English  Encyclopædia Britannica, Inc.

Livestock farming

Livestock farming, raising of animals for use or for pleasure. In this article, the discussion of livestock includes both beef and dairy cattle, pigs, sheep, goats, horses, mules, asses, buffalo, and camels; the raising of birds commercially for meat or eggs (i.e., chickens, turkeys, ducks, geese, guinea fowl, and squabs) is treated separately. For further information on dairy cattle breeds, feeding and management, see dairying. For a discussion of the food value and processing of meat products, see the article meat processing. For a further discussion of breeds of horses, see the article horse: Breeds of horses.

An efficient and prosperous animal agriculture historically has been the mark of a strong, well-developed nation. Such an agriculture permits a nation to store large quantities of grains and other foodstuffs in concentrated form to be utilized to raise animals for human consumption during such emergencies as war or natural calamity. Furthermore, meat has long been known for its high nutritive value, producing stronger, healthier people.

Ruminant (cud-chewing) animals such as cattle, sheep, and goats convert large quantities of pasture forage, harvested roughage, or by-product feeds, as well as nonprotein nitrogen such as urea, into meat, milk, and wool. Ruminants are therefore extremely important; more than 60 percent of the world’s farmland is in meadows and pasture. Poultry also convert feed efficiently into protein; chickens, especially, are unexcelled in meat and egg production. Milk is one of the most complete and oldest known animal foods. Cows were milked as early as 9000 bce. Hippocrates, the Greek physician, recommended milk as a medicine in the 5th century bce. Sanskrit writings from ancient India refer to milk as one of the most essential human foods.


Beef cattle breeds

The British Isles led the world in the development of the principal beef breeds; Herefords, Angus, beef Shorthorns, and Galloways all originated in either England or Scotland. Other breeds of greatest prominence today originated in India (Brahman), France (Charolais; Limousin; Normandy), Switzerland (Simmental), and Africa (Africander). The Hereford breed, considered to be the first to be developed in England, probably descended from white-faced, red-bodied cattle of Holland crossed with the smaller black Celtics that were native to England and especially to Herefordshire. By the middle of the 18th century the slow process of selective breeding that resulted in the smooth, meaty, and prolific Herefords had begun. The United States statesman Henry Clay of Kentucky imported the first purebred Herefords to America in 1817.

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The Hereford, which became the most popular beef breed of the United States, is distinguished by its white face, white flanks and underline, white stockings and tail, and white crest on the neck. Its body colour ranges from cherry to mahogany red. It is of medium size, with present-day breeders making successful efforts to increase both its rate of weight gain and mature size, in keeping with the demand for cheaper, leaner beef.

Hereford cattleHereford bull.Encyclopædia Britannica, Inc.

The Polled Hereford is a separate breed of cattle originating from hornless mutations in 1901. It has the same general characteristics as the horned Hereford and has gained substantial favour because of its hornlessness and often faster rate of weight gain.

The Aberdeen Angus breed originated in Scotland from

naturally hornless aboriginal cattle native to the counties of Aberdeen and Angus. Solid black, occasionally with a spot of white underneath the rear flanks, the breed is noted for its smoothness, freedom from waste, and high quality of meat.

Although the native home of the Galloway breed is the ancient region of Galloway in southwestern Scotland, it probably had a common origin with the Angus. The Galloway is distinguished by its coat of curly black hair. Though the breed has never attained the prominence of other beef breeds, it has been used extensively in producing blue-gray crossbred cattle, obtained by breeding white Shorthorn bulls to Galloway cows.

The beef, or Scotch, Shorthorn breed developed from early cattle of England and northern Europe, selected for heavy milk production and generally known as Durham cattle. These were later selected for the compact, beefy type by the Scottish breeders. Emphasis on leaner, highquality carcasses in the second half of the 20th century has diminished the popularity of this breed. The Polled Shorthorn originated in 1888 from purebred, hornless mutations of the Shorthorn breed. The milking, or dual-purpose, Shorthorn, representing another segment of the parent Shorthorn breed, also was developed in England to produce an excellent flow of milk as well as an acceptable carcass, therefore resembling the original English type of Shorthorn. Shorthorns range in colour from red through roan, to white- or red-and-white-spotted.

Shorthorn cattleShorthorn bull.Encyclopædia Britannica, Inc.

The Brahman breed originated in India, where 30 or more separate varieties exist. Preference is given to the Guzerat, Nellore, Gir, and Krishna Valley strains, which are characterized by a pronounced hump over the shoulders and neck; excessive skin on the dewlap and underline; large, droopy ears; and horns that tend to curve upward and rearward. Their colour ranges from near white through brown and brownish red to near black. Their popularity in other areas such as South America and Europe, into which they have been imported, is attributable mainly to their heat tolerance, drought resistance, and resistance to fever ticks and other insects. The Santa Gertrudis was developed by the King Ranch of Texas by crossing Brahman and Shorthorn cattle to obtain large, hearty, tick-resistant, red cattle that have proved to be popular not only in Texas but in many regions along the semitropical Gulf Coast. Until the tick was eradicated in the southern and southwestern United States, Brahman crosses were raised almost exclusively there.

