College researcher aims to improve sorghum hybrids for dairy cattle feed
Associate Professor Melinda Yerka develops one of the largest and most nutritious sorghum hybrids
Preliminary research by Associate Professor in the College Melinda Yerka suggests that she has made a major development in global sorghum cultivation – varieties that are more nutritious to dairy cows, are well-adapted to Nevada and California, and have a more adaptable harvest window than existing sorghums.
Yerka’s work was designed to develop sustainable and resilient alternatives in dairy cow nutrition to address the shortcomings of current dairy feeds that struggle with hot, arid conditions and need more water in the West. Yerka hopes her sorghums will also decrease producers’ need to rely on feed imports from other states. Her new varieties that combine large, soft seeds with either high protein or high starch contents could rewrite the rules of how the nutrition profile of sorghum compares with corn and alfalfa.
Providing farm-to-table seeds
To make the publicly available varieties Yerka developed commercially competitive, she founded Yerka Seeds in collaboration with the University’s College of Business. Yerka Seeds will:
- Collaborate with dairy farms to prove the new varieties are competitive for dairy nutrition.
- Identify the best hybrids for distribution through Yerka Seeds to farmers.
- Connect consumers, maltsters and breweries to farmers growing the seeds for direct sales.
Addressing global food challenges
Yerka and her partners have recently begun collaborating with sorghum breeders at the International Maize and Wheat Improvement Center to expand her sorghums to less developed nations.
Yerka said, “Should the newly developed sorghums prove competitive with established feed crops, they will serve as a compelling showcase of sorghum’s genetic potential in aiding global food and feed systems to adapt effectively to the challenges posed by climate change.”
Nevada-raised wool products and jerky in Nevada Wolf Shop are perfect for gift-giving
Community encouraged to do shopping that supports student activities, education and research
The next time you need a gift that showcases local Nevada products, consider The University’s Nevada Wolf Shop. It has a stock of wool products from sheep and jerky from beef raised by the College. Not only do the products offer an opportunity to buy local, but sales support student activities, education and research.
Shop silky soft wool
Some of the wool products available include beanies, scarves, sweaters and blankets. Their silky, soft wool is from Rafter 7 Merino sheep raised by the College’s Great Basin Research & Extension Center in Eureka, a breed that the College’s Experiment Station developed more than 30 years ago, now prized internationally for its fine wool and meat. The sheep have adapted well over time to rangeland production and to producing fine wool in spite of the harsh Nevada climate.
Enjoy five jerky flavors
The beef for the jerky is from cattle raised in Reno, at the Experiment Station’s Main Station Field Lab, home of Wolf Pack Meats. Wolf Pack Meats partnered with a local business to make the jerky, which comes in five flavors – teriyaki, sweet & spicy, garlic, smokey BBQ, and black pepper & sea salt. The items are part of Wolf Pack Meats’ efforts to enhance its offerings of local meats and products to the community, which support the growth of its production capacity.
Providing local products from real-world programs
“We’re delighted to partner with the Nevada Wolf Shop to offer these products. It’s a great way to show what the University is doing and how our programs offer real-world experiences for our students. And, it provides the community with quality, locally produced products.” – Dean Bill Payne