Animal Production Beef Cattle Slide 1 Introduction The

Animal Production Beef Cattle Slide 1

Introduction • The beef industry in Ireland is the largest sector of the Irish Agricultural Economy • There are 4. 5 million beef animals in the country, producing 0. 5 million tonnes of beef per year, of which 80% is exported. • The main export countries are the UK, Germany, Egypt & Iran. • In Irish farms, most beef animals originate from the dairy herd. • These animals originate mainly from Munster and are relocated around the country. • Beef farming, however, has the lowest income per hectare in Irish farms in comparison to other types of farming. • It relies on the use of good spring grass and good silage.

Beef Production Systems in Ireland • • • Calf to beef in two years Suckler herd Bull beef production Heifer beef production Culled cow finishing

Beef Facts Recommended age of mating - 15 months Recommended body weight at mating - 300 – 320 kg Gestation Period - 283 days Oestrous Cycle - 21 days Duration - 18 hours Put in calf no later than 2. 5 months after calving. Spring calving system At least 1 calf per year= Reproductive Efficiency: this is the number of calved weaned per 100 cows served • Phylum Chordata • Even toe ungulates (hooves). • •

Breeds of Beef British Hereford Aberdeen Angus Continental Limousin Simmental Charolais Dual Purpose Friesian Dairy Shorthorn

Comparing bodily characteristics of beef and dairy Beef Breeds Dairy Breeds Bottom line and Underline Parallel Shoulders & hindquarters wide and meaty Top Line and Underline converge at point. Shoulders narrow, hindquarters narrow. Head short and wide Head long & narrow Back level and well fleshed Back level but thin Legs are long, wide and deep Legs are long, wide strong but not fleshy

Beef Breeds in Ireland • Most beef animals in Ireland are Friesian or Friesian crosses. • These are usually from high quality Friesian bull by AI. • These give excellent quality dairy animals as well as good quality bull calves for beef. • Poor yielding dairy cows are usually crossed with true beef breeds like Charolais, whose offspring are all used for beef.

Common Beef Breeds - Charolais • Introduced to Ireland in the 1960’s due to the demand for continental style beef. • Most popular sire in Ireland due to ability for fast growth and high weights and production of lean meat • Large animal with excellent conformation, deep body and heavily muscled • They are usually white, but this is incompletely dominant and other variations do arise. • They are frequently calving difficulties and a Charolais should not be served to any cow that has not had two calves at least. • However, Charolais bulls in Artificial Insemination stations are known for easy calving.

Common Beef Breeds - Charolais

Common Beef Breeds - Hereford • The Hereford are a typical British breed, bred in Ireland for over 200 years. • They are distinguished by their white heads, white stripe on the back of their necks and white underbelly, throat and legs (with a predominant brown / red body) • As well as providing beef, the Hereford is useful as a sire. • The Hereford, when crossed with the Friesian produces the Black White-head, a popular breed for the British market. • Have good conformation, well-muscled, strong legs and feet, early maturing and easy calving

Common Beef Breeds - Hereford

Common Beef Breeds – Angus • The Angus is smaller than Herefords and are considered the best example of a British breed. • They have the typical barrelled shaped body, small head, short leg and highly developed hind quarters. • They are black in colour and are hornless. These are dominant characteristics when crossed with other breeds. • The meat quality is extremely good, but tend to be quite fat when young. • This affects their selling quality in the continental market. • Friesian heifers are often serviced with an Angus.

Common Beef Breeds – Angus

Common Beef Breeds – Limousin • This breed is increasing in popularity as a sire for dairy herds, as there is infrequent calving problems. • The Limousin also is known as having an excellent carcase quality, and the ability to put on masses of lean meat quickly. • The Limousin / Friesian offspring are ideal suckler dams. • The red colour of the Limousin is recessive to black colours of Friesians so little red appears in the offspring of such a cross.

Common Beef Breeds – Limousin

Common Beef Breeds - Simmental • The Simmental is an example of a triple purpose animal (Beef, Dairy and Working) but is most noted in Ireland as a beef breed. • Good milk producers and ideal for suckler herds • The Simmental is a native of Switzerland, and may be yellow with white or red in colour, also with a dominant white head. • Simmentals have a very high growing rate (over 10% more than Friesians, Hereford crosses or Angus crosses) • Have deep muscled back and loin, top beef quality • Simmental bulls should never be used as sires for heifers.

