pasture management SDL Flashcards

1
Q

what is rough grazing

A

Rough grazing refers to areas of natural or semi-natural vegetation, often in upland or marginal areas, used for grazing livestock but not improved by reseeding or fertilizing.

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2
Q

what is permanent pasture

A

Permanent pasture is land used to grow grasses or other herbaceous forage naturally or through cultivation, that has not been plowed or reseeded for five years or more.

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3
Q

what are short term leys/temporary pasture

A

Short term leys or temporary pasture are grasslands that are sown and intended to be in use for up to three years before being reseeded or rotated with other crops.

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4
Q

what is continuous grazing

A

Continuous grazing is a system where livestock have unrestricted access to a specific grazing area throughout the grazing season.

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5
Q

what type of field is most likely to be grazed with a continuous system

A

Fields with hardy, resilient grasses that can withstand frequent grazing, such as permanent pastures, are most likely to be used for continuous grazing.

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6
Q

what is zero grazing

A

Zero grazing involves cutting fresh forage and bringing it to livestock in confinement, rather than allowing the animals to graze directly.

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7
Q

what are the benefits and draw backs of zero grazing

A

Benefits:
- Maximizes forage utilization.
- Reduces pasture damage.

Drawbacks:
- High labor and machinery costs.
- Requires good infrastructure for storage and feed distribution.

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8
Q

what is rotational grazing

A

Rotational grazing involves dividing pasture into smaller sections or paddocks and grazing them in sequence to allow for periods of rest and regrowth.

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9
Q

what is a paddock grazing system

A

Paddock grazing, a type of rotational grazing, involves subdividing pastures into smaller paddocks and rotating livestock through them to optimize forage growth and animal health.

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10
Q

how does paddock/rotational system integrate with conservation

A

Paddock or rotational grazing integrates with conservation by allowing pastures time to recover, promoting biodiversity, reducing soil erosion, and improving forage quality.

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11
Q

strip grazing is often used within paddock grazing system. what is strip grazing and how can it be used to increase intakes and decrease spoilage

A

Strip grazing involves confining livestock to a narrow strip of pasture for a short period, which maximizes forage intake and minimizes waste by ensuring all forage is consumed before moving to a new strip.

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12
Q

strip grazing is also used when grazing other crops, what other crops are often grazed in the UK

A

Other crops often grazed in the UK using strip grazing include kale, turnips, and other brassicas.

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13
Q

Although rarely used in practice what is back fencing and what are the benefits of back fencing

A

Back fencing involves putting up a temporary fence behind the livestock to prevent them from grazing previously grazed areas, promoting regrowth and reducing soil compaction and erosion.

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14
Q

When strip grazing, especially with back fencing what is it important that the animals still have access to?

A

It is important that animals still have access to water and minerals when strip grazing with back fencing.

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15
Q

There are now options for no fence fencing, briefly consider the advantages and disadvantages of this system over conventional fencing both for strip grazing and continuous grazing of open common land (eg moorland rough grazing).

A

Advantages:
- Flexibility and ease of changing grazing areas.
- Reduced physical barrier maintenance.

Disadvantages:
- High initial cost.
- Reliability and effectiveness can vary with terrain and livestock behavior.

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16
Q

In paddock or rotational systems, often the pasture will be grazed by one group (eg early lactation/high yielders) and then immediately after by another group (eg late lactation / low yielders) before being rested, why would this be and what other groups may use this system. This is sometimes known as a leader/follower system.

A

This leader-follower system allows high nutritional demands of the first group to be met with fresh pasture while the second group grazes the regrowth, optimizing forage utilization. Other groups might include young stock or dry cows.

17
Q

what is forward or creep grazing and why would it offer an advantage?

A

Forward or creep grazing allows younger animals access to higher quality pasture ahead of the main herd, ensuring they receive the best nutrition, which can improve growth rates and overall health

18
Q

what is poaching

A

Poaching refers to soil damage caused by livestock hooves, particularly in wet conditions, leading to muddy, compacted areas.

19
Q

Where is poaching most likely to occur?

A

Poaching is most likely to occur around gates, water troughs, and feeding areas where livestock congregate.

20
Q

How is poaching often reduced on dairy farms where cattle are brought into milk 2-3 times a day?

A

Poaching can be reduced by using hardened tracks, rotational grazing to limit time on any given area, and managing stocking density.

21
Q

How do you determine how much feed dry matter is in a field?

A

The feed dry matter in a field is determined by sampling the forage, drying it to remove moisture, and weighing the remaining dry matter.

22
Q

What is meant by deferred grazing? Why defer rather than conserve?

A

Deferred grazing involves delaying grazing until a later season to allow forage to accumulate. It can provide a valuable feed resource during periods when fresh pasture is not available, and it avoids the costs and labor of conservation processes like silage or haymaking.

23
Q

Please create a table of grazing heights for ideal heights to start grazing and finish grazing in a paddock system for cattle and sheep and compare recommended heights for a continuous grazing system for cattle and sheep.

A
24
Q

What is the difference between Italian and perennial ryegrass, when would each be used?

A

Italian ryegrass is a fast-growing, high-yielding grass used for short-term leys and silage. Perennial ryegrass is more persistent, suitable for long-term pasture due to its durability and quality.

25
Q

Why would a sward high in clover be used for finishing weaned lambs?

A

A sward high in clover is rich in protein and highly digestible, promoting rapid growth and weight gain in weaned lambs.

26
Q

What benefits do herbal leys offer?

A

Herbal leys improve soil health, provide diverse nutrients, enhance animal health through medicinal properties, and promote biodiversity.

27
Q

Compare rotational and continuous grazing in terms of controlling worm burdens.

A

Rotational grazing can help control worm burdens by disrupting the life cycle of parasites, while continuous grazing can lead to higher worm burdens due to constant exposure to parasite larvae.

28
Q

Which type of pasture is most likely to have a high worm burden?

A

Permanent pastures, especially those continuously grazed, are most likely to have a high worm burden.

29
Q

What happens around urine and faecal deposits in grazing?

A

Urine and faecal deposits create nutrient-rich patches that can lead to uneven grass growth and increase the risk of parasite infection.

30
Q

how is grass hay produced

A

Harvest Process: Grass is cut at a mature stage, left to dry in the field until the moisture content is low enough for safe storage.

Preservation Technique: Natural drying.

Crop Stage: Mature.

Storage: Bales stored in a dry, covered area.

31
Q

how is grass haylage produced

A

**Harvest Process: **Grass is cut earlier than hay, wilted to reduce moisture, and then baled and wrapped in plastic to ferment.

Preservation Technique: Ensiling.

**Crop Stage: **Pre-flowering.

Storage: Wrapped bales stored outdoors.

32
Q

how is grass silage produced

A

Harvest Process: Grass is cut, wilted to around 30-40% dry matter, chopped, and then ensiled in a clamp or wrapped in bales.

Preservation Technique: Fermentation.

Crop Stage: Young to mid-maturity.

Storage: Clamps or wrapped bales.

33
Q

how is wholecrop cereal silage produced

A

Harvest Process: Whole cereal plants are harvested at the milky to dough stage, chopped, and ensiled.

Preservation Technique: Fermentation.

Crop Stage: Milky to dough.

Storage: Clamps or wrapped bales.