tag:blogger.com,1999:blog-70391617368449105772024-03-16T08:23:11.099-07:00CATTLE FARMINGUnknownnoreply@blogger.comBlogger150125tag:blogger.com,1999:blog-7039161736844910577.post-70047691338094885472024-03-16T08:18:00.000-07:002024-03-16T08:22:39.230-07:00Unraveling the Vitamin Requirements of Beef Cattle: A Historical PerspectiveFrom the earliest biblical references to contemporary scientific understanding, the journey of unraveling the vitamin requirements of beef cattle spans millennia. One such biblical passage highlights the importance of green grass for the sustenance of cattle, hinting at a rudimentary awareness of their nutritional needs.<br /><br />However, it wasn't until the four-decade period between 1910 and 1950 that significant strides were made in the realm of vitamin research. This era witnessed groundbreaking discoveries, laying the foundation for our contemporary understanding of these essential nutrients. Vitamin B12, the last recognized vitamin, was discovered over four decades ago, marking a significant milestone in nutritional science.<br /><br />Today, vitamins are classified into two main groups: fat-soluble and water-soluble. This classification, based on solubility characteristics, offers valuable insights into the nature of these vital nutrients. Fat-soluble vitamins consist solely of carbon, hydrogen, and oxygen, while water-soluble vitamins, with exceptions like inositol and vitamin C, also contain nitrogen, sulfur, or cobalt.<br /><br />Animals equipped with a developed rumen possess the remarkable ability to synthesize all recognized water-soluble vitamins, provided their diet contains the necessary elements. This synthesis capability underscores the intricate relationship between diet composition and vitamin production within the animal's body. However, deficiencies in key elements like cobalt can disrupt this synthesis process, leading to detrimental health effects.<br /><br />For instance, a deficiency in cobalt impedes the synthesis of vitamin B12, which is vital for maintaining normal hemoglobin levels. Consequently, cattle suffering from cobalt deficiency may exhibit symptoms of anemia, reflecting the crucial role of vitamin B12 in blood health. In such cases, veterinarians often administer supplemental B vitamins, including vitamin B12, as part of a "stress pack" to support the animals' health during periods of heightened need.<br /><br />In conclusion, the exploration of vitamin requirements in beef cattle represents a journey marked by both ancient wisdom and modern scientific inquiry. From biblical references to contemporary veterinary practices, the understanding of these essential nutrients continues to evolve, ensuring the health and well-being of livestock worldwide.<br /><i>Unraveling the Vitamin Requirements of Beef Cattle: A Historical Perspective<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd9pwAf49cxuUKs8C6ss8uzTbz6_QwTMn87pPxjD1Rs4g77QAkSqo1Q1vglbBy24lFabEA3R1yekp99yBpK4dJf_srvipqxgwI2QzhsryKG9j8pDJz8zFrbwWGVQOYx7uIz7ZbCwyatgDfOubTiS_uAqR_YnaTdg4NLuRwuIcAx8YwoCE1lWvcPAENVY/s437/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="297" data-original-width="437" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyd9pwAf49cxuUKs8C6ss8uzTbz6_QwTMn87pPxjD1Rs4g77QAkSqo1Q1vglbBy24lFabEA3R1yekp99yBpK4dJf_srvipqxgwI2QzhsryKG9j8pDJz8zFrbwWGVQOYx7uIz7ZbCwyatgDfOubTiS_uAqR_YnaTdg4NLuRwuIcAx8YwoCE1lWvcPAENVY/w490-h332/1.jpg" width="490" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-5312027263922784192024-03-05T07:39:00.000-08:002024-03-05T07:39:11.897-08:00Cattle Feed Nutritional BenefitsMill feeds, a vital component in cattle nutrition, play a significant role in providing essential nutrients to livestock. Typically, mill feeds are amalgamated with other cereal grains and supplementary elements, enriching the diet of cattle with a myriad of benefits. This essay elucidates the multifaceted advantages and applications of mill feeds in cattle farming, shedding light on their nutritional prowess and practical utilization.<br /><br />Primarily, mill feeds emerge as exemplary sources of protein for cattle, boasting approximately twice the protein content compared to staple grains like barley, grain sorghum, or corn. This abundance of protein not only facilitates the growth and development of cattle but also contributes to their overall health and vitality. Furthermore, mill feeds stand out as rich reservoirs of phosphorus, essential for maintaining optimal bone health and metabolic functions in cattle. Consequently, they prove instrumental in balancing the dietary requirements of lactating cows, especially when paired with high-legume roughages.<br /><br />In wheat-growing regions worldwide, millrun, midds, bran, and red dog constitute a substantial portion of the concentrate mixture, underscoring their significance in the nutritional regimen of cattle. While cattle may exhibit aversion towards diets predominantly comprising mill feeds, pelleting serves as an effective strategy to enhance consumption rates. Notably, pelleted wheat millrun emerges as a viable standalone cereal ingredient in concentrate rations for lactating cows, exemplifying its versatility and efficacy in cattle nutrition management.<br /><br />Moreover, bran emerges as a pivotal ingredient enhancing the palatability of ground grain meals, particularly beneficial for the breeding herd and beef cattle calves. Its inclusion not only augments the sensory appeal of rations but also contributes to overall dietary balance. Similarly, red dog and premium quality midds find prominent application in calf meals or starter rations, owing to their superior energy content and lower fiber composition. Their incorporation, ranging from 25% to 35% of the grain mixture, ensures optimal nutrition and growth for young cattle, bolstering their health and vigor.<br /><br />In the realm of fattening cattle, sorghum emerges as a prevalent energy source, exerting a profound impact on carbohydrate digestion within the rumen. Studies with steers highlight the distinct advantages of sorghum, particularly those with intermediate endosperm texture, in augmenting carbohydrate utilization and promoting efficient feed conversion. Additionally, the utilization of flaked grain, conditioned with steam, elicits notable gains in beef cattle, facilitating enhanced growth rates at reduced feed costs. This innovative approach underscores the importance of optimizing feed processing techniques to maximize nutritional benefits for livestock.<br /><br />In conclusion, mill feeds represent indispensable components in modern cattle nutrition, offering a rich array of nutrients essential for the well-being and productivity of livestock. From their unparalleled protein content to their role in enhancing palatability and feed efficiency, mill feeds exemplify a cornerstone in formulating balanced diets for cattle across diverse production systems. Harnessing the nutritional potential of mill feeds underscores a paradigm shift towards sustainable and efficient livestock management practices, ensuring optimal health and performance for cattle worldwide.<br /><i>Cattle Feed Nutritional Benefits</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-73517033245987549212024-02-17T05:45:00.000-08:002024-02-17T05:45:15.140-08:00Angus Beef QualityThe term "Angus" in the culinary world specifically denotes beef that originates from a Scottish bovine breed known as the Aberdeen Angus cow. Renowned for its robustness, this breed gained favor among farmers due to its remarkable ability to yield meat infused with a higher marbling content.<br /><br />Within the Angus category, two distinct types exist: Black Angus and Red Angus, both tracing their lineage back to Scotland. However, the Red Angus, although sharing ancestral roots, is not officially recognized by the American Angus Association and remains a comparatively rare breed. In contrast, the Black Angus, characterized by its polled nature and sleek black hide, dominates the market.