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There have been lots of research and advancements in cattle genetics. Recently faculty from The University of Tennessee partnered with the University of Kentucky to travel through both states talking about the latest in cattle genetics.
Thomas Capps
A week studying cattle genetics. Hello, and welcome to Tennessee Home and Farm Radio. I’m Thomas Capps. It all starts
Dr. Troy Rowan
It all starts with genetics but eventually ends up on your plate.
Thomas Capps
We’ve come a long way in studying and producing better genetics in cattle. That’s thanks in large part to research done at places like the University of Tennessee and other institutions like it in the country. UT Extension recently partnered with our neighbors to the north in Kentucky to travel through both the bluegrass and volunteer states, talking about and learning more about the latest in cattle genetics. Dr. Troy Rowan with the animal science department at UT was a part of the group that started in Lexington, Kentucky and ended in Lewisburg, Tennessee. Dr. Rowan spoke at the seedstock portion of the tour that was in Spring Hill, Tennessee, where he specifically focused on bulls.
Dr. Troy Rowan
I think that bull buying decision is one of the most important things that a commercial herd does. It has a really big impact on their herd in the immediate term. So that bull is going to Sire, you know over 100 calves hopefully over the course of his lifetime. But in addition to that the impact that he has when we keep replacement cows back that Bull has a multi generational impact on a herd.
Thomas Capps
At the next and final stop and Lewisburg the focus was on heifer Development. Dr. Lou Strickland with UT gave a presentation on improving genetics and heifers. Dr. Strickland stresses heifer genetics is important for the consumer and farmer raising the beef.
Dr. Lou Strickland
that’s extremely important be able to help them reduce her because their bottom line is very, very tight and we want to try to help them the most possible while being able to make their farm profitable
Thomas Capps
That delicious steak or hamburger you eat tonight for dinner as a quality taste in large part because of the genetics research that has and continues to be a priority for producers.
Dr. Troy Rowan
It takes years for these genetic selection decisions to reach the meat counter. But ultimately, we’re trying to make a product that’s more sustainable a product that’s more efficient, and a product that’s more profitable for our breeders and that consumers are happy with
Thomas Capps
It’s simple, better genetics equals better beef. For Tennessee Home and Farm Radio, I’m Thomas Capps.
