Beef Cattle Industry at a Glance
87.7 million head
$85 billion impact on US economy
US is a net importer on weight basis
US is net exporter on $ basis (import more than export)
India has most cows
65 lbs of beef per person per year
Imported beef is lower quality
Year Beef was at an All Time High
1974
Cow-Calf Operations
rancher who maintain a breeding herd of cows whose primary goal is reproductive efficiency a maintenance (lose money if no calf on ground 365 days a year)
weaning occurs 6-10 months (450-700 lbs ~ 8 months)
Goal of Cow-Calf Operations
for heifers to calve at 2 yrs of age
should be bred at 65% of mature body weight (~15 months except for Bos Indicus which is longer)
weaning occurs 6-10 months (450 - 700lbs ~8 months)
Post Weaning for Beef Cattle
calves go 3 ways:
retained and replacements - Heifers (25% don't breed back)
stocker/backgrounder
feed yards (eaten)
Effective Culling in Beef Cattle
impacts profitability
Open Cows - don't breed back after 60-90 days (wasting $)
Cows with physical problems
Advanced age - not efficient anymore
Stocker and Backgrounders
Optional post-weaning growth phase
Forage is primary energy source
Objective is to increase gain with cost-effective feeding until calves reach 800-900 lbs
Huge opportunity for SE cattlemen - we have strong Brahman influence (durability and heat tolerance
Feed Yards
objective is to utilize grains to achieve increased growth and fat deposition
eat grain, want marbling (intramuscular fat)
Quality Grade vs Yield Grade
Why Grain?
gain a lot of growth quickly
it's energy dense
when primarily on forage - acetate is prominent VFA - predominant in milk fat, intercellular fat
starches shift to favor different bacterial species so produce propionate to make glucose (precursor for intram
Nutritional Requirements
the amount of given nutrients than an animal needs to perform its specific purpose
Influences of Nutritional Requirements
weight
sex
age
growth rate
stage of production
Beef Cattle Nutrition
high costs!!
Nutrient Priorties
(if want to get calf every year must meet these)
Maintenance
Growth (heifer - need more food to build up while pregnant to meet mature weight)
Lactation
Reproduction
How do we visualize Nutrition
see how skinny
look for forage around animal
coat color (black cows has red tint if it has a mineral deficiency)
Liebergs Barrel
ability to perform
slats = nutritional components
water capacity = animal performance
performance is only as good as most limiting nutrient
barrel will never be full (maximize performance)
optimal performance instead
Optimal Performance
most full Lieberg barrel that is still cost efficient
Nutrient sources for Beef Cattle
pre-weaning - milk, forage after 90 days (once rumen develops)
post-weaning - replacements and stockers: mostly forage with appropriate supplements market cattle: cereal grain (more efficient), forage finishing (if hold onto for a long time
Maximizing Genetic Potential in Beef Cattle
the basis for genetic processes
improve after each generation
the key to increased profit
Genetic Potential
herd of year in Cattleman's
any measurable trait that is ultimately controlled (blue print)
The Basis of Genetics
phenotypes = genotype and environment
selection of breeding stock - each parent has a genetic profile that is passed to calf - serves as genetic potential (blue print) available to that animal
Classic Genetic Examples
modified: (not affected by management)
horned or polled
heat tolerance
stress resistance
hide color
economically important traits are predestined by parental DNA but expression changes based on management
ex: marbling, reproductive efficiency, milk, calf
Construction Analogy
DNA = architect
Transcription Factor = regulators
RNA = engineers (translates into proteins - take what regulators say )
Proteins = workers
Production System = government (tells transcrip. fct. what can and can't do)
Managing Environment
weather - cattle aren't chickens or pigs (not always inside)
can control: nutrition and physiological stress
Nutrient Loss
optimizing genetic potential is about supplying nutrients and minimizing factors that might drain nutrients is also a priority
Cowboy translation: Herd Health is Important Too
Causes of Nutrient Drains in Beef Cattle
internal parasites (stomach worms, liver flukes, etc consume nutrients intended for the cow)
external parasites (flies, lice, and grubs sucking blood)
disease (consult with a vet to establish a non-negotiable vaccination protocol)
Common Diseased in Beef Cattle
Brucellosis - bacterial infection that causes abortions
Leptiospirosis - causes abortions
Campytobacteriosis - bacteria, veneral disease causes abortion