<br /><br />Marbling, the intricate pattern of intramuscular fat within beef, plays a pivotal role in enhancing its culinary appeal. Ample marbling not only ensures prolonged moisture retention during cooking but also contributes to the meat's tenderness and flavor. It is widely acknowledged that marbling significantly elevates the gustatory experience, especially when subjected to high-temperature cooking methods. This quality is reflected in beef grading systems, with the Prime grade reserved for cuts boasting the highest degree of marbling.<br /><br />While beef sourced from Angus cattle generally exhibits superior quality, various factors influence the end product, including diet, genetics, and husbandry practices. Recognizing the potential for refinement, the American Angus Association established the Certified Angus Beef brand in 1978. This initiative aims to enhance the quality of Angus-derived beef through meticulous grading procedures, encompassing genetic evaluation, ultrasound technologies, and traditional breeding registries.<br /><br />In essence, Angus beef stands as a testament to meticulous breeding practices and a commitment to culinary excellence. From its origins in Scottish pastures to its elevation to a premium culinary staple, Angus beef continues to captivate palates worldwide, offering a harmonious blend of succulence and flavor unparalleled in the realm of beef.<br /><i>Angus Beef Quality<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSKRXLtWHFatkaxRer2l_ua61G4BWpVI7cqPcx-pY0_jaQCy-3Exd5TsCkWKqfq46VFNglLhyt2bCfeyaAke2ofMoUqTA1nrC1ykaQNiwyGVDGiEQwr1bUJW218vVT-9neajyonSh7uNKHRe4Sa8U9rICLjCzhShlk6teuxHZNStx1JHvE9p7OKh_YZM/s939/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="537" data-original-width="939" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSKRXLtWHFatkaxRer2l_ua61G4BWpVI7cqPcx-pY0_jaQCy-3Exd5TsCkWKqfq46VFNglLhyt2bCfeyaAke2ofMoUqTA1nrC1ykaQNiwyGVDGiEQwr1bUJW218vVT-9neajyonSh7uNKHRe4Sa8U9rICLjCzhShlk6teuxHZNStx1JHvE9p7OKh_YZM/w412-h236/1.jpg" width="412" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-27774633114653406532024-01-29T21:38:00.000-08:002024-01-29T21:38:22.122-08:00The Essential Interaction Between Price and Quality in Food MarketsWithin the ever-changing landscape of food markets, the delicate balance between price and quality stands as a determining factor for the success and economic effectiveness of both individual firms and the broader supply chain. This connection between price and quality serves not only as a financial benchmark but also as a reflection of consumer preferences and the competitive nature of the market.<br /><br />A key indicator of product quality lies in the price premium it commands over alternatives of lower quality. This premium emerges from the intricate interplay between the supply and demand for quality. On the demand side, it mirrors the inclination of consumers to pay an additional amount for products perceived as superior. On the supply side, within competitive markets, the premium aligns with the marginal cost of producing higher quality items. Conversely, a monopolistic quality position can result in elevated prices surpassing the marginal production cost.<br /><br />Although price often takes center stage in determining success in food markets, strategically providing premium quality can set suppliers apart and mitigate price competition. This not only positively impacts the supplier's revenue but also aligns with the evolving consumer demand for superior quality products.<br /><br />The intricate web of economic interests within the food supply chain, involving consumers, retailers, processors, and farmers, adds complexity to the overall dynamics. Consumers seek affordability, retailers strive for higher prices, processors aim to maximize returns, and farmers negotiate for optimal prices for their produce. These conflicting interests create potential challenges, both in terms of pricing and, consequently, the quality of products.<br /><br />In the meat supply chain, these conflicts become particularly evident. Retailers bargain for reduced prices in the wholesale market, while processors seek to secure raw materials from farmers at the lowest possible cost. These economic tensions underscore the delicate equilibrium needed to ensure the overarching success of the food supply chain.<br /><br />In conclusion, the interwoven relationship between price and quality proves critical for the competitiveness and economic efficiency of food markets. Grasping the nuanced dynamics of supply and demand for quality enables stakeholders in the food supply chain to navigate conflicts, align strategic interests, and ultimately meet consumer demands, ensuring the prosperity of the entire industry.<br /><i>The Essential Interaction Between Price and Quality in Food Markets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHeiY_NjIbfkpnhNVVYw_S3IRyWoPn_MXB-2R4q-t_NOQ1zcY8ULrRZjtq6p7JlEFfc2NiiybWM4F0qI_GiB-r8O1PJBNspLDlu_vFnqT16mOrm0AFRsoDhIm5URV7DKSB3N0dIq4czYl64_dpRcXqk9TSsq6x188Bjnjy-_Afn85F2dgkk4AL1fFh44/s1560/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="928" data-original-width="1560" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHeiY_NjIbfkpnhNVVYw_S3IRyWoPn_MXB-2R4q-t_NOQ1zcY8ULrRZjtq6p7JlEFfc2NiiybWM4F0qI_GiB-r8O1PJBNspLDlu_vFnqT16mOrm0AFRsoDhIm5URV7DKSB3N0dIq4czYl64_dpRcXqk9TSsq6x188Bjnjy-_Afn85F2dgkk4AL1fFh44/w392-h233/1.jpg" width="392" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-52130617680834764152024-01-15T19:32:00.000-08:002024-01-15T19:32:09.138-08:00Meat Juiciness and Water ContentAccording to the Food and Agriculture Organization (FAO), the juiciness of a cooked meat product is closely tied to its capacity to retain water.<br /><br />The visual appeal of fresh meat is gauged by its ability to hold water, impacting consumers' decision-making when contemplating a purchase. Meat juiciness is a pivotal element in shaping the overall dining experience and is crucial in determining meat texture, thus contributing to its variety.<br /><br />Improving flavor, assisting in the tenderness of meat for easier chewing, and prompting saliva production in the mouth are among the benefits linked to juiciness. The moisture level and lipid composition are fundamental factors influencing juiciness, with marbling and fat around the edges playing a role in preserving water.<br /><br />Meat juiciness is thought to arise from the moisture released during chewing and saliva, influenced not only by meat-related factors like fat content but also by the physiological and psychological characteristics unique to individual tasters.<br /><br />Inadequate water-holding capacity results in reduced cooking yields and often leads to the perception of meat as "dry" due to a lack of juiciness.<br /><i>Meat Juiciness and Water Content<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qHHKOs8R5vO7SQGxElZjsNYnm5hXuBKR_hKe_uF493pBRVhk4u2CcmFtqUDSp8mw9-PMSIbpynJeDdZoQJzxHnsUqm5IQ7owgQ13usVaUSyzqXdznD2VkggYypzLtj0VCahucs16ry9LMnesM-_wl8W8amHRrkn7jKYNEzFQVNXpRlwk4QN6M-0d6XE/s320/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="239" data-original-width="320" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qHHKOs8R5vO7SQGxElZjsNYnm5hXuBKR_hKe_uF493pBRVhk4u2CcmFtqUDSp8mw9-PMSIbpynJeDdZoQJzxHnsUqm5IQ7owgQ13usVaUSyzqXdznD2VkggYypzLtj0VCahucs16ry9LMnesM-_wl8W8amHRrkn7jKYNEzFQVNXpRlwk4QN6M-0d6XE/w404-h302/1.jpg" width="404" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-18133845995614995672023-12-12T08:11:00.000-08:002023-12-12T08:11:37.429-08:00Meat: Postmortem Muscular ManifestationMeat constitutes the edible portion derived from the remains of living animals, encompassing both domesticated species like cattle, hogs, sheep, goats, and poultry, and wild animals such as deer, rabbit, and fish.<br /><br />Considering that the primary constituent of edible animal tissue is muscular, it can be conveniently recognized as the postmortem expression of muscles.<br /><br />Striated muscles are categorized as either cardiac or skeletal. Cardiac muscles are confined to the heart and are consistently engaged in pumping and circulating blood throughout the body.<br /><br />Skeletal muscles, identifiable by their striated appearance, are attached to the backbone and participate in voluntary movements, contributing to both locomotion and posture. These muscles exhibit a diverse range of shapes, sizes, anatomical locations, and physiological functions.