Beef Cattle Breeds
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The document discusses the nutritional content of various meats including lean beef, lamb, chicken, pork, and fish. It then provides information on common beef cattle breeds from around the world as well as their origins and characteristics. Some key beef breeds mentioned are Angus, Hereford, Shorthorn, Limousin, and Belgian Blue cattle. The document also briefly describes mutations in the myostatin gene that can result in double muscling as seen in Belgian Blue cattle.
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Cattle breeds
This document describes various cattle breeds, including their origins, characteristics, and histories of importation to the United States. Some key breeds mentioned are Angus (originating in Scotland, known for high marbling), Holstein (originating in the Netherlands, known for high milk production), and Brahman (originating in India, known for heat tolerance and disease resistance). The document provides brief descriptions of physical attributes, production qualities, and historical backgrounds for over 20 cattle breeds.
Dairy cattle breeds
The document discusses various breeds of dairy cattle, dairy animals, and dairy goats. It provides details on the origin, physical characteristics, milk production capabilities, and ancestors of breeds such as Holstein, Jersey, Brown Swiss, Guernsey, Ayrshire, Milking Shorthorn, Tharparkar, Sahiwal, Red Sindhi, Philippine Carabao, Murrah, Saanen, Toggenburg, Alpine, and La Mancha. It also discusses factors considered in selecting dairy cattle and the development of crossbreeds like Australian Freisian Sahiwal and Jamica Hope.
Jersey breed of cattle
The Jersey is a dairy cattle breed that originated on the island of Jersey in the English Channel. It is now found worldwide but remains most common in parts of Europe and North America. Jerseys are typically brown or tawny in color and are known for their well-shaped udders, strong udder attachments, and high butterfat milk production of 4.1-4.9% despite their smaller size compared to other dairy breeds. They are economically beneficial for farmers due to their efficient grazing, higher fertility rates, and ability to thrive on locally-produced feed.
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Exotic cattle breeding
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Breeds of Bovine
This document summarizes various breeds of cattle, dairy cattle, beef cattle, and buffalo. It describes over 20 different breeds, providing details on their origins, characteristics, and purposes. The breeds described include Holstein, Brown Swiss, Guernsey, Jersey, Angus, Hereford, Brahman, Limousin, Chianina, and several breeds of water buffalo.
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Group 02 has 18 students listed by name and student number. The document then provides a comparison of the key physical differences between Bos taurus (European cattle) and Bos indicus (zebu cattle). It notes differences in physical traits such as presence of a hump, ear shape, head shape, skin thickness, back shape, udder shape, hair structure, leg length, attractiveness to ticks, and maturity rate. The source is listed as being adopted from the textbook "Agriculture in the Tropics" by C.C Webster and P.N Wilson.
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The Nili-Ravi breed is considered the best dairy breed in the world. Originally from the Punjab region, they are now found across Pakistan and known for their excellent milk yield and quality. Kundhi buffalo are found in Sindh and parts of Balochistan, thriving in irrigated areas. They yield an average of 2000kg of milk over 320 days. Azi-Kheli buffalo are from Swat and yield around 1800 litres of milk per lactation. They have varying coat colors from albino to black.
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The pig has got highest feed conversion efficiency i.e. they produce more live weight gain from a given weight of feed than any other class of meat producing animals except broilers.
The pig can utilise wide variety of feed stuffs viz. grains, forages, damaged feeds and garbage and convert them into valuable nutritious meat. However, feeding of damaged grains, garbage and other unbalanced rations may result in lower feed efficiency.
They are prolific with shorter generation interval. A sow can be bred as early as 8-9 months of age and can farrow twice in a year. They produce 6-12 piglets in each farrowing.
Pig farming requires small investment on buildings and equipments
Pigs are known for their meat yield, which in terms of dressing percentage ranges from 65 - 80 in comparison to other livestock species whose dressing yields may not exceed 65%.
Pork is most nutritious with high fat and low water content and has got better energy value than that of other meats. It is rich in vitamins like thiamin, Niacin and riboflavin.
Pigs manure is widely used as fertilizer for agriculture farms and fish ponds.
Pigs store fat rapidly for which there is an increasing demand from poultry feed, soap, paints and other chemical industries.
Pig farming provides quick returns since the marketable weight of fatteners can be achieved with in a period of 6-8 months.
