ANDM223: Paper/Vraestel 1 – Full-time
Question
1.1. Overview of the South African Beef Cattle Industry
Beef cattle farming is an important sub-sector of the South African
agricultural industry with a high production and marketing importance in the
national economy. Farming in South Africa is diverse and ranges from
smallholder farmers in the rural production region up to the large-scale
commercial feedlot producers who supply the national as well as export
markets. This diversity enable the country to create numerous beef products
for a variety of markets and buyer expectations.
These are Bonsmara, Nguni, Brahman, and Hereford being among the
usually farmed beef cattle breeds. These breeds have been bred and
genetically chosen for beneficial performing in the cli mate and other environ
mental conditions of South Africa. For example, while using Bonsmara cattle,
farmers will find that such cattle are ideal for production in regions with high
temperatures due to their tolerance to heat, and high fertility rates. Nguni,
although less known is another fine breed suited for the small holder farmer
because of its hardiness to harsh, dry conditions, and labour saving
requirements.
Economic Contribution
The beef cattle industry provides significant input on the South African
economy. This is an important food source and supplier of beef which is a
key foods for the South Africans. The beef industry also provides for
employment opportunity within the two regions with people working as
cattlemen or ranchers, feedlot operators and managers, abattoirs, and
employees within food processing and retail companies. It is a multi-billion
Rand industry which is pertinent to both the local population as well as
export credits to the GDP. South African beef exporters target China, Middle
Eastern countries and Europe as they largely source their beef produce from
South Africa.
Industry Challenges
Despite its strong economic role, the beef cattle industry faces
several challenges:
Climate Change: FIRST a dry spell, the second poor performance in the rainy
period; feed and water sources become scarce and expensive, enhancing
production costs and reducing productivity.
Disease Management: Some diseases, like Foot-and-Mouth Disease (FMD)
and Bovine Tuberculosis are devastating to the industry, thus any disease
outbreak can result in major productivity loss and export market closures.
Rising Input Costs: Cattle feed, veterinary services, and other inputs in beef
production were becoming expensive; pressure on small-scale producers
escalated.
The Role of Technological & Innovation
Thus, the industry has systematically employed innovations to combat such
an issue. Selection for better growth, better disease resistance whether it is
from parasites or diseases and better feed conversion has been made
through programs in genetic improvement. Furthermore, precision farming
technologies such as information and device use to examine the heath of
cattle and the conditions of pastures have allowed farmers to improve yields
and cut costs. Other goals include sustainability, which has greatly been
embraced, and many producers practice rotational grazing and other
practices to enhance sustainability.
Schematic Diagram: A simplified flowchart of the beef production process
includes the following stages:
Breeding → Rearing → Feeding → Fattening → Slaughtering →
Marketing
1.2. Effect of Age on Price per Kilogram and the South African Beef
Carcass Classification System
This paper identified that the price per kilogram of beef cattle varies with the
age of the cattle which are used for beef production. This is mainly because
the quality and gentleness of the meat is constituent on its age of the animal
in question. Normally young cattle gives tender meats and since everybody
tends towards tender meats then the result is, it is more expensive.
However, meat from mature age cattle contains low quality and therefore
has a lower market price per kilogram than that of young cattle.
Tenderness and Meat Quality
Firstly, younger animals, generally, being marketed between 12 and 24
months have softer muscles fibers. This is so because the younger animal
possesses comparatively lower connective tissues which tend to make the
flesh tough as the animal ages. The juicy nature of the meat depends on the
age of the animal and this is usually influencing the price in the organized
markets such as butcher’s shops. However, mature cattle especially those
which are over five years age tender fewer tender muscles, this type of meat
normally is sold cheaply or goes into making burger or sausages among
others.
The South African Beef Carcass and Commercial Cutting System
In South Africa the beef carcass grading system done according to the age of
the animal and other parameters such as Fat and Conformation. The system
in place aims at the standardization of the beef quality which should help
buyers domestic and international to place more value on meat.
The carcass classification system divides beef into A, B, and C categories,
primarily based on the age of the animal at slaughter:
A Class: This class of beef is gotten from animals that have only 0-2
permanent teeth (animals below 2 years of age). A class beef is preferred
owing to tender and high quality muscle tissue which is normally associated
with upper part of the animal good for steaks, roasts and other quality cuts.
Indeed, retail price per kg of A-class beef is often the highest in the market
due to its quality.
