Showing posts with label Meat. Show all posts
Cattle Inventory Expected to Show Decline in Beef Cows
Posted by Unknown in Beef, Cattle and Livestock, Meat, Meat Animal, USA, USDA on Tuesday, 29 January 2013
USDA
will release on Friday, January 27 the results of its semi-annual
survey of US cattle operations, offering an estimate of the number of
cattle and calves in the US as of January 1, 2012. The table below
presents the inventory survey numbers for the previous three years as
well as analysts estimates ahead of the USDA report.
The
report is expected to show further reductions in the size of the US
cattle herd, with particularly sharp declines in the number of beef cows
and further contraction in the number of heifers held back for beef cow
herd rebuilding. Analysts on average expect the survey to show a 1.6%
decline in the size of the cattle herd. This implies a total inventory
of 91.1 million head, the smallest since at least 1958 when the total
cattle inventory was pegged at 91.176 million head. To be sure, beef
production today is significantly larger than it was back in the 1950s,
thanks to tremendous productivity gains. In 1958, US commercial beef
production was pegged at 12.983 billion pounds, compared to 26.297
billion pounds in 2011. In addition to producing heavier animals, the
feedlot system has allowed producers to significantly accelerate the
time it takes calves to come to market. Consider that in 1958, US cattle
slaughter was 23.555 million head while in 2011, overall slaughter is
estimated at 34.2 million head. The average carcass weight of cattle
that went to slaughter in 1958 was 575 pounds, compared to 773 pounds in
2011. So while the headlines after the inventory report will likely
focus on the fact that cattle numbers are the lowest in some 50 years,
keep in mind that cattle slaughter in 2011 was about 46% bigger than it
was in 1958 and carcass weights were 34% larger than they were then.
Today, we produce more than double the amount of beef from the same size
herd (indeed the beef cow herd is smaller today that it was then).
The
concern going forward is that much of the productivity growth in the
future will be incremental. The low hanging fruit has already been taken
and the industry is now running against biological barriers. It will be
difficult to further increase beef production without increasing the
size of the cattle herd. While there are plenty of signals for expansion
in 2012 and 2013, the January survey will likely show that producers
continued to liquidate the herd in 2011, largely due to escalating feed
costs and limited pastures. The beef cow inventory on January 1, 2012 is
expected to be down 2.5% while the number of heifers held back for beef
cow herd replacement is expected to be down 2.1%. One thing to watch
for in the upcoming report is how the distribution of the US cattle
numbers changed in 2011. Drought stricken states, such as Texas and
Oklahoma, likely saw a sharp decline in their beef cow herd, while other
states probably saw notable gains from a year ago. The expectation is
for producers to increase heifer retention in 2012 as calf prices hit
record highs. In some areas, however, that may be limited by long term
drought conditions and limited feed supplies. The overall expectation is
for smaller beef supplies in 2012 and 2013, the inventory survey should
tell us how big the decline will likely be.
Choose Chicken Over Beef To Cut Stroke Risk - Study
Posted by Unknown in Beef, Chicken, Health Issues, Meat, Research and Studies on Sunday, 27 January 2013
(Reuters)
- While a high-protein diet may have health benefits, not all protein
is equal -- eating lots of red meat raises the risk of having a stroke
while poultry lowers it, according to a U.S. study.
"The
main message from this paper is that the type of protein or the protein
package is really important for the risk of stroke," Frank Hu at the
Harvard School of Public Health said of the study, which was published
in the journal Stroke.
"We have to consider protein in the context of the foods."
Hu
and a team of researchers collected data from two massive health
surveys that tracked nearly 130,000 men and women from roughly middle
age to their senior and elderly years.
Over the 20-some years of the study, nearly 1,400 men and more than 2,600 women had a stroke.
To
see what influence different types of dietary protein had on the risk
of stroke, the researchers divided up the people in the study based on
how much red meat, poultry, fish, dairy and other sources of protein
they typically ate each day.