Santa Gertrudis cattleSanta Gertrudis bull.Encyclopædia Britannica, Inc.

Several lesser breeds have been developed from crosses of the Brahman on other beef breeds such as: the Charbray (Charolais), Braford (Hereford), Brangus (Angus), Brahorn (Shorthorn), and Beefmaster (Brahman-Shorthorn-Hereford).

The Charolais breed, which originated in the Charolais region of France, has become quite popular in the United States for crossing on the British breeds for production of market cattle. The superior size, rate of gain, and heavy muscling of the pure French Charolais and the hybrid vigour accruing from the crossing of nonrelated breeds promise an increased popularity of this breed. Many American Charolais, however, carry significant amounts of Brahman blood, with a corresponding reduction in size, rate of gain, and muscling. Important in France, the Charolais is the foremost meat-cattle breed in Europe.

The Limousin breed, which originated in west central France, is second in importance to the Charolais as a European meat breed. Limousin cattle, often longer, finer boned, and slightly smaller than the Charolais, are also heavily muscled and relatively free from excessive deposits of fat.

Limousin cattle
Limousin bull.Encyclopædia Britannica, Inc.

The most prevalent breed of France, the Normandy, is smaller than the Charolais or Limousin and has been developed as a dual-purpose breed useful for both milk and meat production. A fourth important breed is the Maine–Anjou, which is the largest of the French breeds.

The Simmental accounts for nearly half of the cattle of Switzerland, Austria, and the western areas of Germany. Smaller than the Charolais and Limousin, the Simmental was developed for milk, meat, and draft. It is yellowish brown or red with characteristic white markings.

Simmental cattleSimmental bull.Encyclopædia Britannica, Inc.

Beef cattle 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. Nonprotein nitrogen is relatively cheap and abundant and is usually fed in a grain ration or in liquid supplements with molasses and phosphoric acid or is mixed with silage at ensiling time; it also may be used in supplement blocks for range cattle or as part of range pellets. Other additions to diet include corn (maize), sorghum, milo, wheat, barley, or oats. Fattening cattle are usually fed from 2.2 to 3.0 percent of their live weight per day, depending on the amount of concentrates in the ration and the rate at which they are being fattened. Such cattle gain from 2.2 to 3.0 pounds (1.0 to 1.4 kilograms) per day and require from 1.3 to 3.0 pounds (0.6 to 1.4 kilograms) of crude protein, according to their weight and stage of fattening. Up until the early 1970s, when the practice was prohibited, fattening cattle were given the synthetic hormone diethylstilbestrol as a supplement in their feed or in ear implants. The use of this synthetic hormone results in a 10 to 20 percent increase in daily gain with less feed required per pound of gain. Synthetic vitamin A sources have become so cheap as to permit the use of 10,000 to 30,000 International Units per day for cattle being fattened for market (finished) in enclosures bare of vegetation (drylots) used for this purpose. The economics of modern cattle finishing encourages the use of all-concentrate rations or a minimum of roughage, or roughage substitutes including oyster shells, sand, and rough plastic pellets. Corn (maize) silage produces heavy yields per acre at a low cost and makes excellent roughage for beef-cattle finishing.

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. Most beef cows tend to be overnourished and may become excessively fat and slow to conceive unless they happen to be exceptionally heavy milkers. Most pregnant cows go into the winter in satisfactory condition and need to gain only enough to offset the weight of the fetus and related membranes. They can therefore utilize coarser roughages, having a total daily crude protein requirement of from 1.3 to 1.7 pounds (0.58 to 0.76 kilogram). 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, from 2.0 to 2.4 pounds of crude protein per day; from 25,000 to 40,000 International Units of vitamin A; and during breeding periods nearly the same energy intake as calves or short yearlings being finished for market, the main feeding requirement being to prevent their becoming excessively fat.

All cattle require salt (sodium chloride) and a palatable source of both calcium and phosphorus, such as limestone and steamed bone meal. Most commercial salts carry trace minerals as relatively cheap insurance against deficiencies that occasionally exist in scattered locations.

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. Fall calving is less common and occurs generally in regions where winters are moderate and supplies of pasture forage are available throughout the year. 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. Feeder calves sell by the pound, so that weight for age is even more important than conformation or shape. Consequently, crossbred cattle are used; their hybrid vigour results in greater breeding efficiency and milk production on the part of the dam, as well as greater birth weight, vigour, and gaining ability on the part of the offspring.

Beef cows are normally first bred at 15 to 18 months. The gestation period is 283 days, and the interval between estrus, or periods in which the dam is in heat, is 21 days. 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. Artificial insemination permits one outstanding sire to produce thousands of calves annually.

Diseases of beef and dairy cattle

Dairy cattle are susceptible to the same diseases as beef cattle. Many diseases and pests plague the cattle industries of the world, the more serious ones being prevalent in the humid and less developed countries. One of the more common diseases to be found in the developed countries is brucellosis, 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, including humans. Test and slaughter programs have proved effective. 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. Humans are mildly susceptible to this organism. Successful vaccinations have been developed for blackleg, malignant edema, infectious bovine rhinotracheitis (or red nose), and several other diseases. 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. Grass tetany and milk fever both result from metabolic disturbances. 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. 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; and 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.