CATTLE RAISING

TAXONOMY CLASSIFICATION OF CATTLE

KINGDOM: Animalia

PHYLUM: CHORDATA

CLASS: MAMMALIA

ORDER: ARTIODACTYLA

CLASS: BOVIDAE

GENUS: BOS

SPECIES: TAURUS

SCIENTIFIC NAME: Bos taurus

WHAT IS CATTLE RAISING?

 Cattle raising is a branch of animal husbandry concerned with raising of cattle for milk, beef, and
hides.

 Cattle raising from pre-historic times when man first domesticated cattle. Only when man made
cow’s milk part of his diet and when acquired the skills needed to make butter, cheese and
others, milk production grow important.

DISTINGUISHING CHARACTERISTIC OF CATTLE

 BODY

-Cattle tend to be stocky with long, rectangular bodies. The head is small relative to body size, it has
long, straight snout. Cattle have strong necks and prominent dewlaps.

 Dairy cattle have a truer rectangular shape.

 WEIGHT

- weight and height vary greatly between domestic cattle breeds. Some weigh more than 3,000
pounds.

- Female of the Canadienne dairy breed reach 1,000 to 1,100 pounds.

- Charolais bulls reach 2,000 to more than 2,500 pounds.

 COLOR

- Color vary widely among breeds.

- Devons have deep reddish-brown color.

 Holsteins have the characteristic “cow print” of black and white.

 DIGESTIVE

- Herbivores, cattle feed primarily on grasses and stems.

- Cattle are ruminants which they regurgitate partially digested food to chew it further (cud).

- They have one stomach with four compartments referred to rumen, reticulum, omasum, and

obmasum.

 VISION AND HEARING

- The eyes of cattle are located on the side of their heads, allowing them to capture movement
around them. But they take longer focus on specific objects. Their excellent peripheral vision creates a
panorama effect on their sides.

- Their hearing tend to be sensitive to high-pitched noises.

DISCIPLINE AND FARMING PRACTICES

 Perhaps you desire to work with animals and grow them under the most natural environment
possible or to create a farm that uses traditional farming practices.

 Animals grown under grass-based farming methods used 40 and 50 years ago yield meat,
producers that studied have shown it may be more nutritious for consumers than cattle grown
under today’s intensive, large-scale farming system.

 Animals allowed to mature at a rate traditionally considered sufficient for making a profit have a
different feeding protocol than those fed for today’s accelerated growth rates.

 A slower, less-aggressive growth rate is more in tune with the natural rhythm of the animal’s
body.
  Producers who believed in this natural growth pattern reject the systematic use of growth
hormones, implants, and supplemental feed ingredients.

 One of your reason for raising a cattle may be the pleasure you experience the assisting an
animal’s development in the most traditional way.

 The wholesomeness of the small-scale animal production may be another reason that raising a
cattle can be attractive your customers. The image of wide-open spaces, sunlight, freedom of
movement, and green pastures can be a strong tug at customer’s emotion.

MANAGEMENT PRACTICES

 FEEDING MANAGEMENT

a. Forage Feeding

- these type are mainly green forages such as Napier grass, Lucerne and sweet potato vines among

others.

FEEDING METHOD:

All forages should be chopped and fed in feeding troughs to avoid feed wastage.

 STRAW AND FARM PRODUCTS

-these includes materials such as wheat straw. Rice straw maize, stover and other vegetable by

products.

FEEDING METHOD:

-they are best fed by first soaking in water or molasses in case of straw and also poor quality hay.

 REQUIRED QUANTITIES

- A dairy cow should be given 40-70 kg of chopped forage per day, preferably in two splits (i.e one in
the morning and the other in the evening)

CATTLE HOUSING

 Building height ranges from 1.79 to 1.9 meters while the width varies from 2.1 to 2.7 meters.
Each animal can be allocated with 1.5 to 4.5 sq. meters.

 Flooring of the area must be cemented to facilitate drying. Cogon and nipa as roof materials are
preferred in hot and humid areas.

 Ventilation-Allow a 0.5 to 1 feet clearance between floor to wall to create an adequate

SANITATION

a. HOUSING

- Wash equipment after using, keep bedding dry and check your animals daily for early signs of trouble.

- Once or twice each year thoroughly scrub and disinfect your animal’s shelter.

- Haul all old bedding to compost heap and replace it with clean dry materials.

