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One third of the world’s carbon tamed by grass

Grasslands might not capture the imagination of the public like the Rocky Mountains, the lakes of Manitoba or the rugged terrain of the Canadian Shield but efforts are underway to acknowledge the native prairie’s role in preventing climate change.

“Climate change is happening and that’s because of carbon in the atmosphere,” said Cameron Carlyle, associate professor of rangeland ecology at the University of Alberta. “Globally, rangelands hold 30 percent of soil carbon.”

But outside of conservation easements, which seek to protect diminishing rangelands, a formula to award carbon credits to those who steward the land to maintain that naturally stored carbon and even enhance that ability of the soil to absorb it, remains elusive.

Chad Macpherson, general manager of the Saskatchewan Stock Growers (SSG), said there are efforts to address the issue, notably a Canadian Forage and Grassland Association program.

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Season 7, Episode 6: Using Competitive Exclusion to Reduce E. coli in Weaned Pigs

Video: Season 7, Episode 6: Using Competitive Exclusion to Reduce E. coli in Weaned Pigs

Newly weaned pigs are especially vulnerable to pathogenic E. coli, which can cause diarrhea and other health challenges. Research is exploring how introducing beneficial bacteria before exposure to harmful bacteria could help reduce the severity of post-weaning disease, with timing playing an important role.

Dr. Marcelo Almeida, assistant professor in Iowa State University’s College of Veterinary Medicine, and Dr. Rodrigo Paiva, graduate student and pathology resident at the Iowa State University Veterinary Diagnostic Laboratory, discuss their research on competitive exclusion in weaned pigs. They explain how this approach works, why introducing beneficial microorganisms before E. coli exposure may improve outcomes and what they learned about diarrhea, E. coli shedding and pig performance. The conversation also explores the potential to address antimicrobial resistance and the considerations for applying these findings in commercial pork production.