Beef Cattle Production

About this book

Present day beef production is supported by a wealth of scientific knowledge. Extreme variability in weight, fatness and meat quality occurs in the 240 million cattle that are slaughtered annually. Furthermore, the hundred muscles of a carcass differ widely and are processed into an increasing number of products. This volume covers the major beef production systems across the world, with views presented by a large panel of multi-national authors. The volume is organised into three sections. First, basic disciplines related to beef production, specifically reproduction and selection of cows and sires, growth and nutrition of rearing and fattening cattle, and carcass and meat characteristics. Next, major categories of beef-producing animals (from veal calves to culled cows) and production systems found in the temperate regions. Thirdly, beef production in tropical regions, which produce less than 20% of the world beef although they hold more than 55 per cent of the total cattle population, with special reference to limiting factors. Further, the numerous tables and figures presented, together with about 1600 selected references provide a vast reservoir of information for teachers, students and research workers.

Contents

General Preface. Preface to Volume C5. Part I. Introduction. 1. An outline of world beef production (R. Jarrige, P. Auriol). Part II. Reproduction and breeding for beef production. 2. Reproduction of the beef herd (J. Thimonier, J.P. Signoret). 3. Genetic improvement of beef cows (F. Menissier, J.E. Frisch). 4. Genetic improvement of cattle for growth and carcass traits (G. Renand). Part III. Growth and development in beef cattle. 5. Patterns of growth of cattle (J. Robelin, N.M. Tulloh). 6. Tissue development in relation to meat quality (C. Valin, H. Russel Cross, S.B. Smith). 7. Hormonal control of growth in beef cattle (J.F. Roche, F.J. Quirke). 8. Carcass characteristics and quality (A.J. Kempster). Part IV. Nutrition and management of beef cattle. 9. Feeding and nutrition of the suckler cow (M. Petit, et al.). 10. The suckled calf (P. Le Neindre, A. Vallet). 11. Nutrition of growing and finishing cattle (F.N. Owens, Y. Geay). Part V. Beef production and finishing systems in the temperate zone. 12. Suckler herds in Western Europe (D.M. Allen, G. Lienard). 13. Beef cattle production in the temperate zone of South America (Argentina and Uruguay) (J. Carrillo, G. Schiersmann). 14. Pasture fattening in the humid temperate zone (R.D. Baker, D. Micol, C. Beranger). 15. Feedlot fattening in North America (T.W. Perry). 16. Bull beef production in Western Europe (CH. V. Boucque, Y. Geay, L.O. Fiems). 17. Beef production in Eastern Europe (J. Dohy, I. Bodo) 18. Veal production (R. Toullec). 19. Meat production from heifers and cull cows (C. Malterre, S.D.M. Jones). Part VI. Beef production in semi-arid and tropical zones. 20. Nutritional and climatic limits to beef production in the tropics (R.A. Hunter). 21. Diseases as a limiting factor (A. Provost, G. Uilenberg). 22. Beef production in tropical Africa (G. Tacher, H.E. Jahnke). 23. Commercial beef ranching in tropical and semi-arid zones (V.R. Squires, R.R. Vera). 24. Improving cattle growth and finishing in the tropics (M. Chenost, T.R. Preston). List of Contributors. Subject Index.

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