Men
who ate more than two servings of red meat each day, which was at the
high end of the meat eaters, had a 28 percent increased risk of stroke
compared to men who on average had a third of a serving of red meat each
day, the low end of the meat eaters.
Women
who ate nearly two servings of red meat a day had a 19 percent higher
risk of stroke than women who ate less than half a serving each day.
Swapping
in one serving of poultry lowered stroke risk by 27 percent, a serving
of nuts or fish was linked to a 17 percent drop, and a serving of dairy
dropped the risk by 10 to 11 percent.
A
serving of red meat was considered to be 113 to 170 grams (4 to 6 oz)
of beef, or a hamburger patty. A serving of poultry was considered to be
113 grams.
People
who ate the most chicken or turkey each day, about a half serving for
women and three-quarters of a serving for men, had a 13 percent reduced
risk of stroke compared with those who ate barely more than a serving a
day.
Researchers
did not prove that beef is to blame for the increased number of
strokes, but Adam Bernstein, lead author of the study, said it could be
that the fat and iron in red meat play a role.
An
earlier study led by Susanna Larsson at the Karolinska Institute in
Stockholm, Sweden, also found that eating red meat had a link to the
risk of stroke.
"I
do not think that poultry has been considered as a protein source that
might lower the risk of stroke. This is new," Larsson told Reuters
Health in an email.
One
surprise was that fish seemed to offer no protection against stroke,
although Bernstein said it was possible that the benefits of fish depend
on how it's served.
Raising Rabbits for Meat
Posted by Unknown in Meat, Meat Animal, Rabbit on Saturday, 26 January 2013
By Crystal Miller
(The Family Homestead)
If you are looking for a simple way to provide meat for your homestead
you might want to consider raising meat rabbits. Rabbit meat is tasty
and very good for you. It is all white meat, has lots of protein, and is
lower in fat than chicken, or beef or pork. Plus it is not, in my mind
at least, as much of a challenge to raise a rabbit as it is cows or
pigs. Rabbits can be raised in your backyard, even in the city!
Rabbits
are very efficient. I have read that they will produce 6lbs. of meat
on the very same feed that a cow will produce 1lb. of meat. The milk of
mother rabbits is very rich and helps the rabbits grow very quickly.
You can have your rabbits ready to butcher in 10 to 12 weeks, dressing
out at 4 to 5 pounds of meat.
Meat
rabbits are a certain breed. They are usually large rabbits that will
be around 10+ pounds when mature. The most common breeds of meat
rabbits are New Zealand (Reds and Whites) and Californian. However
these are not the only breeds.
Feed
for rabbits usually consist of commercial pellets that are made of
alfalfa and grains such as oats, wheat, barley, etc. And a good quality
hay such as timothy or alfalfa. They also need fresh water at all
times. Make sure to learn how much to properly feed your rabbit. If
you over-feed your rabbits they will have problems kindling (giving
birth).
Housing
for rabbits usually consists of cages or hutches that are up off the
ground. The rabbits need protection from wind and rain and possibly
predators. They will need adequate ventilation as well.
For
breeding, the doe needs to be about 5 to 6 months old and a buck 6 to 7
months old. Fertilization takes place 8 to 10 hours after mating.
Gestation is 31 to 32 days. You will want to keep records of when a doe
is bred so you know when they will kindle. A few days before she is due
you will need to supply her with a nest box. She will pull hair out
from herself to fill the nest box up with as her time approaches.
Ten
to 12 weeks after the rabbits are born they will be ready for
butchering. I know that for many this would be the most difficult part.
I would think that the best view would to be to know that these animals
are providing food for your family. These are the realities of life. I
think so many of us have grown up not seeing this reality. I remember
asking one of my children years ago where meat came from and their
answer to me was, “Albertsons” :). Part of wanting to homestead for
many people is more the thought of providing many of life’s needs for
themselves.
