Feeding and watering of cows

Postat la data 20/07/16, de catre Delia Onofrei

  • Pasunat vaci - hrana bovine - adaparea vacilor
  • In summer it is mandatory that all farms have pasture, it is 80-100% the nutritional value of the ration, according to the daily production. Feeding conveyor is based pastures and green from spring to autumn. A very good pasture quality or green mass can provide the necessary nutrients for average daily production 12-15 Kg / milk, without concentrated. If cows produce higher amounts are given and concetrate.
The most economical is feeding on pasture. In the transition to the grazing regime is performed veterinary checks on animals, vaccinările preventive, correcting nails etc.. The transition to pasture or green mass feeding should be gradual: a week before being taken out to pasture, fibroasele reduces the ration and increase succulents. The first week, mandatory cows will receive before being grazed by a fibrous tain. The duration grazing increases progressively. The first day will grazed one hour, then increases the time allotted for the end of the first week to reach the 6-7 hours.

Grazing on alfalfa and trifoistii must be done carefully. Cows will receive before grazing on alfalfa a fibrous tain, and grazing purposes only after dew evaporates, while low and carefully.

The best pastures are natural, composed of grasses and legumes, the relationship protein 1/7-1/8. Organized plots and grazing rotation increases with 25-30% effective pasture. grazing lasts 10-12 hours per day.

During summer, cows graze on the chilly morning, evening or even at night. In most parts of country, Green fodder in sufficient quantities is achieved only by introducing green conveyor (conveyor cultures are different, by geographic area).

During summer, cows consume large quantities of water 40-60 l / day, they will be watered from 3 in 3 hours. We can say that both winter and summer, Besides food, particularly important for dairy cows is water. If the lack of regular food may be supported by dairy cows, lack of water is very hard and immediately felt supported by decreased milk production.

The water is absolutely necessary for the normal metabolism as a whole and especially for milk synthesis, that it contains to a very high percentage of water (87%). The amount required of a cow at 24 hours vary depending on the foods we eat, for the season, of milk production, etc.. In summer cows need water in greater amounts than in the winter, and depending on production, cows with high milk production need more water than cows with low production. In relation to the foods we eat, was established as the 1 kg dry matter of feed, are required 4-6 l / Water. This results in an average daily consumption of water per cow feed 60-70 l, in some cases being higher, and in others lower.

Sources of drinking water used to ensure cows can be: spring water, fountain, river and from groundwater. The most frequent, in dairy farms to ensure water from groundwater, and in summer camps provide water from springs, fountains and rivers. The water temperature should be around 12 ° C and no higher than 16 ° C, but no less than 9 ° C. It can be said that watering cows represents one side of technology as important as feeding and must be done properly.

Stewed veal and vegetables

Postat la data 6/05/16, de catre Delia Onofrei

Ingredient:

  • 600-700 g veal
  • 1 large onion
  • 2 tablespoons oil
  • 1 carrot
  • 1/2 pepper
  • 1 stalk celery
  • salt
  • piper
  • 1 Vegeta teaspoon vegetable
  • 1 teaspoon paprika
  • 1 tablespoon flour
  • 50 ml milk
  • 1 tablespoon of green (celery, parsley)

Is prepared as:

  • Wash veal.
  • Then wipe thoroughly with a towel.
  • Then the meat cut into cubes suitable.
  • Onion, carrot and pepper peel and cut into cubes.
  • Stalk celery cut into cubes all.
  • In a bowl put 2 tablespoons of hot oil.
  • Then add the diced vegetables.
  • Let it simmer for a few minutes.
  • After this time put the meat.
  • Add paprika, salt and pepper.
  • Allow to simmer and cook until the meat less.
  • Pour 500 ml of boiling water.
  • Simmer slowly.
  • If the meat is cooked, Pour in flour mixed with milk bowl.
  • Let it boil a little.
  • Season to taste.
  • Remove from fire.
  • Place and finely chopped greens.
  • The bowl is covered, for 2-3 minute.
  • Ready-to-serve hot stew.
  • Add some diced boiled potatoes serving with warm polenta or bread.