B Class: Cattle at 3-6 Permanent incisors (teeth) or 2-4 years old its tender
beef and popularly called light beef. The examined sort of meat is still not
very mature compared to other types, though it is not as tender as A-class
beef; therefore it has a moderate price per kilogram. H, I, and E-class beef is
used for mid to high-end products respectively with M-class beef used for
higher mid-range products where tenderness is still required this will be
cheaper than beef in the higher end.
C Class: This classification is beef from animal that has 7 or more permanent
teeth, the animal is usually over 5 years of age. The C-class beef is less
tender due to the development of more connective tissues in that muscle
fibers. This category is deployed for processed meats, or less-esteemed cuts
where tenderness is not such a critical issue. C-Class beef p per kg is
cheaper as compared to the A-class beef because it is less tender.
The Correlation Between Age and Price
The fresh meat price of beef per kilograms reduces with the age of the
animal. This trend is attributed by the classification system, this system
favors the tender meat from the young cattle. The relationship between age
and price is therefore straightforward: The younger animals in the category
A-command are sold at the highest prices; the older animals belong to the C-
category with the lowest prices.
However, a young A-class steer with high demand of tenderness will
command a premium price as compared to an older C-class cull cow used in
manufacture of second grade meat products. The mentioned form of pricing
makes a way through which consumers can pick beef depending on their
requirements and producers should follow a proper way of rearing their
herds to optimize the value of their cattle at the time of slaughtering.
Impact on Beef Farmers
Farmers want to sell their cattle when they are still young, that is before they
drop down to A class. However, this must be well coordinated in feeding, in
health issues and in breeding to be able to take the animals to the market
weights within the most appropriate age. Maybe one or two days could lead
to the animal being in B or even C class hence lowering its value on the
market.
Question 2
2.1. Role of Performance Testing in Beef Cattle Production
Performance testing in beef cattle production involve assessment of the
genetic and the physical characteristics in view of optimizing on production.
There is therefore a rating of factors such as growth rate, feed conversion
rate, and reproductive rates enabling the farmer to choose the best animals
to breed and improve his stock.
2.2. Features of a Performance Record in Beef Cattle Breeding
A performance record in beef cattle breeding tracks several
important traits:
-Birth Weight: This related to the size of the calf at birth, which is vitally
important in selecting animals with good calving ease.
-Weaning Weight: Its primary sign of early growth and the mother’s ability to
produce milk.
-Yearling Weight: That assesses the growth of young ones after being
weaned from their mothers.
-Average Daily Gain (ADG): Assesses a progression of weight gain in due
time.
-Fertility Rate: Monitors the reproductive Behaviour of the hording animals.
-Milk Production: Infrastructural requirements for crossbreeding programs.
These records assist farmers in tracking genetic advancement and making
better managements decisions of their herds.
2.3. Traits for Selecting Future Replacement Heifers (4 Marks)
Key traits for selecting replacement breeding heifers include:
-Fertility: High fertility of heifers insures effectiveness of future breeding.
-Calving Ease: Teat heifers are preferred, that is, heifers which can calve
without assistance.
-Growth Rate: High-growth heifers will help in effective beef production.
-Disease Resistance: Both specific disease resistance and overall health are
paramount intenders.
2.4. Implications of a Heifer with a Wean Index of 105
Wean index of 105 implies that the heifer is 5 percentage point above the
herd average in terms of weaning weight. This makes the heifer useful to the
breeding Programme because her offspring is likely to grow faster thereby
increasing productivity and returns to the farmer.
Question 3
3.1. Identification Systems Used by Beef Cattle Farmers in South
Africa and the Role of the Animal Identification Act 6 of 2002 (5
Marks)
There are branded, ear-tagging and micro-chipping methods currently used
in the identification of cattle in South Africa. The common use of branding is
mainly restricted to marking ownership and can be either in hot iron or
freeze brand. These include ear tags visible and that are installed with
electronic identification for identification and record purpose. Microchipping
makes it easy to identify cattle through a number without the need for
tattooing or branding them.
According to the Animal Identification Act 6 of 2002 the owner of any
livestock has to provide the animal with a registered mark such as a brand.
This is critical in order to control theft, outbreaks of diseases and most
importantly to meet food safety standards for exports.
3.2. Disadvantages of Breeding Seasons in Beef Cattle
[Link]: Because of seasonal breeding, calving areas become
congested during the calving seasons, an activity that causes stress and
exposes the animals to diseases.
[Link] Availability: All year round breeding may not correspond with feed
supply hence creating nutritional stress especially to pregnant cows.