I
know in my home the butchering would be something done by my husband.
If your husband or father or uncle or friend is a hunter they may not
mind helping with this part. There are books, websites and articles
galore on how to butcher a rabbit and I will leave the research on this
up to those who are interested in pursing this and save any of you the
details that you would rather not know! :)
The
benefits of raising your own meat are that you know what type of food
has gone into them and you know exactly what you are eating. When you
raise your own meat you have more control over what you put on the table
for your family. Rabbits are an inexpensive way for even the small
farmer to try his hand at providing meat for the dinner table.
Can We Get Antibiotics Out of the Meat Industry?
Posted by Unknown in Animal Health, Cattle and Livestock, Meat, Medicine and Antibiotics, Poultry on Friday, 25 January 2013
I
have a distinct memory from a few years back, when anti-bacterial soap
and the like first became popularized, involving the Utopian promise of
wiping out all bacteria (good and bad) from hands, feet, countertops,
etc. While this promise of a cleaner and more sanitary world had its
appeal, I (along with a few other wary skeptics) wondered if the
eradication of all bacteria was such a good idea; that maybe this
pathogen-free promise was going to bring along unforeseen problems.
Well, we have yet to see the result of our anti-bacterial boon, but in
the fight against disease and pathogens with the use of antibiotics, we
humans have seen spotted trouble on the horizon – especially in relation
to factory farm-raised livestock.
As
a brief primer to the whole issue of livestock (or animals as some of
us tend to overlook) and antibiotics; industrial farms throughout the
United States have been mixing antibiotics into livestock feed since
1946, when studies showed that the drugs cause animals to grow faster
and put on weight more efficiently, increasing meat producers’ profits.
The primary reason that animals are fed antibiotics is because they are
fed a low cost, high calorie corn based diet. This is also the reason
the livestock tend to gain weight so quickly (as much as 70 percent of
all antibiotics used in the United States is fed to healthy farm
animals). Add to this the close confinement these animals are kept in,
as well as the stress and lack of sanitation that many of these animals
contend with, it is no wonder that they become prone to infection and in
desperate need of antibiotic treatment in order to stay alive for as
long as necessary.
But
the liberal use of antibiotics present more complex and knotty
challenges than just ethical ones. According to a New York Times report,
dispensing antibiotics to healthy animals is routine on the large,
concentrated farms that now dominate American agriculture. But the
practice is increasingly condemned by medical experts who say it
contributes to a growing scourge of modern medicine: the emergence of
antibiotic-resistant bacteria, including dangerous E. coli strains that
account for millions of bladder infections each year, as well as
resistant types of salmonella and other microbes. It has been estimated
that at least 18,000 Americans die every year from such drug-resistant
infections, many of which are attributed to liberal antibiotic use.
Now,
contributing to what may be a banner year for the Food and Drug
Administration (FDA), the FDA intends to put its proverbial food down
with new tighter guidelines that would effectively end farm use of these
antibiotic drugs simply to promote faster animal growth. In addition,
the FDA is calling for tighter oversight by veterinarians in an effort
to reduce what it calls a clear risk to human health. All of this FDA
movement comes at a time when vocal criticism of factory farms and
animal confinement has reached a fever pitch, and will undoubtedly be a
welcome relief to the long established status quo. However, not everyone
is looking forward to these tighter regulations, namely livestock
producers who don’t see the direct connection between factory farms,
antibiotic resistant bacteria, and outbreaks of human illness. In
addition, many in the factory farm business argue that more stringent
guidelines on antibiotic use would lead to more animal fatalities and
ultimately a more costly end product. However, the EU barred most
nontreatment uses of antibiotics back in 2006 and farmers there have
adapted without major costs. And it has been proven over the years, in
many different locals with sustainable farms, that animals raised in a
clean, natural environment that is not a breeding ground for bacteria
actually do better than their antibiotic-treated counterparts.
