A story featuring Gleise Silva (Agricultural, Food & Nutritional Science) recently appointed as the inaugural Beef Cattle Research Council-Hays research chair in beef production systems.
Making beef more sustainable is one of the hottest topics in agriculture lately — and Gleise M. Silva is at the heart of it.
Gleise M. Silva (Department of Agricultural, Food & Nutritional Science), U of A’s incoming BCRC-Hays Chair in Beef Production Systems, discusses how she will work with prairie farmers and ranchers to help them find ways to cut the cost of raising cattle while …
As the BCRC-Hays Chair in Beef Production Systems, Gleise M. Silva (Department of Agricultural, Food & Nutritional Science) will play a key role in building a more sustainable and competitive industry.
“After a year of adjusting to the shocks associated with COVID-19, the Canadian cattle and beef sector faces a relatively optimistic future,” writes James Rude (Resource Economics and Environmental Sociology) in the Canadian Journal of Agricultural Economics.
With help from dozens of Alberta farmers—and one well-timed birth of a calf— Frank Robinson’s (Agricultural, Food & Nutritional Science) online animal science course is giving U of A students an inside look at the agricultural industry.
Ed Bork (Agricultural, Food & Nutritional Science) and Bharat Shrestha (Agricultural, Food & Nutritional Science) comment on a U of A study examining how adaptive multi-paddock grazing compared with neighbouring conventional grazing in terms of carbon storage and greenhouse gas fluxes.
Edward Bork (Agricultural, Food & Nutritional Science) calls for a balanced view, one that weighs the drawbacks against the benefits of methane in livestock production. “Discussions of cattle and climate change should not talk solely about methane but should also include a full accounting of the
U of A carcass and meat scientist Heather Bruce (Agricultural, Food & Nutritional Sciences) says growth rate and carcass quality may be enhanced by proper use of growth implants. But this can have a negative impact on meat quality.
“If markets continue to be depressed into the second half of this year, feedlots will take actions and dramatically reduce placements,” writes James Rude (Resource Economics & Environmental Sociology) in what he phrases as “preliminary analysis” looking at Canadian beef market impacts from the virus