Baby Calves

There has been a fair amount of hoof root in a couple of the herds. As I look at the environments and management styles, the herds that value health over product primarily has fewer problems with hoof root due to them cleaning out pens religiously and always keeping up on vacations. Another difference I see is that places that do not overcrowd have healthier cows compared to places that overcrowd the cows. Another disease that I see is scouring in calves. Farms that decide to keep their calves inside usually have a higher tendency for scouring due to infection and disease being much for prompt in the air of inside facilities compared to outside. Dr. Carpenter told me that calves first 56 days of life is the most critical stage of its life. The first 56 days reflects the most heavily of the cow’s first lactation. Dr. Carpenters claim results correlate with herds under his supervision. One herd we are at almost everyday keeps their calves inside and the calves are regularly sick. While a different herd keeps their calves outside and seem to have good luck with their calves and are relatively healthy. The other correlation is during there first lactation. Looking at data between the two herds during the cows first lactation also agree that the cows in the herd that have calves that are healthy and kept outside have higher milk production than that

When it comes to feeding show cattle many raisers have certain feeding strategies that they follow, ensuring they can maintain their goal on winning. Along with feeding it takes exercise so that one’s show calf will not become stout nor stubborn. Certain aspects are necessary to show an animal

With the beef industry being of such importance to the agriculture industry as a whole any practice to help sustain cattle gaining weight and lessen the effects of parasites both internally and externally should be in any health management plan for any heard. As multiple types of internal and external parasites could be competing with the animal directly for nutrients that could be going to the animals body condition score, the fetus that the animal is raising inside of her or the colostrum that the animal is trying to produce for the calf as soon as it is born. If deworming correlates to E.coli numbers in fecal material of the animal then such case could benefit everyone from the producer to the consumer as the animal is sent through the system from the

With a combination of big bone, big toplines, big hair, long pretty clean necks, and structure soundness on there feet and legs. They are cardboard cutout cattle. They are not practical cattle. Based on appearance, they are extremely powerful and over the top. Big boned and deep bodied yet still attractive through the front end. (Macarthur)

Veal is the meat of young aged cows also known as calves. Veal can be

Longhorn Cattle have a long history to go with their long horns that they are known for which can grow up to seven feet wide. Their progenitors were acquainted with the New World in 1493 when Christopher Columbus arrived in the present-day Caribbean Islands. As Spanish moved north they carried the cows with them and in the eighteen - hundreds longhorns touched base in the zone that would get to be Texas. These cattle were viewed as wild until tamed in the nineteenth century. (Radke)

Presently, speculations have risen about the amount of antibiotics used in the livestock industry and the desire to consume antibiotic-free meats. What is not understood, however, is the USDA has been monitoring the amount of antimicrobial residue in meats for several years. If unsafe levels are detected the meat is not allowed to be sold for human consumption. Yet, fast food chains such as Subway and Chipotle are claiming to go completely antibiotic free within the next decade. The practicality of this becoming a reality is slim due to the need to control, treat, and prevent diseases. To truly understand the importance of the antibiotic usage in cattle it must first be understood what antibiotics are and the reasons they are used. Additionally, the use of vaccinations should be taken into account for the

Abd El-Shaffy and G. A. Abd El-Rahman.  El-Nor, Khalif and El-Shaffy are from the Dairy Science Department, National Research Centre, Dokki, Cairo, Egypt.  Khattab and El-Sayed are from the Animal Production Department Faculty of Agriculture, Ain Shams University, Shoubra Al-Kheimah, Cairo, Egypt.  The last author El-Rahman is from the Animal Production Department, Faculty of Agriculture, Zagazig University.  All that was just listed was the source of authority that these authors have in their country.  These authors or professors are well-prepared to write about this topic because they talk about the whole experiment.  They inform the reader about what was done in the experiment and what came out of the experiment.  This article came from Revista Veterinaria.  The intended readers are possibly Buffalo breeders to see what is the best way to feed the calf and what milk is the most nutritious.  Also people that are interested in this topic can read this article as well.  There

The Canadian Cattle Identification Program for beef cattle was originally implemented due to the mad cow crisis in 2001. These tags gave the industry a way to track diseases back to their source. Even though the program began in 2001 it was not fully enforced with penalty for not complying until July 2002 (1). Tags are to be applied to the calf/steer before leaving the

I am a co-owner of a cattle company were we raise and sell Purebred Hereford cattle, a few years ago we purchased two show heifers from Perez Cattle Company in New Mexico. After I was done showing them, we turned them out on pasture to get bred by our new herd bull. Later that fall we began to do pregnancy checks and those two were the only who that were open. We didn't know why, because we had the bull semen tested again and nothing was wrong. We then realized that they had gotten too fat, coming for a terrain like New Mexico, where there's not an abundance of grass to a place like the Flint Hills of Kansas. We then got their diet adjusted and they got bred to calve in the fall. We also saw a problem like this with another cow that was putting

There are many areas things can go wrong in the process of raising, slaughtering, and packaging the beef for human consumption. Especially so in slaughterhouses and processing plants, as there are many potential contamination hazards, and most depend on human attention to catch and correct. The cattle may arrive at the slaughterhouse with feces on their hides, which present the first risk of contamination as it can be very difficult to remove the hides from the animal without transferring any of the pathogen bearing feces to the carcass. The second high-risk area in the slaughterhouse is the gutting station, where at some locations, workers are expected to keep up an extremely fast pace, as many as sixty cattle per hour, which does not provide adequate time to prevent accidents. A ruptured gut sac can leave a carcass intended for human consumption covered in fecal matter or stomach acids all potentially containing the potentially deadly foodborne bacteria (Schlosser 203). At these slaughterhouses, steps are taken to clean and disinfect the carcasses, but E. coli is hard to kill. It is encouraged by the Agricultural Department to begin testing at these locations for E. coli, but most choose not to, as they stand to suffer significant monetary damage if they discover any E. coli present in their products (Moss 3). Most slaughterhouses will not sell their products to processing plants that plan to pre-screen the meat before combining and

It was never meant to be born. Thandi a white rhinoceros gave birth to a healthy calf on

Hens and pigs are kept in spaces barely large enough for them to fit in, which makes it difficult to move or lay down. Cows are put in into places so crowded that they barely move. The animals are genetically manipulated to grow larger and produce more meat, this makes them obese and may make chicken’s upper bodies too heavy for their legs, which means they will not be able to move and thus, they will starve to death. Antibiotics are forced-feed to the animals to make them grow faster and more adapt to live in unsanitary conditions such as the slaughterhouses in which they are raised and killed (peta). For a cow to produce milk they had to have previously given birth, the calves are then killed in a variety of ways for veal. The cow’s lifespan can span to twenty-five years, however with the over-milking of the cows the cows aren’t able to produce any more milk around the age of five years and therefore are killed

When most people think of cattle byproducts, they think of steak and leather, but are either forgetful or unaware of the other essential and inedible byproducts cattle provide society with. Many remain unaware that beef also contributes to vital goods and services. From airplane lubricants to piano keys produced from cattle bones, hormones and other products, arguably one of the most important cattle byproducts is medicine.

Right when the US department of agriculture (USDA) found out, they launched an emergency investigation that involved the United States and Canada. Canada and the States had a goal which was to find out where this disease started and to stop it before it was too late. Some people say that all slaughtered cows should be tested, but the problem is that many of these cows are very young and the disease will not show up in the cows until they have reached 30 months of age. DeHaven also said that “This is a disease with a very long incubation period-typically three to eight years.”