Trichomaniasis - protozoan infectious that causes abortion
Respiratory Viruses (IBR and BVD)
Respiratory Disease Complex
same with feed lot cattle
IBR, BVD (can check tissue sample so consistency infected so don't pass to rest of herd), PI3
BRSV
pneumonia
IBR and BVD can cause abortions
Other Health Concerns for Beef Cattle
Calf scours - if don't get colostrum or bad environment, toxicosis or bacteria (concern is dehydration)
internal parasites
flies (cause stress and can be vectors)
pink eye - see a lot in SE, usually prominent in cows in tall grasses that hit eye, no pigme
Environmental Stress to Beef Cattle
heat and cold stress - expend energy to stay cool or warm
wounds and injuries require nutrients to repair
high stress environments lead to increased metabolism, decreased docility and increased risk for cattle and producer
Solutions to Environmental Stress
Herd health program
keep pastures and lots free of old and damaged equipment and machinery
employ low stress handling techniques
Beef Cattle Industry Issues
Consumer Perception and Marketability
all natural , grassfed, organic - most don't know what these mean especially locally grown
root of problem - people insecure about food (don't trust where from and don't know how safe it it)
Food Insecurities Correlate with Age
increasing age gap
parents have less impact on children's decisions
social media, educators, and peers influence opinions
have to market for different generations
Greatest Generation (Great Depression) - connection to farm
Baby Boomers - focus more on fam
Marketing Focus on Millennials Why?
purchasing power increasing exponentially
most critical of social and environmental issues in agriculture
influencing most consumption
have more access to info
Millennial's Food Insecurity
General Insecurity:
medication vs vaccines
privacy
personal relationship
Conspiracy Theorists:
have unparalleled access to info
can't trust gov't
can't trust the media
everybody is out to get me
Education Beyond Intelligence:
easily swayed by compelling a
Updating Philosophy in Beef Cattle Industry
Shift the perception paradigm from the inside
Be open to consumer concerns (hard to do because consumers don't know everything and don't need to know everything and producers don't know how to respond)
Understand traditional Ag and Modern Marketing
Unders
Opportunity for Beef Cattle Producers
PROTEIN
protein is vogue
retail grocery: products that claim protein jumped 54% in past 5 yrs
restaurants: menu mentions jumped 64% in past 5 yrs
US is highest market in the world for high protein products
(meat, eggs, dairy)
Equine Management
US 9.2 million horses - on farms that make $1000 off horses, many more backyard owners
States with Most Horses
1. Texas - 978,822
2. California - 698,345
3. Florida - 500,124
4. Oklahoma - 320,173
5. Kentucky - 320, 173
Georgia - 179,512
Equine Uses
Recreation (3.9 million) - trailrides, companions
Showing (2.7 million)
Other (1.7 million) - tourism, mounted police, polo, stock
Racing (844,000)
Equine Economics
direct economy effect of $39 billion
$102 billion impact with multiplier (how much spend on other things)
$1.9 billion in taxes
460,000 FTE jobs (directly)
Equine numbers in People
4.6 million Americans involved as owners, service providers, employees, volunteers, etc
span across income levels (46% $25,000-75,000, 34% > $50,000, 28% greater than $100,000)
70% live in communities of less than 50,000 people
7:30am Feed Time
Forage first, pasture, then hay, then grain
only need grain if growing, late gestation, lactation, heavily worked (body scoring - know how much need)
minimum 1% long stem forage (dry matter) per day
Quirky Horses
can't vomit because of unique muscular rings around stomach
chewing stimulates saliva production - helps lubricate esophagus
small stomachs that continually secrete acid, rapid rate of passage (30 min) in sm. intestine
high grain diets lead to laminitis/f
Different Equine DIets
Forage diet:
more chewing, stays in stomach longer, less ulcers
High grain:
more ulcers (more prevalent in high performance horses)
Laminitis
grain overload - toxins produced and decrease blood flow to lamini then resurge of blood, destroys lamini and bone hurts hoof
Why Saliva is important
to lubricate esophagus
has bicarbonate to neutralize stomach acid
Why high acid content
always eating, always have something in stomach, need something to always break it down
Myth about Hot Nutrient: Proteins
carbs make energy not proteins
carbs give energy, heat, laminitis
increased temperature from fiber (give hay in winter for warmth)
extra protein just makes more muscle
