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Full-Text Articles in Dairy Science
Selection And Development Of Replacement Beef Heifers, Norris J. Stenquist, James A. Bennett
Selection And Development Of Replacement Beef Heifers, Norris J. Stenquist, James A. Bennett
Archived Agriculture Publications
Selection, development, management, and nutrition of heifer calves to be used as herd replacements are key factors in maintaining beef herd productivity. A cow/calf producer, to be successful, must have some goals or criterion for heifer selection and development. For practically all Utah cattle production areas, economics dictate that heifers must calve as two-year-olds. Heifers must be properly developed and managed to permit this. The following factors are important: Heifers should 1) become pregnant in the first 25 days of the breeding season, 2) give birth to a live calf with little or no calving difficulty, 3) raise a calf …
Evaluating Growth And Maternal Traits Of Beef Cattle, Nyle J. Matthews
Evaluating Growth And Maternal Traits Of Beef Cattle, Nyle J. Matthews
Archived Agriculture Publications
For many years we evaluated cattle only on the basis of visual appraisal. Some people had a very good eye for cattle, but at best, eyeball evaluation was guess work. Many important traits, such as soundness, still require visual assessment.
Growth Stimulants, Nyle J. Matthews
Growth Stimulants, Nyle J. Matthews
Archived Agriculture Publications
A tiny pellet inserted under the skin of a calf's ear may increase weight gains as much as 15 to 20 percent. This same result would take years to accomplish through breeding and selection. These tiny pellets are growth stimulants. They are made of hormones that are constructed to slowly release minute amounts into the blood stream that stimulate the animal to produce natural body hormones. One of these hormones is a growth hormone. It regulates the rate of growth of the animal. Increasing the rate of growth will almost always improve feed efficiency and reduce maintenance costs. These pellets …
Selecting For Carcass Merit, Norris J. Stenquist
Selecting For Carcass Merit, Norris J. Stenquist
Archived Agriculture Publications
Today's consumers are asking for leaner, less-fatty beef. Much of the leaner beef now produced results from trimming excess fat before the product is sent to the consumer. For the future, the hope is to trim excess fat genetically by producing leaner, more heavily muscled beef cattle.