What is a Feedlot?
A feedlot is the practice of confining and feeding an animal with the goal of quickly and economically finishing the animal for slaughter by increasing its size and weight.
Qualities of Cattle to Consider
- Genetics; Key in feed conversion efficiency. Pure breeds or improved crosses
- Age; Already mature animals especially for Intensive system
- Sex; Males are most preferred
- Live Weight; Recommended at least 240kgs
- Health; Animals free from diseases and parasites
PHASE 1 – Adaptation Phase / Transition (1–3 weeks)
Gradual transition from high roughage diet to high energy diet.
Controls bloat and rumen acidosis
PHASE 2 – Fattening Phase
Feeding high energy dense diets.
Expected daily weight gain per head: 1.6 – 1.8kg
Composition of the Diet
- Dry matter – 3% of their body weight
- Daily Mineral Supplementation – 150gms/head/day
- Concentrates – high dense grains and their by-products (Barley, wheat, corn, sorghum)
- Access to clean water at all times
- Can provide the animal with Molasses, minerals, urea (MMU blocks)
Animal Welfare Concerns
- Transport animals in well ventilated vehicles
- Transport at recommended speed (80km/hr)
- Handle animals with care while loading to avoid bruises
- Give animals water before transportation
Reasons for Condemning Animals / Carcasses
- Sick Animal
- Carcasses not fit for human consumption
- Drug residues – not observing proper drug withdrawal periods
Routine Practices
- Access to quality water
- Deworm animal when entering the feedlot
- External Parasites – regular spraying
- Multivitamin Boosters
Diseases
The most common diseases are:
- Bloat
- Rumen Acidosis
- Foot and Mouth Disease (FMD)
- Lumpy Skin Disease (LSD)
- Anthrax
Management of the Diseases
- Good biosecurity measures
- Vaccination
- Gradual transition to high energy diets to control bloat and acidosis
Grading of Carcass
Factors considered while grading the carcass:
- Meat to bone ratio – good muscle conformation
- Finishing weight of the carcass – well hydrated animals give good weights
- Marbling effects – juiciness
- Fat color
Reasons for downgrading carcass:
- Presence of bruises on the carcass – due to poor handling and transportation of animals
- Colour of the carcass – Dark from stressed animals
- Flavor Change – stressed animals
For more inquiries contact:
Dr. Wamai – +254 728 522 676
Choice Meats – +254 791 569 543
