Budidaya Sapi Potong dan Analisa Usahanya

Budidaya Sapi Potong dan Analisa Usahanya - Hallo sahabat Fish Media Article, Pada Artikel yang anda baca kali ini dengan judul Budidaya Sapi Potong dan Analisa Usahanya, kami telah mempersiapkan artikel ini dengan baik untuk anda baca dan ambil informasi didalamnya. mudah-mudahan isi postingan Artikel Hewan Besar, Artikel Manajemen Ternak, yang kami tulis ini dapat anda pahami. baiklah, selamat membaca.

Judul : Budidaya Sapi Potong dan Analisa Usahanya
link : Budidaya Sapi Potong dan Analisa Usahanya

Baca juga

Budidaya Sapi Potong dan Analisa Usahanya

1.1. Short story
Today's animals descend from the Homacodontidae found in the lower Paleocene. Primitive species found in Pliocene India. Bali cattle, which have many meat / beef products, were originally developed in Bali and then spread to different areas such as West Nusa Tenggara (NTB), Sulawesi.

1.2. Breeding center
Bali cattle, Ongole cattle, PO cattle (Ongole Peranakan), and Madura cattle are found widely in the West Nusa Tenggara (NTB) region of Sulawesi. Many Aberdeen Angus cattle from Scotland. There is a lot of Simmental cheese in Switzerland. Brahman cattle originate from India and are widely cultivated in America.

1.3. Janice
The types of beef cattle in Indonesia today are Indonesian indigenous cattle and imported cattle. From beef cattle breeds, each of them has distinctive characteristics, bicycles are seen by their external shape (body size, coat color) and their genes (growth rate).

Indonesian cattle equivalent to meat and Bali cattle, Ongole cattle, PO cattle (Ongole Peranakan) and Madura cattle. In addition, Aceh cattle are widely exported to Malaysia (Pinang). Of the existing beef cattle population, the distribution is considered equally distributed, respectively: Bali cattle, PO cattle, Madura and Brahmani.

Image. Simmental cow

Image. limo cow

Image. SAP Bali

Image. Cow Ongolé Sapi

Bali cattle weigh 300-400 kg. and the carcass percentage was 56.9%. Aberdeen angus cow (Scotland) with black fur, hornless, flat body like a board and dense flesh, 1.5 years weight gain 650 kg pekkalan, sehaka is more suitable for nidana sebaong.

Simmental (Swiss) cows have small horns, light brown or yellowish fur. On the front, lower knees and wattle type, the tip of the tail is white.

Brahman cattle (Indian century), many developed from America. The carcass percentage is 45%. The specialty of this cow is that it does not depend on being selective about the feed given, the type of feed (grass and canned fodder) it will eat, the bad feed is sahbol.

Beef cattle are also more immune to ticks and mosquitoes and resistant to heat.

1.4. fat man
The breeding of beef cattle is very profitable because it produces only meat and milk but also produces pulp and energy.

Cows can also be used in Weaning Carts. Cow dung can be a source of soil that can improve soil structure so that it is more fertile and fertile.

All organs of the cow's body can be used between being.

  1. Leather, as an industrial material for bags, shoes, table tennis ties, hats, jackets.
  2. Bones can be made into adhesives / glues, bone meal and crafts.
  3. Horns, materials used for crafts such as: combs, wall decorations and many other benefits of cows for human interests.

 II. Persian place
The ideal place to build a cage is an area far enough away from residential areas but easily accessible by vehicles.

The cage must be separated from the residence by a minimum distance of 10 meters and sunlight must be able to penetrate the cage yard and be close to the application area. It can be done in batches in the middle of rice fields or fields.

3.1. Preparation of structures and equipment
The cage can be made in double or single form, depending on the number of cows owned.

In single-type cages, cows are placed in one row or in a row, while double-type pens place them in two opposite or opposite rows. Between the two ranks, a path is usually drawn for the road.

The manufacture of fattening cages (kereman) is usually single shrimp if the capacity of the niduraan cattle is only small. However, if the livestock fattening business is for advertising purposes, the pen size must always be larger so that more cows can be accommodated.

The cage floor must be kept clean to produce variety. The floor is single pad or sperm and easy to kiss from the cow ducts. The ground floor is covered with dry straw as a warm base for the cage.

All parrot cages and equipment that have been used must first be cleaned with a disinfectant, such as creolin, lysol, and bragya materials.

The size of the rear cage for adult bulls is 1.5x2 m or 2.5x2 m, while for adult females it is 1.8x2 m and for calves 1.5x1 m head, with 2-2 above 5 m from the ground .

Temperature around the cage 25-40 degrees C (average 33 degrees C) and humidity 75%. Maintenance locations can be carried out from highlands (100-500m) to highlands (> 500m).

Livestock cages must be clean and not damp. The manufacture of the cage must pay attention to several basic requirements which include the construction, location, dimensions and structures of the cage.
  1. Cage built and published
The building of the barn is like a wooden house. The roof of the cage has the shape of a kunchup and one / both sides minj. The floor of the tut cage is solid, more than the floor of the cage and slightly inclined towards the outside of the cage.

