Latest issue
August 2011
• Maize is all about ME
• New silage centre of excellence established
• Live yeast - a solution to forage challenges
• Early grass silage results
• Rumen health and intakes drive output
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Previous Issues
June 2011:
• Options for cereal based forages
• Plan now to reduce purchased feed costs
• Making a success of crimping cereals
• Wholecrop fits the bill
• Wholecrop reduces costs and improves rumen health
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here to view (pdf opens in new window)
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April 2011:
• National Forage Conference a success
• Focus on fibre to maximise forage use
• Leading herd shows benefits of attention to detail
• Quality forage at heart of low input success
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here to view (pdf opens in new window)
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January 2011
- Announcing the first National Forage Conference
- Monitor maize diets closely to reduce acidosis risk
- Ensuring quality
- Take a strategic look at forage utilisation
- Competition winners
- Yeast underpins top performance
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here to view (pdf opens in new window)
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August 2010
- Making best use of this year's forages
- Feeding live yeast gives health boost
- New approaches to get more milk from forage
- Nutrition focus drives yields
- Less intensive system delivers
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here to view (pdf opens in new window)
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June 2010
- National forage survey confirms benefits of wholecrop
- New technologies extend wholecrop window
- Top quality forage underlines success
- Wholecrop brings significant benefits
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here to
view (pdf opens in new window)
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April 2010
Contents:
- Tackling the decline in milk from forage
- Reducing the silage weather lottery
- Feed more of the silage you put in the clamp
- Prompt action restores yields
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view (pdf opens in new window)
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February 2010
Contents
- Live yeast tackles high cell count
- Ryegrass variety choice is key to silage value
- Are you really focussed on optimum yields from forage?
- Evolution rather than revolution
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September 2009
- Live yeast and organic selenium deliver added benefits
- New maize varieties for 2010 season
- New forage analysis will help get more from silage
- Decision time for maize
- Consistency and fermentation quality the key
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