Organic – Page 3 – Texas A&M AgriLife Organic

Planning Organic Production with a Practical Price Index

In Extension, we’re often asked to help farmers and food businesses plan for the future—whether it’s transitioning acreage to organic, developing budgets, or evaluating the economics of new practices. One of the most common challenges we face is this: how do you plan for prices in an unpredictable market?

While no one can forecast future prices with certainty, that doesn’t mean we’re flying blind. We base our planning on something measurable, reliable, and rooted in history—and in organic agriculture, one of the most useful tools for this is a broad price index or multiplier.

Why Use a Price Multiplier?

Organic markets—like all markets—fluctuate. Prices are affected by everything from weather and input costs to consumer demand and global trade. But when we look at long-term trends, we begin to see patterns that can inform sound decision-making.

When we have access to strong market data—such as for organic corn, cotton, dairy, and many fruits and vegetables—we can use that data to create benchmarks. These help answer practical questions:

What kind of price can I reasonably expect if I go organic?
How much more can I budget for input costs and still break even?
Will this transition pencil out?

To answer these questions, we need a reference point—and that’s where a 1.6 multiplier comes in.

What Is the 1.6 Organic Multiplier?

The 1.6 multiplier means that organic farmgate prices tend to average about 1.6 times higher than conventional prices for many major commodities over the long run. That’s a 60% premium, based on real market data and USDA price tracking over the past decade or more. I happened to stumble onto this idea when I read an article in Progressive Dairy about conventional milk price forecasts through 2025. (Click to Read) This article made me wonder if I could use historical organic dairy milk prices in relation to conventional dairy milk prices and use this ratio to predict future organic prices. It was amazing to see what I kind of knew, that organic prices do follow with conventional prices for the most part!

So, this is not a guess. It’s backed by:

USDA AMS organic market summaries for corn (1.6 is pretty stable for corn) and cotton (less stable as prices have been higher making the index 1.6-2.0 or higher).
National organic dairy price reports, which show organic milk regularly selling at 1.5 to 1.65 times the price of conventional.
Industry-wide organic vegetable and fruit pricing that shows farmgate premiums in the 1.5 to 1.7 range across categories like tomatoes, lettuce, and apples.

Whether you’re planning production, analyzing risk, or applying for a grant or loan, this index provides a realistic baseline. It is not too optimistic or too pessimistic and is useful for planning purposes.

When This Index Works—and When It Doesn’t

The 1.6 multiplier is a planning tool, not a crystal ball. It works best:

When building enterprise budgets for row crops, dairy, and produce.
When discussing profitability potential with transitioning farmers.
When negotiating contracts or thinking through insurance or risk tools.
In extension workshops, to help audiences grasp market potential quickly.

However, this index doesn’t capture every situation. Local sales, direct markets, specialty crops, and extreme weather or supply chain issues can cause premiums to fall below or rise above the average. Sometimes, organic produce in a saturated market may only bring in a 10–20% premium, while other times a rare variety or short supply can push that number above 2x (or higher) the conventional price.

Why It’s Still Useful

Despite those swings, planning requires a number—and the 1.6 index is a solid, evidence-based starting point.

When I help producers set up organic systems, I don’t want to promise the moon. Instead, it is better to offer realistic projections grounded in long-term national trends.

Always I encourage producers to:

Adjust their projections up or down depending on crop, region, and market access.
Keep checking updated USDA-AMS, Argus Media, or buyer data each year.
Use the 1.6x benchmark as a baseline, not a guarantee.

Final Thoughts

As organic agriculture continues to grow, tools like this price index become more and more valuable. They help all of us in organic talk apples to apples with producers, gins, co-ops, lenders, and buyers. They also help demystify what can sometimes feel like a complex or volatile market.

My plan and my job is to keep helping farmers make decisions that are smart, sustainable, and rooted in good data.

A New Organic Tool Against H5N1 in Calves: Citric Acid in Waste Milk

As organic dairy producers, you do a lot with less—less antibiotics, less synthetic inputs, and often less infrastructure than our conventional neighbors. But you are no less committed to calf health and biosecurity. And now, with the emergence of the H5N1 avian influenza strain in dairy cattle, we all are facing a new challenge that demands creative, organic-compliant solutions.

I read about a possible treatment for organic dairy producers in an article written by Maureen Hanson in the May/June Bovine Veterinarian¹. A very practical tool we have at our disposal is citric acid powder—an affordable, National Organic Program (NOP)-allowed substance that can be used to acidify waste milk and protect our calves from pathogens, including the H5N1 virus.