How Properly Feed
Feed by class (what horse does)
Feed to Condition Score - feel but not see ribs
Feed by Weight, not volume - different feeds weigh different things
8:30am Water Horses
clean, fresh water - unfrozen
if don't get enough dehydrate and colic
automatic waterers great but must check to see if working
most common season for impacted colic is winter
9:00am Turn out Horses
stalls = pony prison (can't play or run, get bored - chew kick or weave)
this is extremely important:
grazing
playing with other horses
exercise (strengthens bones and tendons), musculoskeletal health
mental - if don't get out they go crazy
nutrition - fo
9:30am Clean Stalls
cleanliness important for horse health
ammonia build up is harmful to eyes, lungs (esp in winter)
manure build up is harmful to hooves (thrush- bacteria eats away at hoof)
aethetics
11:30am Farrier
every 4-12 weeks depending on particular horse, season, wear, shoes
no hoof, no horse
shoes: protects foot, advantage for some events for traction (reining), not on all hooves, 60% of weight on front, opposite for reining
disadvantages - expensive, lose t
1:30 Vet Visit (Routine)
Coggins - look for EIA - need if buying, selling, showing, transporting horse (yearly)
Vaccinations:
twice yearly (spring and fall) - strangles, west nile, encephalomyelitis (mosquitos are vectors, should be at least once a year), influenza, herpes virus
Core Vaccines
West Nile, Encephalomyelitis, Rabies, Tetanus
2:30 Vet Visit (Non-Routine)
COLIC - biggest health problem
acute pain in abdominal cavity
rolling, sweating, looking/kicking at abdomen, elevated vital signs
intestines twist, food gets stuck, abnormal food
sometimes life threatening
LAMENESS - arthritis (performance horses) navicul
3:30 Fix Fences
maintenance important - safety for horses and humans, no sharp objects, nothing left in field
proper fencing is key - no barbed wire or hi-tensile, mesh with barrier on top, electric, wooden (expensive)
5:30pm Feed again
space feedings out
feed at regular intervals - keep on same schedule
6:30pm Ride Horses
exercise - horses are lazy
fun
7:00/8:00 pm
Go home and rest
UGA's Meat Facility
USDA inspected facility
End of Production
animal is delivered to slaughter - 12 hrs from finishing stage
inspection starts when animal is delivered (rules governing how animal is handled)
taken off feed for up to 24 hrs - if don't slaughter in that time have to feed (also don't want to induce str
Meat Laws
1906 - Meat Inspection Act from the Jungle (sent to jail if don't follow) - how animal and product are handled
1958 (1978) - Humane Methods of Slaughter
1996 - Pathogen Reduction Act - HACCP hazard analysis, largest act to regulate industry in US
Process of Slaughter
Antemortem Inspection
Postmortem Inspection
Visual and Physical Inspection
Testing for Pathogens
Antemortem Inspection
at rest and in motion (not dead, dying, diseased or disabled), no downers (must walk in on own), may require additional testing,
Goal of Inspection: try and provide consumers with wholesome healthy meat product
Postmortem
stunting (humane method of slaughter) - render animal insensible to pain (shoot pin into brain for sheep and cattle) (electricity or gas for poultry and hogs)
1 stun per animal - cruel if don't put down
only exceptions - Kosher and Halal but have to use e
Visual and Physical Inspection
carcass, head, organs, lymphatic system (swollen if animal diseased)
looking for disease and parasites - if find something more testing is done, may retain portion or condemn entire carcass
no contamination on carcass (fecal, hair, lactation, etc)
Testing
for pathogens, antibiotics, banned substances
pull random samples and test (statistical testing)
can pull additional tests if suspicious
Pathogen Reduction Act
Hazard Analysis Critical Control Points
7 point system to fix issues before they happen
must have plan for every step of every product
control physical, chemical, bacteriological issues
Animal to consumer ready product
PASSED,RETAINED,CONDEMNED
Process
animal delivered
inspection and slaughter
dressing percent (how much meat animal produced)
grading
fabrication
carcass
side
quarter
primal
subprimal
retail
Purpose of Grading
segregate the large population of carcasses from meat producing animals into classes and grades with similar meat characteristics
group into uniform, or like groups according to PALATABILITY characteristics, MEATINESS characteristics, and/or PROBABLE USE
Beef Quality Grade
based on expected palatability
Maturity - physical maturity, bone ossification (more is lower grade)
Marbling - intramuscular fat - where all of taste comes from, more tender is high grade