The intention is for visible od yan, including cow kenching, to easily come off the barn floor and stay dry.

The building material for the cage is sturdy wood logs / planks. The barn should not be closed tightly, but slightly open so that the air inside is smooth.
Clean drinking water is included in the supply chain of Valak Sapi. Drinking water is provided ad libitum, which means it must be available and not run out by the hour.

The cage must be at least 10 meters from the cage and sunlight must be able to penetrate the skin of the cage. The construction of stables can be done in a cooperative in the middle of the fields / fields.
  1. Potato size
Before carrying out the rehabilitation of the enclosure, the number of cows that will be lived is first calculated. The cage size for the Dowasa Male Segal is 1.5 x 2m, while the adult cow is 1.8 x 2m, measuring 1.5 x 1m.
  1. Cage pearls
Inside the pearl cage there is a place for the valak and for drinking, which should be done outside the cage, but always under the roof. Place the feed slightly higher so that the given feed is not stepped on / mixed with the quail.

Drinking water containers should be permanently installed in the form of a seed bucket and slightly higher than ground level. That's why dirt and air get dirty.

Other equipment that must be provided is a broom, brush, shovel, scythe and a place to bathe the cows. All these pekapanas are used to clean the cage so that the cows turn irraju pengkat ngalidu can paikaka to bathe the cows.

3.2. asylum

The following conditions must be met:

  1. Having ear marks means the calf has been registered and can hear perfectly.
  2. his eyes were bright and clean.
  3. There are no signs that are often needed, breathing problems and mucus does not come out of the nose.
  4. Her nails don't feel hot when touched.
  5. There are no external parasites visible on the skin and hair.
  6. There are no signs of loose stools in the tail and anus.
  7. No signs of skin or hair loss.
  8. The navel is clean and dry if it is still soft and does not indicate that it is still bijaur for about two days.
Choose the right type of livestock for meat production, eg. B. Bali Cattle, Brahman Cattle, PO Cattle and Regional Cattle. Characteristics of the pedagogical type of beef cattle are as follows.

  1. Deep, large, rectangular / spherical body.
  2. Top quality meat and easy to market.
  3. The utwagen rate is relatively fast.
  4. Effective tire clamp.

3.3. Maintenance
The maintenance of the beef cattle includes the supply of the keys (redemption) and the management of the cage. The function of the fence in cows is:

  1. Rain and hot sun protecting the cows from.
  2. Memmermuda care and supervision.
  3. Maintain the safety and health of the cows.

Feed is the main source of energy for growth and energy production. The higher the quality of the bicycles and the number of petit data, the more power generated and the more energy stored in the form of meat.

3.3.1. Sanitation and precautions
In the case of intensive farming, the cows are caged so that the farmers are easy to manage, while extensive advertising is difficult because the cows that are raised can live freely.

3.3.2. power supply
In general, every animal needs food in the form of fodder. The cows are in their growing period, they are suckling and, in order not to be saturated, they need an adequate valak in terms of both quality and quantity.

Feeding can be done in 3 ways: pasture (pasture), keremen (dry fattening) and a combination of the first and second methods.

Grazing is done by removing cows from pasture, which is usually done in areas with large rearing areas, and takes about 5-7 hours a day. With this method, there is no need for additional rations of valak pingwat because the cows have eaten the graves of the grass genius.

Feed can be rationed / served in the most economical way. Caged and laka cows are obtained from fields, sahah / large areas. Forage cows need around 10% of their body weight every day and even 1% - 2% of their body weight.

Ransom sabsana in the form of fine bran or rice bran, coconut cake, cassava, tofu scum. which is carried by means of a sampan in the grass in the feed. Additionally, minerals can be added such as pingwat in the form of table salt, kapus. Feed for cows in the form of a mixture with a certain amount and ratio known as the ration.

The best gift of valak cows is the combination of pinggrazing and keraman. According to the conditions, forage species are classified into three categories: fresh fodder, dried fodder and silage.

The types of fresh forage are grasses, kuganat beans (Legu Minosa) and other green plants. The good grass for cattle feeding is elephant grass, king grass, turi leaf, lamtoro leaf.

Belaman fresh fodder dried fodder which is sukupang is dried with the aim of making kekei last longer. Dry green includes rice straw, ground kaka straw, hunting straw, etc. which is usually dry in the dry season. This forage is a type of feed that contains a lot of crude fiber.

Fresh vegetables can be stored in silage. In short, silage production can be explained as follows: The silage to be produced is covered with a lid so that the fermentation process can take place. The result of this prose is called silage. Examples of silage that have become popular in the community include silage hunting, grass silage, rice straw silage etc.

Image. Sila

3.3.3. Cage maintenance
The manure is stacked in the resting place to assist in the fermentation process (+ 1-2 weeks) and turns into mature and good manure. The barn does not have to be closed tightly so that the air circulation inside it runs smoothly.

Clean air must be available every hour. The place for the valak and for drinking should be done outside the cage but always under the roof.

Place the feed slightly higher so that the given feed is not stepped on or mixed with ductar. Meanwhile, the permanent place for drinking water is like concrete and a little higher than the floor. Also provide a pekap for bathing the cows.

