HCC updates Welsh vets on red meat issues
A course hosted by the Wales Veterinary Science Centre (WVSC) in Aberystwyth updated a group of vets on a number of red meat related issues, with the aid of Hybu Cig Cymru – Meat Promotion Wales (HCC) that was invited to participate.
HCC’s James Ruggeri looks at ideal sward grazing height.
HCC delivered information for vets who registered for the Sheep Modular CPD course with the most recent module focusing on lamb growth.
HCC staff Gwawr Parry and James Ruggeri were on-hand to provide updates on two strands of the red meat body’s work; Parry outlined HCC’s research and development remit, particularly emphasising on the sheep health and performance portfolio, while Ruggeri participated in a practical workshop on the importance of meeting market specifications and sheep and lamb management.
Ruggeri commented: “This was a valuable opportunity to work with the recently established WVSC, which aims to strengthen and enhance the important contribution of the veterinary profession in Wales.”
In addition, the vets were provided with an array of additional updates, including a veterinary parasitology roundup by Animal and Plant Health Aagency expert Sian Mitchell, information on ewe and lamb health by course co-ordinator and veterinary consultant Kate Hovers, a talk on trace elements and a practical demonstration on grass and soil assessment.
Hovers added: “It was great to work with HCC and we all learnt from each other.
“We intend to continue with the modular course next year and look forward to liaising with HCC again.”
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