Background and possibilities for finishing cows to be culled from Danish dairy operations
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Jensen, Lisa M.1, Forfatter
Hansen, Hanne H.1, Vejleder
Spleth, Per1, Vejleder
1Det Biovidenskabelige Fakultet, København, Danmark, diskurs:18              
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 Abstract: Most beef sold in Denmark originates from the Danish dairy industry. This means that this beef can be classified as a ?by-product? of the Danish dairy production and thereby, selling culled cows for slaughter for their salvage value makes up a secondary income for the dairy farmers. This value is determined by the EUROP classifications the carcasses of these animals receive and how much they weigh.The objective of the thesis is to investigate the background and possibilities for finish feeding cows that are to be culled from Danish dairy operations. For this purpose a literature review of research done in this area was conducted and an analysis and comparisons of 30 different herds was performed, in order to find differences and similarities between the 15 herds that sell the heaviest culled cows for slaughter and the 15 herds that sell the lightest culled cows for slaughter, on a national average.The primary result of this study showed that, in order to practice finish feeding and obtain desired traits such as an increased weight and good feed economics, the management skills of the farmer that practices finishing are of great importance. Individual evaluation of the cows, in regard to the level of aggression when assigning starch, evaluation of the cows? body compositions and duration of the feeding period, are of prime concern when finishing cows to be culled. The herds that deliver the heaviest cull cows for slaughter on a national average (HW herds) can be recognized by their smaller size, which include more cows 6 years old or more. The farmers of these herds can spend more time on each cow, the cows are culled late in lactation and less aggressive reproduction and culling strategies are practiced. The results also show that factors affecting the cow in its productive life for example age at first calving and the period between last calving and culling are of importance, to the weight gained during a finishing period. In regard to which cows should be finished, the results of this study show that only cows older than 10 years of age and cows culled for involuntary reasons should not be finished. This is because these cows are either not expected to survive a finishing period or are expected to obtain less impressive results, both in regard to weight and EUROP classifications.Implementing finish feeding of cows to be culled from the Danish dairy industry, could partly result in an increased income of selling culled cows for slaughter, and partly in increased customer satisfaction with beef products from culled cows.
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 Type: Speciale
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Sprog: English - eng
 Datoer: 2011
 Sider: 97 pages
 Publiceringsinfo: København, Danmark : Institut for Produktionsdyr og Heste
 Indholdsfortegnelse: -
 Note: Agricultural Science, Agronom
 Type: Speciale
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