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Husbandry > Beef > Flashcards

Beef Flashcards

1
Q

Which type of cattle are found in temperate regions?

A

B. t. taurus

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2
Q

Which type of cattle are found in tropical and subtropical areas?

A

B. t. indicus

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3
Q

Name common tropical beef breeds

A

Brahman, Santa Gertrudis

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4
Q

Name continental cattle breeds

A

Charolais Simmental Limousin Belgian blue

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5
Q

Name British hill cattle breeds

A

Highland Galloway

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6
Q

Name popular native British breeds

A

Aberdeen angus Hereford

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7
Q

What are the characteristics of british hill cattle?

A
  • Small - Thick, dense, long coats - Slow growing - More hardy - Less tractable temperaments
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8
Q

What are the characteristics of continental breeds?

A
  • Large frame - Later maturing - Lean with less intramuscular fat deposition - Slightly less tender meat - Not as hardy
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9
Q

What are the characteristics of native british breeds?

A
  • Size, inbetween hill and continental - Early maturing - Intermediate growth rate - Meat highly palatable and tender - Relatively good temperaments
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10
Q

Describe the lifecycle of a female beef calf

A

0-35 days- born, suckles, gradually introduced to solids

From 35 days - develops ability to digest complex CHO

3-9 months - weaned

12-18 months - puberty

14-18 months - bred

2 years - calves

40-90 days post calving - bred

3 years - calves (continues to calve for 3-10yrs)

< 15 years - dead/culled

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11
Q

Describe the lifecycle of a male beef calf

A

0-35 days - born, suckles, gradually introduced to solids

From 35 days - develops ability to digest complex CHO

3-9 months - weaned

9-18 months - grown and may be fattened

18-36 months - sold for fattening or slaughter

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12
Q

What are 5 important diseases of beef cattle in UK/Europe/USA?

A
  1. BVDV
  2. Johnes disease
  3. Bovine respiratory disease complex
  4. Fascioliasis
  5. Coccidiosis
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13
Q

What are important diseases of beef cattle in Africa?

A
  1. Cattle tick infestation
  2. Babesiosis
  3. Anaplasmosis
  4. Erlichosis
  5. Cowdriosis
  6. East coast fever
  7. Theileria
  8. FMD
  9. Rift valley fever
  10. Haemonchosis
  11. Trypanosomiasis
  12. Ephemeral fever
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14
Q

What are important disease of beef cattle in S. America?

A
  1. Cattle tick infestation
  2. Babesiosis
  3. Anaplasmosis
  4. FMD
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15
Q

What does a beef business model comprise of?

A

Breeding, store cattle, finishing, trading

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16
Q

Name 4 beef production systems

A
  1. Extensive grazing
  2. Intensive grazing
  3. Feedlot
  4. Intensive housed
17
Q

Describe an extensive grazing production system

A
  • Maximise use of mostly unimproved pasture
  • Limited input of fertiliser, irrigation and crops
  • Systems based on low value land and low stocking densities
  • Limiting factor often water availability
  • Suited for breeding operations
  • calves removed early, taken to feedlots/ higher quality pasture for finishing
  • Seasonal rainfall and pasture abundance determines breeding season
  • Common in USA, S. America, Africa, Australia
18
Q

Describe an intensive grazing production system

A
  • High stocking densities on improved pasture
  • Characterised by high fertiliser or water inputs and pasture improvements
  • Common in temperate climates, UK
  • Within intensive there are different types of systems dependant on diet
19
Q

Draw a table to illustrate intensive beef production systems

A
20
Q

What is the aim of pedigree suckler herds?

A

To produce high price bulls for breeding

21
Q

What is the aim of commercial UK suckler beef herds?

A

Produce store cattle for finishing or fat cattle for slaughter

22
Q

Describe a cereal/barley beef system

A
  • Normally group housed on straw/slats
  • Males are uncastrated (testosterone fueled growth)
  • Bullocks should be housed away from cows and heifers on a quiet area of the farm
  • Bullocks enter system at 12 weeks, grain diet introduced, eventually fed ad lib with straw
23
Q

What health considerations come with a cereal beef system?

A

Bloat, laminitis, white line disease, pneumonia, ring worm, urolithiasis, vitamin and/or mineral deficiencies

24
Q

Describe a maize beef silage system

A
  • Bullocks or steers
  • Finish at 14 months
  • Common worldwide, esp. in UK
  • Silage high in E but low in P so need P, vit and mineral supplementation
  • Fed with/without concentrates
25
Q

Describe a grass silage production system

A
  • Bullocks, steers and heifers
  • Finish at 16 months
  • Good E and P content
  • Need P, vit and mineral supplementation and concentrates
  • Root crops may/may not be fed
  • Common in UK
26
Q

Describe 18 month forage based systems

A
  • Bullocks, steers and heifers
  • Combo of fresh and conserved forage
  • Flexible system
  • Used with autumn born calves (post weaning feed silage and concentrates, spring turn out to grass, 2nd winter silage and concentrates to finish)
27
Q

What are the typical slaughter ages and weights for maize silage, grass silage and forage based systems?

A
28
Q

Describe a lot feeding system

A
  • Found in dry areas close to cereal belts
  • Can hold > 30 000 cattle
  • Aim - maximise concentrate to fibre ratio in feed to maximise growth rates
  • Low margin per head
  • Preventative health programmes critical on feed lots
  • High risk, many pens lose money
29
Q

What system is used to classify beef carcasses?

A

EUROP - split into 2 categories, conformation and fatness

30
Q

What are the properties of a normal carcasse?

A
  • Muscle contains 1% glycogen at death
  • pH = 7.2
  • Meat is tough and tasteless
  • Anaerobic respiration begins once animal is dead
  • Temperature of carcasse rises by 1.5 degrees once aerobic resp. begins
  • Rigor mortis occurs
31
Q

What happens during anaerobic glycolysis in a carcasse?

A
  • Within 1hr will have effected most active tissues (head, heart, neck)
  • By 9-12 hrs rigor occurs in most skeletal muscles
  • Reaches a maximum level in 20-24hrs
  • Influenced by atmospheric prssure, health of animal, muscle acidity pre-death
32
Q

What chemical processes take place in the carcass?

A
  • Glycogen metabolised to lactic acid
  • pH falls to 5.5
  • Actin and myosin form an actomyosin bond
  • After 24hrs rigor gradually disappears
  • Autolytic fermentation occurs and pH rises
33
Q

How much do cattle contribute to UK and EU agricultural production?

A

16% of UK, 9% EU

34
Q

What is the average suckler herd size in Scotland?

A

50 cows

35
Q

How much did cattle contribute to the total agricultural production in 2010?

A

£573M

Husbandry (3 decks)

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