protein-focused eating patterns certainly benefits ground beef (maybe minus the bun). Ground beef prices these days show that it is not the bargain product that it once was. |
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EQUINE REPRODUCTIVE SHORT COURSE SET FOR
JANUARY 6-8, 2020
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The Texas A&M Equine Reproductive Management Short Course for 2021 is going virtual. Live demonstrations and site visits to equine reproductive facilities in Texas will be the focus of the Jan. 6-8 course.
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PEAK PERFORMANCE IMPORTANT AMID PANDEMIC INDUCED PRICE FLUCTUATIONS |
AgriLife Extension program offers financial, production analysis and benchmarking to identify opportunities, weaknesses.
With the COVID-19 pandemic, cattle prices have been on a roller coaster. Now is a good time to analyze performance to make sure your operation is as efficient as possible, according to a Texas A&M AgriLife Extension Service specialist.
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MINERAL IMBALANCES NEED TO BE CONSIDERED IN CATTLE DEATHS |
Ranchers need to keep in mind that the wrong quantities of minerals can be dangerous or even deadly to cattle, said experts from the Texas A&M AgriLife Extension Service. When it comes to cattle and minerals, what works for a rancher 700 miles away may actually work better for you than what works for a neighbor 7 miles down the road; it all depends on what is in your soil, supplements, feed, forage and water supply.
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FROM THE GROUND UP: CATTLE ARE GOOD FOR THE ENVIRONMENT |
There is a storyline companies offering plant-based meat substitutes are pushing that suggests beef production is harming our environment. There is science that refutes that storyline. “We’ve got to make sure that we pitch beef production in the light that it really should be. It’s a tool to manage our environment, improve our soil health, and improve the environmental health of the nation. It’s a great tool to do that with." |
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MINERALS MATTER, IMPACT ON COW REPRODUCTION |
The female is the factory on the ranch. She is responsible for raising a calf year after year, but this is not possible if she isn’t in proper nutritional health. “The impact of mineral supplementation is as or even more substantial than energy and protein for proper reproductive health,” says Reinaldo Cooke, Texas A&M Beef Cattle Production Specialist. “Minerals have a huge impact on reproduction.” |
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DIET TYPE MAY INFLUENCE CATTLE BEHAVIOR |
In animal behavior research, stereotypies are repetitive behaviors that an animal may perform in an effort to relieve frustration or cope with a suboptimal environment, according to a review article published in Livestock Science by Emily Ridge and Courtney Daigle with the Texas A&M University department of animal science and Margaret Foster with the Texas A&M Medical Sciences Library.
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BRAHMAN-TYPE CATTLE MAY REQUIRE LESS NITROGEN |
A Texas A&M AgriLife study will determine differences in nitrogen requirements between Brahman type cattle and other cattle. Measuring these differences may allow cattle producers to reduce the protein in cattle diets. “Implementation of precision diet formulation in cattle diets can be the answer to producing a more affordable beef with a smaller environmental impact,” said Tryon Wickersham, Ph.D.
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