It
is too early to see how all of this shakes out, but in a year where
progressive legislation has been authored to reform egg farms, and a
general growing awareness of the shortfalls of the factory farm model,
it feels like a move in the right direction, especially after the FDA’s
relative inaction over the past decade. I would imagine that many of you
have strong feelings about the current status of factory farms and
their liberal use of antibiotics. I don’t even feel I need ask pointed
questions, as many of you will happily sound off without provocation
below. But please, I invite everyone to share your take on the current
state of being and what is needed for a happier, healthier, and maybe
more ethical food system.
Eric
Steinman is a freelance writer based in Rhinebeck, N.Y. He regularly
writes about food, music, art, architecture and culture and is a regular
contributor to Bon Appétit among other publications.
Boer Influence on the Meat Goat Industry - Fad or Future?
Posted by Unknown in Cattle and Livestock, Goat, Goat Farming, Meat, Meat Animal on Sunday, 9 September 2012
By: "Dr. Rick Machen"
(Goat World) Boer goats are being released from a New Zealand quarantine station. After consuming their airline tickets, some have boarded a jet bound for the United States of America...and the meat goat industry hasn't been the same since! Never before in the history of domestic meat goat production has an event created so much excitement and enthusiasm. People which, heretofore would have never been associated with goats, now consider meat goats a viable enterprise. Longtime goat breeders are excited about this new genetic material and its potential to radically change the meatgoat industry. Who are these new kids on the block, where did they originate and what role(s) can they play in the U.S. meat goat production industry?
The Boer Goat
Boer goats were developed in South Africa and can be classified into five different types: Ordinary, Long-haired, Polled, Indigenous and Improved or Ennobled. The first four types are of little or no interest to American goat breeders. South African breeders organized the Improved Boer Goat registry in July, 1959 and have concentrated on improving this goat which is of great interest to U.S. producers.
Trade sanctions and the fear of such diseases as hoof and mouth, scrapie and heartwater have prohibited importation of goats directly from South Africa. Goats were taken from South Africa to Zimbabwe and subsequently placed in quarantine in New Zealand in the mid-1980's. Many of the goats in the U.S. have come from the New Zealand quarantine. A small group of South African origin has been imported into Texas. A protocol is now in place to bring embryos from South Africa into Canada, place them in reciepient females and then bring the recipient females into the U.S. Relative to the diversity of our domestic goats, the Boer genetic base currently in the U.S. is narrow yet rapidly broadening.
Once confined to South Africa, Boer goats are now also found in Zimbabwe, New Zealand, Australia, Germany, Canada, Mexico, the United Kingdom and the Middle East.
Boer goats range in color from solid red to almost completely white. The most preferred and widely recognized color pattern is a white body with dark cherry red neck and head with a blaze face. The ears are long and pendulous. Both sexes are horned. Horn size and mass exhibited by the males are much less than traditionally found on Angora or Spanish goats.
South African breeders have emphasized muscling and structural correctness in their selection programs. As a result, the Boer goat is a thicker, meatier animal than our domestic goats. Frame size is moderate; not as large as many of the dairy breeds (i.e. Nubian, Saanen). Mature bucks can weigh in excess of 300 pounds while the largest does will exceed 200 pounds. Birth weights range from 6-15 pounds and preweaning average daily gain can exceed 0.5 pounds. Does are recognized for excellent udder conformation.