- Take all the movable equipment outside, wash it thoroughly and let it dry in the sun; sunlight is an
excellent disinfectant.

- Scrub the inside of the enclosure with a stiff brush to remove caked dirt then go over everything with
a livestock disinfectant.

b. MILKING ENVIRONMENT

- Provide a clean feed trough and water trough.

- There should be a good source of water nearby.

- The shed should be located away from a bad smells and odours.

- It should be cleaned after every milking.

REMEMBER: A CLEAN ENVIRONMENT IS THE BEST WAY TO GUARANTEE HEALTHY, PROFITABLE

LIVESTOCK.

 MILKER’S HYGIENE

- Be healthy and clean

- Maintain short finger nails and hair cut (ladies can cover their heads when milking as guard to falling
hair)

- Avoid smoking during milking time

- Be quick and efficient

- milk continuously (no interruptions)

HEALTH MANAGEMENT

An effective health care programme should be in place. Animal heath care includes:

- different veterinary treatments

animals

- prevention of transmission of

zoonosis and ensure traceability

(FAO/IDF, 2004)

 Sick cattle are liable to be a major source of disease to healthy animals and hence need to be
segregated to reduce the chances of diseases spreading.

 In case, they are imported to other local farms, they need to be kept in isolation from the
existing herd for about 30 days to prevent contamination.

 Others activities such as vaccination and deworming schedules, hoof management and routine
health assessment form part of a good health management.

DEWORMING

 In deworming a cattle in a natural way we are advisable to use SHAKLEE BASIC H to deworm
cattle. Because it is bio-degradable, non-toxic soap that has many purposes.

Mix it in about 1.5 per gallons of drinking water and use this mix as the cattle’s only source of

water for at least two days.

 We can treat entire herd with about 3,000 gallons of water and about 2.8 gallons of Basic H.

 We don’t need to stress them (and us) by getting them in the corral and putting every one of
them through the head-gate which could take a week or more of working cattle non-stop.

DEHORNING

 WHEN TO DEHORN:

- Dehorning is done 2 to 3 months after calving or as soon as the horn bud is about one inch grown,
we use disbudding iron or caustic stick.

 HOW TO USE DISBUDDING IRON

- Heat the dehorner stick until the iron is red hot.

 It is advisable to dehorn the animals in a younger age rather than the animals in a older age
because it is better for the cattle to be dehorn when they are younger, it is less pain and stress
for the animals and there risk of infection or fly strike is smaller. And also it is easier for the
operator who will do the job.
COMMON DISEASES OF A CATTLE

 WOODEN TOUNGE

- a well-defined disease of the soft tissues of the mouth region in an adult cattle.

- it is caused by actinobacillosis lingnieresii

SYMPTOMS:

- inability to eat or drink

- drooling/saliva

- rapid loss of condition

- painful and swollen tongue

TREATMENTS:

The most common treatments are iodine therapy or tetracyclines.

 FOOT ROT

- a common cattle disease, caused when the bacteria enters through a wound or lesion in the foot.

- a sub acute or acute necrotic infection originating from lesion in the inter digital skin that leads to a
cellulitis in the digital region.

 SYMPTOMS:

- severe lameness

- animal hold legs in air to relieve pressure.

- fever

- anorexia

- reduced milk yield

 TREATMENT:

- an antiseptic and bandage were applied after cleaning and trimming the foot.

- prompt diagnosis and initiation of antimicrobial therapy are essential to achieve a satisfactory
response.
CATTLE MARKETING

 In cattle marketing, we can sell the meat of the cattle, the milk of it, or the cattle itself.

1. Choosing the market most suitable an profitable for a particular line of cattle. This includes
understanding you customers and their specifications.

2. Producing cattle to consistently meet market specifications for the target market.

3. Selecting and presenting cattle for sale so as the to maximize potential in returns.

4. Obtaining feedback to identify problems and opportunities to improve compliance.

5. The cattle meat is sold in a high price depending on the weight, age and season.

 MILK MARKETING

- Milk should be delivered to the market as soon as possible.

- It is advisable to deliver milk in the morning and evening to avoid hot periods of the day.
 Central Bicol State University of Agriculture- Sipocot

CATTLE
RAISING

GROUP 5:

Crisanta Jarlego Crishel Alexa Federico

Mark Anthony Custodio Ma. Joe Elaiza Borromeo

Maine Solano

Mr. Francisco Ronquillo

-Instructor-