Fattening Techniques Of Beef Cattle

Jan 1st,1970

Beef cattle fattening is based on the growth and development law of beef cattle, scientific application of feed and management technology, reasonable use of local basic feed, improve feed utilization, shorten the fattening growth period, reduce the feed to meat ratio, improve individual meat production and meat quality, obtain improved beef composition, improve beef quality, and produce high-quality beef that meets people's needs, so as to obtain higher economic benefits.


一、Principles of Beef Cattle Fattening:

1. In order to fatten cattle as soon as possible, the nutrients given to cattle must be higher than the requirements for maintaining and normal growth and development. On the premise of not affecting the normal digestion and absorption of cattle, the more nutrients are fed within a certain range, the higher the daily gain will be, and the less feed is consumed per unit of gain, and the marketing date can be advanced;

2. Different varieties have different requirements for nutrition during the finishing period. If the same daily weight gain is required, the nutrients required by non meat breeds are higher than those of meat breeds and beef hybrids.

3. Cattle at different growth stages need different levels of nutrition during fattening. During the growth period, calves are in the stage of growth and development. The main parts of weight gain are muscles, bones and viscera, while the weight gain of later adult calves is mainly fat deposition. According to the research, the relative muscle production speed of calves about 14 months old is the highest, and the absolute and relative muscle growth speed decreases after 18 months.

4. Different temperatures have great effects on the nutritional requirements and weight gain of fattening cattle. When the average temperature is lower than 7 ℃, in order to keep cold, the cattle generate heat to keep cold, which reduces the utilization rate of feed. Therefore, it is necessary to increase nutrients for cattle in low temperature environment to maintain a higher daily weight gain.

二、Fattening Types And Methods Of Beef Cattle

It varies with local natural environment and farm economic conditions and habits. According to the feeding mode, it can be divided into grazing and fattening, including fattening and semi house fattening; According to age, it can be divided into continuous fattening of calves, fattening of shelf cattle, fattening of adult cattle and fattening of old and disabled cattle, followed by bull fattening, steer fattening and cow fattening; Take off can be divided into general fattening and short-term fattening. The type and method of fattening adopted in the specific operation shall be determined according to the ink condition, feed, local conditions, fattening technology, selling time, season, etc. of the fattening cattle.

1. Grazing and fattening:

This is a kind of fattening technology with the lowest cost. It is characterized by using local natural market resources to produce cheap beef, which can save manpower, material resources and food

2. House feeding and fattening:

This is a kind of beef cattle. During the whole fattening period, the artificial grass concentrate is used to gradually increase the feeding amount. The daily feeding amount can be appropriately reduced. The general fattening period is 90 days, so it is also called short-term fattening or rapid fattening

3. Calf fattening:

The fattening of calves is mostly intensive fattening. The meat is light red, tender and delicious. It is suitable for high consumption areas

4. Finishing of finished cattle:

The mature cattle are in a period of vigorous growth. During this period, they gain weight rapidly, have high feed returns, and have high economic benefits. It is a common fattening method at present

5. Fattening of adult cattle:

The adult cattle here include beef cattle, draught cattle or culled cows. These cattle generally have stagnant growth and development, low meat yield and poor meat quality. After fattening, the fat between muscles will increase, and the tenderness and taste of beef will be improved, thus increasing the economic value

6. Chemical Techniques for Beef Cattle Fattening:

For beef cattle fattening, in addition to the normal feeding technology, according to the structural characteristics of the digestive organs and digestive characteristics of the cattle, some chemicals are added to promote the fattening effect, which can not only save the concentrate, improve the feed reward, but also increase the meat yield, and at the same time, the beef quality is also significantly improved.


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