Of course, from this stew is a must for serving and pickles.

Sheep Herding

Postat la data 8/04/16, de catre Catalin Mazilu

Beef and its importance in food

Postat la data 1/04/16, de catre Delia Onofrei

Meat is very important for the proper functioning of the body, especially in the context of a sporting life, increased due to its high quality proteins and minerals.

Nutritional characteristics of meat depends on its animal origin (the species of animal, its food, season, sex and age of the animal) but the way of processing and preparation of meat for consumption.

Beef meat

Lean beef is rich in calcium, iron and acid folic. High iron content makes it advisable for people weak or athletes ectomorphs, especially if it is cooked in extended mode. High content of zinc helps maintain a strong immune system, and content vitamina B12 makes it effective in preventing colon cancer.

Beef is high in cholesterol, especially coming from young animals. The difference in terms of calorie content between fatty meats beef (267 kcal/100 g) the weak (116 kcal/100 g) is very large, and must consider this in your diet.

Veal It is difficult due to its high digestible collagen.

Meat content in nutrients (calculated for meat 100g):

food (100 grams) PROTEIN carbohydrates LIPID CALORIES
lean beef 21 0,5 3,5 116
beef fat 18,5 0,3 17,5 267

Soup with boiled beef

Postat la data 18/03/16, de catre Delia Onofrei

 

INGREDIENT

  • 1 kg boiled beef
  • 1 l little soup
  • 2 large potatoes
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 large white onion
  • 1 large red onion
  • 2 spring onions
  • 1 carrot
  • 1 parsnip
  • 1 zucchini
  • a piece of celery
  • 2-3 rosii
  • a cup of tomato juice
  • seasoning to taste: salt, cimbru
  • greens: Loboda, lovage, parsley
  • optional: chilli and sour cream for serving
Gate: 12
For preparation: sub 120 minute

PREPARATION RECIPE soup with boiled beef:

Meat, washed well in advance, a cut in cubes suitable size and put it to boil in cold water, together with the bone, collecting foam formed. While boiling meat, tocam liking vegetables and Calima them in a little oil.
Add to soup, and when meat is cooked enough, We diced potatoes and let the fire about 20 minutes. Match the taste with salt and a little cimbru, add juice rosii and borsch and let it simmer enough to give May a boil-two. After I got the soup from heat sprinkle chopped herbs.
Serve with sour cream and chilli.
Enjoy your meal!

Learn how to choose and how to cook veal

Postat la data 1/03/16, de catre Anca Sulea

O bucată de carne de vită poate proveni de la un viţel de lapte, de la un viţel tânăr, precum şi de la un bou ori de la un taur sau de la o viţică ori o vacă. Din al treilea volum “Carne, pasăre şi vânat. Prepararea sosurilor” vei afla câteva ponturi despre gătitul cărnii de viţel.

Carnea de viţel e cea în care puiul vacii are de la câteva săptămâni până la câteva luni. Diferitele denumiri date viţelului în măcelărie ajută la stabilirea calităţii cărnii: viţel care suge lapte, viţel crescut cu lapte integral, viţel de tăiat sau care paşte.
O carne de viţel de calitate trebuie să fie albicioasă sau rozdeschis, fermă şi uşor acoperită de o grăsime albă. Viţelul de mamă suge exclusiv la uger; dă o carne albă, moale şi gustoasă. Viţelul crescut cu lapte integral este hrănit cu lapte, dar acesta poate fi industrial (lapte praf).
Alimentaţia viţeilor pentru tăiat este alcătuită din lapte praf, cereale şi suplimente alimentare; carnea lor este mai puţin deschisă la culoare şi mai puţin gustoasă. Which feed the calf is bigger than the calf milk; colored flesh is more intense and louder.