[Link] Saturation: This is especially because seasonal calving increases
supply and weakens market prices through an oversupply of cattle.
[Link] Demands: Concentrated labor during the calving season can be a
problem in some small operations..
3.3. Minimizing the Occurrence of Bovine Brucellosis (CA) in South
Africa
Legal Requirements: It is required within the Animal Health Act 7 of 2002
that Brucellosis screening should be conducted on a routine basis. Positive
samples require reporting to the authorities, and affected animals need to be
euthanized.
Detection: Brucella bacteriology revealed through frequent blood tests
enables early treatment once the bacterium is identified.
Cure/Treatment: As for the preventive measures, there is no cure, but
vaccination is available – S19 vaccine. Live animals should be removed to
prevent the spread of the disease.
Prevention: Preventing diseases before they get to the animals, feed, or
environment is another important thing which can be controlled by;
vaccination, good farm hygiene and good Bio-security such as quarantining
new animals.
Transmission to Humans: Brucellosis is a zoonotic disease that people can
get through consuming raw milk or contact with infected animals directly.
Farmers should make conscious efforts to treat milk to eliminate bacterial
activity and always put on appropriate wears when dealing with the
livestock.
Question 4
4.1. The different kinds of Body Condition Scoring (BCS) Systems
that Beef Cattle farmers in South Africa employ
Other aids to diagnosis in cattle includes the Body Condition Scoring (BCS)
which is a simplistic, estimated weight of fat deposited in the animal on a
scale ranging from 1 to 9 in which 1 indicates a precariously thin animal and
9 an extremely fatty animal.
Original scores vary between 4 and 6, when the animal should ideally be
healthy and reproductively active, meaning that a sick animal is
characterized by very low score while a fat one has a very low score.
Through feeding programs, BCS assists farmers in maintaining good body
condition for breeding, cows for calving, as well as lactating cows. BCS
checks least frequent than DMI keep the cows underfed or overfed hence
their productivity and health are well maintained.
4.2. Differentiate Between Sweetveld and Sourveld
Sweetveld: This grass is found in areas that receive low rainfall for it can
produce palatable fodder that is of tremendous quality when being used for
grazing all the year.
Sourveld: Located in countries where there is much rain, sourveld grasses
become ineffective in the winter period and farmers have to feed the animal
during dry season.
4.3. Benefits of Lick Supplementation in Beef Cattle
Lick supplements contain minerals including meat bone meal, guessed,
limestone, calcium carbonate, sodium chloride, and magnesium oxide which
are scarce in natural grazing. These include better digestion and growth
rates, better fertility and immune responses that reduce events such as
diseases resulting from mineral deficiencies.
4.4. Factors Affecting Nutrient Requirements in Phase 1 of
Production
Phase 1 which includes post calving period needs more energy and nutrient
because of lactation and after calving process. Nutrient requirements are
influenced by:
Lactation: Higher producing cows require more feed because they need to
produce milk.
Body Condition: Starvation thin cows require additional nutrient intakes to
add some weight back on its physique.
Age and Size: NUTRIENT REQUIREMENT varies for age, size, and condition of
the milch animal.
4.5. Routine Management Regime for Feedlot Arrival
[Link] Check: Check for any symptoms that could point to a medical
condition either physical or otherwise.
[Link]: Janesville: vaccination with vaccines against diseases,
including Bovine Respiratory Disease.
[Link]: Treat for internal parasites.
[Link] Acclimatization: The addition of animals to feedlot rations should be
done carefully to avoid digestive upsets.
[Link] Recording: Record initial weight or weight of feeds used for feeding
programs to monitor growth performances.
Question 2.5: EBV-Based Bull Selection
(a) Bull for Fast-Growing Weaners: Bull 3 (+16 WWT DIR) is particularly
suitable for breeding fast growing weaners.
(b) Weaning Focus While Avoiding Large Birth Weights: Bull 2 (+ 2 BWT DIR)
appeared to be selective enough in its effect of reducing birth weight but it
give favorable result for weaning weight.
(c) Increasing Milk Production: The firstborn, Bull 4 (+10 MAT) will improve
the milk yield in the herd.
(d) Retaining Steers: The result show that Bull 1 with positive 45 FWT DIR is
the most ideal in developing high quality steers.
(e) Maintaining Birth Weight and Growth: Bull 5 would be preferable with
average values of birth weight and growth as with selection current birth
weight can be maintained but growth rates can be enhanced.
