LIVESTOCK PRODUCTION BOOK

1. INTRODUCTION TO LIVESTOCK PRODUCTION

Livestock production refers to the process of breeding, raising, and managing domesticated animals for various purposes, including food, fiber, labor, and other by-products. It plays a critical role in agriculture and food systems worldwide. 

1.1. Livestock products

Livestock Products

 Foods

The main products of livestock are meat, milk and eggs including their derivatives. The use of national prices is only one method of valuing them and of making them comparable to other foods and products. Table 3.2 shows a selection of different value addition approaches. For comparison the resulting value ratio of livestock product to grain is shown for each approach.

Each valuation method has its particular use and its particular constraints. Domestic prices are an expression of a country's aggregate demand and supply situation; given the market imperfections and the importance of subsistence production they often re­flect a statistician’s hunch more than objective data. The application of a world market price is useful for the valuation of export production and import substitution. The method is used by FAO in

Its study 'Agriculture: Toward 2000' (AT 2000 1979) as a consistent price basis for long-term projections of self-sufficiency ratios; price differences between countries resulting from their

Internal supply and demand structure are neglected. The calorific value of livestock foods is important where they are the main

Subsistence basis; this often implies a luxury consumption of

3.2.2 Manure

The value of livestock droppings for soil fertility is recognized by

Most tropical farmers and livestock holders. In addition manure is

Used for fuel and as a building material. Valuation will here concentrate on the yield-increasing effect as a proxy for the value in

all uses although it is realized that manure plays a crucial role as

fuel in many areas. If the alternative of manure application to

fields exists it must be concluded that the farmers rate the fuel

value of dung ever higher than its fertilizer value.

The agronomic value of manure lies in its contents of organic

matter and of nutrients.

1.2. Importance of Livestock Production:

1.  Food Production: Livestock are raised primarily for meat, milk, and eggs, which are important sources of protein and nutrients in human diets.

2.  Fiber and By-Products: Animals like sheep (for wool) and goats (for mohair) provide valuable fibers used in textiles. Additionally, leather, hides, and other by-products are obtained from livestock.

3.  Work and Transportation: Historically, animals like horses, oxen, and camels were used for plowing fields, pulling carts, and transportation.

4.  Manure and Fertilizer: Animal waste, known as manure, is a valuable natural fertilizer that enriches soil and promotes plant growth.

5.  Cultural and Economic Significance: Livestock farming supports the livelihoods of millions of people worldwide and is integral to the cultural and economic fabric of many societies.

2. Stages of Livestock Production

1. Breeding:

·       This stage involves selecting and mating animals to achieve specific genetic traits, such as improved meat yield, milk production, or disease resistance.

·       Controlled breeding programs are used to ensure desirable characteristics are passed down to offspring.

2. Rearing:

·       Young animals, known as offspring or juveniles, are raised from birth until they reach maturity.

·       Proper nutrition, housing, and healthcare are crucial during this stage to promote healthy growth.

3. Feeding:

·       Providing a balanced diet is essential for the health and productivity of livestock.

·       This includes a combination of forage (e.g., grass, hay) and supplemental feeds (e.g., grains, protein concentrates).

4. Health Management:

·       Regular healthcare is vital to prevent and control diseases.

·       This includes vaccinations, parasite control, and prompt treatment of illnesses or injuries.

5. Reproduction:

·       Managing the reproductive cycle of animals is crucial for maintaining a sustainable herd or flock.

·       Techniques like artificial insemination may be used to improve breeding outcomes.

6. Marketing and Slaughter:

·       Livestock are marketed for sale once they reach an appropriate size or age.

·       Animals raised for meat are sent to processing facilities for slaughter and further processing.

2.1. factors affecting animal production

Environmental Factors:

Climate: Extreme temperatures, humidity, and seasonal variations can impact animal health and productivity. Adequate shelter and climate control measures are essential.
Natural Disasters: Events such as floods, droughts, hurricanes, and wildfires can disrupt animal production operations and lead to loss of livestock.
Nutrition:

Feed Quality and Availability: The availability and quality of feed, including grains, forages, and supplements, directly affect the nutrition and growth of animals.
Water Quality and Availability: Clean and abundant water is crucial for animal health and productivity.
Disease and Health Management:

Disease Outbreaks: Diseases can spread rapidly in animal populations, leading to decreased production. Preventive measures such as vaccinations and biosecurity practices are essential.
Parasites: Internal and external parasites can negatively impact animal health and reduce productivity.
Genetics and Breeding:

Genetic Selection: The genetic makeup of animals influences traits such as growth rate, reproduction, and disease resistance. Selective breeding programs aim to improve these traits.
Inbreeding: Lack of genetic diversity due to inbreeding can result in health issues and reduced performance.
Housing and Management Practices:

Space and Ventilation: Overcrowded or poorly ventilated conditions can lead to stress, disease, and reduced productivity.
Sanitation: Clean and well-maintained facilities are essential for preventing disease outbreaks.
Reproductive Management:

Breeding Practices: Proper reproductive management, including timing and methods of breeding, influences the efficiency of reproduction and overall production.
Fertility: Factors affecting fertility, such as nutrition and health, can impact reproductive success.
Economic Factors:

Feed and Input Costs: Fluctuations in the cost of feed and other inputs can impact the profitability of animal production.
Market Prices: The prices of animal products in the market influence the economic viability of production operations.
Technology and Innovation:

Technological Advancements: Adoption of modern technologies, such as precision farming, genetic engineering, and data analytics, can enhance efficiency and productivity.
Research and Development: Ongoing research contributes to the development of improved breeds, feed formulations, and management practices.
Social and Cultural Factors:

Consumer Preferences: Shifts in consumer preferences, such as a demand for organic or ethically produced products, can influence production methods.
Cultural Practices: Local customs and traditions may impact the type of animals raised and the methods of production.
Government Regulations:

Regulatory Environment: Compliance with government regulations, including health and safety standards, animal welfare regulations, and environmental laws, is critical for legal operation.

