Author: C. V. WILSONPublisher:
ISBN: 9781528327886
Category :
Languages : en
Pages : 0
Book Description
RELATIVE MERITS OF PRODUCING CREEP-FED, FEEDER, AND LOT-FATTENED CALVES IN WEST VIRGINIA ... (CLASSIC REPRINT).
Author: C. V. WILSONPublisher:
ISBN: 9781528327886
Category :
Languages : en
Pages : 0
Book Description
The Relative Merits of Producing Creep-fed, Feeder, and Lot-fattened Calves in West Virginia
Author: Charles Vinyard WilsonPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
Book Description
Relative Merits of Producing Creep-fed, Feeder, and Lot-fattened Calves in the Appalachian Region
Author: Earl W. McComasPublisher:
ISBN:
Category : Calves
Languages : en
Pages : 11
Book Description
Relative Merits of Producing Creep-Fed, Feeder, and Lot-Fattened Calves in the Appalachian Region
Author: United States. Bureau of Animal IndustryPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Relative Merits of Producing Creep-fed, Feeder and Lot - Fattened Calves in the Appalachian Region, by E. W. McComas,... and C. V. Wilson,...
Author: Charles Vinyard WilsonPublisher:
ISBN:
Category :
Languages : en
Pages : 12
Book Description
Value of Creep Feeding in Production of Feeder Calves
Author: C. J. CunninghamPublisher:
ISBN:
Category : Calves
Languages : en
Pages : 19
Book Description
Creep Feeding Beef Calves in West Virginia
Author: West Virginia University. Agricultural Extension ServicePublisher:
ISBN:
Category :
Languages : en
Pages : 5
Book Description
Creep Feeding Calves for Baby-beef Production
Author: I. B. JohnsonPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 24
Book Description
Experiments in Creep-feeding Beef Calves
Author: Bruce R. TaylorPublisher:
ISBN:
Category : Calves
Languages : en
Pages : 24
Book Description
Short Fed Steers
Author: Herbert W. MumfordPublisher: Forgotten Books
ISBN: 9781333217563
Category : Business & Economics
Languages : en
Pages : 28
Book Description
Excerpt from Short Fed Steers: A Comparison of Methods of Feeding Among common methods of beef production there is recognized the practice of short feeding or warming up of cattle. This process usually requires from 60 to 100 days and the cattle are generally mar keted in a half fat or unfinished condition. In this, as in 'most enter prises of this sort, the variations of common practice are wide. These variations are in the grade and condition of cattle selected for feeding, the methods of handling, and the rations used. Some feeders, for instance, select heavy eshy cattle of the better grades while others select cattle thin in esh, but generally mature, and of the lower grades. 'then too, the variations in the methods of handling the cat tle are wide, the chief difference being in the policy of forcing rapid and large gains by the use of a rather expensive ration as compared with that of smaller gains by the use of limited quantities of feed or less expensive feeds. The factors surrounding and the possibilities of short feeding are considerably different from those of long feeding where the cattle are fed for six months or longer and generally marketed in finished condi tion. It is not intended, however, at this time to compare the practice of short feeding with that of finishing beef cattle. We introduced this work rather to study the methods and possibilities of short feeding. To do this, a test was conducted with two carloads of cattle under conditions comparable to those existing in Illinois. In this work the relative merits of two different methods of feeding were studied and other available data were collected thus supplying a basis upon which the business of short feeding cattle may be judged. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."