Crossbreeding cows with beef cattle can increase the market value of calves compared to purebred dairy male calves. However, as the supply of such calves increases, it is conceivable that merchants will become more discerning. Ranchers can increase their advantage by choosing more suitable beef beef gelatin.
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Contrary to some old beliefs, well-managed modern Holstein bulls are high-quality and very stable carcass products. It's not true to say they're just for hamburger making.
The vulnerable aspects of dairy bulls can be improved through genetic selection (as shown in Table 1), approaching the classic-dead Genesis using beef cow jelly concentrate on dairy farms can improve feed conversion efficiency and weight gain rates, and reduce feeding days. Synthesizing beef cattle genetic information can also improve carcass traits such as eye muscle area and shape, increase muscle mass, improve skeleton size and maintain the marbling of dairy beef cattle.
Table 1. Current Holstein bulls have advantages and disadvantages
To better understand the use of beef cattle in dairy genetics, a multi-state survey was conducted in 2018. The survey looked at ranchers' criteria for beef cattle jelly selection. The cost of freezing sperm, fertility rate and calving difficulty are the highest-ranked answers. The most popular beef cattle breeds are Black Angus, Limousan and Lim-flex (Limousan and Angus hybrids). According to the survey, most dairy beef hybrid calves are sold a week or earlier.
Beef jelly essence selection for dairy farms
Since most of these calves are sold at a very early age, there is a disconnect between dairy farms and beef cattle fattening farm operators. Research is needed to establish criteria for the selection of frozen beef concentrate for dairy farms.
Observations have found that the skeleton size and muscle of some dairy beef cattle need to be improved, which cannot meet the needs of beef cattle fattening farm operators, and the final slaughter is set as the price of Holstein cattle. Breed selection and genetic selection are very important to solve the problem of defects in beef cattle traits of dairy cattle breeds.
When selecting beef cattle frozen semen, important factors for dairy farms are: the cost of frozen semen, the fertility rate, the difficulty of calving, and the coat color.
At the same time, the following traits are important for beef cattle fattening farms:
1. Carcass value, carcass weight and feed conversion efficiency are selected according to the variety use terminal index
2. Use high terminal index bull jelly to produce a larger eye muscle area (REA)
3. Use REA as an indicator trait to improve muscles
4. Medium skeleton score (Holstein cow)
5. Higher carcass weight (Juanshan cow)
6. Homozygous bulls
The degree of emphasis on calving difficulty may vary depending on the number of births and the cow breed. Dairy farmers who sell one-week-old calves may be concerned about choosing a higher nascent weight, but doing so does not endanger the health of the cow or calf. Coat color is a factor in many markets, and calves that are not black or black and white will have discount losses. However, the coat color alone does not indicate the genetic potential of beef cattle jelly in carcass traits.
The challenge is to select traits that are important to dairy cows in beef cattle breeding, while also improving traits that are economically important for beef cattle fattening farms and traits that allow hybrid bovine carcasses to be sold as beef cattle carcasses (e.g., eye muscle area and skeleton score). In many markets, the shape and area of the eye muscles are extremely important, a trait that is often lacking in dairy breeding.
The skeleton of beef cattle and cow hybrids lacks sufficient improvement, and at the time of slaughter, the price of beef is discounted because it will be judged as dairy beef. Since there is no expected offspring difference in muscle shape (EPD), THE EPD of REA is used as an indicator trait. If cows are properly fed and managed, they are usually rated well (80% are selected or higher), with a quality grade comparable to that of beef cattle, while there is less external fat at the twelfth to thirteenth ribs. Therefore, the selection of beef cattle jelly essence may require preferential selection of eye muscle size, carcass weight and skeleton size rather than marbling.
All major beef cattle breeds can adjust the skeleton size and improve the bone-to-meat ratio of dairy bulls without adversely affecting their marbling traits. Conversely, some beef cattle breeds have little improvement and even have a negative impact on skeleton scores and muscle shape.
A 2015 study by the U.S. Department of Agriculture's Meat Animal Research Center found that the carcass weights of Angus, Limousin and Simmental differed by less than 34 pounds (about 15.42 kilograms). Angus, Limousin and Simmental all have homozygous black hornless male calves that add value to them by providing the desired muscle shape and moderate skeleton size. Most importantly, no matter which variety is chosen, it is very important in the variety selection.
Add value to the calves
Lack of herd consistency is considered a disadvantage of dairy beef cattle hybridization. The random use of a variety of frozen sperm, without the selection criteria for frozen sperm, such as carcass traits, poor management of calves, are all potential causes of variation. Visionary ranchers can add value to their hybrid calves by providing bull information and health management options to their market partners and potential buyers.
The current bonus on black wool dairy beef hybrid calves may not motivate dairy farms to change the way they choose their beef. However, if too many hybrid calves fail to meet the muscle and medium skeleton score required for a beef cattle carcass, buyers may be reluctant to pay more for Holstein calves.
If dairy farms use beef cattle frozen essence prescribed or provided by beef cattle fattening farms and follow their specific health management procedures, some fattening farms offer contracts to the farms to purchase hybrid calves. They usually require the use of a limited number of bull jelly or closely related bull jelly. These bulls, which provide frozen semen, are genetically selected to improve the fattening and carcass traits of their offspring while maintaining traits that are important to dairy cows, such as calving difficulty. This is their way of minimizing variability, improving beef cattle traits, and ensuring predictable calf health.
The current emergence of the use of beef cow jelly on dairy cows has the potential to add value to calf sales on dairy farms. However, the selection of beef cattle jelly concentrate should be carried out according to the criteria that can increase the profit margin of the fattening farm. This means considering issues other than the cost of freezing sperm, the fertility rate and the coat color.