<br /><br />The structure of skeletal muscles is intricate, encompassing not only muscle fibers but also connective, adipose, vascular, and nervous tissues. The essential qualities that consumers value in meat, such as color, texture (including tenderness and juiciness), and flavor, hinge on the structural and chemical makeup of the muscle.<br /><br />Roughly 90% of a skeletal muscle is composed of muscle fibers, while the remaining 10% comprises connective and fat tissues. A muscle is typically enveloped by a dense layer of connective tissue called the epimysium and further divided into bundles of fibers by the perimysium. The individual muscle fibers are encased by a plasma membrane, surrounded by a thin layer of connective tissue known as the endomysium.<br /><br />Skeletal muscles play a pivotal role in regulating locomotion, maintaining posture, and protecting vital organs. On average, a meat animal carcass contains approximately 100 bilaterally symmetrical pairs of individually distinctive muscles, varying in size, shape, color, and tendon concentration based on their respective functions and locations.<br /><i>Meat: Postmortem Muscular Manifestation</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-57169553325963150812023-07-30T07:41:00.003-07:002023-07-30T07:41:14.324-07:00Sensory study in meatSensory study is a scientific method employed to evaluate consumer products based on how they are perceived through the senses of sight, smell, touch, taste, and hearing.<br /><br />The sensory experience and characteristics of a product play a crucial role in determining food choice, consumption, and whether consumers will become repeat buyers. If a food item possesses an unpleasant smell, unappealing appearance, or distasteful flavor, it is likely to be rejected by consumers.<br /><br />For centuries, this type of analysis has been utilized to accept or reject food products. Historically, it has been considered a complementary methodology to assess food quality in conjunction with technological and microbiological safety evaluations.<br /><br />One advantage of sensory evaluation is its ability to directly quantify how people perceive various attributes of meat. It can also uncover individual preferences. However, this approach does have certain drawbacks, including being time-consuming, expensive, and subject to significant variation between different individuals and even within the same person. Additionally, human judgments can be influenced by irrelevant factors. Three major attributes contributing to the sensory perception of meat quality are tenderness (or texture), juiciness, and flavor.<br /><br />Meat tenderness is a complex characteristic influenced by several structural and metabolic factors, such as connective tissue concentration, final pH, muscle contraction during rigor mortis, and, notably, the activity of proteolytic enzymes, calpains, and cathepsins.<br /><br />Recognized as the most critical quality trait for consumer acceptability of fresh meat, meat tenderness strongly influences consumer satisfaction and, in turn, repeat purchases.<br /><br />Meat juiciness is typically evaluated through sensory assessment, and its definition may vary among studies. It can refer to the overall perception of moisture in the mouth during chewing (referred to as sustained juiciness), where saliva formation might play a role. Alternatively, juiciness can describe the amount of moisture released from the food after the initial few chews.<br /><br />Regarding meat flavor from a sensory perspective, it involves the aroma perceived through the olfactory senses before consumption, the flavor aroma sensed during chewing, and the basic tastes of sweet, sour, bitter, and salty detected by taste receptors on the tongue.<br /><i>Sensory study in meat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfawIZmXeHG2pELRLYRV6riN0zAY4ppjpGTiAK7ig9eksdPsjSrpnVS2zz4tLWH8N31Y5AqGO4t0EkVqJCNA9zvwFqxu5sDI3IGbQziqmTqDf1gGPQLnk_PdWXbNvaRO8OzqGPwuvaO_iFjL6khKVjmDJ7LIiDSdOpdSsg6pccY98TVgIqmfYSc77mN64/s231/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="189" data-original-width="231" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfawIZmXeHG2pELRLYRV6riN0zAY4ppjpGTiAK7ig9eksdPsjSrpnVS2zz4tLWH8N31Y5AqGO4t0EkVqJCNA9zvwFqxu5sDI3IGbQziqmTqDf1gGPQLnk_PdWXbNvaRO8OzqGPwuvaO_iFjL6khKVjmDJ7LIiDSdOpdSsg6pccY98TVgIqmfYSc77mN64/w362-h296/1.jpg" width="362" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-1844329895805849022023-07-04T09:07:00.001-07:002023-07-04T09:07:04.939-07:00Cured meat cutsMeat is a highly perishable item, and its quality begins to deteriorate shortly after the animal is slaughtered. Meat provides an optimal environment for the growth of bacteria, insects, and parasites. Due to its low acidity, improper processing or post-processing contamination can result in bacterial spoilage, making it unsuitable for sale.<br /><br />The primary objective of curing is to inhibit spoilage and prevent the proliferation of microorganisms. Curing has been practiced since ancient times to safely store meat and prevent foodborne diseases.<br /><br />Salt and nitrite are the crucial ingredients used in the meat-curing process. Other substances may be added to expedite curing, stabilize color, enhance flavor, and minimize shrinkage during processing. These two key ingredients play a critical role in developing distinct sensory properties that differentiate one cured meat product from another.<br /><br />Cured meat cuts consist of whole pieces of muscle meat and can be divided into two categories: cured-raw meats and cured-cooked meats. The curing process for both categories, cured-raw and cured-cooked, is fundamentally similar. The meat pieces are treated with small amounts of nitrite, either in the form of dry salt or a salt solution dissolved in water.<br /><br />The difference between the two groups of cured meats can be summarized as follows:<br />*Cured-raw meats do not undergo any heat treatment during the manufacturing process. They go through a processing phase involving curing, fermentation, and controlled ripening under specific environmental conditions to ensure the products are palatable. These products are consumed in their raw or uncooked state. Examples of cured meats include dry-cured salami, cooked salami, salt pork, dry-cured salumi, and various other variations. While some types of cured meats can be eaten raw, others like bacon or ham need to be cooked before consumption.<br /><br />*Cured-cooked meats, on the other hand, always undergo a heat treatment process after the initial curing of the raw muscle meat. This is done to achieve the desired taste and ensure they are safe for consumption.<br /><i>Cured meat cuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47rprpNpaEZ-vo8pqky2uLFLFP58TyqjrB-afgOWP-be6ceX2-7uWCyViMrFxa9sTEv4hBm7Go0rP4BX4lTmeceo_p4blm9GpmumuVbtiOqlHuvGIPYB7EZiqTa0U9FEbzm3IqPEd3fm9rBKmVzoDgpo2txTsbBGOiqFtu679lHFMnfZv8NNnx20AXPo/s438/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="227" data-original-width="438" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47rprpNpaEZ-vo8pqky2uLFLFP58TyqjrB-afgOWP-be6ceX2-7uWCyViMrFxa9sTEv4hBm7Go0rP4BX4lTmeceo_p4blm9GpmumuVbtiOqlHuvGIPYB7EZiqTa0U9FEbzm3IqPEd3fm9rBKmVzoDgpo2txTsbBGOiqFtu679lHFMnfZv8NNnx20AXPo/w447-h232/1.jpg" width="447" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-90763017755454250342023-06-07T21:43:00.001-07:002023-06-07T21:43:03.181-07:00Water supply in dairy farmWater is an essential element for all life and is important for domestic use, industrial purposes, crop production and livestock farming. Dairy farms rely on good quality water to ensure maximum milk production and herd health. Therefore, providing dairy cattle an adequate supply of water is important. However, water consumption may be decreased if poor quality water is offered. <br /><br />Estimating the property water requirement involves determining how much water is used on-farm. Typical water uses include: stock, the dairy, evaporative losses, household use, and a contingency supply that may also be needed for fire-fighting purposes. <br /><br />Ensuring dairy cattle have an adequate supply of drinking water is an important nutrition consideration for dairy farmers. A cow’s body is between 60% and 80% water, while milk is 87% water. Water storage is one way to accumulate water slowly in off-peak periods to be ready for high demands. The system itself provides some built-in storage. <br /><br />Total dissolved solids, total soluble salts and salinity are physiochemical properties of water used to assess water quality. These terms are used synonymously and measure the amount of sodium chloride, bicarbonate, sulphate, calcium, magnesium, silica, iron, nitrate, strontium, potassium, carbonate, phosphorus, boron and fluoride in water. <br /><br />Few studies have linked water pH with any livestock health or performance issues. It was suggested that water pH should fall between 5.1 and 9.0 for dairy herds. They suggested that acidic water with a pH less than 5.1 may increase problems related to chronic or mild acidosis while water with a pH over 9.0 may result in problems related to chronic or mild alkalosis.