M.

K ILMU TERNAK POTONG DAN KERJA

WELCOME
Bovine Humor
Cattle Fattening
 OBJECTIVES
1.To know present condition of availability and
demand of meat.
2. To know importance of cattle fattening
3. To know the process of fattening
 Importance and statistics

• Cattles specially cow is the main source of our protein.

• To fulfill the demand of protein, the country especially

as Indonesia need to focus on cattle fatteniing for meat.

• Daily requirement of meat:120 – 150 g/day/person

• Availability:24 – 30 g /day/person
 Cattle selection and purchase:

Bullocks are suitable for fattening. For this

purpose, it is better to purchase a bull calf of
1.5 to 2 years of age.
 Housing:

House should be built

on a land of 1.5m x 2 m
dimension for each
cattle.
Treatment of diseases:
Feed supply:
 Feed (ration) formulation for fattening:

Feed that are mixed with urea and

molasses are helpful for fattening.
These items can
be supplied in two ways 1) By mixing
with straw and 2) By mixing with
concentrate.
• Preparation of cattle feed by mixing urea with straw:
• 1. Firstly, a dol (large type basket) is taken and plastered with mud then dried.
• 2. 20 liters of water is taken in a bucket
• 3. 1 kg of urea is mixed with that water
• 4. Small amount of straw is kept in the dol and then urea solution is sprayed over it.
Pressing is done while adding straw
• 5. Dol is fulfilled with straw in this way.
• 6. Dol is covered with polythene after filling it and kept it tied.
• 7. After 10-12 days straw will be taken out of the dol and will be kept outside for sun
drying.
• 8. After sun drying straw will be suitable for feeding.
• 9. Generally cattle should be supplied with straw that is mixed with 3 kg of urea.
• 10. Each day, 300-400 gm of molasses should be mixed with straw.
Preparation of cattle feed by mixing
Dol
urea with straw
 Integrated calf to heifer & bull/steer beef systems
1. Heifer and indoor Heifer and grass- Heifer and 24mo Heifer and 30mo
bull finishing based bull finishing steer finishing steer finishing

► Spring calving cow herd ► Cow and heifer mgt. ► Cow and heifer mgt ► Cow and heifer mgt as
as previous system as previous system previous system
► Bulls finished on high
concentrate & forage diet ► Bulls at grass for part ► Steers at grass for ► Steers at grass for
second grazing second grazing
► Bulls slaughtered at second grazing
<16 mo ► Bulls rehoused on ► Steers finished at ► Steers stored for
► Heifers slaughtered at high concentrate diet end of second winter second winter & finished
end of second grazing for finishing at ~18 mo at grass in third grazing
season at ~20 mo season
 Weanling to bull/steer finish systems
11. Indoor bull finishing Grass-based bull 2 yr old steer finishing
2. 3.
finishing

► Purchased weanling ► Purchased weanling ► Purchased weanling

► Stored for first winter ► Stored for first winter

► Adapted on to high
concentrate diet ► To pasture for part second ► To pasture for full second
grazing grazing season

► Finished at 14 to ► Rehoused for finishing ► Rehoused for finishing

18 mo at 18 to 22 mo at 24 mo
Some other beef terms
Dry = non-lactating
Wet = lactating
open = not pregnant

cow&calf2.jpg
 Beef Lifecycle

Replacement Females

10-14 mos.

283 days 283 days

conception birth breed calve
puberty 22-24 months of age
 Beef Lifecycle

Terminal Male or Female

10-14 mos.
283 days
conception birth
12 -14 mos. slaughter
puberty
900 - 1400 lbs.
Processing Beef Products

• Feedlots sell animals to packing plants (slaughter houses).

