Kĩ Thuật Vỗ Béo Bò Thịt - Nghe và học theo nhé bà con

and commercial beef for slaughter. The development of cow-meat farming is being cared for by the people of many localities because the cost of food for beef can be reduced by using green grass for agricultural products. Here is Dr. Nguyen Thi Lieu Kieu, Deputy Director of Quy Nhon City Center, introducing some forms of cow-meat fattening. Dear everyone, in the family's farming conditions, there are currently three ways of cow-meat fattening that are commonly applied. First, if there is an addition of food at the slaughterhouse, the cow needs to be slaughtered for 8 to 10 hours a day outside the slaughterhouse to be able to use fresh grass without having to cut the grass and transport it back to the slaughterhouse. After slaughtering, the cow will be supplemented with some fresh food and salt. In this way of cow-meat fattening, where there is a large area of grass and the yield of grass is relatively high, to ensure that the cow can receive 20 to 25 kilograms of grass per day. However, in order to increase the yield of grass, the grass must be cultivated, the grass must be removed, and the grass must be kept cool in a cool tree to keep the soil warm by watering or applying water to increase the yield of grass. The cow-meat fattening must be done in grasslands near water sources near the slaughterhouse to be able to slaughter for many hours outside the slaughterhouse. If the distance from the slaughterhouse to the slaughterhouse is more than 2 km, we have to camp outside the field for the cow to sleep through the night during the time of slaughtering. The second way of cow-meat fattening is that we raise it in the slaughterhouse combined with slaughtering. In this way of cow-meat fattening, the yield of grass in the grassland is limited. The cow can gather a part of the grass outside the slaughterhouse and is provided with more food in the slaughterhouse. We can add agricultural products to make fattening food for the cow. If we use leaves and sugarcane, we can eat fresh or sour food from 2 to 3 kg per day. If we use leaves and sugarcane, we can eat fresh or sour food from 2 to 3 kg per day. When eating, it should be mixed with a diet. For beer, we add 5 to 10 kg per day, combined with grass and beans. The third way of cow-meat fattening is that we raise it in the slaughterhouse. This is a method of raising it in the slaughterhouse to reduce exercise to make the cow gain weight quickly in a short time to achieve a high level of meat, creating fat in the muscles. So the quality of meat is increased, the production cost is reduced, and the effect of slaughtering increases. After the time of fattening, the body mass of the cow will increase from 15 to 20% compared to before fattening. In the early days of fattening, we don't let the cow eat fattening food right away. The time to get used to fattening fattening food can last from 2 to 3 weeks. The diet of cow-meat fattening includes fresh grass, dry straw, fiber, such as dried persimmon, sweet potato, potato, corn. In the first week, we should gradually increase the amount of fiber to a maximum of 1.5 kg to avoid digestive disorders. In the second week, we increase it to 3 kg. In the third week, we increase the amount of fiber to a maximum of 6 to 7 kg. We continue to maintain this amount of fiber until the meat comes out. It is important to stimulate the cow to eat more and better and to exercise less or not to exercise to make the cow grow fast, about 1 kg for a cow per day. One more note for you is before putting it in the fattening pot, the breeder needs to give the cow with medicines such as levamisol, albendazol, or biometin. It must be given water regularly and thoroughly. Currently, there is also a product on the market that has a positive impact on increasing the effectiveness of cow-meat fattening, which is Myrolet 1000. It is a product introduced by the Ministry of Agriculture and Rural Development into the diet of cow-meat. It is used to stimulate weight gain, reduce blood sugar, increase the amount of meat and create a safe meat product to ensure food hygiene. Thank you for listening.