It is classified into three categories

Depending on the location of the animal, that is, after the amount of collagen and tendon:
Pieces topping: is on the back side and above the hindquarters. Pieces are soft, enabling a short and rapid cooking: can be sauteed, Panels made, baked or grilled. muscle, large and small walnut nut, chops, fricandoul are quality pieces that are cooked whole or cut into chops, escalopuri, medalioane…
Bucăţi de calitatea a doua: se găsesc la greabăn şi pe coaste. Chest, spata şi fleica sunt bucăţi de consistenţă medie şi au nevoie de o gătire mai lungă: tigaie, poşare, brezare, ragut.
Bucăţi de calitatea a treia: corespund extremităţilor şi picioarelor (gât, picioare, piept…). Trebuie să fie gătite lent şi mult timp, ca să devină moi: poşare, brezare şi ragut. Capul, botul, gâtul şi picioarele trebuie fierte mai multe ore.

Bine de ştiut

Carnea de viţel se consumă de preferinţă rozé; dacă e prea făcută, carnea se usucă. In many situations it is necessary to provide pieces of the flour prior to being subjected to thermal processing.

Grilled beef steak

Postat la data 11/02/16, de catre Delia Onofrei

Ingredient

2 sliced ​​beef steak seasoned 2 cm (about 300 gr each)
1 teaspoon Lemon pepper (or black pepper and green pepper in equal proportions)
4 tablespoons oil
1 Crenguta Rozmarin
1 clove garlic
1 diced butter
1/4 lamaie
salt

Gate: 2

Preparare

  1. Steak slices cut perpendicular to the fiber, mandatory! Evening sprinkle salt over the slices of entrecote. Allow the refrigerator until the next day, They will be prepared.
  2. Antricoatele Remove from the refrigerator and sprinkle liberally with Lemon pepperhigh ground (or black pepper and green pepper coarsely ground) on both sides. Place a teaspoon of oil and massage each part by hand, is well greased side up. Allow meat countertop 1/2 Now.
  3. Preheat grill pan (nonfat) for 3 minute, high heat.
  4. Put the chops in the pan and let it fry motionless for 2 minute (if you want made environment) or 3 minute (if you want well done). And leave and return to the other side while (2 or 3 minute).
  5. As soon as we're back, Clove insert a fork, cut it a little at one end and rub the meat with that part over. Then, loviti carnea pe toata suprafata cu crenguta de rozmarin. Si la final, introduceti cubul de unt in furculita si treceti-l scurt pe toata suprafata carnii.
  6. Scoateti carnea pe o farfurie incalzita. Lasati-o sa stea 2-3 minute (mandatory).
  7. Asezati carnea pe farfurii preincalzite.
  8. In farfuria in care a stat carnea, veti vedea mult suc de pe carne. Stoarceti lamaia deasupra si numarati 10 picuri, apoi cu o furculita amestecati sucurile din farfurie. Turnati sucul rezultat peste cele doua bucati de carne.
  9. Serviti imediat, cel mai bun e cald.

 

Boning automatic sirloin

Postat la data 6/01/16, de catre andrei

Beef in human nutrition

Postat la data 9/12/15, de catre Delia Onofrei

 

 

IMG_20651

In general, meat is a fundamental and essential human nutrition food. The lean beef contains the greatest amount of creatine, substance responsible for muscle growth, sacrificial strong themselves energetically (the worst is beef or veal calf) and it's good to be consumed twice a week. Daily ration of meat in human diets are recommended to be 100-200 g.

 

Beef is ranked 3 Along with grain and seeds, as a product rich in iron. It is considered the food with the highest amount of nutrients. Help muscular system to become stronger and healthier.
Beef is rich in zinc and conjugated linoleic acid, which serves to inhibit the growth of tumors and prevent cancer. Also, Colon cancer can be prevented by vitamin B12 beef that contains it.
beef

Beef is very delicious, offers numerous benefits. In addition to being high in protein, totodata incarcata de este nutrients esentiali, including mineral, B group vitamins help produce red blood cells and protein metabolism, contributing to muscle growth, fara contribution of Grasim. In culturism, beef prominently at each main meal of the day (breakfast, Lunch, china, chiar is the gustari).

Slaba vita carnea contine 5 % fat. More, are in Componenta acidul linoleic conjugat (CLA). It plays an important role in fat burning and stumbling their submission the abdomen or thighs.