Beef Grades
A 0-30 months (most of meat, Prime is exported to Asia or used in fine dining choice is grocery store and restaurant)
B 30-42 months
C 42-72 months
D 72-90 months
prime 1:20 said unsatisfied
choice 1:10
select 1:4
standard 1:2 50% see something wrong
Carcass Attributes to Beef Grade
HCW - Hot Carcass Weight
REA - Ribeye Area
FOE - Fat over Eye
KPH - Kidney, Pelvic Heart
lean to fat ratio
Yield Grades
numerical representation of the expected cut-ability or yield of boneless, closely trimmer retail cuts from the round,loin, rib, and chuck (beef) or leg, loin, rack, and shoulder (lamb)
Lamb Grades
yield-fat thickness at 12-15 rib juncture
quality in conformation, maturity, flank streaking, color, go for length and width
less yield off each animal - more expensive meat
Maturity in lambs
determine at break or spool joint (young lamb is moderately red, moist and porous)
A young lamb
B 1 break joint, slightly red, dry, hard (Old Lamb)
yearling mutton - have to look at more than spool joint
Mutton - two spool joints and other indicators
youn
Fat Deposition/Flank Streaking in Lamb
Prime - moderately firm, abundant streaking
Choice - slightly firm, moderate streaking
Good - slightly soft, small streaking
mutton is different taste and texture, not desirable in US especially WWI veterans
Pork Grading
Yield % Fat Free Lean
10th rib fat thickness
hot carcass weight - after remove head and guts
loin eye measurement
put in regression equation - give %FFL
Pork Quality
color/weep (water) PSE
belly thickness - has to be at least 6/10 of an inch thick for bacon
no other factors because pork is pork - not much difference b/w one another, have genetic lines (selected over time from maternal and paternal pigs)
Difference between Cow and Pig Market
cow - 9-10% profit
pig - 12% profit
Current issues in Meat Market
handling and stress
safety - product safety and health issues
others: growth promoters/antibodies
Stress and Animal Welfare
handle animals with their welfare in mind
low stress - otherwise don't perform well
animal audits in the meat industry (PAACO) third party does animal audits, how animal is handled from delivery to pen to being slaughtered
PSE
Pale Soft and Exudative
short term stress
high or violent stress prior to slaughter makes large acid (lactic acid) in muscle, rapid drop in muscle pH
pork and poultry most susceptible
DFD
dark firm and dry
long term-stress issue in beef
excitable animals, long haul, adverse weather
high pH - inoglycogen - no lactic acid now, bind too much water, traps water in muscle
Meat Safety
highest priority of meat industry
BSIC - Beef Safety Industry Conference - try and improve safety in beef
E. coli, 0157:H7, Salmonella, listeria, monocytogenes
HACCP has greatly reduced outbreaks and recalls
recalls for E. coli 0157:H7 1/yr for past 8 yea
Where most contamination occurs
Consumer caused 50% of contaimination
Growth Promoters
increase weight gain and increase efficiency
Hormones in Meat
less hormone in meat than anyone naturally makes
have to eat 3,430 lbs of beef everyday to get same dose of estrogen as low dose birth control pill
soy bean oil has more estrogen
Antibiotic Use
the antibiotics used for animals are not the same as they use for animals, animals recently vaccinated are not allowed to be consumed or slaughtered
Cloning
replicating from a somatic cell (a cell able to make multiple organs)
cell accepts and expressed DNA we gave it
no different from not cloned
inefficient
KC the cow and Sunshine her calf
GMO
Genetically Modified Organism
organism that has been modified,changed, or altered
some gene insertion and/or deletion, genetic code has been manupulated
FDA and Human COnsumption
cloning is ok - same as non cloned but not going to see often, nonterminal (milk) products are most likely from cloned animal
GMO are ok - trillion food test, don't eat animal GMO, only plants approved
GMO future
will grow in size - very efficient and safe no matter what people think
helps the hungry eat
Major Issues and Concerns with these pracitces
GMO doesn't have to be labeled which freaks people out plus they have been changes, many think they cause health issues
Hawaii (Maui) passed bill to ban GMOs
Cloning weird, expensive
Important Factors for the Pig
safe
comfortable
healthy
indoor in climate control facilities
biosecurity
Biosecurity Factors
controlled access to farms (breeding and market)
wash and disinfect trucks, handling equipment, anything that leaves farm
shower in and out
animal care management program
one way from farrowing to finishing
foot baths/truck baths
manure management
proper
What are antibodies used for in pigs?
