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Latest NDSU Extension Publications

MyPlate Plans for Toddlers to Age 7

MyPlate Plans for Toddlers to Age 7 - FN1497

This chart was designed to provide an estimate of daily food needs based on the recommendations at

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Whole Grains: Agriculture to Health

Whole Grains: Agriculture to Health - FN691

Whole-grains contain all elements of the kernel-bran, germ and endosperm. The bran and germ contain a variety of health-enhancing components-dietary fiber, phytochemicals, vitamins, trace minerals and small amounts of unsaturated fat. This publication provides the recommended daily amounts, the health benefits and recipes of whole grains.

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Land Application of Solid Manure

Options for Land Application of Solid Manure - NM1613

Based on the type of livestock facility, manure can be handled and stored as a liquid (less than 5 percent dry matter), slurry (5 to 10 percent dry matter) and/or solid (greater than 15 percent dry matter). Figure 1 shows the relative consistency of the various types of manure that common animal species excrete. Depending on manure consistency, manure application equipment and application methods differ significantly.

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Interpreting Forage Analysis

Interpreting Forage Analysis - AS1080

Feed quality analysis, especially forage testing, involves determining nutrient levels. It is one of the most effective feed and forage management tools to eliminate guesswork and effectively match forage and feed supplies to animal nutrient requirements, design supplemental feeding programs and evaluate forage production. Visual appraisal does not reflect forage nutrient content reliably. Laboratory analysis is the recommended way to determine forage nutrient content and value. Once you have the lab report, understanding the terminology is equally important for interpreting forage nutrient analysis reports effectively. Below are definitions for common components of a nutrient analysis report.

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Detecting and Correcting Off-flavors in Milk

Detecting and Correcting Off-flavors in Milk - AS1083

A pleasantly sweet, refreshing milk fl avor is the key to consumer acceptance. Flavor quality starts at the farm. Check the flavor of your milk regularly because milk fl avor can change suddenly if production conditions are altered. For the most effective fl avor evaluation, milk samples should be warmed in the range of 55 to 70 degrees Fahrenheit. Temperatures below 50 F tend to mask potential off-flavors.

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