Common Beef Breeds - Simmental

Belgian Blue • Originated in Belgium • Usually have a whitish blue coat but sometimes can be black and white • Have a double muscle gene with a high growth rate • Have a high kill out percentage and produce a high percentage of lean meat on the carcass

Target Weights for Beef Production • At Birth = 40 Kg • At Turnout 1 st Summer = 90 -100 Kg • At Housing 1 st Winter = 200 Kg= Weanling • At Turnout 2 nd Summer = 275 -300 Kg Yearling • At Housing 2 nd Winter = 470 -500 Kg • At finishing= 550 – 750 Kg • Depends on Breed & Sex

Slaughter weight varies with Breed • Aberdeen Angus: 450 – 500 Kg • Continental Beef breed: 650 – 800 Kg

Principles of Beef Production Growth Rates • Two varying growth patterns (a) Constantly fed at a high level of nutrition (b) Over winter store animals • The most common in Ireland are the store animals. • These animals exhibit compensatory growth after each store period, which can be higher if fed constantly on a high plane of nutrition. • This system keeps down winter feed costs and can be very profitable.

Compensatory Growth in beef animals • Compensatory growth is the increase in growth that occurs when animals are fed well after a period of restricted feeding – Over the winter, animals are only fed silage for maintenance. During this period their frame grows but they put on little meat; this is known as a store period – The following spring, they experience an increased growth rate when put out to grass.

(a) High plane of Nutrition Puberty

Compensatory growth curve Compensatory growth Store period 1 Store period 2

Animal Growth & Development Tissue Development and Composition • The levels of body tissue vary throughout the cows life. • The most significant development is the sharp increase in body fat after 2 years old. • Therefore if the farmer notices excess fat in the abdominal area, he / she should not continue to feed the animal on such a high plane of nutrition. • The time at which this fat deposition occurs varies amongst different breeds.

Animal Growth & Development Conformation • Refers to the shape of the animal & to the distribution of muscle on the body. • Good conformation = where the muscle is concentrated on parts of the carcase which has most value • These areas are the hindquarters (round steak and roasting beef) and the back (Sirloin, rib - roasts and Tbone steaks) • Carcass are assessed using the EUROP scale • E= BEST P WORST (think of E for excellent, P for Poor) • 12345 scale grades carcasses for Fatness • 1 = leanest 5=Fattest

E 1 2 U R O PA B 3 4 L 4 H 5 P A PB PC

Grading Carcase Quality • Most Irish Beef falls into the category of A. • This is moderate quality beef that can be exported to less sensitive markets for a low price. • Beef in category B is excellent quality and can be exported to markets like Germany and France. • Use of continental breeds and early slaughtering can help improve the grade of the carcase.

Factors that affect conformation • Breed: Continental breeds are the most superior, followed by traditional beef breeds (see next slide) • Sex: Young bulls steers heifers cows • Nutrition level: The more restricted the feeding during the growth period, the greater the effect on conformation

Animal Growth & Development Conformation (Best to Worst) Continental breeds (Charolais etc. ) British Breeds (Hereford etc) Dual Purpose (Friesian) Dairy Breeds (Jersey)

Animal Growth & Development Influence of Sex Status on growth • Bulls, castrated males (Steers and Bullocks) and heifers are the most common used in beef production in Ireland. • Bulls have the fastest growth rates but can be violent. • They may also try to serve cows and disrupt the farmers breeding plans. • Steers do not produce testosterone, the male sex hormone, which inhibits their growth.

Animal Growth & Development • Almost all males used in the Irish beef industry are castrated, as they are much tamer. • Heifers have lower growth rates than bulls and steers. • Weight at Slaughter: – Bull – 750 Kg – Steer – 550 Kg – Heifer – 450 Kg

Bull beef V Heifer Beef Bull Beef Male animals only Reared without castration Reared to about 16 months. Better Growth Rates due to testosterone. Need high quality feed. Small market here due (meat is strong) 1 -1. 25 kg gain per day after weaning. Heifer Beef • Female Animal • Smaller • Don't kill out as well. • Take longer to mature • Heifer calves are cheaper. • 0. 6/0. 7 kgs gain per day

Parts of animal that supply meat

Development in Animals I. Nervous Tissue first II. Then Bone III. Then Muscle and IV. Finally FAT From 2 years old there is a sharp increase in fat % Wasteful to feed. Early Maturing Breeds: Hereford (1. 5 -2. 0) Intermediate Maturing Breeds: Hereford X Friesian Late Maturing Breeds: Charolais (2. 5 years)

Condition Scoring • This is carried out by farmers to assess if an animal is ready for slaughter or fit for mating. • It is carried out by running a hand along the rib cage and back bone to assess the level of fat cover. • In a scale of 1 to 5, 1 is extremely thin and 5 is extremely fat. Scores in the middle are most desirable. • It is very subjective and requires a lot of experience.

