The Rumen Room Podcasts

36. Pregnancy Toxaemia (“Sleepy Sickness”) in pregnant ewes

Our latest sheep-themed podcast covers a topic that can challenge our pregnant ewes when they have a belly-full of lambs in late pregnancy. Pregnancy toxaemia is a metabolic disease of ewes caused by underfeeding and/or stress when ewes, often those carrying twins or triplets, reach the final stages of late pregnancy. The podcast covers off what pregnancy toxaemia is (and how and why it occurs), clinical signs you might see in affected ewes, then finishes up with an overview of approaches to treating ewes with pregnancy toxaemia.
*NOTE: This podcast contains information about pregnancy toxaemia in ewes, however podcast content is NOT intended to substitute advice and recommendations from your own veterinarian about the health and wellbeing of your ewes*
Content of our latest podcast:
1.30: An introduction to the current episode
3.50: What is pregnancy toxaemia in ewes?
7.50: Do we know the incidence of pregnancy toxaemia in New Zealand ewes?
9.50: The two ‘syndromes’ of pregnancy toxaemia in New Zealand ewes
12.10: Why is pregnancy toxaemia more likely to occur in twin and triplet bearing ewes?
14.10: What signs should we look out for if we suspect pregnancy toxaemia in ewes?
21.10: Impacts of pregnancy toxaemia on as yet unborn lambs, and ewe colostrum and milk production
22.00: How pregnancy toxaemia impacts a ewes immune response (ability to ‘fight off’ infections and internal parasites)
24.25: Basic approaches to treating ewes with pregnancy toxaemia (these suggestions are NOT intended to replace the advice and recommendations from your own veterinarian)
 

35. Rumen bloat (“frost bloat”) in cattle that eat frosted, frozen winter pastures and forage crops

During mid-winter, it’s not uncommon to start the morning with frosted forages (pastures, winter brassicas, fodder beet and green feed cereals).  For break / strip grazed animals that are hungrily waiting for their regular shift onto a new break, frosted forages can potentially increase risk of rumen bloat or "frost bloat". 
In this our latest “bite-sized” Rumen Room Podcast, we cover why grazing ruminants, cattle particularly, are at greater risk of rumen bloat when they eat frozen pastures and winter forage crops.
Preventative strategies that reduce risk of “frost bloat” in animals that graze frozen, frosted forages are discussed. 

34. Reducing risk of low blood calcium at calving - Dairy cow springer (pre-calving) diets

In this our latest podcast, we focus exclusively on the diet of “springer” dairy cows (otherwise known as “close up dry cows”).
Many factors are important when designing springer cows diets – relating not only to calcium metabolism but also to do with dietary energy, protein, fibre and, of course, the requirements for other minerals and vitamins.
Focusing specifically on how a springer cow diet influences calcium metabolism through calving and during early lactation, we’ll cover a range of different topics. First up, the basics of calcium metabolism are discussed then moving onto the reasons why recently calved cows end up vulnerable to low blood calcium (hypocalcaemia), particularly when freshly calved cows are milked for the first time.
Strategies to lessen the extent and duration of hypocalcaemia in freshly calved cows inevitably start with the design of a springer cow diet. A range of springer pre-calving diet-based strategies exist, including but not limited to focusing on appropriate dietary magnesium management, dietary DCAD (dietary cationic anionic difference), supplementation with very low or very high rates of calcium, use of calcium/phosphorus binders, avoiding high dietary phosphorus before calving, and vitamin D supplementation for springers.
We don’t cover anything about fresh cow (colostrum) and early lactation management in this podcast, all content focuses wholly on the springer cow. Watch this space for future podcasts covering further aspects of management of the periparturient cow.
**Disclaimer – this podcast is NOT intended to replace the advice from your own veterinarian and qualified dairy nutritionist specific to your farm, your feeds and your cows. Please consult directly with your vet and nutritionist about challenges of low blood calcium / milk fever / downer cows in your herd**