Boer Contributions
It should be mentioned here that all goats (Angora, Spanish, cashmere and the dairy breeds) qualify as meat goats. The Boer goat can contribute several pieces to the development of an improved meatgoat. Possible contributions include: Muscle/Body mass - This may be the single most significant contribution. As previously mentioned, the Boer is moderate in frame size but heavier muscled, wider through the chest, deeper sided and more correct on its feet and legs compared to most domestic goats. An increase in muscling will be reflected in higher dressing percentages, higher lean to bone ratios and a more attractive product in the meat case. Improvements in muscling and carcass conformation could result in additional fabrication and retail marketing strategies for goat meat. Growth rate can also be increased with Boer genetics. Data collected on Boer-sired kids born in early 1994 include preweaning growth rates in excess of 0.5 pound per day and 100 day weaning weights as high as 80 pounds. This potential for rapid growth will be an important consideration in an accelerated kidding program. Milking/Mothering Ability - Does are recognized for their excellent udder conformation. The females have strong mothering instincts and, when provided adequate nutrition, easily produce enough milk to raise twins or triplets. Browsers - Results of South African research indicates that Boers preferred a diet that consisted of 85% browse and 15% grass. Apparently, they will function well as a biological method of brush management. Long breeding season - Estrus activity appears to be much the same as Spanish goats or the dairy breeds; a broader window of opportunity than offered by the Angora female. If an accelerated kidding program (three crops in two years) is desirable, this attribute will certainly prove beneficial. Prolific - Data from South Africa and New Zealand indicates that, provided adequate nutrition, Boer females are capable of weaning 180-200% kid crops. Males and females can be sexually competent at 6 and 8 months of age, respectively. Good temperament - Boer goats appear to be very comfortable with human interaction. This could be due to their management in South Africa but also appears to have a genetic component. Embryo transfer kids born in this country to Angora or Spanish recipient dams are very docile and often seek out human attention. If goat production occurs under more intensive conditions, this temperament will prove advantageous.
Feeding and Management
Little scientific information is available concerning the nutrient requirements or digestive physiology of the Boer goat. However, several observations warrant inclusion in this discussion.
Boer goats like to eat and they are good at it. Unlike most Spanish and Angora goats, Boers seem to be much less "picky" in their eating habits. Halfblood kids also seem to exhibit similar eating behavior. If these habits are real and heritable, the Boer could make a feedlot phase in goat production more feasible. Previous feedlot efforts have been largely unsuccessful because of unsettled dispositions and poor feed consumption. The feedlot phase mentioned here is aimed at growth and weight gain more than fattening. Including a feedlot option in goat production could assist in managing the seasonality of goat marketings.
Judging by their appearance, Boer goats appear to have greater rumen capacity (gut fill) than other domestic goats. The increased spring of rib, greater depth of body and a paunch protruding on both sides of the abdomen point toward greater digestive tract capacity. Under range conditions, greater rumen capacity allows for consumption of larger quantities of poor quality roughages. Greater forage consumption relates to improved performance. South African data comparing Boer goats to sheep indicates they selected a lower quality diet (higher in crude fiber).
Bloat and acidosis have never presented a real problem for goat feeders because domestic goats seem to have effective intake regulation mechanisms. However, cases of acidosis have been observed in Texas Boer goats offered an excessive amount of feed. Higher crude fiber contents (>16%) should be considered when feeding goats in confinement, especially under self-fed conditions. Several feed mills have also elevated the coccidiostat levels in goat feeds to combat a potential coccidiosis problem.
Goat meat is particularly appealing to the diet-health conscious population because of its high lean to fat ratio. Boer goats appear to be "easy keepers"; capacity for subcutaneous and abdominal fat deposition appears to be greater than Spanish or Angora goats. While abdominal fat deposition represents efficient energy storage by the range animal, large quantities of internal fat adversely effect the dressing percentage of slaughter animals. In addition, excessive body condition can be detrimental to the reproductive performance of the doe.
Fad or Future
Fad is defined by Webster as "a custom, amusement, or the like, followed for a time with exaggerated zeal; a craze". Boer goats are the latest craze and the exaggerated zeal associated with them has been reflected by market prices. Numerous individuals have brought in excess of $50,000 at public auctions. The craze and zeal which became apparent with the first New Zealand auction in January of 1993 continue today. The question on the mind of every interested party is, "How long will the craze continue?"
