Don’t Forget the Cows

If it’s true that it takes two to tango, then it stands to reason that both sides contribute equally to the genetics of the offspring. As that applies to the cattle business, according to Dr. Francis Fluharty, that means don’t forget about the cows.

Fluharty, head of the Animal and Dairy Science Department at the University of Georgia, reminded Wagyu enthusiasts attending the 2022 Shaping the Future annual conference of the American Wagyu Association (AWA) that on an individual basis, the cow contributes half of the genetic potential her calf possesses.

That can be good or bad. Fluharty, a feedyard nutritionist, related a story when he was on the faculty at Ohio State University. The university would develop rations in its experimental feedlot using calves from a cow herd selected for marbling for 10 generations. “If we went out and tried to implement what we found at a small commercial feedlot doing the same diets, the same recommendations, the variation on the cow side was so huge.”

So, while it’s true that the cow contributes half of the genetic potential of her calf, she contributes all of the calf’s environment to express that potential, both as a fetus and as a calf at her side. “And in an industry where we forget half of the genetics much of the time, I commend Wagyu breeders for not falling into that trap and paying attention to the female,” he said.

In the case of Wagyu, marbling is one of the most highly regarded genetic traits. Wagyu beef is world renowned for its buttery flavor and marbling is the major contributor to that.

However, intramuscular fat development starts with the fetus, Fluharty told Wagyu enthusiasts. The factors that impact it are age of dam and forage quality, as well as a strategic supplementation program and a good mineral program. While all are important, Fluharty emphasized the first limiting nutrients are minerals.

“We have to do a good job of keeping our cows in good body condition and a key part of that is a good mineral program. It’s a big deal in the cow herd.”

Then it’s the forage. Fluharty urged Wagyu enthusiasts to not use corn as a supplement for cows, citing research that showed adding corn to the diet increased calf birth weight.

“In order to optimize intramuscular fat development, to not mess up the breeding program that has you wanting a lighter weight calf, we need to emphasize forage digestibility,” he said.

Putting it in easy-to-remember terms, he said, “Corn is for steers, good forage is for cows. To me, it's that simple.”

And he stresses high-quality forage. “We want to increase the energy of that diet so that every drop of milk has a little more energy. And the way we do that is milk fat. And the way we do that is increase forage digestibility. This is why I believe forage and forage digestibility for cows is so critical, because it not only allows that cow to produce more colostrum, but it gives more energy to the milk.”

Not only that, a good forage-based plane of nutrition means cows can stay on a 365-day breeding and calving schedule. The nutrients a cow consumes go first to maintenance. Once those needs are met, the cow can produce milk for the calf.

If cows are underfed, he said, they will lactate, but they won’t have enough left in the tank to rebreed. “So, the reality of it is we really do need to pay attention to nutrition to have these animals breeding on time.”