Beef Production Systems • In Ireland, there are two main types of Beef Production, producing beef animals from the Dairy Herd (Calf to Beef in Two Years) and producing beef animals from the Suckler Herd. • Production from the Dairy Herd is more common in Ireland as Friesen calves are suitable for the continental market. • Suckler herd animals account for 25 – 30% of the beef production in Ireland.

Calf to Beef in Two Years • These calves are bought from dairy farmers and are usually male calves. • Dairy farmers will cross some of their herd with a beef bull to improve the conformation of the offspring • The beef farmer purchases the calves every year and rears these animals to their finishing weight at two years old

Purchasing Calves Points to look for when purchasing calves at the mart: Conformation: ◦Shoulders wide ◦Wide Hind Quarters ◦Deep Barrel Health: ◦Eyes Bright and Clear (no discharge) ◦Ears Pricked Up ◦Nose Clear (no discharge) ◦Naval clean, no swelling ◦Anus should show no sign of scour. ◦Generally lively and alert.

Care of Calves After Purchasing Care should be taken not to stress the calve during transport. Calves should only be fed water and glucose for the first 24 hours. This is done to clear the contents of the stomach. After 6 days the calve should be on full strength Milk Replacer. The calf will subsequently weaned onto Hay and Concentrates and later grass when available!

Weaning onto hay/grass etc A calves rumen is not fully developed, hay/silage/conc. Should be introduced gradually as soon as possible. The silage/hay introduce microorganisms into their rumen which digests the cellulose His consumption of grass will increase as he gets older 4 weeks old= 500 g/day

The Calves first summer on Grass (Do not write, summary table later) Calves should not be allowed onto grass until the weather is warm. The change from warm housing to cold outdoor conditions can cause a shock and can disturb the calf’s growth. Meals should be fed for 2 – 3 weeks after being put onto grass, to help the calf adjust to the new diet. Calves are selective grazers, and should always be kept on fresh, palatable grass and certainly should not be left graze pastures bare.

The Calf on Grass Continued. . • They should graze under a leader – follower system. • They should always graze in advance of older cows. • This also inhibits the spread of stomach and lungworms. • When grass is scarce at the end of the summer, concentrates should be fed. • When calves are housed for the winter, they should weigh 200 kg.

Turn in to winter housing • Weanlings are housed around November in Ireland due to weather conditions and low soil temperatures • Dose animals for stomach worms and liver fluke and treat for lice • Feed silage and concentrates (store period from earlier slides)

2 nd Summer on grass – Yearlings • Steer should weigh approx 300 Kg and heifer 275 Kg • On a rotational grazing system, the animal should gain weight due to compensatory growth • Live weight gain should be 0. 8 Kg per day

Winter housing Second year • Yearling housed weighing 470 Kg • Animals treated for stomach worms, liver fluke and lice • Cattle of similar weight, sex and breed are penned together • High quality silage and concentrates ensures the animal reaches their finishing weight and maintain a LWG of 1 Kg/day • Animals should be ready for slaughter at end of winter (British breeds 600 Kg and Continental breeds (700 Kg)

Outline of a two year calf to beef system • First summer • First Winter • Calf should be about 8 o Kg. • Leader- follower system of grazing • Protect against disease • Calf should be about 200 Kg. • House in open sheds or slatted unit • Feed high quality silage • Protect against disease

Contd • Second summer • Second Winter • Calf should weigh about 280 Kg. • Second in line in the leader-follower system (Rotational grazing system) • Dose for lice, stomach worms, lungworms, etc • Calf should be about 450 Kg. • Feed good quality silage and concentrates • Reaches slaughter weight at end of 2 nd winter (600 Kgs for British breeds, 700 Kgs for Continental breeds)

Why feed animals concentrates? • They supplement poor quality fodder crops • Farmers can ensure animals have a balanced diet • Provides fibre for animal • Are a high energy food • Farmers are able to control the animals diet • Can ensure production targets are met

Abbatoir Animals are fasted to: • Allow the rumen to be emptied prior to slaughter. • Decrease the chances of meat hygiene risk. • The glycogen in the muscle turns to lactic acid if the animal is stressed, this results in poor meat quality. Hanging the carcass: • Allows the blood to drain. • Also the enzymes breaks down tough fibres in meat. • Overall it results in better meat quality.

