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divya1234 · 1 year ago

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Herbocal: Grass-Flavored Calcium Tablets for Cattle Nutrition

In the world of modern agriculture, the quest for optimal nutrition for livestock, particularly cattle, is an ongoing endeavor. One innovative solution that has garnered attention in recent years is Herbocal – grass-flavored calcium tablets designed specifically to address calcium deficiency in cattle while offering additional benefits such as supporting pregnancy, enhancing milk yield, and promoting faster growth in young calves.

Calcium deficiency is a common issue among cattle, particularly in regions where forage or grazing options may be limited. This deficiency can lead to various health issues, including weakened bones, reduced milk production, and reproductive problems. Herbocal aims to combat this deficiency by providing a convenient and palatable source of calcium infused with the familiar taste of grass, which appeals to the natural dietary preferences of cattle.

One of the key advantages of Herbocal is its ability to support pregnancy in cows. Calcium plays a crucial role in muscle contraction, nerve function, and blood clotting, all of which are essential processes during pregnancy and calving. By ensuring adequate calcium intake, Herbocal helps maintain the health and vitality of both the cow and her developing calf, reducing the risk of complications during gestation and birth.

Furthermore, Herbocal has been shown to enhance milk yield in lactating cows. Calcium is a fundamental nutrient for milk production, as it is a major component of milk and is involved in the contraction of smooth muscle cells in the udder. By supplementing the cow's diet with Herbocal, dairy farmers can potentially increase milk production, leading to improved profitability and sustainability in their operations.

In addition to its benefits for mature cows, Herbocal also promotes faster growth in young calves. Adequate calcium intake is essential for skeletal development and overall growth in calves, particularly during the early stages of life. By providing a concentrated source of calcium in a form that is easily consumed and absorbed by young calves, Herbocal helps ensure that they reach their full growth potential quickly and efficiently.

Overall, Herbocal represents a promising innovation in cattle nutrition, offering a convenient solution for addressing calcium deficiency while providing additional benefits for both cows and calves. By incorporating Herbocal into their feeding programs, livestock producers can enhance the health, productivity, and profitability of their herds, contributing to a more sustainable and resilient agricultural industry.

For More Information Visit Us :

#herbocal #cattle #cattle health #dairy cattle #cattle feed #Calf growth #Cattle nutrition #Livestock health

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bonefall · 2 months ago

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I have a question about cows! Do you know if Holsteins produce milk with higher amounts of lactose? Because I know tons of people that eat dairy back in the home country but develop some strange lactose intolerance in the States, and I've been trying to figure out why. Thank you!

For a REALLY solid answer I'd need to know what your home country is so I could compare it to the US! There's a LOT of variation between the cattle and dairy production of different regions, from the sorts of breeds used down to the very way that milk sold on the shelf is preserved and classified.

As examples, Italy uses different preservation methods that assume the consumer is buying less milk at a time so it can be fresher, Kenya's market is mostly small producers using traditional open-pasture methods (though this is changing and please for the love of god do not move towards holsteins it's a fucking trap), India's milk mostly comes from native cow and buffalo breeds, etc.

But I can say for certain;

Holsteins typically produce slightly less lactose than other breeds because their milk is practically boob water. There are also studies that show that crossing cattle with holsteins makes their milk less nutritious.

Milk taste and nutrition is influenced by a TON of factors, including diet, exercise, mental health, and even time between milkings.

American food safety standards are terrible, and are about to get even worse because of the current administration.

Anecdotally, I've heard a LOT of stories about American milk making visitors and returning travelers sick. I can also confirm that milk in the UK just plain tastes better.

In fact as a personal story, here in the states I only ever buy Lactaid brand milk, which has lactASE added to break down the lactOSE. Regular milk here gives me problems when I drink more than a glass of it.

(store brand lactose-free milk works too, and is cheaper, but this is one of those situations where the off-brand stuff doesn't taste as yummy imo.)

While I was with my partner overseas, I was drinking regular whole milk from the regular convenience store with ZERO problems. Straight chugging it daily AND adding it to every cup of tea I had. I'm already a milk fiend here but I was a milk SUPERVILLAIN over there.

So I recommend trying lactose-free, to see if it works. I'm not even lactose intolerant, but it helped me.

There's also a budding discussion about a protein structure found in the milk of certain northern dairy breeds, including the holstein, called A1 beta-casein. This protein is extremely common in American milk, and there is evidence that some people have a negative reaction to it.

but PLEASE BE VERY CAREFUL WHEN YOU RESEARCH THIS TOPIC.

It's one of those nutritional subjects that's still being heavily researched, but snake oil salesmen and brain worm warriors are trying to turn A1 milk into the newest Hash Slinging Slasher. Y'know. The autism-causing, diabetes-making, heart-attack inducing boogeyman which is the reason why we should all be afraid UNLESS you buy my product.

SO, be very skeptical of the "health benefit" claims, and keep an eye on study bias with the knowledge that a lot of research was funded by organizations trying to sell milk without A1.

THAT SAID, a type of milk that's A1/A2 (has some A1 beta-casein) or A2/A2 (contains absolutely no A1 beta-casein) might help. MOST traditional breeds produce A2/A2 milk-- unless, of course, they were outbred to certain European cattle breeds. Non-cattle animals, like goats and camels, also produce A2/A2.

TL;DR

Try lactose-free milk or A2/A2 milk, those might fix the issue.

