LSE 8A Lesson 7B: Introduction to Cattle Production PDF

Life Skills Education 8. A. Animal Science and Technology Lesson 7B Part 2: Should Raise Cattle? Advantages and Disadvantages of Raising Swine Introduction t...

Life Skills Education 8. A. Animal Science and Technology Lesson 7B Part 2: Should Raise Cattle? Advantages and Disadvantages of Raising Swine Introduction to Cattle Production According to the Philippine Statistics Authority, in terms of inventory, Ilocos Region, Central I. Overview: Visayas, and CALABARZON are the top 3 cattle producing regions as of July 2020. The following Hello Grade 8! 😊 How are you? Welcome to lesson on Cattle Production. In the previous are the advantages and the disadvantages of cattle production. A. Advantages of Cattle Production lesson, we discussed about swine production: swine breeds, the different methods of swine raising, 1. There is an increasing demand for cattle products (dairy and beef) and the management practices done in each stage of swine development. For this lesson, we will 2. Cattle can convert fibrous and low-quality feed materials like crop residues and grasses discuss about cattle. We will discuss about the different breeds of cattle, the methods of cattle raising, into high value protein food products and the different management practices done in cattle farming. Cattle is the source of the beef which 3. There is an easy source of crop residues for small farms. is cooked as burger patties and the source of milk which can be processed into different dairy B. Disadvantages of Cattle Production products such as butter, Chocomilk, cheese, and many more. 1. There is a competition for land Hopefully, after learning from this lesson, you will be able to have an overview on cattle 2. There is a high cost of input 3. There is a high cost for financing breeder operations production. If after this lesson you would want to explore more about the topic, you may check the Part 3: How Do We Raise Them? Methods of Raising Cattle videos and reading materials listed at the end of this module. Enjoy learning! 😊 A. According to the Number of Heads II. Objectives: 1. Backyard- raising 10-20 adults and 20-40 young calves After studying this topic, you should be able to: 2. Semi-Commercial/Small Commercial- raising 21-999 heads explain the current situation of cattle industry; 3. Commercial- raising 1000 and above heads differentiate beef from cattle breeds; B. According to the Different Production Systems enumerate and explain the different management practices done in cattle production; and 1. Extensive System (also called ranching system) trace how different milk products are made. Can either be cow-calf operation in which calves are produced and are raised up to weaning age which are then sold, or breeder/purebred farm operation in which breeder stocks are III. Learning Materials produced and are sold to other ranchers. 2. Feedlot Fattening In the second lesson, we learned that cattle are a source of milk, meat, and hide which is then Raising of fattening cattle in a sheltered feeding area (1/2-2 sq m per head). made into clothing and bags. Cattle production is the raising of beef and dairy bovine animals. In 3. Backyard Raising (aka small holder or semi-subsistence) this lesson, we will discuss how to properly raise this farm animal. Constitutes 92% of the total cattle production in the Philippines, it is characterized by Part 1: What do we call them? Some common terms in cattle production raising one or 2 heads of breeding or fattening cattle. Calf- young cattle under one year of age Part 4: Which Breeds Should We Raise? Different Cattle Breeds Calving- the act of giving birth in cattle There are two types of cattle breeds: beef and dairy breeds. Beef cattle breeds are raised mainly for Estrous cycle- also called heat cycle, it is the interval between 2 estrus their meat while dairy breeds are raised mainly for their milk. The following are some of the breeds Estrus- also called as the heat period, it is the time when the animal is receptive to mating of cattle. Hay-forage which are cut and dried for livestock feeding A. Beef Cattle Breeds Herd- the number of cattle under a single management 1. Hereford Homogenization- a process wherein the milk is passed under a very high pressure which - in Herefordshire, England; has a cherry to mahogany-red body color with white results to the same size of fat globules face, flank, tail, and chest; classified as horned or polled; known to be a hardy animal Lactation period- the time when milk is produced 2. Aberdeen Angus Lactose- Milk sugar - breed was first developed in Scotland; its color varies from red or solid black, Oxytocin- also called as the milk-let down hormone polled (do not have horns); has high quality meat. Pasteurization- the process of heating the milk to 60 or 72oC to destroy disease-causing microorganisms Note: This handout provided to you is intended only for your use in connection with the course that you are enrolled in. It is not for distribution or sale. Permission should be obtained from your instructor for any use other than for what it is intended. Thank You. Life Skills Education 8. A. Animal Science and Technology 3. Sta Gertrudis E. Feeding Management in Cattle - also called as “Sta Gerts”, this breed is deep-cherry red to dark red in color, with a. Sources of Feeds hump (more prominent in males); can be polled or horned; characterized as a hardy Some common forage species are: breed (resistant to stress, parasite and heat), has exceptional mothering ability, good Para grass (Brachiaria mutica) for beef production, and has good milking ability Guinea grass (Panicum maximum) 4. Brahman Napier grass (Pennisetum purpureum) - originally from India and was developed in Texas, USA; grey or red in color, has a Ipil ipil (Leucaena leucocephala) distinct hump, dewlap hanging on the neck, and long, floppy ears; polled; heat and Centrosema (Centrosema pubescens) humid tolerant and has high dressing percentage. B. Dairy Cattle Breeds b. Ways of Feeding 1. Holstein- Friesian i. tethering: the animal is tied to a 10-12m rope and is grazed for 6-8 hours a day - originated in Holland, and is color white and black patterns with black ears and white ii. loose grazing: the animal can graze freely