Killing Out % • Is the dead weight of an animal expressed as a percentage of its live weight. • It is the weight of the animals carcass minus the weight of the hide/skin, head, feet and stomach/intestines

Suckler Herds (Don’t write) Most suckler herds employ a spring calving system. This is to get the best use of summer grass. Most incomes from the sale of the calves so it is essential that each cow produce at least one reared calf per year. Reproductive efficiency refers to the number of calves weaned per 100 cows served. Good farms would have a Reproductive Efficiency of at least 90 – 100.

The Ideal Suckler cow • Ideal suckler cow is a 50% dairy x 50% continental beef animal possessing a good milk yield and good conformation. • This animal displays hybrid vigour and has a no of advantages over a purebred beef dam • Hybrid vigour is having offspring with superior qualities than the parents. • Crossbred suckler dams – Have higher fertility – Have lower calf mortality – Have a longer reproductive life – Have higher milk yields giving heavier weaned calves

Target weights for suckler calves • Care and management of calves is similar to dairy • Calves from suckler herd have higher growth rates than calves raised in the beef system, as they consume more milk from the dam • Target weights System Birth Weaning weight Suckler herd 45 Kg 300 Kg ADG from birth to weaning 1. 2 Kg/day Calf to beef 40 Kg 0. 8 kg/day 230 Kg

Management of suckler herds on grass • Should graze grass rotationally, using either a paddock or strip-grazing system • Suckler dam must be given good quality pasture to ensure good milk production for her calf • Calves will initially suckle the cow and then eat grass. A creep gate should be used to allow calf access to fresh grass and not the cow • The cow will come back into heat and heat detection aids should be used • Put cow back into calf by AI or a stock bull

Reproductive Efficiency • Reproductive efficiency is the number of calves weaned per 100 cows served • In a suckler herd, the aim is to produce one calf per year • To ensure this – Cow must be at correct BCS of 2. 5 at mating – Proper heat detection as suckler cows take longer to come into heat than dairy cows due to calves suckling – Cull any cows that fail to come into calf – Use Hereford or Angus bull on heifers

Calving Interval • Calving Interval is the time that has elapsed between successive calvings • In sucker herds should be kept at 365 days

Artificial Insemination Sperm of a superior bull can be diluted and is stored in liquid nitrogen until a female is ready to be serviced. This allows a large number of animals to be serviced by one bull. The sperm is then introduced into the cows uterus artificially.

Importance of AI in Sucker herds • Artificial Insemination gives farmers a wide choice of bulls of superior genetic quality, all of which have been performance and progeny tested • Bulls can be chosen with beef characteristics to produce calves for slaughter • When a farmer is selecting a bull, it is important he checks the index of calving difficulty

Factors that contribute to calving difficulties • • • Breed of bull Breed of cow Age of heifer or cow Sex of the calf Calf birth weight BCS of cow at calving

Advantages of AI § Can allow for one bull to serve up to 60, 000 females. § Bull is not exposed to genital diseases. § Semen can be stored for many years. § Farmers can choose from a huge range of sires, depending on the use of the offspring. § Fertilisation is more likely from AI. § More accurate calving times. § No need to purchase and care for a bull, meaning it is much safer for the farmer.

Disadvantages of AI ü Timing and heat detection are critical – more work for the farmer at this stage. ü More expensive if animals heat periods are missed. ü Missing heat periods also increases calving interval.

Bulls Two ways to rate bulls 1. Performance testing- refers to keeping records of the animals individual performance- growth rate, FCR- & comparing them with records of other animals under similar conditions 2. Progeny testing- refers to keeping records of an animals offspring & comparing them with the offspring of other animals under similar conditions

Husbandry of a suckler herd • The following procedures are carried out by the farmer – Castration – Dehorning a calf – Tagging a calf – Dosing – TB and brucellosis testing

Castration The Burdizzo is a castration device which employs a large clamp designed to break the blood vessels leading into the testicles. When blood flow is lost the testicles shrink, soften, and eventually deteriorate completely. Castration must be completed at least 4 weeks before weaning or at least 2 weeks after weaning.