(Also this is NOT a raw milk friendly space. If anyone attempts to respond to this post with the endorsement of raw milk, I will unzip you throat to tail in front of all four Clans of the forest. Brainworm Bobbies DNI)

#cows #not wc #milk #nutrition #holsteins #the A1 autism accusation kills me the most because dont you DARE imply holsteins gave me anything of value #autism mommy looking at a butterfly meme: ''is this the cause of autism''#Cow Lore detour

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serpentface · 1 year ago

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A kulustaig bull, the distinctive cattle landrace of the highlands.

Kulustaig have striking differences to other native cattle found across the Imperial Wardi claimed territory. Their aurochs ancestors were domesticated in a separate event from those found south of the Inner Seaways, and the broader cattle population kulustaig derived from may have trace bison genetics. The progenitors of this landrace were brought south across the Viper seaway by the ancestors of the contemporary Hill Tribes, and were gradually shaped into the kulustaig in adaption to the high altitudes, mild but dry summers, and cool/snowy wet seasons.

These cattle are mid-sized and stocky in build with large, broad faces, most distinguished by curly manes and 'beards' and thick, V-shaped horns. Genetically undiluted kulustaig are almost ubiquitously black, white, and/or gray, though breeding with other cattle has introduced a greater variety of coloration in contemporary stocks.

They are adapted to higher altitudes, having larger hearts and a bigger lung capacity than comparable lowland breeds, and grow thick, curly winter coats that allow for superior resistance to seasonally cooler temperatures. They can maintain condition on less food and lower-nutrition grasses than the average cattle, and are excellent instinctive foragers. This particular quality makes them attractive for crossbreeding efforts with cattle stock of the dry scrublands in the south of Imperial Wardin, though most of their other traits are highly unfavorable for hot, low altitude environments, and scrub-kulustaig hybrids with idealized traits are rare (and highly sought after as studs).

These are all-purpose cattle that can adequately fulfill roles as meat, draft, and dairy animals, though the latter role has the most importance in day to day life, and they show the most selection for milk production (though are not as high-yield as pure dairy breeds). Their meat is mostly lean and somewhat gamey, as they rely more on thick winter coats than fat stores to manage cold, and the vast majority subsist entirely on wild grasses and forage.

Most kulustaig have fairly calm, gentle temperaments, and accommodate well to human handling (it is not uncommon for cows and geldings to be passively ridden by herders otherwise traveling on foot). Their herds have strong, well defined, and stable dominance hierarchy structures, which reduces actual fighting and lends to them being more easily managed by their human herders. In most traditions, the dominant female in each herd is regarded as blessed by and belonging to the agricultural goddess Od, and will not be milked or slaughtered (this untouchable status is often maintained even if the cow's rank in the hierarchy is displaced, though traditions vary).

Bulls are almost ubiquitously given personal names by their owners (the honor often belonging to a family or clan's matriarch, who is generally considered the owner of the herd and other familial assets), while other traditions vary between just the bulls and dominant cows, personal favorites, or entire herds receiving names.

These cattle are of tremendous importance to the peoples of the highlands (particularly tribes and/or individual clans living above the river valleys, who fundamentally rely upon them for subsistence). They provide much of the meat and dairy that the core diet revolves around, and are the greatest measure of wealth within the highlands. Non-native cattle can be commonly found in parts of the highlands in the contemporary (and may be bred in to impart unique qualities to established stock, such as improved milk production or fattier meat), but kulustaig are typically prized above all the rest. These cattle are often a source of great pride for individual clans, and one of few agreed upon markers of shared identity and pride for all of the collective Hill Tribes.

Cattle raiding is a near-ubiquitous practice (both as a practical resource acquisition, and a less immediately lethal method of settling larger disputes than open warfare), and most cattle will be branded with a mark identifying their owning clan as a method of dissuading theft (often futile, particularly given cattle marked as belonging to certain wealthy clans may be especially prized). Nose rings are commonly used to assist in the handling of bulls, but have secondary protective functions that lend to their common use in even the most docile of cattle. Rings are usually blessed or have spells woven into their making as a supernatural barrier against theft, or against malicious (or at least devious) mountain spirits such as tiirgranul (who take pleasure in frightening cattle (and their herders) and are known to cause stampedes) or wildfolk (who are known to sometimes steal or curse cattle when offended, or just bored).

The word kulustaig derives from the common word 'taig'/'taigr', which refers to cattle in the contemporary languages of both the Hill Tribes and Finns, and the 'kul' root (heavily antiquated and not used in contemporary speech, most commonly recognizable in the name of the kulys plant), which has connotations of hardiness/robust qualities. The name would have derived from complimentary descriptions of the animals as 'the best and most robust of cattle'.

#GET EXCITED: 9 COW PARAGRAPHS #creatures #hill tribes #Just in general an obsolete word that was something like 'kulus' was used as a modifier to describe something as THE MOST hardy/robust #The name 'kulys' for the plant would have been derived from ancestral populations just referring to it as 'the hardiest' plant #Or like it's possible that the culture hero Kulyos was named after the plant but also very possible that the word was actually #an epithet meaning 'the hardiest' which over generations and linguistic change was reinterpreted as his actual given name #The -kul in Brakul's name also comes from this root but no longer has any literal meanings of hardiness. A name with -kul in it will #at least be associated with hardy/robust Things like tough plants and cattle #I don't have a word for the local strain of barley yet but it's probably got a kul root in there somewhere (given it would be especially #noted as the hardiest of all grains)

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ramshacklefey · 10 months ago

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Dear Person who Loves Hating on Veganism,

Not all vegans are white, USian, or wealthy. In fact, those demographics aren't remotely representative of people who practice veganism.

