Over the past two decades, Canada’s barley acreage has been steadily decreasing, with an annual decline of nearly 155,000 acres. In contrast, both wheat and corn have experienced significant growth, with wheat expanding by 440,000 acres annually and corn by 300,000 acres annually. This shift in acreage has prompted Western Canadian cattle feeders to explore alternative grain sources.
Cattle feeders in Central Canada and the United States have long relied on corn as a feed option, benefiting from a wealth of scientific and practical knowledge on its usage. However, when it comes to feeding wheat, there has been a lack of information and experience. Nutritionists and cattle feeders are aware that wheat’s higher starch content increases the risk of digestive upsets, such as acidosis. Additionally, they understand that red wheat varieties, commonly used for bread, have higher protein levels and harder seeds compared to white wheat varieties used for pastries. These differences in protein content and seed hardness have implications for processing methods and nutritional value, particularly for different types of cattle.
To address these knowledge gaps and provide guidance to cattle feeders, Dr. Tim McAllister and his team of researchers from AAFC Lethbridge have conducted a study. Their research aimed to shed light on the feeding of wheat to cattle and determine the best practices for its incorporation into the feed.
The study conducted by Dr. McAllister and his team involved evaluating different processing methods for wheat, including grinding and steam rolling. They also examined the nutritional value of red and white wheat varieties for various types of cattle. The findings of this research are expected to provide valuable insights and recommendations for cattle feeders, enabling them to make informed decisions regarding the use of wheat as a feed source.
The implications of this study are significant for Western Canadian cattle feeders who have been seeking alternative grain sources due to the shrinking barley supply. By gaining a better understanding of wheat’s nutritional value and how it responds to different processing methods, feeders can effectively incorporate wheat into their cattle’s diet without compromising their health and well-being.
Moreover, this research has broader implications for the agricultural industry as a whole. As the demand for alternative feed sources continues to grow, it is crucial to explore and understand the nutritional value and processing requirements of different grains. By expanding our knowledge in this area, we can ensure the sustainability and efficiency of livestock production while also meeting the changing needs of the market.
In conclusion, the shrinking barley acreage in Canada has led to Western Canadian cattle feeders exploring alternative grain sources. While corn has been a well-established feed option, there has been less knowledge and experience when it comes to feeding wheat. Dr. Tim McAllister and his team’s research aims to bridge this knowledge gap, providing valuable insights and recommendations for cattle feeders. By understanding the nutritional value and processing requirements of wheat, feeders can effectively incorporate it into their cattle’s diet, ensuring their health and well-being. This research not only benefits cattle feeders but also contributes to the broader agricultural industry’s sustainability and efficiency.
