Research on the Record with Reynold Bergen
Before becoming a politician and long before becoming a noted western Canadian historian, Grant McEwan was an animal science professor at the University of Saskatchewan. In 1938, he and A.M. Shaw published “An Experiment in Beef Production in Western Canada” (Scientific Agriculture XIX:177-198), summarizing one of Canada’s first crossbreeding projects. Straightbred two-year-old Angus, Shorthorn, Galloway […] Read more
Research on the Record with Reynold Bergen
Cattle won’t be the only creatures enjoying fresh pasture this spring; so will the Rocky Mountain wood tick and the American dog tick, which can transmit anaplasmosis and other bloodborne diseases. Anaplasmosis was removed from the federally reportable disease list in 2014, so the government is no longer responsible for dealing with anaplasmosis outbreaks or […] Read more
Research on the Record with Reynold Bergen
Canada’s Code of Practice for the Care and Handling of Beef Cattle requires that castration be performed by an experienced person who uses proper, clean, well-maintained equipment and accepted techniques. A producer is expected to seek guidance from their veterinarian on the optimum method and timing of castration, as well as the availability and advisability […] Read more
Research on the Record with Reynold Bergen
Most forage seed companies offer a pasture blend. Some customize their blend to the customer’s situation, but others use a least-cost formulation to produce a more attractively priced blend. Ideally, the blend should contain grasses and legumes that grow well together, are well adapted to the environment and soil type they will be seeded in, […] Read more
Research on the Record with Reynold Bergen
In 2016 I received 10 letters like this: “Dear Dr. Bergen… My name is Emma. I am in 6th grade at Rime Street Elementary. My class found out on vegsource.com that it takes 2,500 litres of water to produce one kilogram of beef. Another site said 25,000 litres… all these different answers are confusing. My […] Read more
Research on the Record with Reynold Bergen
Canada’s pasture and rangelands have drier, colder, and shorter growing seasons than many other beef-producing areas in the world. The forage varieties that perform best in Canada are generally the ones that have been bred, selected and developed to germinate, grow, survive and thrive here. Forage varieties developed in foreign countries are sometimes marketed in […] Read more
Research on the Record with Reynold Bergen
The rumen allows cattle to make highly nutritious beef out of things that humans can’t even digest. Rumen microbes have digestive enzymes that mammals don’t. This allows rumen microbes to break down complex feeds into very simple molecules, and reassemble those molecules into volatile fatty acids that the animal can absorb and use as an […] Read more
Research on the Record with Reynold Bergen
Getting weaned calves on feed can be a challenge. This is often attributed to the change from a forage-based diet to unfamiliar feedlot rations and feed bunks, distress from recent weaning, illness, etc. To compensate for this, some feeders use a relatively high-energy receiving diet, the rationale being that if they’re not going to eat […] Read more
Research on the Record with Reynold Bergen
Averages are useful statistics, but sometimes averages can be misleading. As the University of Saskatchewan’s late Iain Christison said, “the average human has one breast and one testicle.” Canada’s rainfall may be close to average this year — but much of the country is experiencing severe drought, and most of the rest is soaked. Either […] Read more
Research on the Record with Reynold Bergen
Weed seeds and invasive species may be present even in well-managed pastures and rangelands, but it is hard for them to germinate, establish and spread in healthy, competitive forage stands. Stresses like severe drought, overgrazing, heavy traffic or excavation can weaken forage stands and create opportunities for unwanted plants to take root. Researchers are now […] Read more
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