No doubt, price has kept many commercial goat producers out of the market. However, prices have softened significantly and are currently more compatible with commercial meat goat producers' cash flow. As ac\vailability continues to increase, prices for the premier breeding stock should stabilize in the $2000-3000 per head range.
Performance and carcass information on crossbred and percentage Boer goats indicates that, in fact, the Boer does have the genetic predisposition to increase growth rate and feed efficiency. Carcass merit is enhanced in Boer-sired offspring. Similar information on the purebreds will follow when collection of such becomes economically feasible. As value of the purebreds comes more in line with meatgoat prices, the influence of the Boer on the Meat Goat industry will expand rapidly.
Improved carcass characteristics, greater growth potential, improved appetite, enhanced mothering abilities, docility, long breeding seasons, biological brush management - all are pieces of the puzzle entitled Meatgoat Production and Management.
According to the definition, Boer goats are a fad. However, they appear to be a fad with a future.
Florida Goat Production Conference, Gainsville, Jaune 14, 1997
Poultry farming in Pakistan
Posted by Unknown in Eggs, Layer Poultry, Meat, Pakistan, Poultry Farming
Poultry farming in Pakistan has developed as an important sub-sector of livestock
The poultry farming has now become one of the most dynamic associated parts of agriculture throughout the world. Poultry culture in South Asian countries is expanding rapidly and the rate of growth of commercial layer and broiler (meat producing) farms is phenomenal to meet the ever increasing demand for proteins through poultry meet and eggs. In Pakistan, poultry industry had made considerable contribution to food production and plays a vital role in the economy of the country. Raising of poultry in Pakistan has virtually proven a profitable enterprise as it is the best source of cheap, palatable and nutritious food protein. The poultry production commenced in Pakistan in 1963. Hen birds were mostly maintained in the backyard of the houses in villages on a small scale, with very little investment by the villagers in terms of money and material. The return on those birds was too little, and there was hardly any attraction for investments to operate the same on large scales. Poultry as on a commercial scale in the private sector started due to pioneering effect made by PIA in 1965, when the first modern hatchery unit in Karachi was established. Later on, the investments have taken keen interest in this sector, as was result of which substantial development has taken place towards expansion of this industry. The commercial poultry farming emerged through the combined efforts and foresight of the government and the private enterprises. Now commercial poultry production is concentrated around the large urban centers in the provinces of Sindh and Punjab and initially at Karachi, Lahore with the passage of time, it is now fairly well spread all over the country. In the provinces of Sindh, there are farms in Mirpurkhas, Sukhar, Nawabshah as well as in small cities. Similarly, in the province of the Punjab, poultry farms have been well established in the areas of Rawalpindi, Faisalabad, Multan, Lahore, Bhawalpur, Rahimyar Khan, Mianwali. Poultry produced in Pakistan is being developed through two management systems i.e commercial farming and rural poultry farming. The commercial poultry farming sector is a classic example of private ector enterprise with a phenomenal growth of 20 to 25 % per annum. The achievement of this rapid growth was made to the incentives granted by the government from time to time, like liberal financing and credit, income tax exemption, duty free import of grand parent and parent flocks, machinery and poultry farm equipments, such as hatcheries, cages, brooders, feed ingredients such as soybean, meal, maize, and sorghum for use in poultry feeds, in addition to liberal and easy facility to obtain loans from commercial banks and financial institutions. Now the large scale investment and proper incentives have resulted in the establishment of infrastructure comprising of 252 hatcheries with capacity to produce 346 million day- old chicks per annum, 141 feed mills with the capacity to produce 2540 thousand tons of compounds feed per annum and 13154 poultry farms with the capacity to produce 98 million broilers. The present total poultry population is estimated to be 319 million, out of which 137 million is rural (44%), 160 million broilers (50%), 17 million layers (5%) and 5 million breeding (2%) stock annually. These figures speak of the potential that has been established in the country to increase production of eggs and poultry meat thereby reducing further the gap of availability of animal protein foods. Modern poultry farming has a special importance for countries such as Pakistan. Because it is being an easy and relatively cheap method of raising dietary standard of the people. The shortages of animal protein in Pakistan is estimated at 0.93 million tonnes on the basis of human population of 140 million. The average consumption of animal protein is a meager 17g as against the recommended daily requirement of 28g. This shortage of protein can well be managed with increase in the production of poultry meat at a reasonable cost.
