Sustainability in nutrition and livestock production

Post by Clemson undergraduate Hannah Jellema

The concept of sustainability, while most often used to refer to environmental practices, can be used in many different contexts. In the past week I have seen it applied to successful bull breeding practices, livestock finishing processes, forest management practices, and to the production of organic goat cheese.

Visiting the Weschenfelder feedlot and meeting with the owner of the lot allowed us to see the behind-the-scenes measures taken to ensure that the cattle being fed are kept healthy and grow at an efficient rate. Each group of cattle sent to the feedlot is fed a formulated ration that caters to the desires of the cattle owners. Some groups are fed a higher protein diet than others, and certain supplements are sometimes mixed in with the feed. For example, an anti-bloat supplement called Rumensin was mixed in along with daily feed at the lot that we visited. It was interesting to discover that something so innocent as bloat could be detrimental to livestock. When thinking about the way human-managed cattle have lived in the past, it is easy to see that their lives today are pretty easy in comparison. However, it was still exciting to hear about research going on at Montana State concerning more sustainable and animal-friendly methods of finishing livestock. Devin, a researcher at the university, is investigating the feasibility of using the wheat stubble on post-harvest lands in place of feedlots. By grazing sheep on land that would otherwise sit post-harvest, she was able to combine ranching and farming in a way that used less resources while simultaneously providing a happier environment for livestock to live in. The issue with this method is that it would require farmers to put up expensive fencing around their fields. Once again, money proves to be the main barrier between sustainable practices and cost-effective management.

            Another aspect of sustainability that we addressed this week was the successful management of forests. We met with forester Jeff Hermans, who explained to us how controlled burns reduce the risk of large, uncontrolled forest fires. By periodically thinning and burning pines, land owners can prevent destructive fires that devastate the areas they cross, sometimes creating barren landscapes that persist for decades. In this part of the US it may take 100 years for a pine tree to grow to a height which a pine tree in South Carolina can grow to in 25 years. Because of this, the impacts of fire resonate much more seriously in Montana. Therefore, in order to manage land to sustain future livestock projects, stand thinning and periodic controlled burns prove to be useful tools.

            My absolute favorite part of the week was touring Amaltheia Organic Dairy in Bozeman. The owner of the operation, Melvin, provided us with an opportunity to see how successful an organic operation can be. Part of his success stems from the increasing market demand for pesticide-free products. It is interesting to consider how much power consumers have on the market, and ultimately over their impact on the environment. It is also somewhat ironic that traditional methods of farming used by people who lived in Montana in the past are once again becoming popular due to an increase in demand for organic products. Since ranchers and farmers can frequently increase their profit margin by switching to certified organic means of production, it is often in their best interest to pursue sustainability. This is not always the case when it comes to environmentally friendly practices, but as consumers we all have the opportunity to encourage resource-efficient production.

            Finally, we capped off the week with a visit to the Midland Bull Test facility, where each year over a thousand bulls are tested on characteristics such as gain efficiency and fertility. The owner of the operation, Steve, reinforced the idea that there is an aspect of sustainability to bull breeding. Oftentimes, breeders focus so much on selecting for popular characteristics related to size and productivity that they ignore other important traits, such as healthy hooves that allow animals to travel and graze successfully. By overlooking these aspects, producers may produce lower quality bulls.

Throughout the past week in Montana, the only thing that I was consistently reminded of was that everything changes. From forest management techniques to feedlot designs, there is always new research and information being put out into the world. This means that today’s methods for doing things will only last so long.  Sometimes, new information can be revolutionary and result in more sustainable practices, and sometimes it may have the opposite effect. In all cases, however, it is important to consider the needs of the stakeholders who are being affected by research and development.