2.2. Types of Animal Production:

Types of Animal Production:

Livestock Farming: Includes the production of animals like cattle, sheep, goats, pigs, and poultry for meat and other by-products.
Dairy Farming: Focuses on the production of milk and other dairy products from animals like cows, goats, and sheep.
Poultry Farming: Involves the breeding and raising of birds such as chickens, ducks, and turkeys for meat and eggs.
Aquaculture: The farming of aquatic organisms, including fish and shellfish, for human consumption.

3. Ruminants and non ruminants

1. Ruminants:

   • Stomach Structure: Ruminants have a complex stomach with four compartments: the rumen, reticulum, omasum, and abomasum.
   • Digestive Process: The digestion process in ruminants involves a unique system of fermentation. They initially swallow their food without much chewing, and it enters the rumen, where bacteria and other microorganisms break down cellulose and other complex compounds. Later, the partially digested food (called cud) is regurgitated, chewed thoroughly, and swallowed again for further digestion in the other stomach compartments.
   • Examples of Ruminants: Cattle, sheep, goats, deer, and giraffes are examples of ruminants.

2. Non-Ruminants (Monogastric):

   • Stomach Structure: Non-ruminants, also known as monogastric animals, have a simpler, single-chambered stomach.
   • Digestive Process: Non-ruminants rely more on mechanical breakdown of food through chewing, as well as enzymatic digestion in the stomach and small intestine. They do not have a specialized fermentation chamber like the rumen.
   • Examples of Non-Ruminants: Humans, pigs, horses, dogs, and cats are examples of non-ruminants.

3.1. ruminants digestive system

Ruminants are a group of mammals that includes cattle, sheep, goats, deer, and others, characterized by their unique digestive system. The digestive process in ruminants is complex and involves a specialized stomach with four compartments: the rumen, reticulum, omasum, and abomasum. This type of digestive system allows them to efficiently break down and utilize fibrous plant materials.

Here's an overview of the ruminant digestive system:

Rumen:

The rumen is the largest compartment of the stomach and serves as a fermentation chamber.
Microorganisms, such as bacteria, protozoa, and fungi, reside in the rumen and play a crucial role in breaking down complex carbohydrates present in plant materials.
These microorganisms break down cellulose and other fibrous materials into simpler compounds, including fatty acids and gases (such as methane).
Reticulum:

The reticulum is located next to the rumen and acts as a receiving and sorting area for ingested food.
It helps in the formation of the cud, which is a mass of partially digested food that the ruminant regurgitates for further chewing.
Omasum:

The omasum is responsible for water absorption and further mechanical breakdown of the ingested material.
It reduces the particle size of the food before it moves on to the next compartment.
Abomasum:

The abomasum is similar to the stomach in monogastric animals (single-chambered stomach) and is often referred to as the "true stomach."
It secretes digestive enzymes (such as pepsin and hydrochloric acid) to break down proteins and other nutrients.
The process of digestion in ruminants involves a unique cycle:

Ruminants consume plant material, which enters the rumen.
Microorganisms in the rumen break down the cellulose and other complex carbohydrates.
The partially digested material, known as cud, is regurgitated and re-chewed (rumination).
The re-chewed cud is then swallowed again and passes through the reticulum, omasum, and abomasum for further digestion and nutrient absorption.
The ability of ruminants to digest fibrous plant materials through microbial fermentation allows them to extract energy and nutrients from sources that would be indigestible for many other animals.

3.2. non ruminants digestive system

Non-ruminant animals, also known as monogastric animals, have a simpler digestive system compared to ruminants. This system typically consists of a single-chambered stomach and a relatively short digestive tract. Examples of non-ruminants include humans, dogs, cats, pigs, and horses. Here is an overview of the digestion process in non-ruminants:

Mouth:

Ingested food is broken down into smaller particles through chewing and the action of saliva.
Saliva contains enzymes, like amylase, which start the process of carbohydrate digestion.
Esophagus:

The chewed food is then swallowed and moves through the esophagus to the stomach via a process called peristalsis, which involves rhythmic muscle contractions.
Stomach:

The stomach is a muscular organ that secretes gastric juices, including hydrochloric acid and digestive enzymes (such as pepsin).
These substances help break down proteins and partially digest other nutrients.
The acidic environment in the stomach is essential for the activation of enzymes and the breakdown of certain food components.
Small Intestine:

Most of the digestion and nutrient absorption occur in the small intestine.
Digestive enzymes from the pancreas and bile from the liver help break down proteins, fats, and carbohydrates into simpler molecules.
The walls of the small intestine contain tiny finger-like projections called villi and microvilli, which increase the surface area for nutrient absorption.
Large Intestine (Colon):

In the large intestine, water and electrolytes are absorbed, and any remaining indigestible material is formed into feces.
Bacteria in the colon may further break down certain substances and produce some vitamins (like B vitamins and vitamin K).
The final product, feces, is then eliminated from the body through the rectum and anus.
Unlike ruminants, non-ruminants do not have a specialized compartment for fermentation or regurgitation. Their digestive systems are adapted to efficiently process a variety of foods, including grains, fruits, vegetables, and animal products. The entire digestion process in non-ruminants is generally quicker compared to that of ruminants, as they do not rely on microbial fermentation to the same extent.