Feeding and management method for female yak and yak calf for producing traceable white yak calf meat

Abstract

The invention discloses a feeding and management method for a female yak and a yak calf for producing traceable white yak calf meat. The steps include that a pregnant female yak is fed and managed in a mode of pasturing, a warm shed and supplementary feeding within three months before calving; after calving, healthy male yak calves with the birth weight larger than 12.5 kg are selected; the calves must suck beestings within 0.5-1 hour after birth and obtain maternal antibody as soon as possible, in the first 0-7 days, the beestings is mainly fed, in the day 7, paratyphoid immunization is conducted on the calves, and from the day 8 before the calves leave the shed, a feeding and management mode of full-breast-feeding and pasturing along with the female yak is practiced; simultaneously the female yak after giving birth to the calves is fed and managed in a mode of pasturing and supplementary feeding, after the calves are fed for 24-26 weeks, healthy bull calves with weight larger than 80 kilograms leave the shed and are butchered to produce the traceable white yak calf meat. The yak calves fed in a standard mode is tender in meat texture, and the meat is rich in amino acid, vitamin and the like required by human bodies and easy to digest and has Tibet plateau characteristics.

Description

Technical field [0001] The invention relates to the technical field of livestock breeding, in particular to a cow and calf breeding management method for producing small white yak meat. Background technique [0002] The calves for making small white yak meat refer to healthy male calves born in mid-to-late April with a birth weight of 12.5 kg or more, and are fed to bull calves that have a live weight of 80 kg or more at 24-26 weeks of age. Because its flesh color is lighter than that of adult yak, it is called "little white yak". The white yak meat is tender and delicious. The protein content is more than 22% and the fat content is less than 1.3%. The amino acids and vitamins required by the human body are complete, and it is easy to digest and absorb. It is an ideal meat food for all ages. Small white yak meat can be developed and utilized as high-end meat products. [0003] The production of small white yak effectively utilizes the biological characteristics of the early growt...

AI Technical Summary

Problems solved by technology

[0004] However, there is currently no standardized feeding management method for cows and calves that produce traceable white yak meat