The WSU Cooperative University Dairy Students (CUDS) visited Watts Brothers Dairy to learn more about Jersey cattle management. Two managers and the veterinarian of Watts Brother Dairy are alum of the Department of Animal Sciences and CUDS. Thank you Watts Brothers Dairy for allowing us to visit!
This National Geographic article featuring Dr. Holly Neibergs discusses possible causes of polymelia, extra limbs.
Congratulations to Elizabeth Keuter, Sophie Trombetta and Bo Wang for representing Animal Sciences with excellence in the CAHNRS 3-minute thesis competition! Kudos to Sophie who won the Master’s competition and Elizabeth who was the People’s Choice Award winner for the Master’s division.
Read Don Jenkins’ Capital Press article “Western Innovator: Researcher develops phosphorus recycler” to find out more about Professor Joe Harrison’s research in Puyallup.
Richmond, a senior in the Department of Animal Sciences at Washington State University, works several days a week at WSU’s Knott Dairy Farm as part of a select learning group: The Cooperative University Dairy Students or CUDS.
It was a beautiful sunny day in May when six WSU chefs, decked out in their white uniforms, stood on a hillside 1500 feet above the Lower Granite Dam on the Snake River, squinting to make out cows grazing on the steep terrain across the valley. Looking like little black dots on the massive hills, Jerry Reeves looked through his binoculars, suddenly pointing and exclaiming, “There they are! Can you see them?”
Zhihua Jiang, Larry Fox, Min Du and Martin Maquivar, professors in the Department of Animal Sciences, recently received a nearly half-million-dollar grant to identify key genes that influence meat quality and healthfulness in beef, and mastitis and metritis—udder and uterus inflammation—in dairy cattle.
The USDA National Institute of Food and Agriculture Foundational Grant for $475,000 is titled “Genome-wide mapping of alternative polyadenylation sites in cattle.”
Besides helping build consumer confidence in beef, the WSU researchers are developing new non-antibiotic treatments, addressing concerns over the rise of drug-resistant bacteria.
Learn more about animal science research at WSU here.
Great milk from Washington State University’s Knott Dairy Center makes for ice cream so good it beats all comers.
“If you start with a good raw product, you end up with a quality end product,” says John Haugen, manager of the WSU Creamery. His top-selling flavor at Ferdinand’s Ice Cream Shoppe, Huckleberry Swirl, won the people’s choice award at the 2015 American Society of Animal Sciences Ice Cream Competition.