Thursday, November 11, 2010

Meat goat program at Missouri Livestock Symposium, Dec. 3-4, for both novice and experienced producers

Regardless of how many goats you have or how long you have had them, the 2010 Missouri Livestock Symposium, Dec. 3-4 in Kirksville, will offer helpful information.

Speaking on meat goats this year will be small-ruminant veterinarian Bob Fielder of McArthur, CA. Fielder will present practical information and a new way of determining which antibiotics provide the best results for common goat sicknesses.

John Middleton, College of Veterinary Medicine at the University of Missouri, will talk about the common diseases and ailments that afflict goats and how to prevent such problems.

Also speaking will be Bruce Shanks, an assistant professor at Lincoln University. Shanks and his family operate several farms in central Missouri where they raise and market various goat products. Shanks will talk about the top ten ways goat producers can cut costs while adding value.

Lastly, goat producers will have the opportunity to hear from fellow goat producers Richard and Brian Pemberton, who will offer several producer-friendly tips for meat goat production. Their talk is simply titled “A Producer’s Experience.”

There will also be programs on forages, beef, horses, sheep, stock dogs and various other interesting topics. There will be a free evening meal on Friday, Dec. 3, and a free governor’s-style luncheon on Saturday, Dec. 4. Becky Blackaby will close the program Saturday evening with a concert at 7:30 p.m. Tickets for the concert can be purchased by calling 660-665-9866.

The Missouri Livestock Symposium is free and no pre-registration is required. The symposium will be held at Kirksville Middle School, 1515 S. Cottage Grove. The symposium runs 4-9 p.m. Friday and 8 a.m.-5 p.m. Saturday. A list of trade show vendors and other information can be found on the symposium website or by calling 660-665-9866 or 660-341-6625.

For more information or speaker photos, please contact Bruce Lane at 660-665-9866 or .

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