treat and prevent disease
also no hormones
Trend in Pig Production
small decrease in number of hogs
dramatic decline in number of operations
increase in number of operations 5000+ hogs
value of production increasing in US
Advancements in Pig Industry
husbandry
nutrition
reprosuction
Improved Efficiency in Pig Production
consolidation of efforts
more animals in one entity-larger litters in 5000+ pig operations
# of hog industries has declined dramatically but # of pigs still high (more efficient and less mom and pop farms)
Pig Production as Big Business
US is 3rd largest producer and consumer of pork products
#1 exporter
20% of all exports attributed to US
Buyout of Smithfield by Chinese - largest buyout of any agricultural product in US
Vertical Integration
one company owns or controls all aspects of production
Industrialization
increase use of technology and mechanization to take care of animals
machines replacing tasks that people used to do
Poultry in Industrialization
1st vertically integrated and strongest industry
Pork in Industrialization
2nd group to industrialize and vertically integrate
rockier than poultry
industry controlled by a few companies
Why pork vertically integrated?
short generation interval (piglet to having own piglet)
easy to manage diets (monogastrics)
uniform products - simplify and same product on shelves
small sized animals (more on smaller land)
low consumer cost
NIMBY
NIMBY
not in my backyard
people want product and want it cheaply but don't want it down the road
huge issue in North Carolina where most of Pork industry is
increase in Midwest (cornbelt - feed)
Gestation Length for Sows
114 days
3 months, 3 weeks, 3 days (a day before or after, never far from expected date)
Farrowing
giving birth to piglets
Farrowing House for Pigs
all in and all out
manage a very tight group of animals
go into farrowing house right before give birth
stay once piglets born
removed once weaned
pens cleaned and next group goes in
Nursery for Pigs
once weaned go to nursery
weaned until finishing phase
weaned at ~ 15lbs
good transition phase where we control environment
groups of mixed litters
100% solid feed
Feeder Pig
any pig 3-9 weeks
from 15 lbs to 40-60 lbs
sell out of nursery to finisher operation
after come out of nursery
Finishing for Pigs
continuously fed for growth
Market weight - 250 lbs
days to 250 is ideal model
Structures in Pig Industry
farrow to wean - sow managers, breeding herd
Finishing - just feeder pigs, grown to market weight
Farrow to Finish - sows to market weight, the whole shebang
Seedstock - similar to farrow to finish but their marketable product is nonterminal - smaller in
Stress Gene in Pigs
genetic recessive trait
incapable of dealing with stressors
extreme cases - fall over and die
halothene 1843 mutation
suffer from PSE or DFD
quality of product is awful
Boar Taint
issue in US - consumer doesn't like it
when pig gets sexually mature TESTOSTERONE gets deposited in fat so strong odor when cooked
Change in What Consumer Wants
what people want change the animal
pig is now grown LEAN
pig used to be meaty with high fat - change physiology
lean carcass is quality now
Ideal Market Hog (Symbol III)
chosen by the National Pork Board
270 lbs at 156 days for barrows
270 lbs at 164 days for gilts
205 lb carcass
2.4 lbs of gain or less for lb of grain
gain 1.7 lbs a day
Loin eye
indication of how big a pig carcass is
Fat Free lean index
fat free lean % in pigs
Standard growth rate
after weaned and out of nursery is when most growth occurs
symbol III is unachievable
old the pig - more feed efficient, more weight put on
Gilts - Reproductive Management
improved genetics - free of genetic defects like stress gene
grown to reach 250 lbs in 7 months (time to breed them)
Sows - Reproductive Management
25 piglets per year (Symbol III) - after multiple parturitions later (1-2 litters)