• Most packing facilities process animals into primal cuts and
subprimal cuts. These products are sold to retailers and foodservice
companies.
• Some packing facilities sell subprimals to meat processors who
create value added products such as pre-cooked items, sandwich
meat, etc.
• The amount of time involved in producing beef cattle is significantly
longer compared to swine and poultry.
• Most beef cattle are grown independently, not on contracts.
Breeds of Cattle
English = come from England Champion Hereford Steer 2007 Scarlet & Gray.jpg

Usually moderate in frame

Examples Angus and Hereford

IMG_6997.JPG
Goat Breeds and Selection
Parts of a Goat
 Goat Breeds and Selection
Judging Dairy Goats
 Correct conformation of dairy goats is essential for a productive
and successful operation.
 It is important to evaluate the differences of goats as they related
to each other as well as how they relate to the breed ideal.

American Dairy Goat Association Standard Score Card

General Appearance - 30%
Mammary System - 30%
Dairy Character - 20%
Body Capacity - 20%
Goat Breeds and Selection
Judging Dairy Goats

General Appearance: Impressive style and carriage, possessing

attractiveness and feminity.
Mammary System: Strongly attached and high quality udder,
indicating high production and longevity.
Dairy Character: Angularity and general openness throughout.
Body Capacity: Relative to the size of the animal, providing ample
capacity for feed intake and production.
Goat Breeds and Selection
Angora Goat Selection

 In selecting for fiber, one is interested in both

quantity (weight) and quality of fiber (length,
fineness, style, character,absence of kemp,
etc.).

 In addition to fiber, one must be concerned

with traits that contribute to the survival or
viability (soundness, fertility, etc.) of the
individual.
 Goat Breeds and Selection
Angora Goat Selection

o Selection based on quantity of fiber is accomplished by:

o size of the animal
o completeness of cover
o length of fiber (four inches minimum)
o diameter of fiber (finer fibers preferred)
o differences in density (desirable lock formation)
o Selection based on fleece weight
o grease (oil)
o dirt
o Selection based on age
o Weaning or first shearing is a poor time
o Select the animal at second and third shearing (12-18mts. Old)
 Goat Breeds and Selection
Judging Meat Goats
 Conformation:
 Rectangular in appearance from the side
 Straight level top and belly
 Length of rump, body, and leg are important
 Legs should be straight and placed squarely under the body and should
show evidence of muscling.
 Width between front legs
 trim brisket
 hindquarter should be muscular with loin and rumbp being of uniform
width.
 Legs should be square and wide from the rear view
Goat Breeds and Selection
Judging Meat Goats

 General Appearance
 Stature: Overall Skeletal Size
 Head: Both Strength and refinement
 Front End: (combination of chest and shoulder features) wide chest smooth
blending shoulder with sharp withers
 Front Legs: Sound
 Back: Straight, wide, long and level
 Rump: long, wide and level from thurl to thurl
 Hind Legs: wide and straight well muscled stifle
 Feet: strong pasterns with even tight toes
 Goat Breeds and Selection
Judging Meat Goats

o MUSCLE
o Hindquarters: long deeply attached muscle, thick high stifle, muscle over
the thurl and rump should be obvious.
o Loin: should be wide with a symmetrically oval shape on each side of the
backbone which should carry over the rack.
o Shoulders: muscling should increase from the withers to the
point of shoulder with the thickest muscle being above the chest
floor. Forearm muscle should be prominent.
o Neck: Neck and shoulder should be free of waste. Smoothness
and quality are important. A long clean neck with muscle and
balance is desirable.
 Goat Breeds and Selection
Judging Meat Goats

Condition refers to the amount of fat the animal is carrying. The ideal
condition is thin but uniform. The external fat thickness over the loin at
the 13th rib should be between .08 to .12 inches or an average of .1
inch.
 Goat Breeds and Selection
Suggested Activity
(Breeds of Goats Collage)
1. Divide the class into pairs.
2. Distribute old livestock magazines and periodicals among the class.
Encourage them to share.
3. Direct the students to compile 15 different pictures in which they can
identify the breed. (They must find atleast 8 different breeds)
4. After the students have collected their pictures, distribute a piece of poster
board to each pair.
5. Provide colored pencils, markers and glue for them to arrange, number and
identify their pictures in a creative way.
6. Display the projects in the classroom.
7. Have the students, after viewing all projects, make a list of the different
breeds found.