Beef and Sheep Nutrition

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About the course

Course Summary

This course is designed to give the veterinary surgeon practical skills in beef cattle and sheep nutrition. This will help in advising clients when investigating nutritionally related health problems and encouraging proactive management. Discussion workshops and practical sessions will be included. A refresher webinar on the principles of ruminant nutrition will be given to delegates to watch prior to the course.

Course Content

  • Feeds and forages – feed types and interpreting forage analysis
  • Beef and sheep production systems and their nutritional management
  • Beef and sheep rationing rules of thumb
  • Grazing management
  • Ration formulation – practical advice for assessing situations
  • Nutrition/veterinary problems, case studies, practical tips and problem solving

Course Times

  • The course starts at 10.00am on Day One and will finish around 4.00pm on Day Two


SAC Consulting Farm & Rural Business Services

  • Karen Stewart BSc (Hons)
  • Poppy Frater BSc (Hons) MSc
  • Mary McDowell BSc (Hons)


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