Keeping poultry feet clean, dry and healthy helps improve overall health and well-being of the flock. Footpad dermatitis (FPD) is a condition that causes necrotic lesions on the plantar surface of the footpads in growing broilers and turkeys. Recent research suggests there are a myriad of interacting factors that lead to FPD.
Remember when you were a kid on those hot summer days you went to the back yard and got to turn on the sprinkler? Oh, the refreshing joy! Well, it turns out that cooling broilers with sprinkler systems in their houses just may provide the chickens that same type of refreshing experience.
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The 24 states for which the USDA reports milk production are: Arizona, California, Colorado, Florida, Georgia, Idaho, Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, New Mexico, New York, Ohio, Oregon, Pennsylvania, South Dakota, Texas, Utah, Vermont, Virginia, Washington, and Wisconsin.
Dairy is local. Did you know most people live within 100 miles or less of a local dairy farm? Milk typically travels from farm to store in about 48 hours.
Ohio feedlot operator Dave Lepley was looking for a way to expand his operation while benefiting the environment and improving cattle comfort. Lepley Farms, Bellevue, Ohio has been feeding cattle since 1964 when they started with facilities to feed 300 head of cattle. They thoroughly examined numerous options for building a facility.
June is Dairy Month! It’s a time set aside to acknowledge the women, men and children throughout the country that work together daily to help produce and provide some of the most nutritious and responsibly produced protein products available.
Whether it’s updating, upgrading, or starting fresh, building your operation’s facilities requires time, patience, and access people and resources that can help make the job get done right.
Beef | Poultry | Posts | Swine | Dairy
May is considered the official kick off to the outdoor grilling season for many Americans. Statistics provided by the United States Agriculture Department estimate that in 2019, the average American will consume 220.5 pounds of red meat and poultry, up roughly 2 pounds per person as compared to 2018, and 6 pounds per person higher than as recent as 2014.