<br /><b>Water supply in dairy farm<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbJANWp_u8AUZOxKr_v99XegMNEoPkArWMOpGaYenQwkIZUWRelop8Ui9NCw-k6AGDVaG8aYmgEy_tTTVu6SmpMEH7YxC_2pdKID5SCeJBsyR4ccp-bQ5qooYTEVKf_jiE2zEzUU1C4ED7ZgLJO8Ey1r8KUP2ivSF68D6en2Vs3Q1A7LYgQeG3Fqt/s411/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="223" data-original-width="411" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbJANWp_u8AUZOxKr_v99XegMNEoPkArWMOpGaYenQwkIZUWRelop8Ui9NCw-k6AGDVaG8aYmgEy_tTTVu6SmpMEH7YxC_2pdKID5SCeJBsyR4ccp-bQ5qooYTEVKf_jiE2zEzUU1C4ED7ZgLJO8Ey1r8KUP2ivSF68D6en2Vs3Q1A7LYgQeG3Fqt/w478-h260/2.jpg" width="478" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-68203126172966538232023-05-09T00:02:00.007-07:002023-05-09T00:02:53.657-07:00Pinzgauer breedThe Pinzgauer cattle is an autochthonous breed from the Pinzgau region of the federal state of Salzburg in Austria and have pied sided coat color as well. In Europe, Pinzgauer herds are mainly located in Austria (Salzburg, Tyrol, Carinthia, Styria), Italy (South Tyrol) and Germany (Bavaria). <br /><br />The Pinzgauer was first referred to as a breed in 1846, and prior to this called "Pinzgauer Fasel" or "Pinzgauer Schlag." They were originally bred for milk, beef, and draft work. In the 19th century, they were bred into strong stock for work on farms, at breweries, and in sugar-beet areas. <br /><br />They also are well adapted to drier landscapes of the USA, Australia and Southern Africa where they are kept for beef production or dual purposes. They can be naturally polled. The breed is classed as endangered. <br /><br />Pinzgauer cows are very appreciated because of their hardiness, resilience and longevity, and high adaptability to highland pasture. Solid red with very distinctive white blaze from wither, down to tail tip and underside. <br /><br />All Pinzgauers have the typical finched pattern in common: having a broad white streaks or spots along the whole back. The abdomen, chest, udder, and tail are white as well. The Pinzgauer cow stands 130-138 cm at the withers, weighting 650 kg on average, while for bulls the figures are 140 – 147 cm and 900 – 1100 kg. <br /><br />The milk productivity of Pinzgauer cows can be, on average, in excess of 8800 pounds (4000 kg) of milk with one of the highest butterfat contents in the beef business. The good capacity for eating large amounts of food, good temperament, maternal instinct and remarkable fertility are important elements for justifying using the Pinzgauer breed also for breeding nursing cows.<br /><b>Pinzgauer breed<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQCTYFpPL1a7IKHBecWFINChYplgyROBKXiLwvTstg_6AEe4oL_RC15z-mdqOnCHacO9GGHfohWsKkF8qg1GkKQ-M6Hxhe94Kf6STkSTrqKZysdguGlVYrL0keHsjiD2V7sJgBST3dDCIW1JgP1FtI8pZPt0YpkovCFXVDu6d6eD0z5CQViycEAEZ/s464/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="259" data-original-width="464" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQCTYFpPL1a7IKHBecWFINChYplgyROBKXiLwvTstg_6AEe4oL_RC15z-mdqOnCHacO9GGHfohWsKkF8qg1GkKQ-M6Hxhe94Kf6STkSTrqKZysdguGlVYrL0keHsjiD2V7sJgBST3dDCIW1JgP1FtI8pZPt0YpkovCFXVDu6d6eD0z5CQViycEAEZ/w440-h246/1.jpg" width="440" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-15073913545614407742023-04-04T21:04:00.003-07:002023-04-04T21:04:28.504-07:00Beef meatballMeatballs are restructured meat products which can be made from any meat that can be minced. Common meatball which are found easily in the market are chicken ball, fish ball, and beef ball. Beef meatballs are prepared with ground beef mixed with various spices and herbs depending on cultural preferences. <br /><br />Usually, it consist of 53% lean beef, 17% fat and some other ingredients such as phosphate, salt, monosodium glutamate (MSG) and 30% ice cubes to prevent the increase of batter temperature during grounding and mixing, sometimes starches are added.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdgf1txU8US9w9X841eiTt8lEjt53aD7sfuas8Yem6-1yWz5LZ_pCEIZYsqe-q8uShRkyiZs0cEDjWACc8rHeQbLrrg_D7AO-PTSflpT5_ba3XR4Ad3RlZafYDiGIaCxk_EhlbTQOahVbUPfoNJLMgh3AvIf3_EX0QJ_Luy9d_qZgzC9bBszs1glU/s505/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="505" data-original-width="458" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdgf1txU8US9w9X841eiTt8lEjt53aD7sfuas8Yem6-1yWz5LZ_pCEIZYsqe-q8uShRkyiZs0cEDjWACc8rHeQbLrrg_D7AO-PTSflpT5_ba3XR4Ad3RlZafYDiGIaCxk_EhlbTQOahVbUPfoNJLMgh3AvIf3_EX0QJ_Luy9d_qZgzC9bBszs1glU/s320/1.jpg" width="290" /></a></div>Fat is one of the key factors to ensure juicy meatballs. Egg is used as a binding agent when mixing several ingredients together to form such items as meatloaf. The egg binder helps to hold the ingredient mixture in the prescribed shape. The meatball batter are formed into marble of pingpong ball size or smaller/bigger, and boiled until well cook <br /><br />Spices and herbs such as onion, garlic, parsley, black pepper, and cumin are commonly used to give special favor to these products. <br /><br />Other ingredients can be used including:<br />*Italian Fennel seeds and grated parmesan cheese<br />*Greek Dried oregano and cinnamon<br />*Spanish Smoked paprika<br />*Moroccan Cumin seeds and chopped fresh coriander <br /><br />The shelf life of ready-to-cook meatballs is limited by microbial spoilage as they can easily be contaminated by microorganisms from raw materials (ground beef and spices), equipments, and employees.<br /><b>Beef meatball<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzegd-9IIhoraCcgjeTcnKvm5sNTaO6TLh7lQeS7u0ZUTw8RhMRQNyLhyMOU9KhyPHN9fOEoiXC5-T4t16cpvGuhognf5ztbZj9a30hjwAu33FDU9tAcHH1h1vfNtFTZRLLLwDBiyBYf6iK74ugoGRVoqZ6JMu3qEzFWNllBkpiXY-5PL5gFd0NQH/s915/1-LAPTOP-O844GS9F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="915" data-original-width="634" height="493" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzegd-9IIhoraCcgjeTcnKvm5sNTaO6TLh7lQeS7u0ZUTw8RhMRQNyLhyMOU9KhyPHN9fOEoiXC5-T4t16cpvGuhognf5ztbZj9a30hjwAu33FDU9tAcHH1h1vfNtFTZRLLLwDBiyBYf6iK74ugoGRVoqZ6JMu3qEzFWNllBkpiXY-5PL5gFd0NQH/w342-h493/1-LAPTOP-O844GS9F.jpg" width="342" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-15385239004249390102023-03-01T20:06:00.006-08:002023-03-01T20:06:42.105-08:00Maine-Anjou breedThe Maine-Anjou breed originated in the northwestern part of France. This area is excellent for beef production as it has both grassland and tillable land. The breed was imported to Canada in 1969. Shortly after, these cattle were introduced to the United States. These cattle were introduced to the United States through artificial insemination. <br /><br />Maine-Anjou breed was created by the Viscount Olivier de Rougé in 1908 in Chenillé-Changé. The Maine-Anjou is one of the larger breeds developed in France, with mature bulls weighing from 2,200 to 3,100 pounds on the average. <br /><br />They are a large breed, with bulls weighing 998 to 1406 kilos (2200 to 3100 pounds), and cows 680 to 862 kilos (1500 to 1900 pounds). The coloring is very dark red with white markings on the head, belly, rear legs and tail. White on other parts of the body is also common. <br /><br />Modern day Maine-Anjou are more solid in color pattern than their ancestors with a large percentage of registered American Maine-Anjou cattle being black in color. The Maine-Anjou breed excels in performance/feed efficiency, disposition and superb carcass traits. <br /><br />Maine-Anjou are high rates of gain, feed efficiency, adaptability to climatic extremes, superior carcass quality, docility, and smooth muscling. Bulls are known for being: high gainers, with a quiet disposition, sound conformation and the ability to be horned, polled or scurred. <br /><br />The majority of Maine-Anjou cattle thrive in the Midwest and in the Southwestern United States.