Most vegans aren't obnoxious fucking idiots, and we hate the idiots as much as you. They're just louder, and people see them because they're obnoxious fucking idiots who won't shut the fuck up.

We're very aware of the fact that the agribusiness industry exploits and abuses workers who are disproportionately immigrants and people of color. There's a big overlap between people who are vegan and people who try to buy local produce that we can confirm is made ethically. Unfortunately, this is expensive, and see above point about most vegans not being wealthy.

It's impossible to buy fucking anything these days without it being made by exploited workers. It is possible to avoid buying products that are produced by both worker exploitation and unimaginable cruelty to animals. Harm reduction.

Many of us also try to avoid buying stuff (Palm oil, quinoa, etc) that causes massive ecological harm.

Vegan "replacements" for animal products are not necessary for being vegan.

We know that eating eggs doesn't hurt chickens, that taking wool doesn't hurt sheep, and that eating dairy doesn't hurt the animals it comes from. Those of us who aren't idiots are fine with animal products that come from animals who are well-treated.

The animals that produce eggs, wool, and dairy for mass consumption live in conditions that would be illegal to keep a pet in.

Opinions vary on killing animals for meat if they're otherwise well-treated through their lives.

Eating vegan is straight up cheaper than not as long as you don't insist on buying luxury items to replace every single animal product in your diet.

Plant-based milk is only more expensive than dairy in the USA because of the extent to which the US government subsides the dairy industry.

The amount of meat that USians eat is fucking insane, unhealthy, and ecologically unsustainable. If we enacted laws that required farmers to give their animals the space and care needed for them to be remotely healthy and kept up the current rate of meat and dairy production, something like 70% of the available arable land in the country would be going to animal farming.

Cattle farming is the largest source of methane emissions on the planet. Methane is far more potent as a greenhouse gas than CO2. Reducing cattle farming would have a huge impact on global warming.

Humans are not carnivores. We aren't even omnivores, strictly speaking. We are primarily frugivores with a limited ability to digest animal products.

There is no nutritional benefit you get from animal products that is not available from plant-based food. Often, your body will obtain the nutrients more readily and efficiently from plants than from animal products.

The only exception to this I'm aware of is vitamin B12. This is because this vitamin doesn't come directly from plants, but from the soil they grow in, and most plants are washed too thoroughly and grown in unhealthy soil. Vitamin supplements can easily replace this.

There are innumerable health benefits to plant-based diets, even if you aren't fully vegan.

Most of us have pets. Most of us support caring, sustainable animal husbandry.

Whether or not you are vegan, you should, imo, be aware of the reality of how the animals you consume are treated. What you do with that information is your own business.

We would also like to launch PETA into the fucking sun.

Sincerely,

A Vegan Who Is Fucking Tired of This Bullshit.

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acti-veg · 2 years ago

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Meat and dairy companies are under increasing pressure over their large greenhouse gas footprints. The dairy industry is responsible for 3.4% of global human-induced emissions, a higher share than aviation.

Trade groups also give some indication in the documents of how they hope to shape conversations in Dubai. One said it will “push” the UN’s Food and Agriculture Organization to host “positive livestock content” at Cop28. The Guardian recently revealed that pressure from the industry led to censorship of FAO reports on the role of cattle in increasing greenhouse gas emissions.

Animal agriculture is the largest emitter of methane, a greenhouse gas 80 times more potent than carbon dioxide when measured over a 20-year period. Scientists said that unless swift action is taken, methane from agriculture alone will push the world beyond a 1.5C (2.7F) rise in temperature above preindustrial levels that risks tipping the world into irreversible climate breakdown.

#vegan #articles #climate change #cop28 #propaganda

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maxknightley · 1 year ago

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Are you vegan and if not how come

nah

I'll freely admit that industrialized animal agriculture - at least as it exists in the world today - is, quite frankly, deeply cruel. in the case of cattle in particular, it's also extraordinarily wasteful - though this is less of a concern when it comes to, say, poultry. at the same time, I think individual consumer choices have negligible impact on the meat industry as a whole; with that in mind, I rank the flavor and nutritional value of meat & seafood above whatever I might achieve by cutting them out entirely.

that being said, I tend to consider veganism kind of silly in comparison to "ovo-lacto vegetarianism." my reasoning for this is simple: have you ever stopped to really consider how fucking good eggs are? they're the perfect food. high in protein, plus a healthy but not overwhelming amount of fat. a distinctly unique yet mild flavor profile makes them a great addition to a massive variety of dishes, and that's not even touching on how useful they are for baking. they're also dirt cheap and chickens pump them out like crazy. if my life depended on it I could maybe give up meat but I absolutely could not give up meat and eggs and dairy. the very thought makes me shudder.

I did manage to cut myself down to near vegetarianism - one to three meals containing meat in a given week, usually on the lower end - for a while in college. but I pretty much did that just as a test of willpower, to see if I could commit to it. and after two years I was like "alright yeah I think that point is proven" and went back to eating Whatever (until I converted to Judaism and cut out pork, shellfish, etc). this isn't really related to the actual Merits of eating meat vs. not eating meat, I just thought it was a fun fact.

#ask #anon #veganism anon

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rametarin · 2 years ago

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Just a little rant.

