High-quality, legume based forages offer sheep and cattle farmers the opportunity to achieve higher liveweight gains from young stock. Based on red and white clover, with plantain and sometimes chicory, they may be especially useful when it can be difficult to maintain high quality and high legume content in grass swards. We’re joined by Paul Kenyon from Massey University to talk about the pros and cons of these specialist forages, when and how to incorporate them into a farm system, and how to get the best out of them.
‘Break-Feed’: Leptospirosis can kill farmers, with Matt and Lynley Wyeth
‘Break-Feed’: Feeding lambs on Fodder Beet, with Scott Linklater
'Break-Feed': Three electronic opportunities for sheep and beef farms, with Neil Aicken, North Waikato
The Future of Our Food: FarmSmart 2017
Good management practice for winter grazing: Ross Monaghan, Soil Scientist, AgResearch
Peter Young: More profit from sheep
Al McCone: Farming Health and Safety
Professor Steve Morris, Massey University: The New Zealand Beef Cow
Dr Doug Edmeades: Making the most of your fertiliser
David Stevens: The Lamb Weaning Decision
Derrick Moot: Lucerne and other dryland legumes
Richard Whittington: Johne’s Disease
Craig Hickson and Mike Petersen: The New Zealand Red Meat Industry
Mike Barton: Farming with limits - the Lake Taupo experience
Bob Thomson: Beef farming - the secrets to success
Trevor Cook: Top tips for farmers
Lynley Wyeth: Saving and rearing new-born lambs
San Jolly: Feed quality
Dave Leathwick: Animal health, internal parasites
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