Calcium requirement for dairy cattle

Calcium is a critical nutrient in the ration of dairy cattle. Although about 98 percent of the total calcium is in the skeleton, this element has numerous crucial functions in the soft tissue. The other 2 percent of the calcium in the body is found primarily in the extracellular fluids of the body.

Extracellular calcium is essential for formation of skeletal tissues, transmission of nervous tissue impulses, excitation of skeletal and cardiac muscle contraction, blood clotting, and as a component of milk.

Intracellular calcium, while 1/10,000 of the concentration of extracellular calcium, is involved on the activity of a wide array of enzymes and serves as an important second messenger conveying information from the surface to the cell to the interior of the cell.

The calcium content of the blood plasma is homeostatically regulated within a relatively narrow range.

Injection of calcium often cause excessively high blood calcium for a period of time, probably by inhibiting the normal adjustments in the calcium regulatory mechanism which was the original cause of the milk fever.

When intake is inadequate cattle are able to withdraw calcium from the skeleton. However, over a long period, large amounts of calcium may be withdrawn, greatly weakening the bones.

Forges are generally satisfactory sources of calcium for grazing livestock, particularly when they contain leguminous species.
Calcium requirement for dairy cattle

Ground beef

Ground beef is designated on the label as being derived from a particular cut of meat then the product must consist of beef derived entirely from the cut so identified.

Most ground beef is ground and packaged in local stores rather than in food processing plants under USDA inspection federal labeling laws on fat content apply.

Wide range of choice available: lean, extra-lean, ground round, ground sirloin and ground chuck. Ground beef that is 75% lean can be cooked, drained, and best used in sides, soups, sloppy joes, barbequed sandwiches and pizzas.

Ground beef that is 85% lean or higher can be used for meat loaves, meatballs, and hamburgers.

The amount of fat in ground beef affects the moistness and texture of the cooked food. A chuck burger will be the juiciest but will shrink a good deal as the fat melts away.

Ground round will make a firmer burger that is still quite juicy, and sirloin will make a burger that has lots of beef flavor but is fairly dry and crumbly.

The leanest ground beef commonly available 95% lean ground beef has only 4.9 grams of fat per 3 ounce cooked serving and contains 5% fat by weight.

Ground beef is rich in protein. When teamed with cheese and beans it provides the body with its daily allowance of protein. Lean ground beef is also good for low calories diets.
Ground beef