<br /><b>Maine-Anjou breed<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5hA2WLIcE5Kx3bQfqL0Qm2jhy-DrDZP59qAge_3nvQIGOgcIMCQcWPqK8AdC2Kk0t_x1V-zuo4ns0dQzilRJs-dlSFSHqBx_-d833Ud_YXgAn4Ze-KiwrPoqb_0h1cIlax53_SoMD27o6g_8ATSr4okipF8u5aRgdE9zXH0gYHLc9wxbDLiNmHdf/s516/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="516" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5hA2WLIcE5Kx3bQfqL0Qm2jhy-DrDZP59qAge_3nvQIGOgcIMCQcWPqK8AdC2Kk0t_x1V-zuo4ns0dQzilRJs-dlSFSHqBx_-d833Ud_YXgAn4Ze-KiwrPoqb_0h1cIlax53_SoMD27o6g_8ATSr4okipF8u5aRgdE9zXH0gYHLc9wxbDLiNmHdf/w469-h264/1.jpg" width="469" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-48220628357797520032023-01-20T10:33:00.000-08:002023-01-20T10:33:56.547-08:00Beef fat - rich with variety of fatty acidsFat is a critical component of meat because it has a great influence on the maintenance of muscular tissue reducing protein breakdown and it is the energy storage reservoir. <br /><br />The fatty acids in meat are located mainly in adipose tissue, commonly termed “fat.” Fat tissue is made up of fat cells embedded in a matrix of connective tissue. Triglycerides within fat cells make up about 85% of the fat tissue. Each triglyceride is made up of three fatty acids; the three can be any of many combinations of saturated, mono-unsaturated and polyunsaturated acids. <br /><br />Intramuscular fat is responsible for the organoleptic properties and a necessary component of meat products. It has a role in product quality, contributing toward texture (tenderness and mouthfeel) and juiciness in both fresh meat and meat products. <br /><br />Because fatty acids have very different melting points, variation in fatty acid composition has an important effect on firmness or softness of the fat in meat, especially the subcutaneous and intermuscular (carcass fats) but also the intramuscular (marbling) fat. <br /><br />Fatty acids in adipose tissue and in muscle membranes also contribute to meat flavor, providing volatile degradation products during cooking. <br /><br />The fatty acids in meat are mainly of medium to long chain length, that is, they have 12- to 22-carbon atoms in the molecule, with a basic structure of CH3–(CH2)n–COOH. The fat in the muscle and adipose tissue of beef contains combinations of saturated (SFA), mono-unsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. <br /><br />In one study, beef fat was found to possess more saturated fatty acids (55.15 to 68.05%)than unsaturated fatty acids (44.85 to 31.95%). The difference in the degree of unsaturation of this animal fats could be due to the diverse pattern of distribution of individual fatty acids (<span style="font-size: x-small;"><i>J. Oleo Sci. 62, (7) 459-464 (2013)</i></span>). <br /><br />The respective proportions of the three classes (SFA, MUFA and PUFA) influence the physical and nutritional properties of the fat. The most notable physical effect is on fat hardness: fat is harder when the proportions of unsaturated fatty acids—MUFA and PUFA— relative to SFA are lower. <br /><br />Marbling fat that contains higher levels of saturated fat with an elevated solidification point will be more evident at chiller temperature than fat with a lower solidification point.<br /><b><span style="color: #2b00fe;">Beef fat - rich with variety of fatty acids<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8yPJpZkBtnEFGdW0jhQmU9VJUhxDu81QIOIsoorTdxJzqE3_g0yVkf_L_tmWXHLIkVnK7pZTGd982b2t68UxnWqBfI9mcw0OH7m2wCmjrcl55N1WF94WZ0QOI_2TGuLvSdyl4_BdkavRfH7cpoQRqxX6e3FH_y5uASKZ-kQrpTEy9-d9-NEs3KYV/s1540/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="1540" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8yPJpZkBtnEFGdW0jhQmU9VJUhxDu81QIOIsoorTdxJzqE3_g0yVkf_L_tmWXHLIkVnK7pZTGd982b2t68UxnWqBfI9mcw0OH7m2wCmjrcl55N1WF94WZ0QOI_2TGuLvSdyl4_BdkavRfH7cpoQRqxX6e3FH_y5uASKZ-kQrpTEy9-d9-NEs3KYV/w497-h273/1.jpg" width="497" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-15521837539039270162022-12-09T04:27:00.007-08:002022-12-09T04:27:46.691-08:00Limousin cattleLimousin originated in the West of the Massif Central between Central and South West France, a rather rainy region with harsh climatic conditions and poor granite soil. Limousin cattle, as a result of their environment, evolved into a breed of unusual sturdiness, health and adaptability. <br /><br />Selected for superior meat qualities they were left to fend for themselves even in winter, when most cattle in European countries were housed. The breed has spread to many countries outside Europe including South America. <br /><br />The Limousin is large, fine and has a strong boned frame. The skin is free of pigmentation. The head is small and short with a broad forehead, and the neck is short with a broad muzzle. Horns are yellow at the base and darken towards the tips; they are at first horizontal, then curve forwards and upwards. <br /><br />A typical Limousin cow will weigh around 650 kilos, and bulls can sometimes reach up to 1,000 kilos. The breed’s golden, light to dark red coat distinguishes it from other breeds, and they are now a very common sight in Britain. <br /><br />Coat color is golden-red and a lighter colour under the stomach, inside the thighs, around the eyes and muzzle, and around the anus and end of the tail. The skin is free of pigmentation. <br /><br />Limousins are strictly beef cattle. Although purebreds can be used for meat, they are usually crossed with more popular British breeds such as the Angus to add a little marbling to the offspring. <br /><br />The meat from Limousin cattle is extremely popular among chefs and connoisseurs as it is delicate, has a low proportion of bone and fat (when reared appropriately) and is finely marbled.<br /><b>Limousin cattle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVijLwSlPDSjAsc1PpFhmB1RQogQjsf4d64QA6gnavx2BmYDUPOphh6fnt0djWst2pkCMUv2czGT1g8_dLdiBmezVqOAR3daGcfsE0K7X-eObzI9NHNOeW84YMlFNzHT1Pxw0CpkLe3f6hmKD0ZLEQ2mimVNW92_aCRbyvWyz30Tf-NVFqcT1C_-M/s786/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="524" data-original-width="786" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVijLwSlPDSjAsc1PpFhmB1RQogQjsf4d64QA6gnavx2BmYDUPOphh6fnt0djWst2pkCMUv2czGT1g8_dLdiBmezVqOAR3daGcfsE0K7X-eObzI9NHNOeW84YMlFNzHT1Pxw0CpkLe3f6hmKD0ZLEQ2mimVNW92_aCRbyvWyz30Tf-NVFqcT1C_-M/w469-h312/1.jpg" width="469" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-81597702464345917022022-11-15T09:37:00.003-08:002022-11-15T09:37:20.262-08:00What is sausage? Sausage can be defined as a food prepared from comminuted (particle size reduction) and seasoned meat which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. It is a product resulting from the assemblage of proper ingredient in the right proportion coupled with a structured design and controlled process. <br /><br />The origin of sausages dates back to ancient history, because they were mentioned as early as AD 228 by Athenaeus in the <i>Deipnosophists</i>, the oldest known cookbook. The word sausage comes from the Latin word ‘salsus’ which means salted, or preserved by salting. Evidence suggests that the sausage is one of the oldest processed meat products. <br /><br />The quality of the product is always a reflection of the status of the raw materials and the process. Its taste, texture, tenderness and color are related to the ratio of fat to lean. <br /><br />Good sausage begins with good meat. Meat should be fresh, high quality, have the proper lean-to-fat ratio and have good binding qualities. The meat should be clean and not contaminated with bacteria or other microorganisms. <br /><br />In modern food processing, the meat content, frequently beef or pork, may also include other meats, meat mixtures, and added meatpacking by-products. A number of nonmeat ingredients are included in sausage formulations by many manufacturers, especially in lower or medium-grade sausages and loaves. These ingredients are commonly known as binders, fillers and extenders.