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Group 02 has 18 students listed by name and student number. The document then provides a comparison of the key physical differences between Bos taurus (European cattle) and Bos indicus (zebu cattle). It notes differences in physical traits such as presence of a hump, ear shape, head shape, skin thickness, back shape, udder shape, hair structure, leg length, attractiveness to ticks, and maturity rate. The source is listed as being adopted from the textbook "Agriculture in the Tropics" by C.C Webster and P.N Wilson.
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The document discusses various cattle and buffalo breeds found in India. It separates cattle breeds into three categories: milch breeds which are primarily dairy animals, milch and draught breeds which are used for both dairy and drafting purposes, and draught breeds which are used mainly for drafting. Some major milch breeds discussed are Sahiwal, Gir, Tharparkar, and Red Sindhi. Major milch and draught breeds include Ongole, Hariana, Kankrej, and Deoni. Amritmahal, Hallikar, and Kangayam are discussed as draught breeds. Exotic dairy breeds Jersey and Holstein Friesian are also mentioned. For buffalo breeds, Mur
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Buffalo breed of pakistan
This document discusses three breeds of buffalo found in Pakistan: Nili-Ravi, Kundhi, and Azi-Kheli.
The Nili-Ravi breed is considered the best dairy breed in the world. Originally from the Punjab region, they are now found across Pakistan and known for their excellent milk yield and quality. Kundhi buffalo are found in Sindh and parts of Balochistan, thriving in irrigated areas. They yield an average of 2000kg of milk over 320 days. Azi-Kheli buffalo are from Swat and yield around 1800 litres of milk per lactation. They have varying coat colors from albino to black.
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The document discusses environmental factors that affect egg production in laying hens. It identifies 11 key factors: 1) climate, 2) nutrition, 3) shelter/housing, 4) health, 5) management, 6) lighting schedule, 7) feed, 8) age, 9) body weight, 10) laying house, and 11) vaccination and disease control. Proper management of these environmental factors through practices like providing adequate shelter, feed, lighting schedules, and vaccination is necessary to maximize egg production and profitability over a hen's 52-56 week production cycle.Camel husbandry last version.docx
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The pig can utilise wide variety of feed stuffs viz. grains, forages, damaged feeds and garbage and convert them into valuable nutritious meat. However, feeding of damaged grains, garbage and other unbalanced rations may result in lower feed efficiency.
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Pig farming requires small investment on buildings and equipments
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Pigs store fat rapidly for which there is an increasing demand from poultry feed, soap, paints and other chemical industries.
Pig farming provides quick returns since the marketable weight of fatteners can be achieved with in a period of 6-8 months.
There is good demand from domestic as well as export market for pig products such as pork, bacon, ham, sausages, lard etc.
Pigs, Pig Farming, Pig rearing, Pig Nutrition.
Livestock
This document provides information about various livestock species including cattle, swine, poultry, sheep and goats. For cattle, it discusses common beef and dairy breeds, external anatomy, and production systems. For swine, it covers common breeds, anatomy, and farrowing and finishing production systems. For poultry, it defines the group and common species, describes external anatomy, and defines common terms.
Beef_Cattle_PP [Repaired].pptx
There are over 80 recognized breeds of beef cattle in the US. A breed is defined as a group of animals with common descent and distinctive characteristics. Each breed has advantages and disadvantages related to traits like birth weight, growth rate, fertility, milk production, and frame size. Some major beef cattle breeds discussed are Angus, Hereford, Shorthorn, Charolais, and Gelbvieh. The document then provides profiles for several specific breeds, outlining their country of origin, colors, sizes, and popularity factors. Key beef cattle characteristics discussed are mature body size, milk production, age at puberty, environmental adaptability, growth rate, muscle expression, cutability, and marbling.
Beef and veal
Beef is meat from domestic cattle over 8 months old, while veal is meat from calves under 8 months old. The quality of beef and veal can be determined by factors like color, marbling, and fat content. Both should be stored at cold temperatures, with large cuts hung and small cuts on trays to prevent lying in blood.
Carcass evaluation,grading and cuts
1) Carcass evaluation involves determining the class (sex) and kind (maturity) of an animal based on visual characteristics. Class is determined by examining the pizzle eye, cod fat, and udder fat, while kind is determined by lean color, texture, fat characteristics, and bone ossification.
2) Important metrics for carcass quality include weight, dressing percentage, and USDA quality and yield grades. Quality grade depends on marbling score and carcass maturity, while yield grade considers backfat thickness, ribeye area, and KPH fat percentage.
