Putting the pieces together at Nutrition and Genetics Workshop

The concept of a workshop is to gain practical knowledge to take back to your workplace to improve your outcomes.

With four well respected speakers presenting at the Australian Wagyu Association’s Nutrition and Genetics Workshop, practical advice and know-how is exactly what delegates will receive.

Don Nicol, a consultant to the beef industry has had more than 30 years’ experience in the industry including working with Chris Walker to bring in the first Japanese Wagyu for Westholme. His work earned him the 2018 RW Vincent Award for his services to the cattle breeding industry. Don will share with us his views on breeding tools that are available that are critical to improvements in the breed in terms of marbling, carcase weight and fertility.

Those breeding tools – such as BREEDPLAN – will be reviewed by Catriona Millen of SBTS and Brad Walmsley, AGBU in more detail. Catriona will give practical advice on how to make the most of the data you have collected. Brad has been instrumental in assisting the Association with the newly released BreedObject $Indexes and will explain in greater detail how to use Indexes and when it is most appropriate to achieve the desired outcomes.

Dr John Doyle, Integrated Animal Production, will expand further on his presentation workshop from this year’s Conference to discuss nutrition in terms of the impact it has on both the cow and calf. To achieve the desired end points in terms of marbling and growth, it is important to understand the nutritional needs through each stage of life. The flip side is to ensure that you are not wasting your feeds, particularly in times of grain shortages.

It promises to be a well-rounded day of presentations to give you food for thought and an opportunity to speak further with our speakers. The Workshop will be held 31st October, 2018 starting at 10.30am, at Armidale Bowling Club, Armidale, NSW. The Association AGM will follow – all full members are welcome to attend, followed by a dinner with Wagyu supplied by Rangers Valley.

To register your interest in attending the event, please complete the registration form by 24th October, 2018.