<br /><b>What is sausage?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierVjELey2EHkpwKhd2PJ5mTCvELq6JwZeWdcNz7oZJm5qE44Mka2nK46qH1IIaaa62hjuaGb64WjHatgMB9IT0Pyrkdsb1BkarZXgvIURiOtdw6K0EMgLW76zvzqBeevWFh4cKreBx8EndzMeIjRfqmJvh7MK6UPyHQghQpyNinaOSHhVj-pmRT5E/s616/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="616" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierVjELey2EHkpwKhd2PJ5mTCvELq6JwZeWdcNz7oZJm5qE44Mka2nK46qH1IIaaa62hjuaGb64WjHatgMB9IT0Pyrkdsb1BkarZXgvIURiOtdw6K0EMgLW76zvzqBeevWFh4cKreBx8EndzMeIjRfqmJvh7MK6UPyHQghQpyNinaOSHhVj-pmRT5E/w466-h293/1.jpg" width="466" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-89675047318407845212022-10-07T08:57:00.009-07:002022-10-07T09:00:14.633-07:00What are meat analogues?Analogue can be described as a compound that is structurally similar to another but varies slightly in term of composition. In this case, meat analogues are food products that are designed to mimic the appearance, flavor, and texture of meat products. <br /><br />Meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities in term of texture, flavor, and appearance and also chemical characteristics of specific types of meat. <br /><br />Meat analogues are produced by extrusion of vegetable proteins, resulting in products that have an appearance and texture similar to the fibrilar structure of meat. Extrusion cooking destroys the enzymes present in soybeans and improves the acceptability, digestibility and shelf-life of the product.<br /><br />The introduction of meat replacement in food products also known as meat analog (also termed as imitation meat and mock meat) is not new; it was started in the early 1960s. Traditionally, soy protein was used as a popular ingredient in food analogs such as tofu and tempeh (fermented soybean cake). <br /><br />Meat analogues may also contain mycoprotein, nuts, legumes and/or vegetables. Animal-sourced ingredients such as egg or milk might also in the list. The bulk of meat analogue products on the European market are made from imported soybean, while only a small fraction is made from other plant protein sources such as pea or mushroom. <br /><br />Meat analogue may also indicate to a meat-based, healthier and/or less-cost alternative to a particular meat product, such as surimi. Meat analogue popularity is increasing among people seeking foods that are healthy and sustainable. The appearance and eating sensation are similar to cooked meat while high protein content offers a similar nutritional value. <br /><br />Vegetarians, vegans, nonvegetarian seeking to reduce their meat consumption for health or ethical reasons is an important market for meat analogues. Other market are the people following religious dietary laws, such as Kashrut, Halal and Buddhist.<br /><b>What are meat analogues?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRP5bHDqxHbnh1ERWGa9sKn27ld3lu3NwGsbVUJOdk3bWZbHuG8qYPIudSKsqhP63rjyzG8TJJW1Iw2kMkU2XEd-A2I6Ab7RNjmGoJzwx_6T1PutOejE3cABUWyJrxKS6MYixLd48FmmU2HMyuPH3my8_veUSRsBcjH_p-MkrBwll-vR0kOmOLJcco/s701/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="701" data-original-width="700" height="447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRP5bHDqxHbnh1ERWGa9sKn27ld3lu3NwGsbVUJOdk3bWZbHuG8qYPIudSKsqhP63rjyzG8TJJW1Iw2kMkU2XEd-A2I6Ab7RNjmGoJzwx_6T1PutOejE3cABUWyJrxKS6MYixLd48FmmU2HMyuPH3my8_veUSRsBcjH_p-MkrBwll-vR0kOmOLJcco/w447-h447/1.jpg" width="447" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-3185357791580619222022-09-01T09:18:00.005-07:002022-09-01T09:18:42.966-07:00Cattle breeds: CharolaisThe breed's origins date back to the time of Charlemagne, with their fame spreading throughout Europe by the time of the French Revolution. The Charolais breed was identified during the Middle Ages on the Charollais and Brionnais farmlands. <br /><br />It was chosen by the breeders of these regions for its strong, lean, muscle structure and exceptional growth potential. Today, Charolais can be found throughout the world, but especially in Europe and North America. <br /><br />The Charolais cattle was originally used for agricultural work. The Charolais breed is sought after as much for the quality of it’s rearing as for its excellent meat. Charolais produce excellent quality beef and often are used to improve herds of other cattle breeds. In addition, they are good-natured, easy to travel, and adapt to various environmental changes. <br /><br />The Charolais beef is vastly appreciated by connaiseurs for it’s extremely flavoursome meat which is tasty and tender. It is known for its quality by the ‘Label Rouge’ <br /><br />The Charolais of France are white in color, with a pink muzzle and pale hooves, horned, long bodied, and good milkers with a general coarseness to the animal not being uncommon. Some breeders today are breeding red and black Charolais. <br /><br />Charolais are medium to large framed beef cattle with a very deep and broad body. They have a short, broad head and heavily muscled loins and haunches. They may have horns, but polled Charolais are preferred, especially among animals intended for feedlots, where horns can be dangerous to other cattle or people. <br /><br />Charolais cattle are weighing from 2,000 to well over 2,500 pounds and cows weigh from 1,250 to over 2,000 pounds.<br /><b>Cattle breeds: Charolais<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cLKsYpKjK29g0SDpfoZHyOWPu0pKKBIjfI82llqvjHwLHK8L8w2FPHmlNpg-tHNQwyRbUVCDB4IA2giSc_E6VtJ1NTvbORcX_h_tHndLHUdek-xVfCtfVia-EOlNWPIXL6kVe7e3bDIGSrd9Py05n7xIWha5a0ZIfofhqCJ1cZSoMT12vXlG85RM/s1036/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="596" data-original-width="1036" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cLKsYpKjK29g0SDpfoZHyOWPu0pKKBIjfI82llqvjHwLHK8L8w2FPHmlNpg-tHNQwyRbUVCDB4IA2giSc_E6VtJ1NTvbORcX_h_tHndLHUdek-xVfCtfVia-EOlNWPIXL6kVe7e3bDIGSrd9Py05n7xIWha5a0ZIfofhqCJ1cZSoMT12vXlG85RM/w455-h262/1.jpg" width="455" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-75293740540634108502022-08-02T10:56:00.006-07:002022-08-02T10:56:50.964-07:00Cattle breeds: ShorthornThe shorthorn having evolved from a race of superior short-horned cattle known to have existed in the area north-eastern part of England since the 16th century. The first real development of the Shorthorn breed took place in the valley of the Tees River. Some shorthorns were developed for optimal milk production, and shorthorn types were divided; today there are milking shorthorns and beef shorthorns. <br /><br />Shorthorn beef has developed an enviable reputation for its unique flavor, tenderness, consistency and overall eating quality. <br /><br />Shorthorn is characterized by short horns, blocky conformation, and colour. Shorthorns are a distinctive red, white or roan in color, and can be polled or horned. Red cattle may be solid red or have white markings and they can be horned or polled. They are bigger than their dairy counterparts and are grown specifically for their beef. <br /><br />Solid red Shorthorn are often used to help maintain solid colors in crosses. The whites and roans can be used on black cattle to get both blues and blacks. The importance of the Shorthorn breed in the development of other cattle breeds is enormous and Shorthorn genetics have been used worldwide in the development of over 40 different breeds.