Improving beef systems with clover - insights from the Derrypatrick Herd
The Derrypatrick herd in Grange is set to take centre stage at BEEF2024. A key area of focus will be the use of white clover in beef systems. Through the Derrypatrick herd, researchers in Grange, like Peter Doyle, are examining how white clover in grassland swards effects animal performance.
BEEF2024
The theme of this year’s event is ‘Securing your future’ and Teagasc is delighted to invite all beef farmers and stakeholders in the Irish beef industry to the event.
BEEF2024 takes place on Wednesday, 26 June, 9 AM – 4 PM in Teagasc, Grange, C15 PW93.
The event will be hosted on a new site on the farm with a new and improved layout and structure. It is a free event and all are welcome to attend.
The focus of the day will be on the application of technologies that will help beef farmers increase the profitability and environmental sustainability of their family farm businesses.
Find out more about BEEF2024 here
The role of clover in beef systems
There is no doubt that clover has a role to play in meeting our greenhouse gas (GHG) emissions targets by reducing our fertiliser nitrogen input. Research from Teagasc tells us that dairy cows grazing grass-white clover swards achieve 8% higher milk production compared to cows grazing grass-only swards.
However, until recently there was little information on the liveweight gain (LWG) response of beef cattle grazing grass-white clover swards compared to those grazing grass-only swards. In spring 2023, suckler-bred yearling steers and heifers in the Derrypatrick herd were assigned to either a grass-only or a grass-white clover sward for the second grazing season. This experiment aimed to quantify carcass gain on grass-white clover compared to grass-only swards over a grazing season.
Increased live weight gain
Over one grazing season results indicate that animals grazing grass-white clover swards had a 24kg greater live weight gain than those grazing grass-only swards. This equated to a 14kg difference in carcass weight. Therefore, beef farms that incorporate white clover into their pastures have the potential to achieve a live weight gain benefit, along with a reduced nitrogen fertiliser bill. This directly improves profitability and reduces the farm’s carbon footprint, a ‘win-win’ situation.
Of course, genetics also play a role, Peter and the team at Grange aim to gather usable data on genetics towards the end of this year.
The work of the Derrypatrick herd team shows the potential of integrating clover into suckler beef systems. As BEEF2024 approaches, the focus will be on showcasing how clover not only boosts animal performance but also paves the way for a more sustainable and profitable beef industry.
Updates on the suckler and dairy beef herds in Grange & a preview of BEEF2024
Listen to the latest episode of the Beef Edge podcast, where Peter Doyle and Nicky Byrne join Catherine Egan to give an update on the suckler and dairy beef herds in Grange, what research is currently ongoing in Teagasc Grange and what’s happening at BEEF2024 on Wednesday, 26 June.