The demand for beef in the market is more and more lean meat, less fat, fresh meat, succulent, marbled marbled meat, delicious flavor. Therefore, beef cattle need to be fattened for a period of time before being slaughtered. Their feeding and management techniques have also changed due to the different purposes of beef cattle production, forming specialized technologies for supporting production. The main techniques and methods for beef fattening and veal fattening in the current economical beef cattle production are highlighted. Shelf breeding and management techniques for cattle: 1. The choice of shelf cattle The so-called “shelf cattle†generally refers to individuals who have not been fattened or who are not enough to slaughter their body condition. They are in a stage of vigorous growth and growth and need to be intensively fattened for a period of time in order to achieve the objective of gaining weight and long meat. Shelf cows are generally 1 to 1.5 years old. It is characterized by fast growth, high feed utilization, and good economic returns. The main points for selecting the appearance of the shelf cattle are: short and wide head, wide mouth, thick neck, wide body, long front and rear torso, short middle trunk, loose skin, large body size, lack of muscle, angular edges, and wide backs Flat, with the potential for long meat. For cattle whose body is too short, narrow back, pointed, kneeling, and overweight, they should not be used. 2. Selection of beef cattle breeds According to the type of beef cattle production that has been carried out in the country, the choice of hybrid beef cattle (using exotic breeds such as Charolais, Limousin, Simmental bulls and crossbreeds produced by Chinese local yellow cattle), China local The thoroughbred yellow cattle (Qinchuan cattle, Jinnan cattle, Luxi cattle, Nanyang cattle, Wenling peak cattle, etc.) were all successful. And can develop high-quality high-grade beef production. 3. There are four principles that should be mastered in the optimization of beef cattle diets: (1) determine the nutritional needs of the beef cattle on the shelf; (2) analyze and determine the nutrient content of the feed fed, and provide nutrition basis. To have high quality hay and corn silage, diversify concentrates, have higher levels of rumen protein and high energy feed; (3) meet bovine digestive physiology requirements; (4) cheaper feeds. Finally, the ration was optimized based on feeding experience. 4. Feeding techniques are fed on fully mixed diets twice a day so that cattle have only enough time to ruminate and rest. Drinking water supply is sufficient and the water quality is clean and hygienic. Drink first and then drink, pay attention to water temperature, drink warm water in winter, drink cool water in summer. Keep the fodder in a safe place to prevent spoilage. To improve meat quality, yeast yeast protein feed, vitamins A and E are added. 5. Management Technology (1) Control of Cowhouse Temperature The United States has automatic temperature control facilities for beef cattle. It is warm in winter and air-conditioned in summer, allowing the cattle to achieve the best energy use. Domestic use of plastic film wind insulation, lower humidity, keep the cow bed dry. The cowhouse is sanitary, regularly sterilized, and mosquitoes and mosquitoes are killed during the summer, so that the cows can eat well and sleep well, which will help them grow up. (2) Swab the body of cattle, remove feces, dirt, and promote metabolic function. (3) Control exercise and reduce energy consumption. (4) Castration fattening is an important method to improve meat quality.
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