Essay on cattle farming

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Contents:
  1. What does a farmer do?
  2. Global warming and climate change
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  4. Essay: Cattle and Women | Washington State Magazine | Washington State University

Working till dark and then some. Gathering cattle, filling water tanks, fixing windmills. Admiring a bull elk as the sun rises in a pale sky. Kids riding the old horse alongside Daddy.

What does a farmer do?

Teaching the son to carve leather and the daughter to feed a bottle calf. Eating homegrown food around a big table. Sitting on the porch in the stillness of evening, listing to the rushing creek. This is why I ranch. Thanks to Greeley Hat Works for sponsoring such an awesome contest, and thanks to all of you for participating. Stay tuned for an update on a photo contest coming later in April. What are your thoughts on the winning entries? Share with us why you ranch by leaving your stories in the comments section below.

TAGS: Agenda. The purpose of this essay is to outline some of the most successful methods of improving beef-cattle productivity as well as understand what the likely response of customers may be.


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We also explore the various legislations on the use of beef cattle productivity enhancement methods. First experimented in , this method became commercialized only in , when a European dual purposes breed of cattle gained recognition within a very short time period. Since then, ET technology has developed step by step and different techniques such as surgical recovery of Embryo, artificial insemination, rapid development of super-ovulation are being used.

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Since , Embryo Transfer technique has been famous all over the world. This results in improving the overall meat tenderness. The researchers figured out that the VITD induced tenderization of meat, is a result of activation of calpain proteases, however, it would be inappropriate to rule out other possible mechanisms that may contribute to the overall tenderness of meat Ray et al, Vitamin C should be coated with digestible coating which can absorbed by the intestinal tract after it passes through the stomach.

Results of such doses showed no significant difference between the Cattle supplemented with Vitamin C and the non-supplemented steer. However, the quality of meat showed significant differences in fat marbling Shimofuri , luster, firmness and texture of the meat. This process uses a small amount of explosive, so as to generate a minor shock wave in water. This shock wave passes thorough the objects that form an acoustic match with water. It was found out, that four beef muscles, namely Longissimus, Semimembranosus, Biceps Femoris and Semitendinosus, when exposed to either 50, 75 or g of explosives got significant tenderization.

Global warming and climate change

B et al, Having said that, it is also well-known that intrinsic quality attributes of beef, especially the tenderness of beef, depends to a great extent on post-mortem factors, such as Temperature, pH, Proteolysis that result in degradation of beef during the post-mortem ageing. However, researchers have also proved that Quality characteristics, depend directly on the muscle biology of live animals which is further regulated by the genetic, nutritional and rearing factors Geay et al, ; Maltin et al, Nuclear Transplantation has the potential of producing genetically identical animals in unlimited numbers Chan ; Cibelli et al, ; Wilmut et al, Somatic Cell nuclear transplantation cloning has great promise, however, the limitations, such as low pregnancy rates and low calf survival rates restrict is current use.

Somatic Cell cloning is still in the research phase and it is of utmost importance, that there is necessary research done, in order to improve survival rates and further evaluate variations in results before the commercialization of this technique could take place. Small scale commercialization of this technology will be the second phase where they multiply animals of high value. For years now, farmers have been feeding their animals with small doses of antibiotics, as it helps the animals gain weight. This results in better utilization of the eaten food and leads to increase in weight. Day by day, evidence linking use of sub-therapeutic antibiotics for food animals and human health risks is increasing.

Researchers have found that, constant use of such antibiotics for food animals makes the bacteria in them resistant to drugs.

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Regulatory heterogeneity within the European Union ended up creating conflict among different member states. Following the consumer boycotts against hormone beef led to a considerable drop in the prices as well as the sales of beef in many European Union Countries. The member states which indulged in producing hormone beef feared losing their European beef export markets due to the partial national autonomy of other countries for regulation of beef hormones coupled with the domestic political pressures.

However, the majority voting council of Agriculture Ministers, helped enable the regulators of EU to overcome the opposition ofUnited Kingdom. Research shows that consumers are willing to pay more for the beef that is known to have increased tenderness Boleman et al, The Hereford, which became the most popular beef breed of the United States, is distinguished by its white face, white flanks and underline, white stockings and tail, and white crest on the neck. Its body colour ranges from cherry to mahogany red. It is of medium size, with present-day breeders making successful efforts to increase both its rate of weight gain and mature size, in keeping with the demand for cheaper, leaner beef.

The Polled Hereford is a separate breed of cattle originating from hornless mutations in It has the same general characteristics as the horned Hereford and has gained substantial favour because of its hornlessness and often faster rate of weight gain.

The Aberdeen Angus breed originated in Scotland from naturally hornless aboriginal cattle native to the counties of Aberdeen and Angus. Solid black, occasionally with a spot of white underneath the rear flanks, the breed is noted for its smoothness, freedom from waste, and high quality of meat. Although the native home of the Galloway breed is the ancient region of Galloway in southwestern Scotland, it probably had a common origin with the Angus. The Galloway is distinguished by its coat of curly black hair. Though the breed has never attained the prominence of other beef breeds, it has been used extensively in producing blue-gray crossbred cattle, obtained by breeding white Shorthorn bulls to Galloway cows.

The beef, or Scotch, Shorthorn breed developed from early cattle of England and northern Europe, selected for heavy milk production and generally known as Durham cattle. These were later selected for the compact, beefy type by the Scottish breeders. Emphasis on leaner, highquality carcasses in the second half of the 20th century has diminished the popularity of this breed. The Polled Shorthorn originated in from purebred, hornless mutations of the Shorthorn breed.

Essay: Cattle and Women | Washington State Magazine | Washington State University

The milking, or dual-purpose, Shorthorn, representing another segment of the parent Shorthorn breed, also was developed in England to produce an excellent flow of milk as well as an acceptable carcass, therefore resembling the original English type of Shorthorn. Shorthorns range in colour from red through roan, to white- or red-and-white-spotted. The Brahman breed originated in India, where 30 or more separate varieties exist. Preference is given to the Guzerat, Nellore, Gir, and Krishna Valley strains, which are characterized by a pronounced hump over the shoulders and neck; excessive skin on the dewlap and underline; large, droopy ears; and horns that tend to curve upward and rearward.

Their colour ranges from near white through brown and brownish red to near black.