CATTLE PRODUCTION

CATTLE PRODUCTION

Breeds of Cattle and Their Characteristics

• Local Breeds: Indigenous breeds like the Ankole and Zebu are hardy and adapted to local conditions. They are often reared for meat and milk in rural areas.

• Exotic Breeds: Examples include the Friesian, Ayrshire, and Jersey. These breeds are known for high milk production but may require more care and better feeding conditions.

• Crossbreeds: These are a mix of local and exotic breeds, combining desirable traits such as good milk production and resistance to disease.

Key Characteristics:

• Size: Large breeds like the Friesian are best for milk production, while smaller breeds like the Ankole are more suited for meat.
• Color and Coat: Can range from white, black, brown, or mixed colors.
• Temperament: Exotic breeds may be more temperamental and harder to manage compared to the more docile local breeds.

2. Physical Characteristics of Cattle with Profit Potential

When selecting cattle for profitable rearing, focus on:

• Body Size: Larger cattle tend to produce more milk and meat.
• Udder Development: A well-developed udder indicates higher milk production potential.
• General Health: Healthy cattle are more productive and less susceptible to diseases.
• Temperament: A calm temperament is essential for easier management.

Selecting the Best Breed:

• Choose a breed that suits your environment and farming system.
• Consider factors like the cattle’s ability to thrive in the local climate, resistance to diseases, and feed efficiency.

3. Internal Organs and Digestive System of Cattle

Key Internal Organs:

• Mouth: Prepares food for digestion.
• Stomach: Cattle have a complex stomach with four compartments (rumen, reticulum, omasum, and abomasum) that help in breaking down tough plant material.
• Intestines: Absorption of nutrients takes place here.
• Liver and Kidneys: Responsible for detoxification and waste removal.
• Heart and Lungs: Pump blood and provide oxygen to the body.

Digestive Process:

• Ruminating: Cattle chew cud and reprocess food to aid in digestion.
• Fermentation: Occurs in the rumen, where bacteria break down cellulose to release nutrients.

4. Male and Female Reproductive Systems

• Female Reproductive System: Includes the ovaries (produce eggs), uterus (where the calf develops), and vagina (where birth occurs).
• Male Reproductive System: Includes the testes (produce sperm), epididymis (stores sperm), and penis (for mating).

Reproductive Cycles:

• Heat Cycle: Cattle come into heat about every 21 days.
• Gestation Period: The pregnancy lasts for about 9 months.

5. Breeding and Selection Systems

Breeding Systems:

• Natural Mating: The use of bulls to mate with cows.
• Artificial Insemination (AI): Introduction of sperm into the female reproductive system by artificial means.
• Selective Breeding: Choosing animals with desirable traits for mating.

6. Artificial Insemination (AI)

• AI involves introducing sperm into the cow’s reproductive tract at the right time to achieve pregnancy.
• Benefits of AI:
  • Improves genetic quality.
  • Allows access to superior breeds without the need for a bull.
  • Reduces the risk of disease transmission.

7. Nutrition and Rationing

Good nutrition is key for productive cattle. A balanced diet should include:

• Energy Sources: Grass, silage, and grains.
• Protein: Soybean meal, lucerne, or groundnut cake.
• Vitamins and Minerals: Salt, bone meal, and mineral blocks.

Balanced Ration:

• Ensure the right combination of forage and concentrates to meet the cow’s energy, protein, and mineral needs, particularly during lactation or growth.

8. Efficient Use of High-Quality Roughage

• Roughage like hay, silage, and pasture is vital in cattle diets.
• Key Considerations: Ensure that roughage is of good quality, free from mold, and properly stored to prevent wastage.

9. Cattle Management Systems

• Zero Grazing: Cattle are confined to a small area and fed cut grass and supplements.
• Free Range Grazing: Cattle graze in open fields.
• Semi-Intensive: A mix of both zero grazing and grazing.

Factors to Consider: Land size, weather conditions, and labor availability.

10. Disease and Parasite Control

Common cattle diseases include foot and mouth disease, mastitis, and tick-borne diseases.

• Preventive Measures: Vaccination, regular deworming, and good hygiene.
• Parasite Control: Use of anthelmintics and regular inspection for ticks, lice, and flies.

11. Milk Abnormalities

Detection:

• Strip Cup Test: Check for mastitis by stripping milk into a cup and looking for abnormalities like clots or changes in color.

Common Abnormalities: Milk with blood, mastitis, or a sour smell.

12. Record Keeping in Cattle Production

• Breeding Records: Track dates of mating and calving.
• Milk Production: Monitor daily milk yield.
• Health Records: Keep track of vaccinations, treatments, and any disease outbreaks.

13. Identification, Dehorning, and Castration

• Identification: Tagging cattle for easy tracking and record-keeping.
• Dehorning: Remove horns to prevent injury and improve safety.
• Castration: Performed to prevent unwanted breeding and improve meat quality.

14. Milking Techniques and Clean Milk Production

• Techniques: Proper hand or machine milking to avoid contamination.
• Cleanliness: Ensure milking equipment is sanitized, and cows are clean before milking.

15. Handling Cattle Products and By-Products

• Milk: Ensure proper storage and processing to maintain quality.
• Meat: Proper slaughtering and hygiene practices to ensure good meat quality.
• Leather: Care in processing leather for higher value products.