33. Intramuscular fat (IMF) deposition in finishing animals – animal-related factors, and dietary nutrition

Intramuscular fat (IMF) is fat that’s deposited between and within individual muscle fibres (cells) in the skeletal muscle of animals. Also referred to as ‘marbling’, consumers of red meat often prefer meat that contains a higher level of IMF due to an enhanced eating experience.
In this, our second in a two-part series focusing on IMF in ruminant animals, we carry on a discussion around IMF from part one (Episode 32) that covered the basics of IMF in red meat.
In Episode 33, our current episode, we further explore the subject of IMF, covering first up, some of the animal-based factors that influence extent of IMF deposition. In the second part of this podcast we discuss the importance of the dietary nutrition of finishing animals to achieve desired levels of IMF in red meat.
The following topics are covered within Episode 33, at times within the podcast,  listed below at 
2.41: An introduction to the current episode
3.45: The importance of animal genetics as a key driver of IMF deposition in finishing animals
6.33: Animal-specific factors, other than genetics, that influence IMF
11.08: The conflict of outcomes between (a) keeping fattening animals on farm for longer, to achieve higher IMF %, when (b) mature, fattening animals are extremely inefficient converters of feed to liveweight gain
12.22: The differences in feed conversion efficiency (kg of dry matter per kg of liveweight gain) for young growing animals, compared to that of older fattening animals
16.47: The effects of the sex of an animal on efficiencies of IMF deposition
20.44: Effects of dietary nutrition on IMF deposition
21.00: Maternal nutrition and subsequent potential IMF deposition by progeny
26.08: IMF deposition during the finishing phase – the influence of dietary nutrition
26.56: Blood glucose drives IMF deposition – the ‘101’ basics of biochemistry helps define why blood glucose is important - including the “cricket wicket” of fat structure
29.51: IMF fat cells – glucose is the IMF cells ‘fat manufacturing ingredient of choice’
34.40: Maintaining high blood glucose levels on temperate pasture & forage crop systems
37.00: Developing a farm plan for more IMF within temperate forage systems
40.10: High dry matter intakes and IMF deposition
41.55: Very high quality forages and the potential role for rumen pH and IMF
43.29: Lamb finishing on chicory and chicory/temperate clover blends – IMF and Omega 3 polyunsaturated fatty acids
44.33: Trying to understand the “black box” of how chicory/clovers support more IMF and/or more Omega 3 fatty acids
47.23: Length of time on finishing feeds for ideal IMF deposition
48.43: Micronutrients and IMF deposition
 

32. An introduction to intramuscular fat (IMF) deposition in finishing animals

Intramuscular fat (IMF) is fat that’s deposited between and within individual muscle fibres (cells) in the body of animals. Often also referred to as ‘marbling’, the consumers of red meat often have a preference for higher IMF meat due to an enhanced eating experience.
In this, our first in a two-part series that focuses on IMF, we lay the foundations for our discussion around IMF. We define what IMF is, and describe why the increasingly discerning consumers prefer meat that contains a higher percentage of IMF. We further scene set around fat metabolism with a discussion around the four key fat depots found in a finishing animal and what roles these fat depots play in the day to day existence of our sheep and cattle.
In Episode 33, we’ll build further on this IMF topic by looking at a deeper level of detail around animal and nutrition-based factors (at a farm level) that influence the extent of IMF deposition in finishing cattle and sheep.
Have a search within this current Episode 32 for topics of interest relating to an introduction to IMF.
0:55 Introduction to Episode 32
2:52 Outlining the content of the episode
4:12 Intramuscular fat (IMF) defined and is ‘marbling’ the same thing?
7:30 Why do consumers of red meat specifically request high IMF meat and why does IMF improve the eating experience for consumers?
14:10 Fat depots around the body, it’s not all about IMF!
14:40 Fat as an essential energy reserve for animals – both white a brown fat (Brown Adipose Tissue; BAT)
17:18 The role of fat to protect internal vital organs inside the animal
18:18 The role of fat to protect the musculoskeletal system
18:44 Intermuscular fat is not the same as intramuscular fat
19:15 Fat as an endocrine organ (that produces hormones, who would have thought!)
21:02 IMF is the last of the four fat depots to be laid down as an animal ages/matures
25:08 IMF is the first of the four fat depots to be mobilised when animals are underfed, eat poor quality feed and/or are stressed
 

31. The dry off process for lactating dairy cows. Part Two

This is our second of a two part series all about “drying off” lactating dairy cows. Part One of this two-part series (Episode 30) covered off the basics of why the cow and her udder need a dry period to rest and recuperate in preparation for a new lactation. What a “good” dry off process might look like was discussed, as well as the impact of once-a-day milking before dry off for cows that are still producing a lot of milk in late lactation.
In this, Part Two of the two-part series about drying off dairy cows, we explore the role for nutrition before, through and after the dry off process. We’ll cover different ways to reduce the intake of energy and other nutrients for cows during dry off, with the aim to make the process as successful as we can - for both the cow but also for you and your business.
Below hopefully will help you find the content if you’ve not got time to listen in to the whole podcast. Enjoy! 
3.00 Introduction and overview of this podcast
4.50 Combining nutritional  manipulation and milking frequency for high producing cows at dry off
5.35 Nutritional strategies to help dry cows off – things to consider
7.35 Making decisions around drying off – how much milk are your cows producing?
10.20 Nutritional concepts to help drop milk production before dry off
13.10 Concentrate (grains, meals) feeding before dry off
16.00 Total amount of feed on offer and/or reducing nutrient density of feeds through dry off
21.35 Unintended consequences during dry off; condition loss and immunosuppression
29.50 Importance of adequate trace mineral status through dry off
31.15 Reducing dietary protein intake as a potential option to help with dry off
42.40 Planning ahead for nutritional approaches to dry off – starting the year before
49.20 Conserved feeds for dry off
54.30 Specific points around use of high rates of maize silage for drying off
56.10 Provision of ample, top quality tasty drinking water for cows through dry off – an essential part of the dry off process
 