The Problem: Infected Milk Transmits H5N1

USDA researchers have confirmed that H5N1 is shed in the milk of infected cows—even up to two weeks before those cows show any signs of illness. In a controlled study, Holstein calves fed raw milk from infected cows contracted the virus within days. Although symptoms were mild—fever, nasal discharge, lethargy—the virus was confirmed in lung, lymph, and tonsil tissue. All calves had to be euthanized for analysis.

What does this mean for organic dairy farmers? If we’re feeding raw, unpasteurized waste milk—especially from cows not yet showing symptoms—we may be unknowingly exposing our calves to a highly contagious virus.

The Challenge: Most Organic Farms Don’t Pasteurize Waste Milk

Pasteurizers are expensive, and many small to mid-sized organic dairies don’t have them. In fact, even fewer than 50% of large-scale dairies pasteurize their waste milk. So what’s the alternative?

The Solution: Citric Acid Powder – Affordable, Organic, and Proven

Researchers at UC Davis have confirmed that acidifying waste milk with citric acid to a pH of 4.1–4.2 completely inactivated the H5N1 virus—and it did so within six hours in controlled lab trials². This method worked not just on typical waste milk, but also on colostrum and milk from treated cows—broadening its relevance for real-world dairy operations.

For organic producers without access to pasteurization equipment, this presents an ideal alternative:

Application Rate: 6 grams of food-grade citric acid per liter of milk (be sure to test milk pH after adding)
Target pH: 4.1
Effectiveness: Deactivates H5N1 and reduces other pathogens (see below)
Cost: ~10 cents per liter (this depends on the rate and cost to purchase)
Time Required: Six hours contact time before feeding

Citric acid is approved under the USDA National Organic Program and is easy to source, store, and apply. It requires no heat, no specialized equipment, and is safe for both calves and farm workers.

Citric acid powder sometimes called “lemon salt”

UC Davis researchers concluded that acidification is a practical, sustainable, and accessible tool to prevent the spread of H5N1 and other harmful microbes in preweaned calves. Compared to more complex systems like lactoperoxidase activation, citric acid stood out as the most straightforward and consistently effective method. UC Davis researchers are planning to conduct more tests but so far this treatment looks to be a way to prevent future infections.

Why This Works for Organic Producers

Citric acid is permitted under the USDA National Organic Program for this kind of use. It’s also widely available, easy to store, and can be scaled up or down depending on how much milk you’re feeding.

In organic systems, where animal health starts with prevention and careful management, this method offers a simple and economically viable tool for protecting calf health and stopping the spread of disease without compromising organic integrity. Be sure to source “feed grade” or “food grade” with the organic seal to ensure it is the right product and can be used in organic feeds.

Beyond H5N1: Broader Pathogen Control

Acidifying milk doesn’t just stop H5N1. It helps reduce bacterial loads in general—particularly Salmonella, E. coli, and Mycoplasma—which can all challenge young calves. In other words, citric acid is a broad-spectrum line of defense, not just a response to a single threat for waste milk fed to calves.

Final Thought: Protecting Calves in Beef-on-Dairy Programs

In today’s dairy world—organic or not—many producers are using sexed semen to retain replacement heifers and breeding the rest of the herd to beef sires. The resulting calves often leave the dairy within a few days as part of beef-on-dairy programs, where they are raised off-site for beef markets.

That means the responsibility for disease prevention starts on the dairy, even if the calf doesn’t stay there long. If calves receive waste milk contaminated with H5N1 in those first critical days, they could carry the virus into the next phase of production—putting entire systems at risk.

By acidifying your waste milk with citric acid, you can cost-effectively reduce that risk from day one. It’s a low-cost, NOP-compliant biosecurity step that protects animal health, supports the beef-on-dairy market, and upholds the integrity of your organic operation.

As always, I need to remind certified organic producers to check with their certifiers before making any changes to their Organic System Plan and check with your veterinarian who develops your herd health plan.

We have the tools. Let’s use them wisely.

