What are the common breeds of beef cattle? What are the key points of breeding techniques?

With the improvement of living standards, there is an increasing demand for people to be lower than beef. Beef is a kind of meat with high nutritional value in red meat varieties, which is deeply loved by consumers. Under the influence of classical swine fever, many people choose to raise beef cattle this year. What are the common breeds of beef cattle? What are the key points of breeding techniques?

What are the common breeds of beef cattle?

1. Simmental

Simmental, which originated in Switzerland, is not a purebred meat cow, but a breed of milk and meat. However, due to the high milk yield of Simmental cattle, the meat production performance is not worse than that of specialized beef cattle breeds, and the service performance is also very good. Simmental cattle is a large breed for both milk, meat and service.

2. Luxi Yellow cattle

Luxi yellow cattle is one of the most valuable cattle breeds in China, which is famous at home and abroad for its tall body, well-proportioned structure, strong and powerful, and high meat value.

Luxi yellow cattle has fine muscle fiber, good meat quality, uniform fat distribution and obvious marble pattern. Gentle temperament, strong and disease-resistant, easy to feed and manage.

3. Charlotte

Charolais is a world-famous large beef cattle breed, which originated in Charolais and Niffler from the central and western part of France to the southeast. Since it was bred, it has been widely welcomed by the international market because of its fast growth, large meat weight, large size and tolerance. It has long been exported to many countries in the world.

Charolais cattle showed the most remarkable characteristics in terms of production performance: fast growth rate and high lean meat yield. The muscle fiber of Charolais cattle is rough and the meat tenderness is not good enough.

4. Limuzan

Limousin originated in the Limousin Plateau in central France, hence its name. Limousin cattle has high meat production performance, good body quality, large eye muscle area, plump anterior and posterior limb muscles and high meat yield, so it is very competitive in the beef market. Because the cow is young, 8-month-old calves can produce marbled beef. Therefore, it is the main variety of beef produced in France and other European countries.

5. Angus

Angus is native to northeastern Scotland and is now one of the main breeds of beef cattle in the United Kingdom, the United States, Canada, New Zealand and Argentina.

Angus beef has good performance, early maturity, easy fertilizer and high feed conversion rate. it is considered to be the best meat variety among all kinds of specialized meat varieties in the world.

Second, what are the key points of beef cattle breeding techniques?

1. Barn selection

The barn is the place where beef cattle grow and produce, and most of the beef cattle are raised in the barn, so the selection and construction of the barn is very important. First of all, the location of the cowshed requires a place with high and dry terrain, good lighting, leeward to the sun, warm and dry, convenient drainage, adequate water resources and convenient transportation, but it should be far away from the urban area and traffic roads, so as to facilitate epidemic prevention. When building a barn, we should pay attention to the selection of strong and durable materials, because the size of beef cattle is larger, if the barn is not strong, it is easy to be damaged.

2. Main points of feeding

Beef cattle breeding feed is the most important, one is to do a good job of feed storage, and the other is to do a good job of feed proportion. If the use of feed is chaotic, the formula is unreasonable, and the collocation of nutrients is uneven, it will not only cause high feed cost, but also lead to malnutrition, gradual weakening and decline in production performance of beef cattle.

Scientific and rational feeding and management is the key to beef cattle breeding. Beef cattle have to be kept in isolation for a period of time after they have just been purchased and returned to the market, on the one hand, to adapt them to the new breeding environment, and on the other hand to make them recover from stress. In the process of isolation, beef cattle were dewormed and stomach-healthy, and pay attention to the daily observation of beef cattle, including the intake and excretion of beef cattle, in order to adjust the feeding and management measures and methods in time. General adaptation period of 15 days after no problems can be fattened into the group.

3. Prevent the occurrence of diseases

First of all, after the completion of the construction of the barn to carry out comprehensive disinfection, generally use quicklime for disinfection, ground disinfection can also use fire alkali, and finally use drugs for fumigation disinfection. During fumigation and disinfection, the barn should be closed to improve the effect of disinfection. Strict disinfection can effectively kill pathogenic microorganisms and reduce the spread of disease.

In addition, it should also be noted that although beef cattle have strong disease resistance, once they are infected with the epidemic disease, the speed of transmission is fast, the mortality rate is also high, and it is not easy to cure, which will cause serious economic losses. therefore, in addition to carrying out comprehensive disinfection of the cowshed on a regular basis, it is also necessary to vaccinate the relevant vaccines according to the immunization procedures of this field.