in open grassland 5-6 hours each feed and switch; known to produce large quantities of milk (as much as 50 gallons day per day); the most commonly used animal in dairy farms. iii. cut and carry wherein the forage is cut and brought to the animal in 2. Ayrshire confinement. - also called “Dunlop” or “Cunninghame”, this dairy breed is white and red markings 2. Herd Management and originated in Scotland; known to produce high amounts of milk; sturdy and A. Management of Calves calves easily. Calves are given colostrum within one hour after birth and are weaned from 3. Brown Swiss their dam at 1-3 days of age. - originated in Switzerland and has a varying light to dark brown in color; known to Weaned calves are usually placed in small pens with elevated stalls. be resistant in harsh weather conditions and have big furry ears. They are identified by ear tagging, ear notching, and ear tattooing. Part 5: How Do We Take Care of Them? Different Herd Management Practices Disbudding is also done. 1. General Management Practices A. Identification of Cattle: important to denote ownership and for management purposes. B. Management of Weanling/Growing Cattle a. Ear Notching b. Ear Tattooing Growing animals are grouped according to their size to minimize competition for feeds. c. Ear tagging Male animals are disposed d. Iron Branding C. Management of Heifer and Cow 1. Heifer Management Hot iron branding: done by pressing hot iron into the rump of the animal Heifers are grouped according to size Freeze branding/ cryobranding: uses liquid nitrogen or dry ice B. Castration: 3 weeks up to 7 months of age: ideal age for bull castration Pregnancy diagnosis is done sixty days after breeding C. Dehorning/Disbudding: process of stopping or removing the growth of horns of cattle to On the first calving, each heifer is observed for dystocia. have uniform appearance among the animals, occupy lesser space during transit, and to 2. Lactating Cow Management lessen spaces in feedlots; calves 2 weeks old are dehorned by caustic soda application — 60-70 liters of water: needed for the maintenance of lactating cows. while older animals are dehorned by using dehorning clipper or hand/electric saws — A cow needs a dry period of six to eight weeks D. Breeding of Cattle D. Management of Bull fed with 2kg of concentrate per head per day and ad libitum roughage. a. Systems of mating Water is also provided ad libitum. i. Natural method Part 6: How is Milk Produced? Milk Production and Products - involves the direct service of the bull when the cow is in heat. A. Milk Production ii. Artificial breeding method Milk: almost perfect food. It is profitable product that converts low quality forages and crop - the sperm of the bull is transferred into the female reproductive tract without residues into a highly nutritious food. direct contact Milking could be done either by: Note: This handout provided to you is intended only for your use in connection with the course that you are enrolled in. It is not for distribution or sale. Permission should be obtained from your instructor for any use other than for what it is intended. Thank You. Life Skills Education 8. A. Animal Science and Technology 1. Hand milking - conventional type of yielding milk from the cow - The teat must be closed between the index finger and thumb to prevent the milk to return. 2. Machine milking - more practical and efficient way of milking in a commercial type of dairy farms which has many animals to milk - there is a continuous vacuum applied to extract milk from the mammary gland - the four teats of the udder are milked simultaneously a. Herringbone type: - most common milking machine - milking with this machine involves several steps: udder washing, udder drying, Strip plate test, application of teat cups, machine stripping, machine removal, and teat-end dipping. b. Bucket type milking machine - the bucket is filled until it is full; when the bucket is full, the milk is transferred to the milk storage B. Milk Products After milking the animals, the milk collected will be stored in a storage with low temperature (4OC). The milk will then be pasteurized before the milk is processed into different milk products. Figure 1 shows the different processes for each milk products (see next page) Please watch this video entitled “Cattle Farming Part 1 : Cattle Farming in the Philippines | Agribusiness Philippines” by Agribusiness How It Works available at https://www.youtube.com/watch?v=0TGTuWy1w4g&t=3s (9:08 minutes) and Inside The Factory | Cheese Making & Dairy Making by TeCho available at https://www.youtube.com/watch?v=1iYPYQu98Z0 Note: This handout provided to you is intended only for your use in connection with the course that you are enrolled in. It is not for distribution or sale. Permission should be obtained from your instructor for any use other than for what it is intended. Thank You. Life Skills Education 8. A. Animal Science and Technology drying Milk Milk powder Separation drying Skim Milk Skim Milk Cream Powder Churning Rennet addition Butter Buttermilk White Cheese Whey evaporation drying drying Whey Powder Anhydrous Buttermilk milk Powder Figure 1. Diagram showing the derivation of milk products IV. Summary Cattle production is a good enterprise since many people loves to eat foods with milk. Aside from milk, cattle are also produced for their meat and hide. Another product of cattle is their dung which is used to create manure of fuel. Maximum profit may be attained if proper management will be implemented. References and Suggested Readings Cattle Situation Report, April-June 2020 by Philippine Statistics Authority. accessed August 10, 2020 at http://afs.okstate.edu/breeds/swine/ HOW-TO: CATTLE RAISIN by AGRIMAG accessed August 10, 2020 at https://www.agriculture.com.ph/2019/01/13/how-to-cattle-raising/ Lecture Syllabus in Animal Science 1. Institute of Animal Science. University of the Philippines Los Banos, College, Laguna To know more about cattle, visit: https://www.thecattlesite.com/ Note: This handout provided to you is intended only for your use in connection with the course that you are enrolled in. It is not for distribution or sale. Permission should be obtained from your instructor for any use other than for what it is intended. Thank You.