<br /><b>Cattle breeds: Shorthorn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6raFnmgM2k6MvzSHmDy19paETplmgAUDkFO73U75ptNyDxHdsUhEjfADJcqU6F_Q323yrVvELHN6teEQLeqcrfqZR45Aqh9M5M9KjJA6Y70FKLp5VuQUgNZ-i2jiyf78kLXrAj_mrKWqFewbUgopH-mr5YVZTEC0auo1wyWAMiZ4w8Uf6XhGneDJ1/s817/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="619" data-original-width="817" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6raFnmgM2k6MvzSHmDy19paETplmgAUDkFO73U75ptNyDxHdsUhEjfADJcqU6F_Q323yrVvELHN6teEQLeqcrfqZR45Aqh9M5M9KjJA6Y70FKLp5VuQUgNZ-i2jiyf78kLXrAj_mrKWqFewbUgopH-mr5YVZTEC0auo1wyWAMiZ4w8Uf6XhGneDJ1/w432-h326/1.jpg" width="432" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-77210482833519981422022-07-10T21:57:00.004-07:002022-07-10T21:57:25.635-07:00Humped cattleHumped cattle is a domestic cattle developed from <i>Bos indicus</i> and characterized by a hump of fat and muscle above the shoulders: Brahman cattle: domestic zebus <br /><br />All <i>Bos indicus </i>cattle including the Brahman are characterized by a large hump over the top of the shoulder and neck. The Brahman is characterized by a pronounced hump over the shoulder and neck, horns that usually curve up and back, and drooping ears. <br /><br />Brahmans vary in color from very light grey or red to almost black. A majority of the breed are light to medium grey. The Brahman's hump has evolved over time to help the animal survive in hot, arid conditions. It is made up of tissue that stores water. <br /><br />The hump is a deposit of fat. Farmers and ranchers in the southeastern US and the Gulf States like to raise Brahman cattle because they can stand the heat, and insects don’t bother them much.<br /><b>Humped cattle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xMG7s_hxQp7OFvP8ry2I5b6DeFJk7281llrYKXPL3-vfxZ70JtK7f-HDps4xCW2NYUvHwnVQmndJdeLBbbFfqQT79j7CXR9kZWVyhPiVDrEPy1LLrLHnGMEhrZxVy4anolZLuvC1FJX9x9Pm6jRafYU-sv20CFXItl4TxLpAgaeR2hj8e0TU7m_j/s400/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="218" data-original-width="400" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xMG7s_hxQp7OFvP8ry2I5b6DeFJk7281llrYKXPL3-vfxZ70JtK7f-HDps4xCW2NYUvHwnVQmndJdeLBbbFfqQT79j7CXR9kZWVyhPiVDrEPy1LLrLHnGMEhrZxVy4anolZLuvC1FJX9x9Pm6jRafYU-sv20CFXItl4TxLpAgaeR2hj8e0TU7m_j/w415-h226/1.jpg" width="415" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-7074056101682818172022-06-04T22:22:00.002-07:002022-06-04T22:22:12.579-07:00Bovine viral diarrhea (BVD)The disease is caused by the Bovine Viral Diarrhea Virus (BVDV). The virus is widespread and most herds are at risk for infection. It is a worldwide disease that causes mild fever, diarrhea and leukopenia but may also cause fatal hemorrhagic diarrhea. <br /><br />Infection leads to immunosuppression and can cause signs in multiple body systems in addition to the digestive tract. <br /><br />Clinical disease associated with BVD virus infection is most common in young cattle (6–24 months old). The clinical presentation can range from inapparent or subclinical infection to acute and severe enteric disease. <br /><br />BVD is transmitted in a number of ways. Either through a congenital infection of the fetus or after birth. Cattle that are acutely or persistently infected with BVD virus shed the virus in nasal and oral secretions, urine and feces. The virus gains entrance through mucosal membranes and replicated in the epithelial cells. The virus spreads systemically throughout the blood stream, both as free virus in the serum and in infected leukocytes. <br /><br />It is possible for cattle to become infected via contact with contaminated fomites, such as water buckets, calf feeders, feed bunks, IV equipment, nose leads, clothing or people and cattle trucks. <br /><br />The incubation period is about three to five days. Signs of acute infection include fever, lethargy, loss of appetite, ocular discharge, nasal discharge oral lesions, and diarrhea. Chronic infection may lead to signs of mucosal disease. Sores or ulceration in the mouth and gums may be present, along with reduced milk production in cows. <br /><br />The importance of BVD in reproduction is that the virus crosses the placenta and causes intrauterine infections leading to early embryonic death, abortion, congenital defects or persistently infected calves. BVD has been implicated in 2-7% of dairy cattle abortions but has no permanent effect on fertility. Some infected animals may die, while others will recover, usually within one or two weeks. <br /><br />If pregnant animals recover, they may abort about 2 to 4 weeks after exposure, especially if they are in the second trimester of pregnancy. <br /><br />Vaccination is routinely practiced for BVD due to the economic impact of the disease in beef and dairy production. Modified live virus (MLV) vaccines can provide reproductive duration of immunity.<br /><b><span style="color: #2b00fe;">Bovine viral diarrhea (BVD)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfCVogvnAEz-8rkQwqSPOlcyzqNVXM0NZ_Lkl7gOJdxd9TE_R4pi0HPn69FRQL0Xc20mMbOt69Yu1RRIlE1pzag-xiE5POMPfm4mNkJxpE-Sf1enFBpoB1tYRc5kVrBleV2wFdo77i-VXg0obTnGTfRyZa9mLLverCRfMPM2ng5xlrurFpRynYhGn/s1653/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1653" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfCVogvnAEz-8rkQwqSPOlcyzqNVXM0NZ_Lkl7gOJdxd9TE_R4pi0HPn69FRQL0Xc20mMbOt69Yu1RRIlE1pzag-xiE5POMPfm4mNkJxpE-Sf1enFBpoB1tYRc5kVrBleV2wFdo77i-VXg0obTnGTfRyZa9mLLverCRfMPM2ng5xlrurFpRynYhGn/w470-h285/1.jpg" width="470" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-73195077068336765882022-04-14T08:30:00.007-07:002022-04-14T08:30:39.773-07:00Bos taurus breedsDomesticated cattle are usually classified into two major groups, zebu (Bos indicus) and European (Bos taurus) cattle. Because these two types readily interbreed, some authorities now classify them as Bos taurus, subspecies taurus, and Bos taurus, subspecies indicus, or simply call them taurine and indicine. <br /><br />Cattle are even-toed ungulates or hoofed mammals, of the species Bos taurus of the family Bovidae, or bovids. Through history, they have had a tremendous effect on human culture, economy, and religion. Bos taurus (or Bos taurus taurus) are the typical cattle of Europe, north-eastern Asia, and parts of Africa. <br /><br />Breeds such as Angus, Hereford and Charolais are some of the better-known varieties, all of which are adapted to cooler climates and in Australia, typically inhabit southern regions. They have thicker coats to weather cooler winters and do not have the notable 'hump' of their Bos Indicus relatives. <br /><br />An adult female over two years of age (approximately) is called a <i>cow</i>. An adult, intact (not castrated) male is called a <i>bull.</i> Young cattle are called <i>calves</i>. A young male is called a <i>bull calf</i>; a young female before she has calved the second time is called a <i>heifer</i>. <br /><br />A gregarious animal, B. taurus occurs in herds of with an average size of 24-52 individuals. In wild settings, herding behavior provided such benefits as increased safety from predators and chances for mating, however in modern herds it is primarily a function of a domestication and human manipulation. <br /><br />Herds are generally comprised of females and juveniles, with adult males being separated and used primarily for stud purposes. <br /><br />Breeds of Bos taurus are by far the principal commercial milk-producing animals; the term milk, when unqualified, usually refers to bovine milk,<br /><b><span style="color: #2b00fe;">Bos taurus breeds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnkDBJUvpTN9UTueCC7XhzTbtdApH3II77z86EpdjGDWDg77I_GRUtUp9pga2k6MJFXnIx79xCne-9fT2034fMOed5NZ_QkCYwFtXBPhPCXWaIhlbENUomEiFkEZQNXuVuglsrXrLwMIZ_M9PoHL4tX5vcOuytlqTcgYynF0pMTitHs8RXfAMs0_a/s474/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="474" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnkDBJUvpTN9UTueCC7XhzTbtdApH3II77z86EpdjGDWDg77I_GRUtUp9pga2k6MJFXnIx79xCne-9fT2034fMOed5NZ_QkCYwFtXBPhPCXWaIhlbENUomEiFkEZQNXuVuglsrXrLwMIZ_M9PoHL4tX5vcOuytlqTcgYynF0pMTitHs8RXfAMs0_a/w449-h307/1.jpg" width="449" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-42903816950190629092022-03-09T17:28:00.006-08:002022-03-09T17:28:28.822-08:00Characteristics of Holstein cattleThe Holstein Friesian breed is the predominant dairy breed throughout Western Europe. The breed’s name is often shortened to ‘Holsteins’ in North America. But the term ‘Friesians‘ is often used in the United Kingdom and Ireland. <br /><br />Holsteins are most quickly recognized by their distinctive color markings and outstanding milk production. Some Holsteins possess a recessive gene for red hair color and red and white animals commonly live alongside their black and white counterparts. <br /><br />Its chief characteristics are its large size and black and white spotted markings, sharply defined rather than blended. <br /><br />Its chief characteristics are its large size, the mature cow mass varying from 550 to 650 kg. Bulls often exceed 1000kg. Holstein has a black and white spotted marking, sharply defined rather than blended. <br /><br />Because they are fleshy animals, the Dutch types of Holsteins are often classified as dual-purpose animals rather than as dairy cattle. <br /><br />Calves of Holstein breeding are particularly fast growing, mature very early, and are easy to care for. These cows are good-natured and resistant to stress. They function best in herds, as they are not solitary creatures. Whether stabled year-round or put on a bi-annual grazing schedule, they are comfortable and high-performing regardless of farming system requirements. <br /><br />Holsteins have the highest milk productions in the world. Holsteins are known for their ability to produce large quantities of milk that can, in many cases, approach the butterfat and protein content of other major dairy breeds. <br /><br />The average Holstein cow produces about 18,000 pounds of milk a year with 3.2 percent protein and 3.6 percent butterfat averages.