Meat Production PDF - Summer 2024

Meat Production Romy Chammas MSc. Summer 2024  Animal Husbandry With the demands of a growing global population, meat production is rising. Animal husbandry is a branch of agriculture concerned with the breeding and raising of livestock,...

Meat Production Romy Chammas MSc. Summer 2024  Animal Husbandry With the demands of a growing global population, meat production is rising. Animal husbandry is a branch of agriculture concerned with the breeding and raising of livestock, such as cattle, sheep, goats, pigs, and horses. The main products are food for human consumption. These include meat, milk (and milk-derived dairy products), and eggs. Other purposes for animal husbandry are for research, sport, pleasure and products like leather, fur, and wool. Animal husbandry has become part of industrial livestock production, which aims at maximizing production output while minimizing production costs.  Industrial Livestock Production Methods used in industrial livestock production include: Using large quantities of water Mixing grains, such as corn or soybeans, into feed Cutting down forests to expand grazing lands Confining animals in cramped conditions Administering heavy doses of antibiotics to speed animal growth and reduce the likelihood of disease outbreak  Almost 80% of all antibiotics sold are used in livestock production  Industrial Livestock Production Number of Livestock Animals Slaughtered for Meat in the World Number of animals slaughtered for meat production Year UN Food and Agricultural Organization  Per Capita Meat Consumption As a global average, per capita meat consumption has increased approximately 20 kgs since 1961. In 2014, the average person consumed around 43 kgs of meat per year. The direction and rate of change across countries has been highly variable. Meat consumption is highest in high-income countries. The largest meat-eaters are in Australia and New Zealand, consuming approximately 121 kgs and 127 kgs per capita per year, respectively. The average European and North American consumes around 80 kgs and 110 kgs, respectively. Per Capita Meat Consumption Meat Supply Per Person (2013) Average total meat supply per person per year (in kgs) FAO Stats  Feed for Meat Production Amount of Feed Required to Produce 1 Kilogram of Meat or Dairy This is measured as weight (kgs) of dry matter feed per kg of edible weight output. Alexander et al. (2016)  Chicken Farming- Raised for Meat Chickens are raised for either meat or egg production. Chickens raised for their flesh are called ‘broilers’ by the industry. They grow from a hatch weight of 40 gr to a weight of 1.5-2 kgs in only around 6 weeks. Chickens in the meat industry typically spend their lives confined to warehouse- like buildings, each packed with as many as 20,000 chickens. They are given a space of approximately 1 ft2 per bird. Chickens are bred and fed for abnormally fast growth in order to reach ‘market weight’ at an alarmingly fast pace. The resulting large size contributes significantly to suffering, disease, and early death.  Chicken Farming- Raised for Meat A 2006 study found that 55% of chicken meat in supermarkets contained arsenic, which causes cancer in humans.  Arsenic is added to the feed of broilers because it is believed to promote growth. The rapid growth of broiler chickens is oftentimes associated with acute heart failure. The hearts and lungs of the rapidly growing birds are often not able to effectively get oxygen circulated throughout the body. This is the leading cause of death in chickens as they reach ‘market weight’.  Chicken Farming- Raised for Meat In industrial slaughterhouses, chickens are first rendered unconscious and unaware of pain:  Electrical stunning: use of low-voltage electrical current  Atmospheric stunning: use of carbon dioxide (CO2) A single cut to the throat is then made by machines. Should the blade miss for any reason, trained workers stand by to quickly euthanize the birds. The chickens are put through a bath of hot water to loosen their feathers, which are then removed by a machine. The chickens are then sent to an eviscerating line which removes internal organs and feet. Every single part of the bird is used.  For example, chicken feet are considered a delicacy in Asian countries, and feathers are used as protein in some animal feed.  Industrial Cattle Farming Every year, nearly 300 million beef cattle are butchered worldwide. Cattle are raised for meat and dairy production. In industrial cattle farming for meat production, the larger and faster the cows grow, the more valuable they become. In an effort to maximize growth potential, breeding is no longer natural; it’s scientific. The sperm of selected males (bulls) is used to artificially inseminate thousands of females. Mutilation:  Because it is thought to improve meat quality and tenderness, males who are not selected for breeding are castrated.  The male’s horns are cut off, severing blood vessels in the process.  Branding: Using a mold of either red-hot or freezing metal, a number is burned into the animal’s skin.  Industrial Cattle Farming Cattle spend the first 6-8 months of their lives grazing. While this grazing period does satisfy some instinctual needs, cattle face many hazards in unnatural confinement. Restricted within a particular area, the cows often have no refuge from extreme weather. Many die as a result of intense heat, hypothermia, or seasonal floods.  In 2009, approximately 91,000 cattle in North Dakota died due to flooding and extreme winter conditions.  Industrial Cattle Farming Cows are then transferred to confined feedlots in order to add significant weight in a short period of time (fattening for slaughter). Some feedlots nowadays house up to 100,000 cows at a single location. Over the next 6-8 months, they eat a high protein grain-based feed, consisting of corn, soy, and other by-products. A factor that is very often ignored is that plant-based feed is treated with various agricultural chemicals, which ultimately accumulate in the cows’ tissues.  