By Jason L. Turner and Sandra Barraza, New Mexico State University
Summer is the primary season for many equine competitions, and intense exercise coupled with a high ambient temperature can quickly put horses in the danger zone for heat-related illness. In this guide, we will discuss heat-related illness, physiological mechanisms of heat loss, and techniques for relieving heat stress in equines.
The weather generally remained warmer than average through the report week, as much as 4° Fahrenheit above normal. The warmest temperatures were felt from Texas up through the Midwest, with heat and humidity moving east through the report week.
A new study this month by Purdue University found that a new essential taste is fat, in addition to the five that have already been discovered. The five that currently exist are sweet, sour, salty, bitter and umami (a rich, savory taste).
For the past few years, beef cattle producers have been receiving strong economic signals to increase the size of the nation's cow herd. While recent market prices have been historically high, expansion has been limited across much of the country due to large areas of significant drought. However, the situation has changed to the point where drought conditions currently exist only in the far west and in the southern tip of Florida.
Flames raged unchecked for a second day through tinder-dry brush and scrub oak in Northern California's ranch country on Thursday after destroying three homes and forcing hundreds of residents to flee, as firefighters sought to benefit from subsiding winds, officials said.
Researchers in Australia claim genes coded for antibiotic resistance have passed to bacteria in wildlife species such as sea lions and penguins, particularly animals with close exposure to humans. Dr. Michelle Power, from Macquarie University, presented the research findings this week at the International Conference of the Wildlife Disease Association.
By Philip Seng, president and CEO U.S. Meat Export Federation
The U.S. red meat industry has achieved outstanding export growth in recent years, enhancing profitability for all members of the supply chain. In 2014, both beef exports ($7.13 billion) and pork exports ($6.67 billion) shattered previous records for export value. Beef exports have steadily increased in value in each of the 11 years since global markets began to reopen after the first U.S. case of BSE. For pork, export value has increased in 15 of the past 20 years.