Inspired by: “Calf Milk Poses H5N1 Risk, Too” by Maureen Hanson – Bovine Veterinarian, May/June 2025
https://www.bovinevetonline.com ↩︎
Crossley, B.M., Pereira, R.V., Rejmanek, D., Miramontes, C., & Gallardo, R.A. (2025). Acidification of raw waste milk with citric acid inactivates highly pathogenic avian influenza virus (H5N1): An alternative to pasteurization for dairy calves. Journal of Dairy Science, 108(5), 3456–3465. doi:10.3168/jds.2025-00051 https://www.ucdavis.edu/news/killing-h5n1-waste-milk-alternative-pasteurization ↩︎

Breeding Better Organic Wheat: Traits That Matter for Organic and Regenerative Farms

As organic acreage grows across Texas and the U.S., it’s time we ask an important question: What traits do organic and regenerative wheat producers actually need in a variety?

The answer isn’t just about yield—it’s about resilience, efficiency, and the ability to thrive without synthetic inputs. Whether you’re an organic farmer relying on compost and cover crops or a regenerative grower working to build soil carbon and ecological health, wheat varieties bred for conventional systems often fall short. Here’s a breakdown of some critical traits we should prioritize in organic wheat variety development—and why they matter.

1. Strong Coleoptile and Deep Emergence

In dryland and low-input systems, farmers often plant deeper to chase moisture and to enable mechanical weed control like a rotary hoe. That practice demands wheat with a longer, stronger coleoptile—the protective sheath that helps the shoot push through soil. Many modern semi-dwarf wheats can’t make that journey from 2 to 3 inches deep. Instead, we need varieties with alternative dwarfing genes (like Rht8) or taller, lodging-resistant lines that emerge powerfully and uniformly even under crusted or variable moisture conditions.

Why it matters: Deep emergence helps ensure a strong start under tough conditions—especially important in organic systems where chemical seed treatments and quick-acting herbicides aren’t an option.

2. Broad-Spectrum Disease Resistance

Organic growers don’t have many options to clean up a bad wheat infection. That’s why durable, multi-pathogen resistance is a non-negotiable trait in organic wheat breeding. We need lines that can hold up against stripe rust, leaf rust, stem rust, Fusarium head blight, and barley yellow dwarf virus—especially in diverse rotations that include organic corn or sorghum.

Why it matters: Disease pressure isn’t just about yield—it also affects food safety (mycotoxins) and grain marketability. Genetic resistance is the organic grower’s best line of defense.

3. Microbiome-Friendly Roots and Efficient Nutrient Use

One of the quiet revolutions in organic systems is how we manage fertility through biology—not bags of synthetic nitrogen. The root-microbe relationship is central to that. We need wheat that partners well with beneficial microbes like mycorrhizal fungi and plant-growth-promoting rhizobacteria (PGPRs), especially for phosphorus and nitrogen uptake.

Traits like deep, fibrous root systems, high root exudation of sugars, enhanced nitrate transporter activity, and better nitrogen remobilization during grain fill could help wheat thrive in compost- and cover crop-based fertility systems.

Why it matters: Better nutrient use efficiency means stronger growth, better yields, and lower costs—without synthetic inputs.

4. Early Vigor and Weed Suppression

Weeds remain one of the most stubborn and expensive challenges in organic wheat production. Varieties that germinate quickly, tiller early, and develop dense leaf canopies can choke out weeds before they become a problem. Even row spacing and planting patterns can influence early shading and weed pressure.

Why it matters: A wheat variety that can suppress weeds is like adding a layer of insurance to your management strategy. It’s also a cornerstone of regenerative systems that seek to reduce tillage and maintain ground cover.

5. Grain Quality That Meets Market Needs

Organic grain buyers are looking for more than just “certified organic” on the label. They want wheat that meets or exceeds conventional food-grade quality benchmarks: high protein, strong gluten, low DON (vomitoxin) levels, and even enhanced nutritional traits like zinc, selenium, or antioxidant levels.

There’s also room to breed for emerging markets—heritage wheats, lower-gluten lines for sensitive consumers, or varieties with higher polyphenol and mineral content.

Why it matters: Organic wheat that delivers consistent quality keeps buyers coming back—and supports a fair price for growers.

Building a Breeding Program That Serves Organic and Regenerative Agriculture

Organic and regenerative agriculture aren’t “alternative” anymore—they’re growing sectors with distinct needs. Yet most wheat breeding is still tailored to high-input systems. It’s time to run trials under organic conditions, invite organic advisors into the selection process, and actively pursue traits that benefit biologically based systems.

Breeding for organic systems isn’t just good for organic farmers. It’s good for all farmers looking to reduce inputs, build resilient cropping systems, and respond to environmental and consumer demands.

