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5. (a) Briefly outline the main principles in bull beef production - Leaving Cert Agricultural Science - Question 5 - 2013
Question 5
5. (a) Briefly outline the main principles in bull beef production. (b) Outline the management principles for the dairy cow in mid-to-late lactation. (c) Suggest ... show full transcript
Worked Solution & Example Answer:5. (a) Briefly outline the main principles in bull beef production - Leaving Cert Agricultural Science - Question 5 - 2013
Step 1
Briefly outline the main principles in bull beef production.
Answer
The main principles in bull beef production include ensuring that bulls have optimal testosterone levels, as this influences growth rates. Castrated bulls exhibit slower growth compared to non-castrated bulls, which can achieve a faster feed conversion ratio (FCR). Typical growth rates for bulls can be around 1.5 to 1.3 kg per day. Additionally, a high-quality diet is crucial, requiring more concentrates, specifically barley-beef pellets. Housing also plays a significant role; bulls should be kept in groups that accommodate their aggressive nature and are suited to their conformation and breed characteristics.
Step 2
Outline the management principles for the dairy cow in mid-to-late lactation.
Answer
In managing dairy cows during mid-to-late lactation, it is essential to monitor whether the cow is still in-calf and assess their body condition score (BCS). Implementing rotational grazing or other appropriate systems is beneficial to ensure optimal nutrition, focusing on grass-based diets. During this stage, maintaining lactation can be tricky, so careful management of milking schedules is important. Transitioning cows out of milk production typically requires two months of dry-off before calving. Additionally, preventative measures like dry cow therapy can help combat mastitis.
Step 3
Suggest reasons for a high total bacterial count (TBC) in milk.
Answer
A high total bacterial count (TBC) in milk can be attributed to several factors. Old or improperly serviced milking machines can contribute to contamination, as can liners that are worn out or faulty. Failure to cool milk to below 4°C promptly can cause bacterial growth, leading to high TBC. Furthermore, unhygienic practices during milking, or any lapse in sanitary measures can result in elevated bacterial counts. It’s important to also consider injuries to the udder or teats, which can serve as entry points for bacteria.