Inspired by a childhood and lifetime of dealing with know-nothing vegetarians and vegans since the late 80s.

youtube

Back in the day, vegetarian and then vegan peers would say shit like, "Red meat stays in your bowels and becomes toxic poop for 7 years!" And then go on these weird pseudohistorical rants about how the human body, "isn't meant to eat meat." And then kinda dip into this vague spirituality that can kinda sound like empirical science if you don't read into or question what they're saying.

They'd go on and on about toxic chemicals in the food that big corporations and capitalism just puts there, "to save a dollar" and, that largely was not true. Really, it became a source of bad information and propaganda in the form of a peer, who is usually scared or antagonized by other peers to become outlets of bad information.

And so here we are, 2024, with a ton of vegan youtubers and tiktokkers hitting their wall and abandoning veganism because, nutritionally, it just doesn't work. The very imperative to do it is faulty and bogus, and on the other side we learn everything from our dentition to our organ setup to our physiology requires a certain amount of meat eating, and how there's so much we DON'T know about nutrition to adequately supplement it with pills.

Vegetable substitutes are "okay." But they aren't sufficient to replace meat, pound for pound, nutritionally. And it ultimately just comes down to this weird ideological fixation that vegetarians and vegans have regarding how raising beef is for the planet.

Well, we can mitigate the methane emissions, we can get nutritionally defunct corn out of their diets, we can make sure they are grazing places where it's acceptable. But there's no reason to hate on the beef and dairy industry for existing.

And one of the biggest driving factors is either 1.) The existential horror over the loss of life and the grissly way they're killed to make the food, because they find the entire thing morally repugnant. 2.) The belief in suffering itself. So, kind of buddhist/hindu-lite that won't commit to any real coherent belief system but still wants to treat suffering like it's an element on the periodic table, and ideologically treat killing animals for food like a form of suffering that's not acceptable.

Really, adjusting for the lack of nutrition from meat substitutes, about the only alternative that makes ANY god damned sense, is cloned meat. Those meat tissues that are artificially grown. But, even that won't give the quality meat we need from the sort we get from the organisms themselves;

In order to do that we'd effectively need to clone the animals' entire digestive system and its ability to synthesize the nutrition it gets. That, ultimately, is where the benefit is in eating other animals. Other animals have the ability to process plants into essential vitamins, minerals, amino acids and a whole fuckton of proteins humans just do not have the infrastructure to do, ourselves. Not just grow the animal muscle tissue in a vat. Conceivably not a bad idea, but it's just not a sufficient replacement for actual animal products.

Really the only good argument towards cloned meat in place of just raising animals for meat is that it involves less slaughter and could conceivably take up less space than grazing cattle or industrial chicken farming.

Nutritionally we need it, there's functionally no difference from an animal living and dying in captivity and not if you do it right, and the only theoretical advantage to cloned meat would be the convenience of a chemical vat to grow the meat in the absence of an animal you have to slaughter.

Refusing to eat meat because slaughtering kills animals will always be a major stumbling block that results in generations of people going into their own echo chambers and deciding that those that eat meat are barbaric. But at least now we can make refutations to these talking points more available and visible.

#Youtube

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jeanjauthor · 23 days ago

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I am about to talk shit, folks, but in a very positive way.

This goat-lawn-service is actually pretty ecologically sound, because while those goats are eating, they are also pooping, producing manure, which breaks down into compost on site.

One of the BIGGEST problems with modern lawn "culture" is that a lot of the grassclippings, leaf litter, etc, get taken away and dumped elsewhere. That removes nutrients from the landscape, degrading the soil quality over time.

Yes, you can blend it into the grass by cross-mowing the cuttings into tiny pieces...but that causes thatch buildup, choking the lawn and making it harder for birds to find worms, bugs, seeds, etc. It also does not reprocess the grass materials into other nutrient forms, and it does nothing to feed healthy beetle populations, which are a major portion of many insectivores' diets.

Additionally, while you do have to fence off the plants you don't want the goats eating, they will eat most "weeds" that are unwanted in a landscape. This makes goats a very ecologically friendly way to remove unwanted underbrush, not just munch-mow grassy lawns. (NOTE: There are some plants that are poisonous to goats, so you have to locate & remove them by hand before penning up the area to be eaten!) Goats are often hired for this process on steep slopes or uneven terrain where modern machinery would just be too unwieldy or awkward to use.

And yes, goats take longer than machinery, but they don't take that long, and they don't churn up the soil or compact it to the point where it causes water runoff issues. But mostly, this deposits safe organic materials rather than chemicals from burning petrol products.

Horse manure was everywhere prior to the automobile era, but it was also valuable, especially as people began to realize that manure composting & fertilizing was necessary for higher crop yields. Not just necessary for good city sanitation, it was sourced from city, town, and village streets, and hauled out to the farms where it was composted, spread out, and tilled into the soil pre-planting and/or post-harvesting. (Tilling too much will cause soil problems of its own, but you do it when you need to work those nutrients into the soil, and have the time to do so.)

When we stopped using horse-drawn everything, the quality of the soil in agriculture went down, because nutrients kept getting taken out but not replaced. Now humanure has a lot of nutritional value to contribute...but it also carries a lot of human-adapted pathogens. You have to do the correct amount of thermophilic (hot) composting to kill human-compatible pathogens plus age it a few years. There are good books on how to do this safely, but let's be honest. Humanure stinks WAY more than goat manure, and nobody wants to see Bob from Accounting taking a dump on the corporate campus lawn. Plus, Bob from Accounting does not eat grass, so goats it is! (Thank god. Bob needs to get back to his accounting work!)

