TLE4- INTRODUCTION

AND TEACHING
COMMON
COMPETENCIES IN AFA
2
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TEACHERS

KAREN ANA LIZA ARNIE

PRAYER

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CHECKING
OF
ATTENDANC
E
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 CLASSROOM RULES:
• Students shall not exceed 3 absences.
• Be on time for class, 15 minutes late will be mark absent
• Respect your teacher and your classmates
• Raise your hand if you want to speak
• No using of electronic device during class
• No chatting with your seatmate
• No cheating during quiz and exam
• Clean as you go
COLLECTING
OF
ASSIGNMENT
S
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 7
2/1/20XX

REVIEW

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 8
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ACTIVITY

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LIVESTOCK
FARMING:
CATTLE
FARMING
LESSON OBJECTIVES
AT THE END OF THE
DISCUSSION, THE STUDENTS
ARE ABLE TO:
Define livestock farming
Identify the different breeds of
cattle in cattle farming
Value the importance of cattle
farming
 LIVESTOCK FARMING
•Livestock are the domesticated
animals raised in an agricultural setting
in order to provide labour and produce
diversified products for consumption
such as meat, eggs, milk, fur, leather,
and wool.
•Livestock farming is the process
of raising these animals for various
purposes such as providing. clothing,
food, and transportation
 CATTLE 13
FARMING
•Cattle farming is the
practice of raising cattle for
various purposes, such as for meat,
milk, and as draft animals.
•Cattle farming involves the
rearing and management of two
types of animals- one group for
food requirements like milk and
meat, and another for labour
purposes like ploughing, irrigation,
etc.
SCIENTIFIC
NAME OF
CATTLE:
Domesticated cows (Bos taurus)
CATTLE FARM TERMINOLOGIES:
•Bovine : a wild or domesticated animal that is part
of the cattle group (to include bison and buffalo)
•Cow: female bovine that’s had a calf
•Heifer : female bovine that has never had a calf
•Bull : an intact (not castrated) male bovine, used
primarily for breeding
•Steer : a castrated male bovine, used primarily for
beef production
• Calf : a young bovine under one year of age
• Polled : born naturally without horns
• Marbling : desirable presence of fat in the
CATTLE PRODUCTS:
Beef (meat)
Veal (meat)
Milk
Leather (hide)
Pharmaceuticals (cattle tissues)
Gelatin (connective tissue)
Household products – candles,
cosmetics, detergents, plastics, etc
(fats and proteins)
 MEAT
CATTLE
BREEDS
ANGUS CHAROLAIS

• Originated
• Northeast Scotland • Originated in:
• Most popular purebred beef • Charolais, France
animal because: • Pink skin
• vigorous • White to straw colored
• perform well in feedlots • Large breed
• Polled • Polled or horned
• Solid black or red • Heavily muscled
• known for their marbling • Popular crossbreeding
HEREFORD LIMOUSIN
• Originated in:
• Hereford County, England • Originated in:
• White faces & red bodies • Southwestern France
• White markings on switch, underline, • Wheat to rust red or orange colored
below the hocks, and on their crest & • Polled & horned
flank • Long & Shallow bodied
• Horned • known for calving ease
• Easily handled • also their leanness & large loin eye area
• Moderate Sized • High cutability
AMERICAN
SHORTHORN SIMMENTAL
• Originated in:
• England • Originated in:
• Western Switzerland
• Dual-purpose breed
• White face is dominate
• Red, white, or roan • Red & white spotted or solid red
• Horned or polled • Black strains have been developed
• Short • Polled & horned
• Docile • Rapid growth
• Good mothering ability • Thick muscled
BRAHMAN

• Originated in:
• United States
• Used in crossbreeding programs
• Light gray or red & sometimes black
• loose skin, large hump over shoulder & large drooping ears
• Resistance to disease, insects
• Tolerant to heat, rapid weight gain, quality carcasses
• unpredictable temperament
• Excellent ability to forage on poor range
BRANGUS BEEFMASTER
• Originated from:
• a cross between Brahman & • Developed in:
Angus • Texas by combining ½ Brahman, ¼
Shorthorn, ¼ Hereford
• 3/8 Brahman & 5/8 Angus • Coloration varies but red is dominant
• Polled • Horned or polled
• Solid black • very hardy and good milking ability
• Many of the same characteristics • Good temperaments
as the Angus & Brahman • Heavy weaning weights
• Rapid weight gain
 DAIRY
CATTLE
BREEDS
 RED & WHITE
HOLSTEIN HOLSTEIN
• Most popular breed
• makes up 90% of dairy cattle in the • Evolved from the black & white
U.S. Holstein
• Came from Netherlands in 1600’s
• Red & white in color
• Black & white
• very large animals • all other characteristics very
• produce large average amount of similar to Holstein
milk per cow • large animals
• milk is lower in butterfat and protein • high milk production
• butterfat –
• the fat content in the milk • low butterfat and protein
 BROWN
AYRSHIRE SWISS

• Originated in Scotland • Originated in the Alps of

• light to dark cherry red, Switzerland
browns, and white in any • Solid brown in color
combination • Nose & tongue are black
• polled • light-colored band around muzzle
• known for strong feet & legs, • higher fat and protein ratio than
grazing ability, and well- Holstein
attached udders • Calm disposition
GUERNSEY JERSEY