3) The beef carcass is divided into several primal cuts - chuck, rib, loin, round, etc. Each primal cut yields various sub
Principles-of-Meat
Meat is the edible portion of mammals that contains muscle, fat, bone and connective tissue. It is usually the most expensive food item, accounting for 30-70% of food costs. The main types of meat are beef, veal, lamb, pork and variety meats. Beef comes from cattle over 1 year old, veal from young cattle 3-14 weeks old. Lamb is from sheep under 14 months while mutton is from older sheep. Pork is from hogs under 1 year old. Variety meats include organs and offal. Meat is inspected to ensure it is wholesome and safe to eat and may also be graded for quality. Common cooking methods for meat include high-heat browning
Meat
1. Meat comes from the edible portions of mammals and contains muscle, fat, bone and connective tissue. The major meat producing animals are cattle, swine, and sheep.
2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
Cf cattle bio_div
The document describes 11 breeds of dairy cattle originating from North America and their characteristics, including coloring, weight, milk production levels, fat and protein percentages, place of origin, environmental adaptations, and distinguishing qualities. It also outlines 7 beef cattle breeds and some of their traits, such as growth rate, muscling, coloration, and climate resilience. Additionally, it provides details on fistulated cows, which have intentional openings installed to allow scientists to directly observe digestive processes for research purposes without harming the animals.
Breeds of poultry.pptx
This document summarizes different breeds of poultry classified into exotic, common hybrid, indigenous, and dual breeds. It describes the distinctive features of important exotic breeds from American, Mediterranean, and English classes including New Hampshire, Plymouth Rock, Rhode Island Red, Leghorn, and Australorp. It also summarizes common hybrid layer breeds like Hyline Brown and broiler breeds including Cobb-500 and Ross. The indigenous breeds Sakini, Ghati Khuile, and Pwankh Ulte are described. The dual breed Giriraj is also summarized in the document.
Protein; meat
This document provides information on different types of meat, their structure and nutrition. It discusses the classification of meats from various animal types including beef, pork, poultry and offal. It also outlines factors affecting meat consumption, methods of tenderizing meat, and the main nutrients found in red meat and poultry.
orca_share_media1644944164555_6899395889171252149.pptx
The document discusses various topics related to meat including types of meat, cuts of meat, market forms of meat, and tools and methods used for processing meat. It provides descriptions of different meats like beef, pork, lamb, and variety meats. It also outlines mechanical, chemical and electrical methods used for tenderizing meat as well as various cutting tools used in meat preparation.
Beef Knowledge
This document provides information about beef cattle varieties, USDA beef grading and inspection, and beef cuts. It discusses the main breeds of beef cattle, including Bos Indicus zebu cattle from South Asia and Bos Taurus cattle from Europe and Britain. It also outlines the differences between USDA meat inspection, which ensures safety, and grading, which evaluates quality and yield. Finally, it identifies the main beef primal cuts from various beef sections, including the round, loin, rib, chuck, flank, short plate, brisket, and shank.
Meat madness
This document provides information about beef production and cuts. It discusses the lifecycle of cows and calves on cow-calf farms. It then explains the different stages cattle go through like stockers, backgrounders, and feedlots. It details the eight primal cuts of beef and many retail cuts. It also defines and compares terms like natural, grass-fed, organic. The key message is for consumers to talk to local farmers to understand their practices and find meat that aligns with their priorities like humane treatment, access to outdoors, and healthy feed.
cuts of Beef
Meat comes from the muscle and other edible parts of animals and birds. Beef is obtained from domestic cattle, which can be steers, bulls, heifers, or cows. The quality of meat is affected by factors like the amount of connective tissue and fat. After slaughter, how the meat is treated also impacts its eating quality. The document then describes various cuts of beef, including topside, rump, sirloin, brisket, shin, and flank, and suggests cooking methods for each cut.
Beef
Beef is the meat from domestic cattle. It is categorized as red meat and is one of the most popular types of meat worldwide. There are various cuts of beef from different parts of the cow, and beef provides nutrients like protein, fat, vitamins, and minerals. Beef can be cooked using moist heat methods like braising or dry heat methods like grilling, and the doneness depends on the cooking method and desired internal temperature or texture.