Texas Organic Agriculture Surges Forward with National Recognition

TOPP Impact Report Underscores Texas Leadership in Organic Milk, Cotton, and Peanuts

As national organic food sales soar past $71 billion, Texas is emerging as a dominant force in organic agriculture, bolstered by strategic investment from the USDA’s Transition to Organic Partnership Program (TOPP). According to TOPP’s newly released 2024 Impact Report, over 3,800 new operations have been certified nationwide, and Texas producers are taking the lead in organic innovation, acreage growth, and market share.

Texas is now home to more than 448 certified organic farms and over 611 organic handlers, producing across 580,000 acres in at least 88 counties. The Lone Star State ranks No. 1 nationally in organic milk, cotton, and peanut production — a testament to the state’s diversified and growing organic economy.

In 2019, Texas organic agriculture generated $424 million in sales and nearly $939 million in total economic output. By 2025, projections indicate the sector will contribute more than $1.4 billion in statewide economic output and support nearly 12,500 jobs, with a compound annual growth rate of 7% that mirrors national trends.

“Texas isn’t just keeping up—we’re leading,” said Bob Whitney, Organic Program Specialist with Texas A&M AgriLife Extension. “From dairy and peanuts in the west to vegetables and rice in the south and east, organic producers across Texas are creating real jobs, feeding local communities, and demonstrating what’s possible when farmers get the support they need.”

TOPP, launched in 2022 as part of the USDA Organic Transition Initiative, has helped hundreds of producers nationwide navigate the complex path to organic certification through mentorship, technical assistance, and community networks. Texas producers have benefited through local TOPP training events, bilingual outreach, and one-on-one mentoring that is helping new farmers transition more successfully and more sustainably.

As part of the six-region national framework, TOPP’s Southwest region includes a coalition of regional organizations and universities—including Texas A&M AgriLife Extension—that provide tailored support to Texas producers. Nationally, more than 260,000 acres have been added to certified organic production through the program’s efforts.

Texas’s success stands out even as some regions of the U.S. experience flat or declining organic acreage. Experts credit the state’s focused approach—blending grassroots mentoring, university-led research, and Extension outreach—for enabling sustainable growth.

TOPP’s report also highlights growing consumer demand: 88% of Americans recognize the USDA Organic label, and nearly 60% believe it justifies higher prices, creating strong economic incentives for Texas farmers to meet that demand domestically.

“TOPP is about more than transitioning farms—it’s about building community, restoring soil, and securing food systems,” said Whitney. “And here in Texas, it’s working.”

To learn more:
Full report: https://organictransition.org/impact-report

Organic Beef Demand is on the rise!

Organic Beef is Booming: Why Texas Ranchers Should Take Notice

Organic beef is no longer a niche product—it’s a fast-growing category with powerful momentum. According to the Organic Trade Association’s 2024–2025 Organic Market Report, organic beef sales surged 36.7% last year. That’s the highest growth rate of any food category—and the most significant gain in the organic beef market in 20 years.

This demand is fueled by consumers looking for:

Clean, hormone- and antibiotic-free protein
Animal welfare
Environmental stewardship

However, much of this market is currently being supplied by imports—primarily from Australia and Uruguay. That’s where Texas ranchers come in.

Texas Has the Cattle—Now It Has more Processors

Texas leads the nation in cattle production, yet very few certified organic beef operations have emerged in the state. The reason? Lack of access to certified organic meat processing facilities.

That’s now changing.

Two Texas processors are leading the way:

All Hale Meats near Wolfforth, close to Lubbock
Huse’s Country Meats in Malone, TX (east of Hillsboro)

Huse’s, a long-standing family-owned processor known for quality smoked meats, has recently become certified organic, thanks in part to rancher Larry Widman of Leafy Creek Farm. Larry helped initiate and complete the certification process so he could market his own beef—and he continues to assist other ranchers with organic slaughter scheduling.

To schedule your organic cattle for processing:
📧 widman@leafycreekfarm.com
📱 325-330-2170

Modeling Success: Open Range Beef in Nebraska

Texas ranchers can look to Open Range Beef in Nebraska as a blueprint. Run by Tim Goodnight, this company processes and markets organic beef across multiple channels—from retail and foodservice to private label and club stores. Their success proves that domestic supply chains can work—when producers and processors are aligned.

