![]() Multidisciplinary approach to managing cattle more efficiently and profitablyīringing together of two or more segments of beef productions and processing under one centrally organized unitįat located between muscle systems. Risk management strategy that allows a producer to lock in a price for a given commodity at a specified time Marketing transaction whereby payment is made on the bases of carcass weight and quality grade Segment of DNA in the chromosome that codes for a trait and determines how a trait will develop Grazed or harvested herbaceous plants that are utilized by ruminants or horsesĮlectronic market through which buyers and sellers trade contracts on commodities or raw materials One-half of the breeding value of a sire or damĮnterprise in which cattle are fed grain and other concentrates for usually 90-120 days Transfer of fertilized egg(s) from a donor female to one or more recipient females Method of identification by which a numbered, lettered, and/or colored tag is placed in the ear Utilized to take advantage of hybrid vigor (heterosis) and breed complimentarity Total of all costs divided by the total pounds gained usually expressed on a per pound basis Usually refers to the carcass composition of fat, lean, and bone Price that results when livestock go to marketīreed that has been formed by crossing 2 or more breeds Meat cuts received by the retailer that do not require further processing before they are put in the retail case for selling Product of considerably less value than the major product In most breed associations, the owner of the dam at the time she was mated or bred to produce offspringĬontagious bacterial disease that results in abortion also called Bang's disease Volume of output required for revenue to equal the total of fixed and variable expenses (1)permanent identification of cattle or horses, usually made on the hide with hot-iron or freeze branding (2) process of branding Weight of the animal taken within 24 hours of its birth Use of microorganisms, plant cells, and animal cells or parts of cells (such as enzymes) to produce Market for animals through which an auctioneer sells the animal to the highest bidderĪmount of fat over the animal's back, usually measured at the twelfth to thirteenth rib Placing semen into the female reproductive tract (usually the cervix or uterus) by means other than natural service Product produced by living organisms such as yeast that destroys or inhibits the growth of other organisms, especially bacteria mature beef cowĪmount of feed or forage required to maintain one animal unit (e.g., a 1000 lb. Also a producer who feeds cattleĬommon denominator for measuring animal feed requirements where one animal unit is equivalent to the feed requirement for a 1000 lb. Dairy herds participate in keeping recordsĪnimals that need further feeding prior to slaughter. Taking a young animal from its dam (mother)Ī set of animals of the same sex and breed that have been raised under similar environmental and management conditionsĬolor of the lean in the carcass has a dark appearance usually caused by stress to the animal prior to slaughterĭairy Herd Improvement Association. ![]() Total digestible nutrients it includes the total amounts of digestible protein, nitrogen-free extract, fiber, and fat (multiplied by 2.25) all added together. Such feeds as hay, straw, silage, and pasture are examples Found in sperm and ovaĪ feed that is high in fiber, low in digestible nutrients, and low in energy. The capacity to initiate, sustain, and support reprdouction The period of mating activity in the female Estrous cycle is the heat cycle, or time from one heat period to the nextĬontrolling the estrous cycle so that a high percentage of the females in the herd express estrus at the same time Refers to non-lactating females (mare, cow, ewe, sow)Īn adjective meaning "heat" that modifies such words as "cycle". To eliminate from the breeding population Increased growth rate in response to previous undernourishmentĪ feed that is high in energy, low in fiber content, and highly digestible Contains high levels of antibodies which are absorbed by the young for quick immunity The first milk given by a female following delivery of her young. The amount of heat required to raise the temperature of 1 gram of water from 15 degrees C to 16 degrees C That time when a female is not in estrus the non-breeding seasonĪnimals having a common origin and characteristics that distinguish them from other groups within the same species Allowing animals to eat all they want at all times
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