<br /><b>Characteristics of Holstein cattle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLRbxs30elkvNweUTFOU7k-G3gyMRcqwQT87iHUmVKcFdunKu-CaJRncn9BWG30BOAahdqsFII45eIvzbqhfwmub62XXufWu1Z29NnzoMevxdQBOjv7lr7sgxNPx5WaEcVodBIIzy4Te0PEXeLVvJ05lYLz-STAzIPxM0jkfGhEWJzFYQAEehxzXPJ=s500" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="310" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLRbxs30elkvNweUTFOU7k-G3gyMRcqwQT87iHUmVKcFdunKu-CaJRncn9BWG30BOAahdqsFII45eIvzbqhfwmub62XXufWu1Z29NnzoMevxdQBOjv7lr7sgxNPx5WaEcVodBIIzy4Te0PEXeLVvJ05lYLz-STAzIPxM0jkfGhEWJzFYQAEehxzXPJ=w413-h310" width="413" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-2328878133334138502022-01-29T09:01:00.004-08:002022-01-29T09:01:48.253-08:00Marinating meatMarinade technology has been used in the meat industry for several decades. Marination is commonly used to improve flavor, improve tenderness, and increase shelf life of meat by soaking, injecting or tumbling with an aqueous solutions composed of different ingredients including: water, salt and other ingredients. <br /><br />An important aspect of marination is the increase of yield of the raw meat, which can provide benefits to the producer and the consumer. Marinating is an effective way to introduce extra moisture into meat that can get too dry when cooked. Marinades soften leaner meats that tend to be dry and make tougher cuts tastier. <br /><br />Immersion, the oldest method, consists of submerging the meat in the marinade and allowing the ingredients to penetrate the meat through diffusion with the passage of time. <br /><br />Salt first draws out the liquid from the meat by osmosis; then the brine is reabsorbed into the meat while breaking down muscle structures. <br /><br />There are several types of marinating according to added solution ingredients. While alkaline marinade solutions contain phosphates, the acid solutions are prepared with organic acids or their salts. <br /><br />Water-oil emulsions are the third type marinade solutions. The ingredients are used to enhance yield by increasing water content, to improve color, flavor and tenderness and to increase shelf-life in final product. <br /><br />A general rule of marinade-to-meat ratio is one-half cup of marinade per pound of meat. Times vary depending on the type, cut and size of the meat. Denser meats can marinate for 24 hours or even longer. <br /><br />Using a marinade is an easy way to impart rich flavor into inexpensive or tougher cuts of beef like flank, shank, and brisket. Salty marinades that use ingredients like soy sauce and miso paste can help meat stay moist, while ingredients like oil and sugar can help form delicious caramel crusts.<br /><b>Marinating meat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgw6DuI42-uyCT1Jph0QLqGP3QxQ7yZqMqJfQQ7dqhv1kLVED4xhcIRfd1F6yEjwjbGf8bejvFNUNnrQ2K6Kf2m5iqkgt-N8cTUsylOaaYFzIzOPF-CU7oudwEHbkKmC7CfVzTKgpmXWCet_n5s0emd6p4PfixXldHMMqHMe9UdztXs8JqpmOOiOaBP=s646" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="548" data-original-width="646" height="339" src="https://blogger.googleusercontent.com/img/a/AVvXsEgw6DuI42-uyCT1Jph0QLqGP3QxQ7yZqMqJfQQ7dqhv1kLVED4xhcIRfd1F6yEjwjbGf8bejvFNUNnrQ2K6Kf2m5iqkgt-N8cTUsylOaaYFzIzOPF-CU7oudwEHbkKmC7CfVzTKgpmXWCet_n5s0emd6p4PfixXldHMMqHMe9UdztXs8JqpmOOiOaBP=w400-h339" width="400" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-17503284031101531402022-01-06T08:29:00.004-08:002022-01-06T08:29:18.291-08:00Bos indicus breedsDomestic cattle belong to the genus Bos of the order Artiodactyla, suborder Ruminantia, family Bovidae, subfamily Bovinae, tribe Bovini. <br /><br />Cattle have been divided into two basic classifications, <i>Bos taurus </i>(non-humped) or <i>Bos indicus</i> (humped, also called Zebu). <br /><br /><i>Bos indicus </i>is a subspecies of cattle of south Asian origin. They are believed to have originated in the Neolithic from the aurochs or wild ox (<i>Bos primigenius</i>). Often known as Zebu, they have prominent humps forward of the shoulder. The Brahman breed is one example in the United States. <br /><br />Tropical breed cattle or <i>Bos indicus </i>are genetically adapted to tropical environments, excelling in their ability to survive and produce under adverse conditions including heat and poor-quality pastures. Since have special adaptations to tropical environments that may be conveniently used for dairy production. <br /><br /><i>Bos indicus </i>breeds include:<br /> Brahman<br /> Beefmaster<br /> Brangus<br /> Santa Gertrudis <br /><br /><i>Bos indicus</i> is characterized by a pronounced hump, which is present in both sexes but more pronounced in the males; long, wide ears; a large dewlap; and an abdominal skinfold, including a large sheath in males. <br /><br /><i>Bos indicus</i> tend to have relatively low marbling. Because marbling tends to increase with overall body fatness, comparing types or breeds usually involves a tradeoff between Yield Grade and Quality Grade.<br /><b><i>Bos indicus </i>breeds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhe8M9FayMGJ0vx4UuPmvyyRz_O4kxRamzz36WTzdr_BkX_NCsHCgwwL0UcvcuQ9qTXecrRGSg3-v_hV5qsRt8Xm668BtfTmhww7qNgiMTDlu6omOKgaKqwKeOoeJVtGLfJcdLPXWTrQd1-L-khNjGAw9mbf2l02P3pjtUBFrB-Ps0HuaZyfhqRMTQ8=s939" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="939" height="280" src="https://blogger.googleusercontent.com/img/a/AVvXsEhe8M9FayMGJ0vx4UuPmvyyRz_O4kxRamzz36WTzdr_BkX_NCsHCgwwL0UcvcuQ9qTXecrRGSg3-v_hV5qsRt8Xm668BtfTmhww7qNgiMTDlu6omOKgaKqwKeOoeJVtGLfJcdLPXWTrQd1-L-khNjGAw9mbf2l02P3pjtUBFrB-Ps0HuaZyfhqRMTQ8=w437-h280" width="437" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7039161736844910577.post-80700867496612833432022-01-06T07:46:00.001-08:002022-01-06T07:46:36.077-08:00Bos indicus breed: Brahman cattleThe Brahman is a Bos indicus breed which was developed in the Gulf Coast states of the United States. Brahman cattle are a horned breed that vary in color, but are predominantly gray and red. Brahman cattle are humped, have large drooping ears, and loose skin in the throat and dewlap. <div><br /></div><div>These cattle have a very high tolerance to heat and have a natural resistance to many parasites. They are considered a maternal breed. <br />
<br />
Some cattle breeders have crossed Brahman cattle with other breeds of American beef cattle to develop other breeds that can stand harsh conditions. Brahman cattle are also called “Brahma” or “zebu.” <br />
<br />
Many Brahmans are light to medium gray, but there are some that are red and some that are almost black. Brahman bulls weigh between 1,600 and 2,200 pounds. Brahman cows weigh between 1,000 and 1,400 pounds.<br /><b>Bos indicus breed: Brahman cattle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLjuywFRvVaH0sMuQq5w2IKWtmGgwE57w9IvBmPCSlc920nn-5ssD7ytcGB30pAzwdCdn9po8pw5zTqJRo-_vusPhQM0vbCfZj7TsfESRrKaXsL1H7xKva5jGzB48jTgWg-WehB9d-jfVWI-9FOV8CCRbMIMWZm-9EbsRyRontwLUBmQtNco5dNfZ8=s707" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="702" data-original-width="707" height="405" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLjuywFRvVaH0sMuQq5w2IKWtmGgwE57w9IvBmPCSlc920nn-5ssD7ytcGB30pAzwdCdn9po8pw5zTqJRo-_vusPhQM0vbCfZj7TsfESRrKaXsL1H7xKva5jGzB48jTgWg-WehB9d-jfVWI-9FOV8CCRbMIMWZm-9EbsRyRontwLUBmQtNco5dNfZ8=w408-h405" width="408" /></a></div></b></div>Unknownnoreply@blogger.com