plenty of milk for litters - wean most piglets born
rebreed 7 - 10 days after weaning (for each 21 day cycle missed, means 1-2 additional piglets are needed per litter that
Breeding - Reproductive Management
synchronized heats - to do with hormones (can induce to have all in all out)
observing heats - pop ears, either have boar in pen next to sows or move boar on trolley if female pops ears and braces she is in heat and can be bred
Boars - Reproductive Management
Breeding Soundness Exam:
testicular development (how much sperm, maturity)
penile lacerations/scarring (undesirable to not hurt female)
physical ability to breed - maybe to big or feet and legs hurt
semen quality - swimmers going strait
libido - make sure
Why Artificial Insemmination for Pigs?
boars to heavy or too aggressive and could hurt females
can get genetically superior males
for closed herds - biosecurity
really easy to handle
can breed more sows from one boar per day (physically boar can only breed 1-2 females per say naturally)
Farrowing Management
all in and all out
15-20 min between piglets
farrowing crate (don't crush piglets but sow not allowed to move much)
Induction of parturition (are able to do this) - to get litters close to the same age and can cross-foster (even out distribution of piglet
High deaths in piglets
# 1 cause - crushing
others:
starvation
weak
chilled
scours
one or two are usually lost in each litter - within 24 hrs
Immediate Chores Once Farrowed
heat lamp - point of refuge for piglets (sows get cooling drip)
navel disinfectant (iodine tincture - dries cord too)
equalize litter sizes (cross fostering)
Day Old After Farrowed
clip needle teeth - don't hurt sow or each other (pigs bite)
dock tails (too tempting for piglets to chew on)
First 2-3 Days After Farrowed
Ear Notching - tags would be gone
Iron Injection - born anemic and have low iron holding capacity since not on dirt and sow taken off dirt so she doesn't provide it in the colostrum or milk
First Week or So After Farrowed
castration - prevent boar taint (but don't get as big)
Piglet Management
watch for scours - get in nursery, have to gradually introduce piglets to solid food (CREEP FEED)
weaning around ~15lbs regardless of age
Old weaning age - 8 weeks
Recent weaning age - 3-6 weeks
Newest weaning age - 10-14 days
faster wean piglets - faster
Swine Nutrition
feed is 55-70% of cost
simpler components - monogastric
high level of energy (corn)
amino acids (protein and supplements esp. lycine)
minerals - taken off dirt
vitamins
water - need clean water (nipple drinkers so don't destroy pipes)
Diet Formulation Based On
Age
Weight
Function (market, breeding, lactating)
Rations for Pigs
mostly corn for energy
a lot of soy bean meal for protein
lycine highest percent of supplements
ratio of Ca and P
metabolizable energy
and extra protein supplements
As gain weight - need more energy and less protein
Protein is for development and back wit
Biosecurity
protecting farm from all vectors, disease, and health issues in herd
in industrialized operations - highest concern (catastrophic if disease runs rampant)
Good Biosecurity
better utilize nutrition
better performance
decreased disease, mortality, medicine use (consumer feels better)
increase in assurance of consumer
Concerns for Biosecurity
PRRS - porcine reproductive and respiratory syndrome
PED - porcine epidemic diarrhea (mainly in Europe, recently one cases in US)
Sustainability
balancing want and need over time
preserving our resources today for their use tomorrow (future generations will have them)
Sustainability in Agriculture
promoting environmental health
have to make money - protect profitability
create equity between rural/agriculture and city people (wall street worker and hog farm worker have same treatment)
recent outcry:
1. number of people in agriculture has gone down