Research

The advent of sexed dairy semen has brought new options for Canadian dairy farmers. The best cows and heifers can be bred to ensure production of female calves, and older or lower-quality cows can be bred with beef semen to deliver a new revenue stream of crossbred calves. These “beef on dairy” calves are born on the dairy farm and raised as a beef animal for market.

 Dr. Michael Steele believes there is much we need to learn about this new market segment. 

We are better prepared than ever to meet another pandemic threat, according to Dr. Rozita Dara, researcher in the School of Computer Science in U of G's College of Engineering and Physical Sciences.

Not just because we have vaccines or treatments, although those are critical. But because we have something that can change the game entirely: artificial intelligence (AI).

Every year, Canadian dairy farmers turn over about one-third of the cows in their milking herd. Dr. Todd Duffield’s interest in cull cows – or “market” cows as he calls them – was sparked several years ago while working as a provincial veterinary inspector and visiting local auction marts in Ontario.

The Grower is Digging Deeper behind its May 2024 cover story and speaking with Dr. John Cline. He shared information on his most recent trials with a plant growth regulator for peaches and nectarines, that could shave 40 to 50 per cent off the time required to hand thin. That’s new technology eagerly awaited by Canadian growers with 8,600 acres of tree fruit.

The dark red kidney bean dubbed Dynasty has earned the University of Guelph’s 2024 Innovation of the Year award.

The recent issues includes "Using yeast in sow diets to optimize piglet growth", a summary of U of G research recently published in the Journal of Animal Science. 

PhD student and HQP Scholar Hannah Christensen, Dr. Elijah Kiarie and Dr. Lee-Ann Huber, along with Hagen Schulze, the innovation and technical director at Livalta, write that their study has shown yeast additives are a promising alternative to in-feed antibiotics and zinc oxide (ZnO).

The U of G wheat breeding program is a feat of industry and government collaboration to supply the world with healthy grains. 

Together with private and public partners and a team of professional staff, graduate and undergraduate students, Dr. Helen Booker breeds varieties for disease resistance but also for traits economically critical to farmers: high yield, optimal maturity time, height and structural strength.

Since Booker took over leadership in 2020, the program has already brought five new varieties of wheat to market.

Alliance-funded research shows purple coneflower supplementation in Holstein calves led to indicators of better immunity and anti-inflammatory properties.

A new plant-based coating could keep packaged food fresher, providing a renewable solution that maintains food quality without harming the planet.

Dr. Manjusri Misra, a researcher with a joint appointment in the School of Engineering and Department of Plant Agriculture, and her team have unlocked the new potential for camelina oil.

As the demand for sustainable packaging grows, innovations can help pave the way for greener paper packaging.