Over the past two decades, Canada’s barley acreage has been on a steady decline, shrinking by nearly 155,000 acres annually. In contrast, both wheat and corn have experienced significant growth, with wheat acreage increasing by 440,000 acres annually and corn acreage expanding by 300,000 acres annually. This shift in crop production has prompted Western Canadian cattle feeders to seek out alternative grain sources.
Cattle feeders in Central Canada and the United States have long relied on corn as a feed grain, benefiting from a wealth of scientific knowledge and practical experience. However, when it comes to feeding wheat, there is still much to learn. Nutritionists and cattle feeders are aware that wheat’s higher starch content poses a greater risk of digestive upsets, such as acidosis. Additionally, there are differences in protein content and seed hardness between red wheat (bread) varieties and white wheat (pastry) varieties, which can impact processing and nutritional value for different types of cattle.
Recognizing the need for more information and guidance in this area, Dr. Tim McAllister and his team of researchers from AAFC Lethbridge have taken the lead. Their goal is to provide cattle feeders with the necessary knowledge and tools to effectively incorporate wheat into their feeding programs. By conducting research and gathering data, they hope to address the challenges associated with feeding wheat and maximize its potential as a viable feed grain option.
One of the key areas of focus for the research team is understanding how different processing methods impact the nutritional value of wheat for cattle. Processing techniques can vary, ranging from grinding the grain to rolling or steam-flaking it. Each method has its own implications for the digestibility and utilization of nutrients by cattle. By studying these processing methods and their effects, the researchers aim to provide cattle feeders with evidence-based recommendations for optimizing wheat’s nutritional value.
Another important aspect of the research is determining the suitability of different wheat varieties for various types of cattle. As mentioned earlier, red wheat varieties tend to have higher protein content and harder seeds compared to white wheat varieties. These differences can influence the nutritional needs and preferences of different cattle breeds or stages of production. By understanding how different wheat varieties interact with the digestive systems of cattle, the researchers hope to provide cattle feeders with tailored feeding recommendations.
The implications of this research are significant for Western Canadian cattle feeders who have been grappling with a shrinking barley supply. With the knowledge gained from Dr. McAllister’s research, these feeders will be able to confidently incorporate wheat into their feeding programs, expanding their options and potentially reducing costs. Additionally, this research could have broader implications for the entire Canadian agricultural industry, as it seeks to adapt to changing crop dynamics and ensure the long-term sustainability of livestock production.
As the demand for alternative feed grains continues to grow, the research conducted by Dr. McAllister and his team will play a crucial role in helping cattle feeders navigate the challenges associated with feeding wheat. By providing evidence-based recommendations and insights, they are empowering feeders to make informed decisions that will benefit both their bottom line and the overall health and well-being of their cattle.