You can also use sheep for lawn-mowing; indeed, the first lawns (the rich showing of that they were so rich, they could afford to just have a lawn full of grass like it was no big deal) were often sheep-mowed. And Hyde Park in London was famous for centuries due to its cattle and dairy maids who tended to & milked the cattle who were munching the lawns, keeping them neatly trimmed for visitors to the park. Additionally, the cattle maids would get a salary from the city for helping keep the lawns tidy, but they could also sell the fresh milk, too. Plus, the cattle were less likely to eat the other plants. (NOTE: cattle will browse tree leaves as well as graze grass blades! They just won't eat as wide a variety of plants as goats will.)

So when we switched over to automobiles, lawnmower machines, so on and so forth...our soils started getting poorer and poorer in quality, both in the city and out in the farmlands.

The other way to help restore soil quality is to recycle food scraps into compost. If your local municipality has a composting system for yard waste management, they might accept food scraps. These add into the compost pile the varrious other types of micronutrients that standard ornamental leaves and lawn grass do not completely cover.

Home gardeners and composting companies are buying spent barley malt from breweries to mix in with cattle manure and grass clippings. There are companies that specialize in picking up food scraps from restaurants specifically so they can mix it in with all other sorts of things--yes, even meat and bones! There are a few things that cannot be composted, such as cooking oil, but if you've ever heard the advice to bury fish bones underneath where you're going to plant tomatoes...it genuinely does work.

However, it's best to plant those scraps in the garden at the end of the previous harvest season, giving all the various underground lifeforms time to break down, digest, and--you guessed it--poop it into the soil in a form that next year's plants are going to uptake that much easier.

However, that's for gardening, and this is for places like Google and Yahoo!, etc. Goats are just easier. Also, they much (munch) quieter than lawnmowers and weedwhackers. We already have too much noise pollution in our world, so why not feed some goats, make them happy...and you'll maybe even get to buy some goat's milk or goat cheese afterward?

In 2009, Google hired a company called California Grazing to bring around 200 goats to its Mountain View campus for a week. Instead of using traditional lawnmowers, which consume fuel and produce emissions, Google opted for an eco-friendly approach.

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trouwnutritionsouthasia · 1 year ago

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Cattle and Poultry Feed Revolutionize

Innovations that Revolutionize Animal Nutrition

By Dr. Shiva Kumar, Director Technical, Trouw Nutrition South Asia

Feed formulation and production technology is gaining in importance due to the number of future global opportunities, challenges, and threats. The global demand for animal sourced food is expected to increase by 70% in 2050 due to growth of the world population, increased income, and urbanization (Alexandratos and Bruinsma, 2012; Boland et al., 2013). The world-wide demand for animal feed is expected to increase to 1500 Mton in 2050 with the major growth occurring in Asia and Africa. In addition, animal welfare, environmental pollution minimisation, use of novel ingredients, and the use of ingredients unsuitable for human consumption in relation to efficiency of production, are major challenges faced by the feed industry (Babinszky et al., 2019).

These challenges are leading to demands for innovation in several areas related to animal nutrition including feed technology.

Innovation involves embracing cutting-edge science from all disciplines, generating insights, increasing collaboration with end-user and other partners, turning products into solutions, and accelerating progress through science-based solutions.

Innovation focus areas in animal nutrition can be broadly classified into the following categories:

Early Life Nutrition

Young animal vitality and later life performance

Specific hatchery and nursery nutrition

Health & Welfare

Supporting intestinal health

Nutritional solutions for transition periods

Nutritional solutions for specific challenges

Feed Efficiency

Feed additives for production efficiency

Reducing emissions

High performance feeds for Maximum growth and feed efficiency potential

Application Solutions

Precision feeding

Recommendations for feed and feeding

Models for quantitative nutrition and feed performance

Optimised feed value and predictable performance

Early Life Nutrition:

Influence of diet and environment are known to influence performance and health of animals with several empirical evidence. The right nutrition at the right time to both young born and maternal animals, especially during gestation, lactation and weaning, can have profound effects on the overall lifetime performance of the animal.

Diets can have an imprinting effect on expression of genes and done with epigenetics (The study of changes in gene activity that do not involve alterations to the genetic code but still get passed down to at least one successive generation) is at forefront.

Health & Welfare:

Animal Nutrition is an important part of the solution to help to contain Antimicrobial Resistance (AMR). The feed sector plays a critical role in supporting animals’ optimal health with high resilience capabilities to stressors through safe and high-quality feed (feed formulation and processing) and access to nutritional innovation. It therefore is a key factor in the well-being of all livestock, fish, and companion animals.

Adequate animal nutrition (well-balanced and well-formulated feed) combined with good hygiene practices on farms and proper housing are key in promoting animal health and welfare. A balanced diet of compound feed supported by specialty feed ingredients/additives meets the animal’s physiological requirements and maintains the balance of the gut flora. Gut health is in fact a key factor in keeping animals healthy and resilient to stressors, such as heat or pathogens.

The health and welfare problems caused by poor digestibility of proteins include wet litter in poultry resulting in breast blister and hock burn, whilst a high concentration of ammonia resulting from the decomposition of N-rich compounds in the excreta can cause serious respiratory problems in both pigs and poultry (Elling-Staats et al. 2021; Gilbert et al. 2018). Furthermore, poor quality or digestibility of proteins often acts as a predisposing factor for necrotic enteritis in meat chickens (Palliyeguru et al. 2009; Wu et al. 2014).