Industrial Cattle Farming Approximately 90% of industrially farmed U.S. cattle have growth hormones added to their feed. The scientific community is concerned that some of the hormones could potentially cause serious health complications in humans. In addition to growth hormones, industrially farmed cows are treated with antibiotics. As massive quantities of manure are dispersed as fertilizer, residues from the growth hormones and antibiotics leech from the manure and end up in local streams and lakes. At 14-16 months old, once they reach about 550 kg, the cows are sent to a packing plant where they are processed into beef. They travel up to 28 consecutive hours without a rest period. During this time, the animals are generally deprived of food and water.  Industrial Cattle Farming At the slaughterhouse, the cows are first quickly hit with a captive bolt stunning gun to render them brain-dead. After the animal has been knocked out, a chain is attached to its back leg and it is lifted up onto the processing line where it’s quickly exsanguinated by a skilled worker. As the carcass moves down the line, pulsating electric shocks are periodically administered to the body to ensure all blood is drained from the carcass. The carcass is then stored in a cooler for 24 hours before being processed into large cuts of beef that will be sold to retail outlets.  Cattle Farming in the Dairy Industry Cows used by the dairy industry are intensively confined, continually impregnated, and raised for high milk production.  Cows in the dairy industry spend their lives in a constant cycle of impregnation, birth, and milking with just a few short months of rest between pregnancies. Nearly all cows used for dairy in the U.S. are eventually slaughtered for human consumption. At an average of less than 5 years of age, exhausted cows are sent to slaughter. In a natural setting, a cow can live more than 20 years. Because male calves will not grow up to produce milk, they are considered of little value to the dairy farmer and are raised for beef and sold for meat.  Industrial Sheep and Goat Farming Nearly half a billion sheep and goats are butchered every year worldwide. Sheep and goats are raised for meat and milk. Other body parts are used for wool and fibers or used to make glue, gelatin, surgical sutures, and strings for musical instruments and tennis rackets. Sheep used for meat in the U.S. are typically slaughtered when they are very young because consumers prefer lamb. A lamb is typically slaughtered when it is 6 to 8 months old.  Industrial Sheep and Goat Farming Goats used for meat are typically slaughtered very young, at just 3 to 5 months old (a fraction of their natural lifespan). Like dairy cows, goats and sheep used for dairy are kept continually impregnated through artificial insemination so that they can keep producing milk. Their offspring are taken away at birth, so that their mother’s milk can be used for human consumption. Sheep and goats are slaughtered in a similar manner to cows.  Industrial Pig Farming Over a billion pigs are butchered annually worldwide. Pigs are mainly grown for their meat (pork). Other uses include using their skin to make leather and their bristly hairs to make brushes. After a sow is impregnated, it is kept in a gestation crate during pregnancy. After giving birth, sows are kept in farrowing crates for the time they nurse their piglets. Both crates are individual cells that are so narrow that the sow can only make a few steps forward and backward, but it is not able to turn around.  Industrial Pig Farming A sow is slaughtered after roughly 5 years. By then, it will have had 4-7 pregnancies and most likely have spent most of her life in a gestation crate and farrowing crate. Male piglets are often castrated in the first few days, for better tasting meat. After around 4 weeks with their mother, the piglets are transferred to a nursery barn (wean-to-finish barn) where they are fed for 6 to 8 weeks. Here, they grow approximately 22-27 kgs. Pigs are then moved to a finishing barn to accommodate their continued growth (for about 17 weeks). Here, they eat up to 5 kgs per day and gain weight fast. At about 6 months of age, the pigs weigh 128 kgs and are market-ready.  Industrial Pig Farming Prior to slaughtering, the pigs are stunned using an electric current, CO2, or a captive bolt gun. They are then hooked up and exsanguinated by a skilled worker. Lastly, they are cut and packed for sale. Slaughterhouses slaughter up to 34,000 pigs per day.  Disadvantages of Industrial Livestock Production The growth of global meat production comes at considerable animal welfare, environmental, and health costs. Animal distress Animals in high-density environments may be exposed to diseases, subject to attacks from other animals, and unable to engage in natural behaviors, thereby raising fear, pain, and stress. Mutilation, whether castration, branding, or any other kind, causes the animals pain, especially because anesthesia is not always used. https://www.youtube.com/watch?v=6R5owyyMsz0  Disadvantages of Industrial Livestock Production Soil and water pollution By associating large numbers of animals in a single location, industrial farming systems also concentrate animal wastes, often in levels that exceed the capacity of local cropland to absorb the nutrients in manure. While this reduces the resource demands of agriculture, excessive localized concentrations of manure can lead to the contamination of land (soil) and groundwater. Moreover, the practice of deforestation to support livestock production has contributed to the increase in greenhouse gas production and climate change.  