Contact Tim Goodnight 🌐 openrangebeef.com

Why Texas Is Ideal for Organic Beef

Texas has a unique opportunity:

Abundant native rangeland well-suited to low-input, organic grazing
Proximity to two certified organic processors
A central location to serve local, regional, and statewide markets

With the infrastructure in place, ranchers can now tap into the fastest-growing sector in organic food.

One potential outlet is Pederson’s Natural Farms in Hamilton, TX, known for high-quality natural meats. As supply increases, retailers like Pederson’s—and others—can become key distribution points for Texas-grown organic beef.

Could Tariffs and Trade Changes Open the Door Further?

While Australia and Uruguay currently supply a large share of organic beef imports, this supply chain is vulnerable to:

Global trade shifts
Export restrictions
Increased transportation costs
Potential U.S. tariffs on imported meat

As U.S. policymakers and trade organizations review food security and prioritize resilient domestic supply chains, we may see fewer imports and greater opportunities for U.S.-based production. That’s good news for ranchers with the capacity to go organic—and for consumers looking for American-grown, organic, and ethically raised meat.

Next Steps for Ranchers

If you’re in Texas and run a cow-calf, grass-fed, or finished beef operation, now is the time to:

Explore organic certification of your pastures and practices.
Connect with a certified processor like Huse’s or All Hale Meats.
Develop local markets—co-ops, farm stores, health food outlets, and online direct-to-consumer sales.

This isn’t just about beef—it’s about building a more local, more ethical, and more profitable Texas-based food system.

Oregano Essential Oil: A Natural Solution for Boosting Health and Performance in Organic Livestock

In organic livestock production, finding effective natural alternatives to synthetic inputs is both a challenge and an opportunity. Recently, I came across two compelling articles in Bovine Veterinarian magazine that shed light on the potential of essential oils—particularly oregano oil—as substitutes for synthetic feed additives like ionophores. The November/December 2024 edition featured Maureen Hanson’s article, “OREGANO: Not Just for Pizza Anymore,” which explored oregano essential oil as a natural alternative.¹ Similarly, the March/April 2025 issue included Hanson’s follow-up piece, “Hello Essential Oils and Goodbye Ionophores?”² These articles highlighted emerging research suggesting essential oils could be a potential livestock production enhancement and when you get two articles on the same subject you begin to notice!

Why Replace Ionophores?

Ionophores are antimicrobial compounds commonly used in conventional livestock production to manipulate rumen microbial populations. For example, monensin—a widely used ionophore—improves feed efficiency and daily weight gains by promoting favorable rumen fermentation. However, ionophores are prohibited in organic systems due to their synthetic nature and concerns about antibiotic resistance. Consumer demand for cleaner food has also prompted scrutiny of ionophore use in several countries.

For organic producers, this presents a challenge: how can we maintain or improve herd performance and health without compromising organic standards or animal welfare? This is where essential oils are gaining attention as viable alternatives.

Essential Oils Show Promise in Cattle

A recent study led by Dr. Jaymelynn Farney at Kansas State University³ evaluated the use of essential oils in stocker cattle diets. In this trial, 281 steers were divided into two groups: one group received minerals with an ionophore (monensin), while the other received minerals containing a proprietary blend of essential oils—including garlic, oregano, cinnamon, lemongrass, and capsaicin.

The results were strikingly similar:

Cattle fed essential oils gained an average of 2.13 pounds per day over 90 days.
Cattle fed ionophores gained 2.15 pounds per day.
Mineral intake and total weight gain were nearly identical between groups.

Interestingly, the essential oil mix was slightly less expensive than the ionophore mix. While no significant differences in cattle behavior were observed, Farney noted a mild increase in heart rate among cattle fed essential oils—a potential indication of vasodilation (increased blood flow), which is a known effect of certain essential oils.

Oregano – Origanum vulgare, also known as wild marjoram

Improving Calf Health with Oregano Oil

On the dairy side, a study conducted at Aristotle University in Greece⁴ investigated the use of oregano essential oil to combat diarrhea in newborn Holstein calves. Neonatal diarrhea is a common issue for dairy producers, especially those adhering to organic standards that restrict antibiotic use.

In this study:

Calves treated with a daily oregano oil drench for their first 10 days of life experienced fewer days with diarrhea.
Treated calves had lower overall diarrhea severity and shorter illness duration.
The need for antibiotics and supportive therapies was significantly reduced.

These findings are particularly relevant for organic dairy producers who often face challenges maintaining calf health without relying on conventional medications.

