Cattle are cattle raised for meat production (differentiated from dairy cows, used for milk production). Adult beef is better known as beef. In beef production there are three main stages: cow operations, background, and fattening operations. Animal production cycle from cow-cal operation; This operation is specially designed to breed cows for their children. From here the calf is raised for feeding. Animals grown specifically for feeding sites are known as feeder cows, the purpose of these fattening animals. Animals that are not grown for feeding sites are usually females and are commonly known as replacement cows. While the main use of beef cattle is the production of meat, other uses include the skin, and the by-products of beef used in candy, shampoo, cosmetics, insulin and inhalers.
Video Beef cattle
Calving Calving and breeding
In addition to breeding to meet the demand for beef production, the owners also use selective breeding to attain certain properties in their beef cattle. Examples of desirable properties may be leaner meat or disease resistance. Breeds known as dual-purpose are also used for beef production. This breed has been selected for two purposes at once, such as beef and milk production, or beef and draft. Breeds with multiple objectives include many Zebu breeds in India such as Tharparkar and Ongole Cattle. There are several continental breeds that are bred for this purpose as well. The original Simmental/Fleckvieh from Switzerland is a prime example. They are not just breeds with a double purpose for beef and milk, but in the past they were also used for conscription. However, throughout generations, breeds have deviated into two groups through selective breeding.
Most beef cattle are naturally wedded, in which a bull is released to the cattle herds about 55 days after the birthing period, depending on the cow's body condition score (BCS). If this is the first time giving birth, it will take longer to breed for at least 10 days. However, beef cattle can also be bred through artificial insemination, depending on cattle and sheep size. Cows are usually bred during the summer so that childbirth can occur next spring. However, cattle breeding may occur at other times throughout the year. Depending on the operation, calving can occur throughout the year. Owners can choose breeding times based on a number of factors, including reproductive performance, seasonal cattle prices and handling facilities.
There are many factors that come into play when choosing to bull. Some of the most important factors are disease prevention/spread. Buying an untested bull for common ailment is a risk, it will most likely send across the herd. Purchase genetics that will increase the original herd rather than stay the same or decrease. Some breed for maternal abilities, some for size, some for meat properties, etc. Examination Rape or BSE is essential for the quality of the bull, general physical examination and examination of the genital organs and their productivity. Knowing more information about animals will help make educated decisions.
Maps Beef cattle
Livestock maintenance
Cattle ranchers are expected to keep low-stress environments for their flock, involving safety, health, comfort, food and constant humane handling. According to Canada's National Animal Husbandry Board, beef cattle must have access to shelter from extreme weather, safe handling and equipment, animal care and human slaughter. If an animal is infected or suspected of disease, it is up to the owner to promptly report it to a trained veterinarian for either treatment or euthanasia. Depending on many factors (season, type of production system, density, etc.), Diseases and illness and spread rapidly through flocks from animals to animals. Owners are expected to monitor their livestock conditions regularly for early detection and treatment, as some livestock diseases can threaten both cattle and human health (known as zoonosis) as witnessed with mad cow disease and Tuberculosis.
On average, livestock will consume 1.4 to 4% of their body weight each day. There are many different types of feed available for these animals and many are illustrated by location and financing. Some animals live in the meadows throughout their lives and therefore only experience fresh grass, this is usually the operation of cows in tropical climates. The calves that lay eggs and feedlot animals tend to have different diets that contain more seeds than the grassland types. Grains are more expensive than grass but animals grow faster with higher protein levels. Since cattle are herbivores and require rough food in their diet, silage, straw and/or straw are all viable feed options. Cow weighing 1000 pounds. will drink an average of 41 L a day, and about 82 L in hot weather. They need a constant supply of quality feed and drinking water according to the 5 Animal Welfare Liberty.
Livestock processing
A steer that weighs 1,000 pounds (450 kg) when living makes a car weighing about 615 pounds (280 kg), after blood, head, feet, skin, viscera and intestines are removed. The carcass is then suspended in a cold room for between one and four weeks, during which time it loses weight as the water dries from the meat. It is then debited and cut by a butcher or packing house, the carcass will make about  £ 430 (200 kg) of beef. Depending on what pieces of meat you want, there is a scale of marble meat used to determine the quality. Marbling is the fat that is in the muscle, not around it. The more you cut, the higher the value and the more value.
Slaughtering livestock has three different stages, prejudice, amazing handling and cutting. The biggest concern is the handling of prejudices, how the animals were treated before being stunned and slaughtered. Current stress can cause adverse effects on meat, water access and lower density hoarding has been allowed to minimize this. However, access to the feed is limited to 12-24 hours before cutting for ease of content discharge. Amazing is done when the animals are under control in the parachute so the movement is limited. Once curbed the animal can be stunned with one of three methods, through penetrating captive bolts and shots. Most slaughterhouses use captive bolts on weapons. Stunning makes sure animals do not feel pain while slaughtering and reduce stress in animals, thus improving the quality of meat. The last step is slaughter, usually the animal will be hung by its hind legs and its throat will be cut to allow ekssanguinasi. The hive will be removed for further processing at this point and the animal will be split with expenditure of contents and beheadings. The carcass will be placed in a cooler for 24-48 hours before cutting the meat. Beef cattle breeds
See also
- Conjugated linoleic acid
- List of cattle breeds
References
External links
- Oklahoma State University page about cattle breeds.
Source of the article : Wikipedia
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