Animal feed must contain proteins that supply amino acids for body tissue growth, reproduction, and components of key metabolites. Proteins come from a variety of sources, mainly plant and animal origin (including insects), although proteins produced from single cell organisms such as microorganisms and algae specifically grown for feed use are becoming increasingly common.

The protein digestibility value for feed depends largely on the protein sources used in the formulation and, to a lesser extent, the age of the animal.

Feed Efficiency:

Currently the livestock industry’s focus is no longer only directed at the feed as end-product – with just wanting to increase the nutritional value of ingredients and end-products but also on production feed technology concomitant attention for product quality, mill capacity, environmental impact/emissions control, and production costs. There are well-known beneficial effects of ingredient and feed processing technologies (van der Poel and Marchal, 2019) and these include:

Producing a homogeneous mixture of diet ingredients (meal, pellets).

Decrease negative effects of antinutritional factors in ingredients (trypsin inhibitors, lectins, glucosinolates).

Increase feed safety (reduction in micro-organisms).

Increase nutrient digestibility/absorption (better feed efficiency).

Increase feed intake (less spoilage).

Find a balance between feed efficiency and animal health

Managing immunity and gut microbiome through nutrition offers enormous untapped potential for improving overall health. Pre- and pro-biotic molecules in feed, are added with focus on innate immunity. Products are already making an impact such as in reducing the need for antibiotics, with focus on reducing antimicrobial resistance. Phytogenic, or plant-based, substances with anti-bacterial properties, are increasingly being identified, combined, and added to animal feed to alter the gut microbiome, improve immunity, and protect against specific diseases. Novel or alternative animal feeds such as insect-based protein, seaweeds, single cell protein and microalgae are opening opportunities for precision nutrition.

Feeding animals according to stage of life, gut health and environmental factors offers benefits for health and welfare as well as sustainability and traceability.

Applications Solutions:

The solutions and tools to achieve precision animal nutrition includes more precise ration formulation based on nutritional value of each batch of ingredient, effective utilization of available feed resources with the aim of maximizing the animals’ response to nutrients.

Information on the raw material and feed data nutritional value through tools such as Near Infra Red Spectroscopy (NIRS) or Inline NIR can help the nutritionists in decision making. On farm and feed plant, feed formulation have been optimised with use of feed formulation software with training and experience.

Models are domains available to where nutritionists can make decision to optimise to get the best return by adapting the feeding programs as raw materials and end-product (meat) market prices change. For e.g., the Broiler Model from Trouw Nutrition

Conclusion:

Animal production and health challenges are ever evolving. Farm animal productivity is on average 30-40% below their genetic potential because of suboptimal management, nutrition and health. Feed and technology involved in the processing of ingredients and the manufacture of animal feeds is an integral part of animal production systems to provide high-quality and nutritious food. Innovation focus areas in animal nutrition have been highlighted namely early life nutrition, heath & welfare, feed efficiency and application solutions. Accurate and fast testing will be essential to account for the variability within ingredients and the different practices used in the equipment and raw material processing, as well as in feed mills. Big data will play a pivotal role to model specific aspects of feed manufacturing and would enable the development of a model integrating characteristics of diet ingredients, recipe, and processing conditions. Collaboration between skilled data scientists, feed manufacturing technologists and nutritionists, using advanced data analytics is, pivotal for future innovations in animal nutrition.

For further information, kindly write to us at [email protected] or visit our website: https://www.trouwnutritionasiapacific.com/en-in/

Alexandratos, N., Bruinsma, J., 2012. World Agriculture Towards 2030/2050: the 2012 Revision. ed., ESA Working Paper No. 12-03. FAO, Rome, Italy.

Babinszky L., Verstegen, M.W.A., Hendriks, W.H., 2019. Challenges in the 21st century in pig and poultry nutrition and the future of animal nutrition. In:

Hendriks, W.H., Verstegen, M.W.A., Babinszky, L. (Eds.), Poulty and Pig Nutrition. Challenges of the 21st Century. Wageningen Academic Publishers,

Wageningen, The Netherlands, pp. 17–37

Boland, M.J., Rae, A.N., Vereijken, J.M., Meuwissen, M.P.M., Fischer, A.R.H., van Boekel, M.A.J.S., Rutherfurd, S.M., Gruppen, H., Moughan, P.J., Hendriks, W.H., 2013. The future supply of animal-derived protein for human consumption. Trends Food Sci. Technol. 29, 62–73.

Elling-Staats ML, Gilbert MS, Smidt H, Kwakkel RP. Caecal protein fermentation in broilers: a review. World Poultry Sci J. 2021

Van der Poel, A.F.B., Marchal, J.L.M., 2019. Future technologies in pigs and poultry nutrition. In: Hendriks, W.H., Verstegen, M.W.A., Babinszky, L. (Eds.), Poultry and Pig Nutrition. Challenges of the 21st Century. Wageningen Academic Publishers, Wageningen, The Netherlands, pp. 369–396.

#poultry #animalhealth #dairy #animal nutrition #animal feed #Cattle ffed #Dairy feed #poultry feed #gut health

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divya1234 · 1 year ago

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Herbocal represents a revolutionary solution for addressing calcium deficiency in cattle, offering a palatable grass-flavoured calcium supplement in tablet form. Designed to cater specifically to the dietary needs of cattle, Herbocal provides essential calcium supplementation crucial for maintaining optimal health and performance.

