Plan Now for Spring Grazing with These Resources

Mar 07, 2019

By Nicole Santangelo

Pasture Management is a year-round endeavor. Plan now for increased forage production in 2019 and beyond.

Considerations for Spring Cleanup:

Improving pasture production and increasing spring green-up requires forethought and planning. How you graze pastures early in the spring can impact production throughout 2019 and even into subsequent years. Relieving pressure from pastures during sensitive times of the year can make a difference on pasture performance in the following seasons. Therefore, check out our learn now video on Maximizing Spring Green Up on Pasture.

Attend a Pasture Workshop:

Join the Penn State Extension Field and Forage Crop Team for an upcoming Pasture Workshop in Washington, Columbia, Centre, or Jefferson Counties. Workshops will be from 10 am-2:30 pm with registration and beginning at 9:15 am.

Topics to be covered by Extension specialists and educators include forage species selection; pasture weed control; ruminant nutrition; forage quality; pasture liming and fertility; and extending the grazing season. Register for a Pasture Workshop near you today.

Take the Grazing 101 Course:

If online learning is your preferred method, check out the Grazing 101 course from the comfort of your home. This course will help you learn how to sustainably manage beef cattle, sheep and meat goats on pasture. Discussion in the course includes variables concerning grazing systems, paddocks, fencing, and forage quality.

Source:psu.edu

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.