Even
though young bulls seem mature and have a lot of weight on them
they're not quite done growing and establishing themselves. It's
good to let them harden up on pasture before breeding season begins.
However, the pasture must be good, and they may still require
extra energy and protein. If they are turned out on poor pasture
and or dropped off adequate nutrition, they can lose weight rapidly.
Research shows that this causes a bull to produce poor quality
semen and also effects the bulls libido. Remember, the sperm that
is ejaculated today started developing and maturing 60 day ago.
Any stress or injury to the bull and testicles can result in reduced
fertility and performance.
Don't
expect a young bull to compete with older bulls or horned bulls.
If intimidated by older bulls he possibly won't breed effectively.
Also the chance of injury increases. A young bull should serve
20-25 females his first season depending on the size and terrain
of the pasture he's working in.
Limit
the breeding season to no more that 60 days on a yearling bull.
Or rotate in fresh bulls to give ample rest periods.
Watch
a young bull early in the season to detect any physical problems.
A virgin bull may have inadequacies undetectable except through
observation.
Maintain
a good general health program, salt, mineral, fly control, etc.
Very
Important - Recondition a young bull after his first breeding
season. This will allow them to mature to their full genetic capabilities.
A young bull might not be able to compete with older bulls in
the winter for available feed. So may have to feed and supplement
separate for one season. Worming can make a significant difference
as well as a grub and louse control program. Research indicates
that a bull's usefulness in his second breeding season can be
retarded if not properly reconditioned after his first working
breeding season.
Before
each breeding season it is worth your time to semen test every
bull that will be exposed to females. It only takes one not to
have viable semen to effect your conception rate and thus cost
you money.
Substantiated
by research from NDSU and Larry Corah, Beef Specialist at KSU