Practical Takeaways

So that you can get a general idea of the approximate amounts these studies are using when feeding oregano essential oil.

For Dairy Cows

Recommended dosage is 15 ml/day/cow for 28 days.

Product Price: A quart (946 ml) of Orego-Stim Liquid costs $35.
Daily Cost per Cow: 15 ml/946 ml × 35 = $0.550 per day per cow.
Total Cow Cost – 28 Days Treatment × $0.550/day = $15.54 per cow

For Dairy Calves

Product Price: A quart (946 ml) of Orego-Stim Liquid costs $35
Maintenance Dosage: 2 ml/day/calf mixed into milk until weaning.
Extra Support Dosage: 10 ml/day/calf for 10 days, followed by 2 ml/day/calf until weaning.

Daily Cost per Calf

Maintenance: 2 ml/946 ml × $35 =$0.074 per day per calf
Extra Support: 10 ml/946 ml × $35 = $0.37 per day per calf

Total Cost for Weaning Period (56 days)

Extra Support Dosage: 10 days at $0.370/day = $3.70
Maintenance Dosage: Remaining 46 days at $0.074/day = $3.40
Total Cost: $3.70 + $3.40 = $7.10 per calf

Replacing Monensin with Oregano in Grower Diets

Another study by researchers in China⁵ examined oregano essential oil as a replacement for monensin in grower diets for weaned Holstein bulls over a 240-day trial. Bulls fed oregano oil achieved weight gains comparable to those fed monensin. However, when both oregano oil and monensin were administered together, performance decreased—suggesting an antagonistic interaction between these two compounds.

This finding underscores the importance of using oregano oil as a standalone tool rather than combining it with synthetic additives (monensin).

Why This Matters for Organic Producers

These studies offer promising insights into how essential oils can support health and productivity in organic livestock systems. Specifically:

Essential oils naturally promote rumen fermentation.
They help reduce disease pressure, such as calf diarrhea.
They align with consumer preferences for natural products.
When derived from non-synthetic sources, they comply with USDA organic regulations.

Additionally, the Kansas State trial demonstrated that essential oils can be cost-effective compared to conventional feed additives like ionophores. However, it’s important to note that outcomes may vary depending on factors such as livestock species, diet composition, management practices, and sourcing of essential oils.

Considerations Before Adopting Essential Oils

While these findings are encouraging, producers should approach essential oils with careful consideration:

Efficacy: Results may vary depending on formulation quality and livestock conditions.
Cost: Although some trials suggest cost savings, market variability could affect affordability.
Regulatory Compliance: Ensure that any essential oils used meet USDA organic certification requirements.
Potential Risks: High doses or improper formulations could lead to toxicity or unintended interactions with other feed components.

Further research is needed to fully understand how essential oils perform across diverse production systems, but these results do hold promise!

Where to Learn More

If you’re interested in experimenting with essential oils in your operation, here are a few extra resources:

Calsamiglia et al., 2007. “Essential oils as modifiers of rumen microbial fermentation.” Journal of Dairy Science.⁶
Greathead, 2003. “Plants and plant extracts for improving animal productivity.” Proceedings of the Nutrition Society.⁷

References:

Hanson, Maureen. “Oregano: Not Just for Pizza Anymore.” Bovine Veterinarian, November/December 2024. ↩︎
Hanson, Maureen. “Hello Essential Oils and Goodbye Ionophores?” Bovine Veterinarian, March/April 2025. ↩︎
Farney, J.K., et al. (2025). “Effects on Stocker Steer Performance While Consuming Essential Oil or Ionophore Minerals.” Kansas Agricultural Experiment Station Research Reports, Vol. 11: Iss. 1. ↩︎
Katsoulos, P.D., et al. (2017). “Evaluation of the in-field efficacy of oregano essential oil administration on the control of neonatal diarrhea syndrome in calves.” Research in Veterinary Science, 115:478-483. ↩︎
Wu, J., et al. (2020). “Dietary supplementation with oregano essential oil and monensin in combination is antagonistic to growth performance of yearling Holstein bulls.” Journal of Dairy Science, 103(9):8119-8129. ↩︎
Calsamiglia et al., (2007). “Essential oils as modifiers of rumen microbial fermentation.” Journal of Dairy Science ↩︎
Greathead, (2003). “Plants and plant extracts for improving animal productivity.” Proceedings of the Nutrition Society. ↩︎