30. The dry off process for lactating dairy cows. Part One

“Drying off” lactating dairy cows is the process of successfully and efficiently closing down the lactation process in readiness for the dry period – a time of rest and recuperation for not only the cow but also her hard-working milk secretory cells in her udder.
In this, part one of a two-part series about drying off dairy cows, we explore the basics of just why the cow and her udder deserve a well-earned break over the dry period. What “good” might look like for the ideal dry-off process is defined, and the role (or not) for gradual step down from twice-a-day to once-a-day milking before the dry off process.
The second part of this two-part series (Episode 31) covers the role for nutrition in the dry off process for lactating cows.
Search within this current Episode 30 for topics of interest if you've not got time to listen to the entire episode: 
1.00 Just what do we mean by the term “drying off” of dairy cows?
1.40 Introduction around what will be covered in this podcast
5.22 The “why” around the need for a dry period for lactating cows
7.55 Fitting in lactation and dry periods within 365 days in seasonal calving systems
10.05 Do New Zealand cows gain any benefits of our relatively long dry period of 90 days vs. shorter dry periods?
11.18 The benefits of a dry period for both the cow and her udder
14.00 What might happen if a cow doesn’t have a dry period at all?
18.10 Defining the outcome “what does a good dry off process look like?”
25.18 Setting up paddocks to dry off on
27.40 The two approaches to dry off 1) Reduce nutrient supply to the cow and / or 2) Reduce milking frequency from twice to once a day before dry off
34.20 Things to consider before deciding if a short period of once-a-day milking might be useful before dry off for your twice-a-day milked cows
37.00 Abrupt dry off (and not stepping cows from twice to once-a-day) remains the default recommendation for most dairy herds in New Zealand
38.30 Why “skip-a-day” milking before dry off is NOT recommended under any circumstances

29. Rusty grasses – what might these mean for grazing animal performance and wellbeing?

In this our latest “bite sized” Rumen Room Podcast, we cover off a brief overview about rusty grasses. Often the first time you realise your pastures contain Crown rust (Puccinia coronata) or Stem rust (Puccinia graminis) fungi is when your boots turn an orange colour as you walk through the paddocks. (Note that these aren’t the only types of fungi to cause rusty coloured mottling on your grasses - we’re focusing on just these two in this podcast. Ask your local agronomist for more advice around what types of fungi might be turning your grasses unusual rust and orange colours). 
This latest podcast discusses what rust fungi are, why they appear in your paddocks and what weather conditions favour the accumulation of rust on your pastures.  What rust might mean for your grazing animals is discussed – both from an animal nutrition point of view, as well as the risk of unintended consequences to animal performance and wellbeing when stock graze rusty pastures.

28. Ewe flushing for mating success

For spring lambing businesses, autumn means it’s time for the rams to head out with the ewes. Ovulation, conception rate and embryo implantation are all influenced by nutrition before and during mating.
In this our latest Rumen Room Podcast, we’re focusing on the importance of a rising plane of nutrition for ewes (otherwise known as “flushing”) before the ewes meet the rams. We’ll cover a range of information, everything from how we think that flushing might work specifically to improve ovulation rates, and the importance of ewe body condition score as a modifier of and reproductive success. Feeding for flushing success is covered, including everything from pasture grazing management, different non-pasture forages and supplementary feeds for flushing.
Here’s where to find the various sections of our latest ewe mating podcast:
2:05 Scene setting around the importance of ewe nutrition before and during the early weeks of mating.
5:30 What does “flushing” ewes mean before mating and what we are trying to achieve by flushing ewes?
14:48 Does flushing always work to lift ovulation rate in ewes?
16:42 The static vs. the dynamic effect of ewe body condition score on flushing outcomes.
23:00 How long do we need to flush for – the “ideal” six weeks vs. what’s practical.
23:55 What to think about if we don’t have enough feed to flush for 6 weeks?
26:00 How much more feed (over and above feed demands for maintenance) do we need to feed ewes to achieve the “flush” effect?
32:45 Importance of feed quality for successful ewe flushing outcomes.
37:10 What does a good flushing pasture look like?
38:25 Non-pasture forages for flushing.
43:30 Supplementary feeds – which ones for flushing ewes?
47:45 Crude protein content of feeds for flushing
51:55 Lucerne and red clover – can we flush ewes on these forages?
1:00:10 Short acknowledgement of non-nutritional factors that influence ovulation in sheep

27. Magnesium Sulphate or Magnesium Chloride for dairy cows. Which one?

With this, our latest and all new “bite-sized” short Rumen Room podcast, we discuss the specific topic of magnesium salts... magnesium chloride and magnesium sulphate. We’ll take a compare and contrast style of approach to cover off the basics around the decision around which type of magnesium to use and when, how and where to use either of these types of magnesium salts. Acknowledging of course as usual that this podcast is not designed to replace the recommendations and advice of your very own veterinarian or qualified dairy nutritionist! 
Let us know what you think of our latest “bite-sized” podcasts and if you like our shorter and more to the point style of topic presentation or our more comprehensive longer style (or perhaps a mixture of both!). Look forward to hearing from you!