Effects of Yeast Metabolites on the Performance of Freshly Weaned Beef Calves - News and Events for Texas A&M University-Commerce in East Texas
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Effects of Yeast Metabolites on the Performance of Freshly Weaned Beef Calves

Effects of Yeast Metabolites on the Performance of Freshly Weaned Beef Calves

The beef cattle unit at Texas A&M University-Commerce will conduct a trial study lasting six weeks to evaluate a specific yeast product that has both ruminal and small intestine nutrition and immune system support components on beef calves.

“Our aim will be to investigate novel products which have the potential for increasing efficiency and animal health utilizing GRAS (generally regarded as safe) feed additives,” said Assistant Professor of Agriculture Dr. Gregory Eckerle.

Calves are usually weaned at six to seven months of age. The weaning process begins the first time a calf takes food from a source other than its mother.

Liliana Vasquez
Liliana.Vasquez@tamuc.edu
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