Disadvantages of Industrial Livestock Production Antibiotic-resistant bacteria Animals in industrialized systems are very often given antibiotics in their feed or water. The problem is that bacteria are becoming resistant to antibiotics. The more excessively the antibiotics are used, the faster the bacteria can develop resistances, eventually making antibiotics ineffective. The real trouble: When such resistant bacteria infect humans, there is nothing left as treatment. Peak Meat Production Strains Land and Water Resources Michael Renner; August 26, 2014 Vital Signs, Worldwatch Institute  Global Meat Production In 2013, global meat production rose to an estimated 308.5 million tons, an increase of 1.4% over 2012. The United Nations Food and Agriculture Organization (FAO) forecasts additional growth of 1.1% in 2014 to 311.8 million tons. Production is thus reaching new peaks, despite drought conditions in Australia and New Zealand and disease outbreaks in the U.S. and Eastern Europe. However, the annual rate of growth has slowed from 2.6% in 2010.  Global Meat Production Since 1961, the first year with comparable FAO data, production has expanded more than 4 times, responding to growing purchasing power, urbanization, and changing diets. Looking back much further, meat production has grown 25-fold since 1800, outpacing human population growth by a factor of 3.6! In 2013, Asia produced 131.5 million tons, which accounted for approximately 43% of the world’s meat output. Europe was second, with 58.5 million tons, followed by North America (47.2 million tons) and South America (39.9 million tons). Global Meat Production World Meat Production (1961-2014) FAO, FAOSTAT, Worldwatch Institute  Global Meat Production Among individual countries, China was without equal, producing 85.5 million tons in 2013 (close to 28% of the world total). European Union (EU) members (44.9 million tons), the U.S. (42.8 million tons), and Brazil (25.3 million tons) follow. Together with China, they accounted for two thirds of global meat output. The two most important exporters in 2013 were the U.S. (7.6 million tons) and Brazil (6.4 million tons), together representing 45% of global trade. Pork and poultry accounted for 72% of global meat production in 2013.  At 114.3 million and 107 million tons, respectively, they were far ahead of bovine meat (67.7 million tons) and ovine meat (13.9 million tons).  Global Meat Production Meat Production, Leading Countries (2013) FAO, Worldwatch Institute  Global Meat Consumption Meat consumption basically follows the same regional pattern as production, with Asia being dominant. On a per capita basis, meat consumption stood at almost 43 kgs in 2013 worldwide. People in industrial countries continue to eat much larger quantities— 75.9 kgs— than those in developing nations—33.7 kgs. People in New Zealand (126.7 kgs per person) and Australia (121.1 kgs) ate the most meat in 2011—far more than those at the bottom of the scale, in Bangladesh and India (just above 4 kg). People in China consume almost 14 times as much meat per person as people in India do.  Global Meat Consumption The type of meat eaten varies substantially among different countries.  54% of the meat consumed by Argentinians is beef.  61% of what Germans eat is pork.  74% of what Saudi Arabians consume is poultry. The growth in meat consumption has not been constrained by rising prices. Following the 1990s, meat prices have been on the rise.  Antibiotic Use In the U.S., 13,600 tons of antibiotics were sold for use in livestock operations in 2011. In Europe, an estimated 8,500 tons were distributed for animal use. In China, more than 100,000 tons of antibiotics were used for livestock farming This is almost 4 times the 3,500 tons used to treat ill people.  Land Use Livestock use large amounts of land. Close to 70% of the agricultural land is used for animal pasture, and another 10% is used to grow grains fed to livestock. Producing beef is much more resource-intensive than producing pork or chicken, requiring roughly 3-5 times as much land to generate the same amount of protein. Beef uses about 3/5 (three fifths) of global farmland but yields less than 5% of the world’s protein and less than 2% of its calories.  Grain Use Feeding grain to livestock improves their growth and fertility, but it sets up a competition for food between livestock and people. Worldwide, close to 800 million tons of wheat, oats, rye, and corn are fed to animals annually. This accounts for more than 40% of world production. 250 million tons of soybeans and other oilseeds are fed annually to livestock.  Water Use Meat production also requires a lot of water. Agriculture uses about 70% of the world’s available freshwater, and one third of that—more than 20% of all water consumed—is used to grow the grain fed to livestock. Beef is by far the most water-intensive of all meats. To produce 1 kg of beef, over 15,000 liters of water are used. The more than 15,000 liters of water used per kilogram of beef is far more than is required by a number of staple foods, such as rice (3,400 liters per kg), eggs (3,300 liters), milk (1,000 liters), or potatoes (255 liters).  Water Use Water Requirements for Different Types of Meat Water Footprint, “Animal Products” at www.waterfootprint.org/?page=files/Animal- products, Worldwatch Institute  Conclusion Industrial livestock production is yielding large amounts of meat and meeting the demands of a growing population. However, the methods used have many associated disadvantages. With increasing awareness, consumers are calling for change that improves animal welfare and the environment factors linked to these practices. Moreover, plans to reduce antibiotic use and overall health hazards to humans must also be considered and implemented.