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22 MARCH 2002 ------------------------- HEIFER-FINISHING SNAGS ALL Heifer finishing may be notoriously difficult to do well, but one Dorset-based unit has found a reliable system which

consistently produces quality animals. Hannah Velten reports PROFITABLE heifer finishing relies on a two-year system, feeding high quality forages, with animals drawn based on condition

rather than weight, says Gore Farm herd manager, Kevin Klakus. The organic unit, near Shaftesbury, Dorset, runs a 120 head suckler cow herd, on 167ha (410 acres) of forage. More than half

the herd is purebred Aubrac, a rare sight in the UK. The farms owner, John Eliot Gardiner, the orchestra conductor, became interested in the breed when he lived in Lyon, France. By importing

breeding stock from France, and more recently from Germany, the unit now has a nucleus herd of 60 Aubrac suckler cows and three bulls. These produce pure Aubrac heifers for replacements or

finishing. The rest of the 120 suckler herd is made up of crossbreds, including Simmental cross Galloways and Hereford cross Friesians. These are crossed with a high genetic merit South

Devon bull and all heifers are finished. Calving is during March and April, with calves weaned at 240-250kg on Nov 1, when they are yarded. During the first winter, growing heifers receive

about 15kg freshweight a day of big bale red clover haylage, which is 50% dry matter. This supports a daily liveweight gain of 0.4kg, allowing them to reach 330kg at turnout in mid-March.

During the spring/summer they are on organic grazing, either ryegrass/white clover leys or National Trust downland at a stocking rate of 1.8 head/ha (0.75/acre). "We run a clean grazing

system, with grazing alternating between the 1050-head sheep flock and cattle to reduce worm burdens," says Mr Klakus. With daily weight gains of 0.4kg a day at grass, heifers are

yarded on Oct 1 for the second winter, at 18 months of age, weighing 395kg. Initially, they are fed ad-lib grass silage, from a mixed clamp of red clover and ryegrass/white clover silages.

All forages are analysed, allowing a balanced ration to be made up, says Mr Klakus. "While red clover silage provided 12.7% crude protein and 11.0 ME, we had disappointing crude protein

levels of 7.8% for ryegrass/white clover silage this winter. Home-grown beans had to be added to the final stage ration to make up the protein shortfall." This winter, after one month

of pure grass silage, half of the grass has been replaced by maize silage and in addition heifers received 1kg of home-grown barley and 1kg of home-grown beans. After a further month, maize

silage was increased to 18kg a head a day and grass silage reduced to 12kg freshweight, resulting in intakes of 10.3kg dry matter. Protein concentrate was also raised to 3kg a day. This

ration should provide for daily liveweight gains of 1.1kg, but actual rates are 0.8kg a day. About 10ha (25 acres) of organic maize is grown successfully on Vale soils, providing 11.1ME and

8% crude protein. Ian Ross, the farms Signet consultant, says the starch content of maize breaks down slower than that in barley. "This steadier release of energy provided by maize

means the rumen can make the most of available energy, rather than bursts of starch bypassing the rumen." Heifers are drawn for slaughter from November, at 20 months old. "I decide

whether they are finished by eye, based on condition rather than weight," says Mr Klakus. Weight versus finish is the dilemma for heifer finishers, says Mr Ross. "Many heifers are

either finished too light, below the 270kg required today and are price penalised, or they reach heavier weights, but lay down fat. Heifers need to be treated differently to bulls and

steers; only the very best sorts can meet carcass targets on a 15-month system," he adds. Performance figures show the 39 heifers finished in 2001 had a lifetime daily liveweight gain

of 0.68kg in 730 days. They averaged 533kg liveweight and 284kg deadweight, grading at R3/4L with some Us, reports Mr Klakus. But with the maize inclusion this winter, the 2002 heifer

finishers are already showing an average of 315kg deadweight, without becoming overfat, he adds. The heifer finishing gross margin (see panel) takes account of the organic premium – prices

are £2.60/kg deadweight. Next year, if suckler cow quota is available at sensible prices, Mr Ross will look to include heifers as up to 40% of the premium claim. Also looking forward, the

breeding programme is moving towards producing Shaubrac suckler cows, which are Aubrac x Beef Shorthorn, says Mr Klakus. "Progeny should be more uniform and produce better meat quality

and taste, which is essential for the quality end of the organic market." &#42 Gross margin (£) a head for heifer finishing at Gore Farm – Nov 1999-May 2001 Total carcass sales 721

minus total valuations 184 Output 537 Plus slaughter subsidy 25 Total output 562 Variable costs Concentrate 101 Forage 23 Other feed 30 Bedding 42 Vet & Med 3 Other costs 16 Total

variable costs 215 Gross margin after forage costs @ £21 326 Gross margin/ha @ 1.9 head/ha 615 FINISHING HEIFERS &#8226 Fed balanced silage ration. &#8226 Finished at 20-24 months.

GROSS MARGIN (£ A HEAD) FOR HEIFER FINISHING AT GORE FARM – NOV-MAY 2001 _Total carcass sales 721_ _minus total valuations 184_ _Output 537_ _Plus slaughter subsidy 25_ _Total output 562_

_Variable costs _ _Concentrate 101_ _Forage 23_ _Other feed 30_ _Bedding 42_ _Vet & Med 3_ _Other costs 16_ _Total variable costs 215_ _Gross margin after _ _forage costs @ £21 326_

_Gross margin/ha_ _@ 1.9 head/ha 615_ FINISHING HEIFERS _&#8226 Fed balanced silage ration._ _&#8226 Finished at 20-24 months._ SOLVED