3.4. Parasites and diseases
3.4.1. pathology
  1. peniate from anthrax
    Cause: Bacillus anthracis which is transmitted through direct contact, food / drink or breathing.
    Symptoms: (1) high fever, body weakness and tremor; (2) respiratory distress; (3) Swelling on the glands in the chest, genitals, genitals and body filled with ulcers; (4) sometimes red-black blood leaking from the nose, ears, mouth, anus, and vagina; 5. (6) Blackish and blackish spleen. Controls: vaccination, antibiotics, treatment, isolation of infected cows and burial / burning of dead cows.
  2. Mouth and nail disease (FMD) or epizootic Apthae disease (AE)
    Cause: This contaminated virus is transmitted through direct contact through fresh water, milk, saliva, and other objects that contain AE germs.
    Symptoms: (1) oral cavity, tongue and soles of the feet or blisters and there are round bumps filled with clear fluid; (2) fever or fever, body temperature rises sharply; (3) decreased appetite or even not wanting to eat at all; (4) saliva comes out. Control: varagas and sick cows are isolated and treated separately.
  3. Snoring / Snoring Disease or Epizootic Septichaema Disease (SE). Cause: Pasturella multocida bacteria. Transmission through food and drink contaminated with bacteria. Symptoms: (1) swollen scalp and mucus, which are red and bluish in color; (2) swollen neck, anus and vulva; (3) inflamed lungs, acidic and dark red intestinal and gastric mucus cleanser; (4) fever and breathing so that you look like someone snoring. In very severe cases, the cow will die within 12-36 hours. check. Vaccines are antiseptics and possibly antibiotics.
  4. langang nail disease or toenail rot (toenail rot). This disease is begiri which is a cow that is in a dirty and dirty kangang. Symptoms: (1) at first around tselah nail swelling and cloudy white discharge; (2) peeling of the skin of the nails; (3) painful growing lumps; (4) pinchang cattle and eventually can be paralyzed.

3.4.2. Check

Cattle disease control is the best way to maintain cow health with preventative measures. The actions of Deprekment to maintain the health of the cows are.
  1. maintain the cleanliness of the cage and its equipment, including the cow bath.
  2. Sick animals are separated from healthy animals and treated immediately.
  3. Make sure the cage floor is always dry.
  4. Check the health of the cows regularly and vaccinate according to the instructions.

Image. pentant vitamins

3.5. window
3.5.1. Main results
The main product of beef cattle kadawatu is meat

3.5.2. Additional results
In addition to the meat that is the result of cultivation, the skin and dung are also additional products from the cultivation of beef cattle.

3.6. postage
3.6.1. oven

When slaughtering cattle, several technical principles must be observed to achieve good slaughter results, viz
  1. Livestock must be rested before teak
  2. Livestock must be clean, free of soil and other impurities that can contaminate the meat.
  3. The tread cut should be done as soon as possible, the pain suffered by the tread should be resolved as much as possible and the blood should drain completely.
  4. All procedures used should be designed to minimize the number and type of microorganisms.

3.6.2. pingulite
Skinning of slaughtered cows can be done using a blunt knife or file so that the skin is not damaged. Besiktsana cowhide of the same flesh, fat, blood or ductal stains.

If it is clean, with a kaiyu stretcher, the cowhide is dried in the sun in a relaxed state. The best position for sun exposure is at a 45 degree angle.

3.6.3. Offal production
After the cow has been skinned, the entrails (visceral) or often taken with offal are removed by cutting the carcass (meat) on the cow's belly.

3.6.4. Body cutter
In the last century, a beef cattle farm had to produce carcasses of high quality and high quantities so that the yield of meat that could be observed was high.

A tread is considered good if it can produce carcasses by eating 59% of the cow's body weight and eventually 46.50% of the cuts of meat can be obtained. So it can be said that a cow dissected as a whole becomes a carcass, and the whole carcass will not produce meat that can be eaten by humans.

Therefore, to predict the carcass and meat results that will be beguri, first perform talukansi before applying beef cattle. In developed countries there is a classification of specifications for bulls, cows and cattle for slaughter.

The carcass was divided into two cards, namely the carcass of the left body and the pagan carcass of the right. The carcass was cut into subsections of the neck, quadriceps, hamstrings, ribs and buttons. The pieces are crazy for being compound meat, fat, bone and sehne.

The frame cutters must be properly cared for so that they do not get damaged quickly, especially for quality and cleanliness. Because the condition of the carcass from the organization of the role of micro during the process of cutting and production of offal.

Demikianlah Artikel Budidaya Sapi Potong dan Analisa Usahanya

Sekianlah artikel Budidaya Sapi Potong dan Analisa Usahanya kali ini, mudah-mudahan bisa memberi manfaat untuk anda semua. baiklah, sampai jumpa di postingan artikel lainnya.

Anda sekarang membaca artikel Budidaya Sapi Potong dan Analisa Usahanya dengan alamat link https://www.kingfish-media.com/2022/09/budidaya-sapi-potong-dan-analisa.html

Subscribe to receive free email updates:

0 Response to "Budidaya Sapi Potong dan Analisa Usahanya"

Posting Komentar