6
cannot eat as much as dry or newly
pregnant cows. Cold stress may
increase dry matter intake because
it increases rate of passage.
Wasted Feed
The type of feed and the way it
is delivered can affect how much
feed is wasted. Certain methods to
reduce the length of feed can waste
the higher quality, high protein
portions. Hay and greenfeed have
an estimated feeding waste of 15
to 30 percent and pellets have an
estimated 5 percent waste factor.
Mineral Imbalances
If feeding strictly annual cereal
crops such as greenfeed, silages
and straw, it is a Best Management
Practice to supplement with
extra minerals. Extra calcium and
magnesium supplements can offset
the effects of high potassium in
annual cereal feed.
Test for Nitrates
If feed is from frosted greenfeed,
heavily fertilized or manured
annual cereal crops or heated
greenfeed bales, it is a good idea
to test for nitrates. Should they
heat, greenfeed bales that are low
in nitrates can be dangerously high
in nitritest. Nitrate conversion to
nitrite can be deadly.
Heated Bales
If they test low for nitrates, heated
bales should be fed early. This type
of feed has less protein available,
and as the gestation of the cattle
proceeds, the protein requirements
increase. Moulds that can develop
on bales that sit can be harmful
when both eaten and inhaled.
Salt Sources
It is recommended to have one
source of salt fed free choice.
Interested in Learning More?
Gain a more in-depth understanding
of the MD’s recent ASB workshop by
visitng mdlsr.ca/Agriculture.
Delicious Recipes Into Your Kitchen
Courtesy of our ASB Team Members
Submit your favourite recipe to the MD’s Sub-office in Flatbush for your
chance to be featured in an upcoming edition of Rural Roots!
Raspberry Almond Shortbread Cookies
Step 1. In a medium bowl, cream together butter and white sugar until
smooth (about 30 seconds). Mix in ½ teaspoon almond extract. Mix in flour
until dough comes together. Cover and chill dough in fridge (about 1 hour).
INGREDIENTS
1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/2 cup seedless raspberry jam
Sugar for sprinkling
1 cup confectioners’ sugar
Step 2. Preheat oven to 350 degrees F. Shape dough into 1 inch balls,
and place on ungreased cookie sheets (about 2 inches apart). Using your
thumb, make a small indentation in the centre of each ball and fill the
indentation with jam (about ½ teaspoon). Sprinkle with white sugar.
Step 3. Bake for about 10 minutes in preheated oven, or until lightly browned.
Let cool 1 minute on cookie sheet. Transfer to a wire rack to finish cooling.
Step 4. In a medium bowl, combine powdered sugar, 1 teaspoon water and
1 ½ teaspoons almond extract. Mix until smooth. If necessary, add more water
(a drop at a time) until a thin, pourable consistency is reached. Drizzle icing
lightly over warm cookies.
3 to 4 teaspoons of water Ready in: 1 hour and 30 mins
1 ½ teaspoons almond extract Cook time: 10 minutes Makes: 36 cookies