• Originated in the island of Jersey

• Originated in the island of
• vary in color but can be fawn, near
Guernsey white, grayish, with or without white
• color is mostly fawn with markings
white markings • known for udder qualities
• well shaped with strong attachments
• smaller calves
• lower in milk
• their milk color is more • butterfat & protein is the highest
golden in color • increasing in popularity
• popularity has declined • small breed
MILKING
SHORTHORN
• Originated in England
• any combination of red and white,
just red or just white
• very adaptable
• commonly used for beef & dairy
• a fairly new breed designated as a
dairy breed in 1968
CATTL
E FEED
• Beef cattle can utilize roughages of both low and high quality,
including pasture forage, hay, silage, corn (maize) fodder, straw, and
grain by-products. Cattle also utilize nonprotein nitrogen in the form
of urea and biuret feed supplements, which can supply from one-third
to one-half of all the protein needs of beef animals.
• Fattening cattle are usually fed from 2.2 to 3.0 percent of their live
weight per day
• Beef cows kept for the production of feeder calves are usually
maintained on pasture and roughages with required amounts of
protein supplement and some grain being fed only to first-calf heifers
or very heavy milking cows.
• Daily vitamin A supplement at the rate of 18,000 to 22,000
International Units per cow is advisable unless the roughages
are of a green, leafy kind and the fall pasture has been of
excellent quality.
• Feed requirements for bulls vary with age, condition, and
activity,
• All cattle require salt (sodium chloride) and a palatable source
of both calcium and phosphorus, such as limestone and steamed
bone meal.
BEEF CATTLE
MANAGEMENT
• Beef production has become highly scientific and efficient because of
the high cost of labour, land, feed, and money. Most brood-cow herds,
which require a minimum of housing and equipment, are managed so as
to reduce costs through pasture improvement and are typically found in
relatively large areas and herds
• Other aspects of management include performance testing for regular
production of offspring that will gain rapidly and produce acceptable
carcasses and the use of preventive medicine, feed additives, pregnancy
checks, fertility testing of sires, artificial insemination of some purebred
and commercial herds, protection against insects and parasites, both
internal and external, adequate but not excessive feed intakes, and a
minimum of handling.
• Calving of beef cows is arranged to occur in the spring months
to take advantage of the large supplies of cheap and high-
quality pasture forages. Calves are normally weaned at eight to
ten months of age because beef cows produce very little milk
past that stage and also because they need to be rested before
dropping their next calf.
• Beef cows are normally first bred at 15 to 18 months. Cows
should produce a living calf every 12 months. Pasture breeding,
in which nature is allowed to take its course, calls for one
mature bull for every 25 cows, whereas hand breeding, in which
control is exercised by the breeder, requires half as many bulls.
Diseases
of beef
and dairy
cattle
• Brucellosis one of the more common diseases to be found in the developed countries
is , which has been controlled quite successfully through vaccination and testing.
This disease produces undulant fever in humans through milk from infected cows.
• Leptospirosis, prevalent in warm-blooded animals and humans, is caused by a
spirochete and results in fever, loss of weight, and abortion
• Bovine tuberculosis has been largely eliminated; where it has not, it can infect other
warm-blooded animals
• Rabies, caused by a specific virus that also can infect most warm-blooded animals,
is usually transmitted through the bite of infected animals, either wild or domestic.
• Foot-and-mouth disease has been eliminated from most of North America, some
Central American countries, Australia, and New Zealand. The rest of the world is still
plagued by the disease, which attacks all cloven-footed animals.
• Anaplasmosis, common to most tropical and semitropical regions, is spread by the
bite of mosquitoes and flies.
• Anthrax, caused by a generally fatal bacterial infection, has been largely
eliminated in the United States and western Europe.
• Rinderpest, once a common affliction, was caused by a specific virus that
produced high fever and diarrhea; the disease was declared eradicated in 2011.
• An infectious fever sometimes called nagana, caused by the tsetse fly,
attacks both cattle and horses and is prevalent in central and southern Africa as
well as in the Philippines.
• Bloat, caused by rapid gas formation in the rumen, or first compartment of the
stomach, is sometimes fatal unless relieved
• Pinkeye is an infectious inflammation of the eyes spread by flies or dust and is
most serious in cattle having white pigmentation around one or both eyes.
• Grass tetany and milk fever both result from metabolic disturbances.
• Mastitis, an inflammation of the udder, is caused by rough handling or by
infection.
• Vibriosis, a venereal disease that causes abortion;
• pneumonia, an inflammation of the lungs;
• shipping fever all cause serious losses and are difficult to control except
through good management
• Broad-spectrum antibiotics (antibiotics that are effective against various
microorganisms), as well as powerful and specific pharmaceuticals, are effective
and profitable means of keeping cattle herds healthy, though their overuse in
livestock farming is an important factor in the rise of antibiotic-resistant bacteria.
Vermifuges, which destroy or expel parasitic worms, and insecticides, which kill
harmful insects, are also highly effective and much used.
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Thank you

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