Transcript
Captioning provided by Disability Access Services
at Oregon State University.
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Dr. Chad Mueller: They get more agitated with
us just fidgeting around them than anything else.
You reach in there
the most that they feel is the change in pressure.
So it's very warm.
It's about 104 degrees Fahrenheit.
It's not slimy, there's a lot of liquid in there.
So we can actually not only look at how much they ate,
but also look at the types of species they are selecting
and then break that down to nutrient analysis.
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[END]
Watch a short video about how researchers are (literally) arm deep in new cow studies.
Want to learn more about this topic? Explore more resources from OSU Extension:
Beef cattle