Notably, Herbocal plays a pivotal role in supporting pregnancy and high milk yield in lactating cows by ensuring adequate calcium levels, which are vital for muscle contraction, nerve transmission, and bone health. This supplementation is particularly beneficial during the demanding periods of gestation and lactation when calcium demands are significantly elevated.

Moreover, Herbocal contributes to faster growth in young calves by fortifying their diets with the necessary calcium content essential for skeletal development and overall growth. By addressing calcium deficiency early on, Herbocal promotes robust bone formation, muscular strength, and vitality in young animals, laying a solid foundation for their future productivity and well-being.

With its grass-flavoured formulation, Herbocal offers a convenient and appealing way to administer calcium supplementation to cattle, encouraging consistent intake and ensuring compliance. Whether for maintaining calcium balance in adult cows, supporting pregnancy and lactation, or fostering growth in young calves, Herbocal stands as a reliable ally in promoting the health, productivity, and vitality of cattle across all life stages.

For more information visit our website -

#herbocal #Cattle Supplement #dairy cows #Cattle Health #Livestock Nutrition #Calcium Deficiency

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gauraksha · 1 day ago

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Top 5 High Milk Cattle Breeds Of India

Introduction

India, the world’s largest producer of milk, owes much of its dairy success to the hardworking dairy farmers and the resilient cattle breeds that power this vast industry. Behind every liter of fresh, nutritious milk is a story of tradition, adaptation, and a deep connection between farmers and their cattle. This article emphasizes the five most productive indigenous and crossbred cattle breeds in India.

Note : The yield of a specific cow also depends on using high quality feed supplements.

1. Gir –The Gir cattle, known for their impressive horns and calm disposition, represent the pride of Gujarat. Known for their impressive milk production, Gir cows can produce up to 12-15 liters of milk per day, even in harsh climatic conditions. They are naturally disease-resistant and known for their high butterfat content, making their milk ideal for ghee and other dairy products. The bond that farmers share with their Gir cows goes beyond economics – it’s a relationship built on trust and mutual survival.

2. Sahiwal – The Milk Machine of Punjab: The Sahiwal breed, which hails from the fertile plains of Punjab, is regarded as one of the finest indigenous dairy breeds globally. With an average milk yield of 15-20 liters per day, Sahiwal cows are known for their heat tolerance and high disease resistance. Their gentle nature and adaptability to various climates have made them a favorite among dairy farmers not just in India but globally. For many families, a healthy Sahiwal cow is a symbol of prosperity and stability.

3. Red Sindhi – The Survivor: Known for their deep reddish-brown color and resilience, Red Sindhi cows are the backbone of dairy farms in hot, arid regions. They are capable of producing 10-15 liters of milk per day, even under extreme weather conditions. Their high disease resistance and low maintenance needs make them a popular choice among small-scale farmers. For generations, these cows have been a source of sustenance and financial security for countless families.

4. Holstein Friesian Crossbreds – The Powerhouse: When it comes to sheer milk production, Holstein Friesian (HF) crossbreds are unmatched. These cattle, produced by crossbreeding high-yielding Holstein Friesian cows with robust Indian breeds, are capable of yielding between 25 to 30 liters of milk daily. While they require more intensive care and nutrition, their high yield potential makes them a profitable choice for commercial dairy farms. For many dairy entrepreneurs, these cows represent the future of large-scale milk production in India.

5. Jersey Crossbreds – The Efficient Producers: Jersey crossbreds are smaller in size but pack a powerful punch in terms of milk production, yielding around 15-20 liters per day. Known for their high butterfat content, they produce rich, creamy milk ideal for making premium dairy products like cheese and butter. Their moderate feeding requirements and adaptability to various climates make them a popular choice among small to medium-scale farmers. These cows have transformed the lives of many families by providing a steady source of income.

Conclusion:

The unbreakable bond between Indian farmers and their cattle is truly inspiring. Each breed, whether indigenous or crossbred, has its own unique strengths and challenges, contributing to the rich tapestry of India’s dairy industry. These cattle serve not only as a source of milk but also as integral family members, financial resources and representation of strength in overcoming challenges. Using cattle health monitoring tools and other health solutions significantly enhances the overall well-being of cows, leading to healthier livestock and improved productivity for farmers. By investing in the right breed and providing them with proper care, the continued growth and prosperity of dairy farmers can be ensured.

#dairyfarm #CowHealth #DairyFarmingIndia #CattleCareTips #animals #animal friends #cute animals #wildlife #nature #nice animals #cute cows #cows #cattles #i love cows #animal knowledge

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bestwheypro582 · 6 days ago

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Best Whey Protein

Whey protein has long been a staple in the nutrition plans of athletes, fitness enthusiasts, and individuals striving for a healthier lifestyle. Its high biological value, rapid absorption, and complete amino acid profile make it one of the most effective protein sources available. When it comes to choosing the best whey protein, the options can be overwhelming. From various types like isolate and concentrate to differences in ingredient quality, understanding what makes a whey protein product stand out is crucial. This guide explores what defines the best whey protein, the benefits it offers, how to choose the right one for your needs, and what to consider before adding it to your diet.

Understanding Whey Protein

Whey protein is a complete protein derived from milk during the cheese-making process. Once the curds are separated, the liquid that remains is whey. This liquid is then processed and dried into powder form, which can be used as a dietary supplement. The best whey protein contains all nine essential amino acids, making it a complete protein source ideal for muscle repair, recovery, and growth. It's particularly rich in branched-chain amino acids (BCAAs), especially leucine, which plays a key role in initiating muscle protein synthesis.