Some of the important breeds of the world such as buff rock, leghorn, light Sussex, Rhodes Island red are also hatched successfully in the country at desired traits. A laying bird produces an average of 250 eggs per year and the average live weight of the broiler is recommended as 1200 grams ( or 1.2 kg), at 8 weeks of age. Pakistan produces 6.5 thousand million eggs and 340 thousand tonnes poultry meat. The consumption of poultry feed increased with their ages. It reached its peak (135g/bird/ day) at 25 weeks age. Then it declined slightly reaching 124g / bird/ day at 33 weeks of age. There are also some local breeds, which are highly productive and are more adaptive to the local conditions. These important poultry breeds of fowls are cross bred with each other to produce. The product is concentrated around the large urban centers in the provinces of Sindh, Punjab and NWFP. The majority of such farmers are generally in and around the cities like Karachi, Lahore, Peshawar, and Faisalabad. The capacity of the layers farm varies from 2000 to 20000 birds and that of the broilers farms from 103 to 403 birds per annum. The higher cost of poultry feed is mainly due to the increase in the price of the various ingredients particularly fishmeal in their poultry feed. In these days prices of poultry are very high due to the cost of ingredients needed for the manufacturer of the feed meal.
Approaches to increase production.
In order to increase the production of poultry the following approaches are considered necessary for implementation. Commercial poultry sectors be continued to boost up substantial marine in the productivity.
i) Rural poultry sector be enhanced.
ii) Rearing of traits be introduced on large scale commercial production ducks, partridges and pigeons rearing be introduced. Encourage establishment of poultry farms in private sectors engaged in the production of birds for rural development to improve food availability. Coarse grain production must be increased under target oriented programme like major crops. Price support must be granted. Oil cakes/ meat production can be increased through increasing oilseed crops. To check out easy formula to evolve cheap poultry ratio formulas ratio formula using agriculture and industrial by-products.
To improve poultry health and extension services vaccination against contagious disease must be carried to several 60% of rural poultry production as against existing 25% to establish locally disease reference laboratory.
To establish small poultry units of varying sizes in the villages to increase production of village level. Private sectors be encouraged to establish disease diagnostic laboratory and vaccine production unit to improve poultry marketing. To establish poultry processing plants and cold stores to provide ready market for broilers. To establish poultry marketing center at different places in cities and towns. Price support and broilers may be grounded. This can be implemented through processing plants. To work out cost of production of eggs and to announce whole sale rates of eggs on quarterly basis. To maintain check on the price of day old chicks and poultry feeds to take measure to maintain stability of price and quality. Poultry production during the last 35 years has played a commendable role in shortening the gap of availability of animal protein foods. In order to shorter the gap further within shortest possible time, it has became necessary that poultry, mutton, beef etc are also introduced on small and large scale both in public and private sectors. The possible feasible sources are rear of quails, ducks, pheasant, partridges, pigeons etc. All these sources are quite producing with short duration. It is observed that with the introduction of these techniques, the gap of animal protein food will be minimised within a short period.
