Canada’s barley acreage has been steadily declining over the past two decades, with a reduction of nearly 155,000 acres annually. On the other hand, both wheat and corn have experienced significant growth, with wheat acreage increasing by 440,000 acres annually and corn acreage growing by 300,000 acres annually. This shift in crop production has prompted Western Canadian cattle feeders to explore alternative grain sources.
Cattle feeders in Central Canada and the United States have long been using corn as a feed for their livestock, which means there is already a wealth of scientific and practical knowledge surrounding its use. However, when it comes to feeding wheat, there is a lack of experience and understanding. Nutritionists and cattle feeders are aware that wheat has a higher starch content, which increases the risk of digestive upsets such as acidosis.
Furthermore, there are differences between red wheat (bread) varieties and white wheat (pastry) varieties. Red wheat varieties tend to have higher protein content and a harder seed compared to their white wheat counterparts. These variations in protein content and seed hardness can impact how the grains are processed and their nutritional value for different types of cattle.
To address these knowledge gaps, a team of researchers led by Dr. Tim McAllister from AAFC Lethbridge embarked on a study. Their goal was to gain a better understanding of the nutritional value and processing requirements of wheat as a feed for cattle. The research team conducted a series of experiments to evaluate the impact of different wheat varieties on cattle performance and digestive health.
The findings of the study shed light on the potential of wheat as a feed alternative for cattle. The research team discovered that red wheat varieties, with their higher protein content, could be a valuable source of nutrition for beef cattle. However, they also found that the hardness of the seed in red wheat varieties posed challenges in terms of processing.
These insights have important implications for cattle feeders and the industry as a whole. With the declining availability of barley, finding suitable alternatives is crucial to ensure a stable feed supply for livestock. Wheat, with its growing acreage and potential nutritional benefits, could be a viable option. However, cattle feeders need to be mindful of the differences between wheat varieties and the potential digestive risks associated with its higher starch content.
Moving forward, further research and collaboration between nutritionists, cattle feeders, and crop producers will be essential to optimize the use of wheat as a feed grain. By sharing knowledge and experiences, the industry can develop best practices to maximize the nutritional value of wheat and mitigate any potential digestive upsets.
In conclusion, the shrinking acreage of barley in Canada has prompted cattle feeders to explore alternative grain sources. Wheat, with its increasing acreage, shows promise as a viable option. However, there are challenges associated with its higher starch content and variations between wheat varieties. Ongoing research and collaboration will be crucial to fully harness the potential of wheat as a feed grain and ensure the well-being of livestock.