Dehorning a calf • Dehorning is done to prevent injury to other animals and humans • The calf is dehorned using a gas or electrical dehorning iron. • The calf’s hair is clipped • The dehorner is heated up and placed on horn buds for about five seconds • The dehorner causes the tissue around and under the horn to die

Tagging a calf • It is a legal requirement to tag newborn calves within 20 days of birth to ensure traceability • Two plastic tags are applied • The calf is then registered with the Calf Registration Agency

Housing requirements of beef cattle • • Animals must have adequate space Houses must be well ventilated and draught-free Houses should be insulated to retain heat Must have proper waste disposal Clean water should be available Proper bedding should be available Animals should be dosed and vaccinated at housing

Floor & Feeding Space Required Floor Space Feeding Space Air space Weanlings 1. 4 m 2 0. 3 m 7 m 3 Fattening cattle (2 year old) 2. 0 m 2 0. 4 m 10 m 3

Advantages of housing cattle over the winter • • • Prevents a fall in body temperature Makes feeding easier Protects animals from weather extremes Prevents poaching (trampling the land) Eases prevention and identification of diseases.

Buildings used in Beef production • Slatted house – Consist of separate slatted compartments on either side of a central feeding passage – The dung and urine drop through the slats and are collected in an underground tank. – The tank should have sufficient storage capacity to last the winter • Isolation houses – A small house used to temporarily keep sick animals while their disease symptoms are investigated – It prevents spread of infection and it should have an internal system of drains for disposal of dung and urine

Diseases of Beef Cattle • Tuberculosis (as dairy animals) • Stomach and Intestinal worms: – Symptoms: failure to thrive, dull coat and diarrhoea. In young animals causes severe growth restriction and sometimes death – Prevention: proper grazing management. Young cattle should be moved onto clean pastures regularly – Treatment: dosed with suitable nematicide

contd • Lungworm (Hoose, husk) caused by nematode belonging to genus Dictyocaulus – Symptoms: hoarse husky cough and fail to thrive. Are susceptible to hoose pneumonia – Prevention: proper grazing management as before – Treatment: dosed with suitable nematicide • Blackleg: caused by bacteria Clostridium Chauvoei. It is found in the soils in certain regions of the country and is nearly always fatal – Symptoms: animals appear lame and have swollen legs, become listless and have high fever – Prevention: vaccinate with 8 in 1 vaccine

Contd. • Grass tetany: caused by deficiency of magnesium. Commonly occurs when cattle are put on heavily fertilised spring grass which has low levels of magnesium – Symptoms: nervousness, muscle tremors, twitching eyeballs, muscle spasm, coma and death – Prevention: Feeding cattle “calcined magnesite” (Cal- Mag) in the diet for 2 -3 weeks before turning out to grass

• Lice Contd – Symptoms: irritation of skin, restlessness with animals scratching, rubbing and licking themselves – Prevention: not effective preventative measures – Treatment: spray with insecticides • Redwater; a parasitic disease caused by Babesia bovis and transmitted by the common tick. It destroys red blood cells – Symptoms: reddish brown urine, listlessness, lack of appetite, fever and death if not treated – Prevention: remove natural environment of tick by heavy grazing, topping and reseeding – Treatment: injection of specific drug by vet

Contd • Ringworm: fungal infection of the skin and hair – Symptoms: causes hair loss, itching and failure to thrive – Treatment: anti- fungal sprays • Foot and Mouth; viral disease that is highly infectious and infected cattle must be slaughtered. – Symptoms: excessive slobbering, lack of appetite, lameness, rise in temperature and blisters in mouth – Prevention: No vaccine but proper hygiene must be put in place in farms

Ringworm Foot and mouth

Contd • Bloat; caused by an accumulation of gas in the rumen when animals graze early spring grass or high clover swards – Symptoms: rumen becomes inflated and puts pressure on the heart and lungs which can lead to heart failure – Treatment: a stomach tube which punctures the abdomen (trocar and cannula) releases gas from the abdomen. – Prevention: animals should have access to fibre after turnout to early lush grass, paddock grazing allows short periods of eating time

BVD (Bovine Viral Diarrhoea) • Caused by a virus • Symptoms: weight loss, diarrhoea and abortion and congenital defects (defects in offspring) • Treatment/Prevention: Vaccinate young calves