Poultry feed and prices: Poultry feed gained importance with the emergence of poultry farming on a wide scale in the country. At present, poultry feed is produced by commercial feed mills as well as by home mixture. There are several feed mills located in the different parts of main cities of Pakistan. The different ingredients required for making poultry feed are broken or coarse grains (wheat, rice, maize, millet, sorghum barley, dried sea food, dried blood of animals, broken pulses and different vitamins). The poultry feed by its quality and price is the major factor in determining the cost of poultry products i.e. eggs and broilers and profitability of the poultry farm. The prices of feed have been constantly increasing. Due to recent global changes in the price structure of the cereal grains and other feed stuffs, the poultry industry at present is handicapped on account of high feed cost which have gone over to more than 60% of the total cost of production.
Advantages: The poultry meat and egg production over many decades have shown positive growth in the overall performances of the livestock sector and it has now reached a stage where its impact is obvious on the national economy of the country. The supply of eggs and poultry methods based on two distinct methods of production small scale village production and modern commercial methods in and around big cities. Poultry keeping business is one of the most promising source of additional income. Besides, this poultry farming has a number of advantages. It produces much needed protein, food, it serves as a source of income and employment to many and it has good returns. Poultry keeping is becoming more and more capital intensive, and it is very profitable. The income from poultry business begins to emerge within 8 to 9 weeks for broiler or 20 to 22 weeks for layers. A broiler is a young male or female bird under the age of 10 weeks. These are generally fast growing breeds reared and marketed for meat. Depending on feed and management broiler mature in 8 weeks weighing nearing 2-2.5 kg and the broiler consume about 4 kg of feed in the period of 6 to 8 weeks is the usual age for marketing. Most breeders rear broilers to be ready for sale during festivals when demand of profit is high. A layer of mature age generally lays 250 -300 eggs. These eggs provide high quality protein to the house hold. In addition to eggs and meat poultry provide manure that is of great value on the farm. It has been observed that nearly 40 hens or deep litter yields about 1000 kg of manure per year. The income from layers (hens) begins to appear within 8 to 10 weeks, for broilers or 18 to 20 weeks for layers. According to the economic survey (94-95), 2.35 kg / capita per year eggs were available in Pakistan during this period.
Disadvantages: It is a well known fact that poultry farming is a profitable business but it has also some disadvantages some disease such as Newcastale disease, Marek's disease, infectious bronchitis, gum-boro disease, fowl pox, myco-plasmosis, coccidiosis, lymphoid, adino virus hydro-pericardium etc. are very common in the poultry chicken. These diseases affect very quickly and have a tremendous effects on the growth of the birds. The excess uses of meat also has ill-effects on the health of their users, because the feed they eat contains lots of unhygenic ingredients. Therefor the chickens should be vaccinated regularly and properly.
Conclusion: It has been observed during the last thirty five years that poultry farming in Pakistan has developed as an important sub-sector of livestock This expansion continues to fill the genuine gaps of the animal protein and should be fully encouraged in order to promote the welfare and prosperity of the people by providing them with a nutritious balanced diet.
By Dr. S. M. Alam and M. A. Khan
Nuclear Institute of Agriculture
Tando Jam, Pakistan
Red Meat vs White Meat
Posted by Unknown in Meat, Research and Studies
Whether it's beef or chicken you're in the mood for, it's okay, as long as they are both lean meat.
The Chicago Center of Clinical Research examined the changes in blood cholesterol in nearly 200 men and women, a study funded by the National Cattlemen's Beef Association, in the Archives of Internal Medicine.
These men and women were to follow the federal governments' National Cholesterol Education Program heart-healthy diet for 36 weeks. During these nine months, the subjects were directed to consume either six ounces of beef, veal or six ounces of chicken or fish per day, for five to seven days a week.
The results showed that cholesterol levels had decreased by 1.0 percent in patients assigned to lean red meat and by 1.8 percent in those assigned to lean white meat. LDL or "bad" cholesterol reduced by 1.7 percent in patients eating primarily lean red meat and 2.9 percent in those eating primarily lean white meat. "Good" cholesterol, HDL-thought to help protect against heart disease-increased two percent in both groups.
Dailynews.yahoo.com,
June 28, 1999
