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    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
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123fish

Beard rot?

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123fish    0
123fish

I was wondering if that is beard rot on the gobbler in the picture that kdawg posted of a bird that I shot this spring in s.w. Minn. The gobbler weighed 23.5 lbs. and had 1" spurs so it was definitely not a jake with blond highlights. wink.gif I have never seen a bird with beard rot so I thought I would ask the pros. Thanks for posting the pic kdawg.

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brittman    0
brittman

Another explanation is the beard broke-off in icy or deep snow winter conditions.

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Kyle Sandberg    0
Kyle Sandberg
turkey.jpg

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123fish    0
123fish

What causes those blond tips on the end of the mini beard?

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DonBo    101
DonBo

Another fluke of nature. The lighter tips are not unusual. I have seen that before, always at the very tips which tell me the beard didn't break or wear off, just a short beard on a big bird.

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HateHumminbird    0
HateHumminbird

The existence of shorter than usual beards, and lightly colored (even red-colored) beards have been observed for quite some time. Traditionally, this has been described as "beard rot"; caused by anything from fungal infections, mites, and ice-buildiup/breakage.

While "beard-rot" has become the accepted term for this phenomenon, it really doesn't have much to do with rotting as one might think of it in its traditional sense.

While there's a fair body of information (mostly anecdotal) to suggest otherwise, everything I've asked or read of wildlife biologists suggests that "beard rot" is actually caused by an interruption or decrease in melanin production. Melanin gives the beard its black color (hence the buff colored tips) and contributes to the strength of its fibers.

You'll see many of the big supplement companies that are looking to get into the turkey market claim that it's due to poor nutrition, though I haven't seen or read anything to validate that other than advertisements.

Regarding the ice-buildup and breakage, this can happen to birds with the melanin deficiencies as their beards are weaker due to decreased production.

The real question is what causes this interruption or decline in melanin production? Perhaps it is nutrition-related?

Joel

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