GOAT_And thier uses and characteristics .ppt
This document discusses various goat breeds and selection. It describes the major dairy goat breeds including Alpine, Angora, LaMancha, Nigerian Dwarf, Nubian, Saanen, and Toggenburg. It provides details on their characteristics and uses. The document also discusses judging dairy goats based on general appearance, mammary system, dairy character, and body capacity. Additionally, it covers Angora goat selection criteria and judging meat goats based on conformation and muscle. The document concludes with a suggested classroom activity where students compile pictures of different goat breeds into a collage.
Scientific Goat Farming
Goat farming involves the raising and breeding of domestic goats (Capra aegagrus hircus) as a branch of animal husbandry. People farm goats principally for their meat, milk, fibre and skins.
Goat farming can be very suited to production alongside other livestock (such as sheep and cattle) on low-quality grazing land. Goats efficiently convert sub-quality grazing matter that is less desirable for other livestock into quality lean meat. Furthermore, goats can be farmed with a relatively small area of pasture and with limited resources.
Goat rearing or goat farming is one of the major contributors to the animal husbandry sector of our country. Goat farming is an extremely profitable and sustainable business due to several reasons. Firstly, goats are hardy in nature, and they can adapt to various climatic conditions. They can thrive in arid and semi-arid regions, making them ideal for the Indian climate.
Secondly, goats are prolific breeders, and their gestation period lasts for only five months. This means that a farmer can quickly increase his herd size in a short period. Thirdly, goats are versatile animals that can be reared for meat, milk, and fiber. This gives farmers multiple streams of income from a single animal. Goats are reared specifically for meat purposes in our country.
It is amongst one of the most sought-after livestock practices after the milk/dairy industry. Apart from meat, goats are also reared for their milk as well as fiber, making them one of the most profitable animals to rear. India is the world’s largest producer of goat milk and the third-largest producer of goat meat, which highlights the significance of goat farming in the country.
Goat farming in India is quite a lucrative business as the inputs are significantly lesser than the outputs or returns. The returns are quite high which is why this industry continues to grow exponentially.
Goats are quite versatile and can adapt easily to various environments and are hardy in nature. They require less investment and time as well. Thus, they are an ideal choice for animal husbandry farmers. Let us have a look at goat farming in various states in India.
Goats are reared for milk and meat. Goat is a multi functional animal and plays a significant role in the economy and nutrition of landless, small and marginal farmers in the country. Goat rearing is an enterprise, which has been practiced by a large section of population in rural areas. Goats can efficiently survive on available shrubs and trees in adverse harsh environment in low fertility lands where no other crop can be grown. Around the world, more people drink goat milk than cow milk. Also, more people eat chevon (goat meat) than beef. The World Health Organization says that more than 70% of the world’s population has some allergy to cow milk. The allergic symptoms could be stomachaches, gas, skin rashes and ear infections. An allergy to goat milk is very rare. Goats are the First Ruminant Domesticated in Mankind.
beef breed notes and type.ppt
The document discusses breeds of cattle and their classification. It begins by defining a breed as animals that through selection and breeding resemble one another and pass traits to offspring. It then discusses different types of breeds, including British, European, and Zebu (Bos indicus) breeds. Composite breeds are also discussed, which are developed by crossing existing breeds. Examples are given like Brangus which are 3/8 Brahman and 5/8 Angus. The document provides information on traits and origins of common beef cattle breeds.
