Management and rearing technology of beef cattle during improved finishing

**Management and Feeding Techniques for Finishing Beef Cattle** Fattening beef cattle involves raising young, adult, or older and disabled cattle with the goal of maximizing daily weight gain while minimizing feed costs and improving slaughter rate. This process aims to produce high-quality beef efficiently. Effective management and feeding strategies are essential to achieve these objectives. **(a) Management Practices** 1. **Seasonal Fattening**: The best time to fatten cattle is in autumn, followed by spring and winter. During summer, when temperatures exceed 30°C, cattle experience increased metabolism and reduced feed efficiency. Heat stress prevention is crucial during this period. 2. **Castration Timing**: Bulls under two years of age tend to grow faster and have better lean meat percentages with higher feed conversion rates. Bulls over two years should be castrated before fattening to avoid issues like odor and poor carcass quality. 3. **Parasite Control**: Before starting the fattening process, it's important to treat both internal and external parasites. Common anthelmintics include albendazole, trichlorfon, and terpene. Clean and disinfect the facilities thoroughly to maintain hygiene. 4. **Exercise Restriction**: Limiting physical activity helps reduce energy expenditure and improve weight gain. After feeding, each cow can be tied to a post or kept in a confined area with short reins, allowing them to lie down comfortably. 5. **Brushing**: Regular brushing improves blood circulation and stimulates appetite. It is recommended to brush cattle once or twice daily for optimal results. **(b) Feeding Techniques** 1. **Feed Mixing**: Fattening cattle can be fed separate feeds or mixed rations. When mixing, ensure all ingredients are weighed accurately and stirred thoroughly—mechanical mixing for at least three minutes, or manual stirring at least three times. This ensures even distribution and prevents selective eating. 2. **Dry and Wet Feeds**: Both dry and wet feeds can be used. Silage or corn residue is ideal year-round. Protein sources like cottonseed meal, flaxseed cake, and energy feeds such as corn and barley should be mixed in proper proportions. The mixture should have a moisture content of 40-50% for best results. Avoid dry powders, as they can cause respiratory issues. 3. **Feeding Frequency**: In China, most farmers feed cattle 2–3 times daily, but free-choice feeding has shown better growth and uniformity. Free-feeding increases daily weight gain and slaughter rate significantly. Studies show that free-fed cattle gain 296 grams more per day than restricted ones. They also show better uniformity in body weight and higher meat yield. 4. **Feeding Method**: Distribute feed evenly in the trough to encourage competition without causing anorexia. Feed more in the morning, as cattle tend to eat more early in the day. Ensure enough feed is available at night as well. 5. **Feed Replacement**: Gradual feed changes are necessary to avoid digestive upset. A 3–5 day transition period allows cattle to adapt smoothly. Monitor animals closely during this time to address any issues promptly. 6. **Water Supply**: Cattle obtain water from metabolic processes, feed, and direct drinking. In winter, cold water is acceptable, and heating is not required. Provide clean, fresh water at least three times daily. In cold climates, ensure access to water is not limited. 7. **Pasture Grazing**: Using local pastures can reduce feeding costs. Grazing from July to October is ideal, as grass is abundant. Morning grazing, rest in the afternoon, and evening feeding help optimize energy use. Supplement with concentrates to maintain nutritional balance and prevent fighting among animals. 8. **Slaughter Timing**: When temperatures drop below 7°C, it’s time to sell or slaughter the cattle to ensure optimal meat quality. By implementing these techniques, farmers can improve the efficiency and profitability of their beef cattle operations while maintaining high standards of animal welfare and meat quality.

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