There are three primary types of whey protein: concentrate, isolate, and hydrolysate. Whey protein concentrate contains lower levels of fat and carbohydrates, and protein content typically ranges from 70-80%. Whey protein isolate undergoes further processing to remove most of the fat and lactose, resulting in a protein content of 90% or higher. Hydrolysate is a pre-digested form of whey protein that allows for even faster absorption. Each type offers different advantages depending on an individual’s goals, dietary needs, and sensitivities.

Health Benefits of the Best Whey Protein

The best whey protein is more than just a tool for bodybuilders. It offers a wide range of health benefits that make it suitable for anyone looking to improve their nutrition. One of the most prominent benefits is its role in supporting muscle mass and strength. This is especially important for aging individuals who naturally lose muscle over time. Whey protein can help preserve lean mass, improve physical performance, and support recovery after physical activity.

Whey protein also contributes to weight management. High-protein diets have been shown to promote satiety, reducing the likelihood of overeating. Including the best whey protein in a balanced diet can support fat loss by preserving muscle mass while helping control appetite. Additionally, it assists with stabilizing blood sugar levels when consumed with carbohydrates, which can be beneficial for individuals managing insulin sensitivity or type 2 diabetes.

Whey protein may also have positive effects on the immune system. It is a rich source of immunoglobulins and lactoferrin, which can help strengthen immune responses. Furthermore, because it is quickly digested and absorbed, whey protein makes nutrients rapidly available to the body, which is beneficial during recovery from illness or intense physical stress.

What Makes It the Best Whey Protein

Determining the best whey protein involves more than just checking the label for protein content. Several key factors contribute to the quality and effectiveness of a whey protein supplement. First, purity is essential. High-quality whey protein will have minimal additives, fillers, or artificial sweeteners. It should have a short, understandable ingredient list, preferably with naturally derived flavors and sweeteners, if any.

The protein source is another critical element. The best whey protein is derived from milk that is sourced from well-managed dairy farms. Some products may emphasize sourcing from grass-fed or hormone-free cattle, which can contribute to better nutritional profiles, including higher omega-3 content and a more favorable fatty acid ratio.

Processing methods also influence quality. Cold-processed whey protein helps preserve the delicate bioactive compounds in the protein, such as lactoferrin and immunoglobulins, which can be lost during high-heat processing. Non-denatured whey protein preserves the integrity of the protein structures, making it more effective for biological use in the body.

Finally, the amino acid profile should not be overlooked. The best whey protein will have a high concentration of essential amino acids, especially leucine, which is pivotal in muscle protein synthesis. Ensuring a complete amino acid profile ensures that your body gets the necessary building blocks for repair and growth.

Choosing the Best Whey Protein for Your Goals

Different fitness and health goals may call for different types of whey protein. For muscle building, a whey protein isolate or hydrolysate is typically recommended due to its high protein content and fast absorption rate. These forms are ideal post-workout when the body needs rapid replenishment of nutrients. For general health and nutrition, whey protein concentrate may be sufficient and more cost-effective, as it retains more of the beneficial compounds found in whole whey.

Individuals with lactose intolerance may prefer whey protein isolate, which contains very low levels of lactose. Those seeking to lose weight or manage body composition might benefit from choosing a whey protein that is low in carbohydrates and fats. It's also worth considering the presence of digestive enzymes or probiotics in some whey protein formulas, which can improve digestibility and nutrient absorption.

Athletes or individuals under high physical stress may also benefit from hydrolyzed whey, as its pre-digested state facilitates quicker amino acid delivery to muscle tissue. Meanwhile, individuals interested in overall wellness may prioritize a whey protein with added functional ingredients like vitamins, minerals, or immune-supporting compounds.

Incorporating Whey Protein Into Your Diet

The best whey protein is incredibly versatile and easy to integrate into various diets. While protein shakes remain the most common method, it can also be added to oatmeal, smoothies, yogurt, and baked goods to boost protein intake without significant changes to taste or texture. For those on the go, a scoop of whey protein mixed with water or milk provides a quick, nutritious snack or meal replacement.

It’s important to consider the timing of consumption. Post-workout is one of the most beneficial times to consume whey protein, as it helps initiate muscle repair and replenish nutrients lost during exercise. Consuming protein throughout the day, especially in the morning or between meals, can help maintain muscle mass and keep energy levels stable.

For individuals with specific dietary plans like intermittent fasting, ketogenic, or low-carb diets, whey protein can be a practical supplement to meet protein goals without adding unnecessary calories or sugars. However, moderation is key. While the best whey protein can enhance a balanced diet, it should not replace whole foods that provide fiber, phytonutrients, and additional vitamins.

Conclusion

Choosing the best whey protein requires a thoughtful evaluation of your personal health goals, dietary needs, and preferences. Whether you're focused on building lean muscle, managing weight, or simply enhancing your daily nutrition, whey protein can be a powerful tool in your wellness journey. The best whey protein offers high purity, a strong amino acid profile, and minimal additives, ensuring that your body receives the fuel it needs in the most efficient form.

Understanding the differences between whey protein concentrate, isolate, and hydrolysate helps you align your choice with your fitness routine or dietary requirements. With consistent use and integration into a balanced lifestyle, whey protein can help support recovery, strength, and long-term health. As with any supplement, quality matters—and when you choose the best whey protein, you're investing in a foundation for optimal physical performance and well-being.

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