Nutrition 2
Nutrition involves providing the body with necessary food for health and growth. This document outlines the main sources of nutrients including carbohydrates, fats, proteins, vitamins, and minerals. Carbohydrates are found in foods like grains, roots, tubers, and some seafood. Fats come from oils, coconut, dairy, and meats. Proteins are found in both animal sources like eggs, milk, meat and chicken, as well as plant sources like cereals. Vitamins include A, D, C, B-complex, and more, being found in foods such as green vegetables, citrus fruits, dairy, eggs and liver. Key minerals discussed are calcium, phosphorus, iron, selenium,
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- 2. Why beef??? Beef nutritional facts Nutrients Lean beef Lean lamb Skinless chicken Lean pork Fresh fish Energy (kJ) 527 596 564 504 742 Protein (g) 22.7 22.0 19.3 21.3 27.4 Total Fat (g) 3.8 6.0 6.4 3.9 6.8 Total Omega 3 (g) 0.11 0.16 0.06 0.04 0.2 Iron (mg) 2.0 2.2 0.9 1.0 1.0 Zinc (mg) 4.2 3.7 1.6 2.1 0.5 Riboflavin (mg) 0.15 0.23 0.13 0.20 0.1 Vitamin B12 (mcg) 1.1 1.1 0.4 0.7 1.0
- 3. Breeds of beef cattle Good productivity in poor condition
- 4. Breeds of beef cattle B. Bos Taurus Humpless Not resist in heat weather Less disease resistance Better growth rate Better reproduction traits
- 5. Indonesian indigenous beef cattle breeds
- 6. Sapi Bali Domestikasi dari banteng (bibos banteng) Pedet dan betina berwarna merah, jantan berwarna coklat tua/hitam Lutut ke bawah putih, pantat putih Mempunyai garis belut pd punggung Bentuk badan kecil, memanjang dg leher ramping Tidak berpunuk (humpless)
- 7. Sapi Madura Diduga persilangan antara Bos Taurus dengan Bos Indicus (kromosom Y mirip Bos Indicus) Jantan dan betina bewarna merah bata bercampur putih pada bagian pantat dan kaki, namun tidak ada batas jelas Jantan berpunuk, betina tidak Tanduk kecil dan pendek Tubuh kecil, kaki pendek
- 8. Sapi Galekan Hampir punah, diduga sapi Jawa Warna badan didominasi warna merah bata Pantat dan kaki smear putih Punggung lurus dengan garis punggung hitam Bertanduk, telinga dan mata bergaris hitam
- 9. Sapi Rambon Diduga persilangan antara sapi Bali, Sapi Madura dan sapi PO (peranakan Ongole) Terdapat di daerah Banyuwangi dan Bondowoso
- 10. Other Bos Indicus breed Sapi Ongole Asal: Madras, India dibawa ke Indonesia oleh Belanda Bewarna keputih-putihan/abu-abu Bergelambir dan berpunuk Tanduk pendek dan kuat Kepala, leher, gumba, lutut berwarna gelap terutama jantan
- 11. Sapi Peranakan Ongole Persilangan sapi Jawa dan Ongole Warna putih/kelabu/kehitaman Kaki panjang Betina lebih pendek dibandingkan jantan Kepala relatif pendek, profil melengkung Punuk besar, bergelambir
- 12. Sapi Brahman Dari India Warna kelabu/merah cederung hitam Berpunuk, bergelambir dan telinga menggantung Tahan panas dan parasit
- 14. Limousin cattle Origin : France Red/ black with lighter eyes and belly Medium to large frame size Noted for their carcass leanness and large loin area
- 15. Simmental cattle Origin : Switzerland Dual purpose cattle (high milk and carcass yield) White face, brisket, belly, legs and tail Shades of red/yellow on the body Rapid growth Horned
- 16. Angus Cattle Origin : Scotland Black in colour, polled (born with no horns) Smooth hair coat Medium frame size Heavy muscled with (well marbled beef)
- 17. Hereford cattle Origin : Herefordshire, England Medium frame size Light yellow to red cherry with white belly and face Thick and curly hair coat Medium muscled
- 18. Shorthorn Cattle Origin : Northern England Dual purpose cattle Red, white or roan (red and white) Medium muscled
- 19. Santa Gertrudis cattle Cross between Brahman (3/8) and Shorthorn (5/8) Loose skin, floppy ears and small humped (for the bull) Polled or horned Can adapt well with poor condition
- 20. Beefmaster Cattle Cross between Hereford, Shorthorn and Brahman Red Rapid growth, good carcass quality Good fertility and conformation
- 21. Wagyu cattle Origin : Japan Wagyu cattle are descended from native Asian breeds which were crossbred with various European breeds in the late 1800s. There are black and red wagyu breed Highly marbled
- 22. Belgian Blue cattle Origin : Belgium Extreme muscling specially in the shoulder, back, loin and rump area double muscled cattle Less fat, tender meat (because the muscle fibre is thinner and shorter) In 1997, mutation of gene, called myostatin, caused the double muscling in cattle (and others species including human)
- 25. Bit about myostatin Function : control muscle growth (inhibit muscle growth) Mutation in myostatin caused the disruption of muscle inhibition muscle grow more and more (the extreme one can be seen in Belgian Blue Cattle) Others cattle, such as Limousin and Angus also carried myostatin mutation and caused increase muscle mass but not as extreme as Belgian Blue cattle
- 26. Mutasi : ACCCTTGGTG ACCGTTG = Single Nucleotide Polymorphisms (SNPs) ACCCTTGGTG ATTGGTG =Deletion ACCCTTGGTG ACCCGGGGTTGGTG = Insertion