In contrast to other types of red meat (Pork, honey), beef has the lowest content of saturated fat and cholesterol is considered the most nutritious. Conform medicinii traditionale chineze, the scent sweet and neutral energy, Beef is often used for disorders of the spleen or stomach.

No beef contains no fiber. From meat metabolism does not generate any solid waste and, following, food bowl to be filled with fresh vegetables and cereals, otherwise there is a risk that a diet rich in meat to be followed for constipation. Consumata in excessive, this gain. Favors the appearance of large quantities of meat digestive cancers. The risk of colon cancer is three times higher in large consumers of red meat, as it contains dietary fiber, that protects the colon and ease digestia.Supa concentrated beef as food daily is recommended for sufferers of chronic diarrhea. Beef liver is a liver function fortifier, Contribute to treat glaucoma.

Automatic storage of frozen products

Postat la data 1/12/15, de catre andrei

Baked Beef in its own juice

Postat la data 30/11/15, de catre Delia Onofrei

Vita la cuptor in suc propriu

Baked Beef in its own juice

500 neck gr beef / veal
1 medium onion
2 garlic cloves
1/2 parsley
a few needles of rosemary
1 spoon catch
1 teaspoon paste ansoa (or 2 Networks ansoa oil)
50 ml vin alb sec
2 tablespoons oil
piper

Gate: 2-3

Preparare
Baked Beef in its own juice

  1. Neck cut thick slices 2-3 cm, perpendicular to the fiber. If caperel and fillets ansoa They are salt, Take Desrati 15 minutes in cold water.
  2. Onions finely chop. Above it crushes garlic. Finely chop the parsley and rosemary (cam 15 Put rosemary needles, just enough to give a fine flavor sauce). Put all together on cutting board, add the caperel if paste ansoa and chop it with a knife until well chopped mixture obtinetiun.
  3. Choose a pot that goes in the oven large enough to contain two layers meat (I used a casserole 18 x 12 cm). It is important not to use a larger pot. Is it better to be more crowded than you have space remaining meat.
  4. Brush the bottom with 1 tablespoon oil.
  5. Arrange half the slices of beef in pot, side by side. Sprinkle the meat with half the chopped onion. Arrange beef slices above the rest. Sprinkle remaining chips.
  6. Sprinkle a little pepper on top and drizzle with 1 tablespoon oil. Pour in the wine down the side.
  7. Cover the bowl with foil or lid and bake, at 150C for 2 hours.
  8. After this time lift the foil / lid and you'll see that completely covers the meat juice. Give the dish in the oven yet 1 Now, this time uncovered. Check after this time will be very soft meat, to break easily with a fork, otherwise leave in the oven until May 1st is soft.
  9. Serve with boiled potatoes and parsley. What remains can refrigerate and reheat, but be careful to be covered meat sauce, otherwise dry.

Postat la data 26/11/15, de catre Liliana Serediuc

Stewed beef stroganoff (beef stroganoff)

It is a simple dish that use beef cut into thin strips. If you do not well marinated beef recommend using ground beef for this recipe.

 

Ingredient:

- 6 tablespoons butter
– 300 g beef mince or cut strips
– 1/3 cup sliced ​​green onions
– 200 g mushrooms cut into cubes
– Salt / pepper
– 1/8 teaspoon nutmeg
– 1/2 teaspoon tarragon
– 1 cup of cream at room temperature

Preparare:

Etapa 1: Cook the meat in 3 tablespoons butter over medium heat, up is done, adding salt and pepper. Then remove the meat and set aside in a bowl.

Etapa 2: In the remaining oil in the pan, sauté onion. When the onion is transparent over the meat sits in bowl.

Etapa 3: Clean the pan.

Etapa 4: Add other 3 tablespoons butter and fry the mushrooms pretty hard to fire 4 minute, adding the remaining spices.

Etapa 5: Then, Reduce heat to low and add the mushrooms cream. Do not allow to boil cream, but add the meat and onion, add more salt if necessary and serve with pasta or rice.

 

Feeding cows

Postat la data 19/11/15, de catre Delia Onofrei

Particularities capitalize food.

Cattle feeding has several features different from other categories of animals given the specific consumption and digestion. With the great ability of the digestive tract, especially in rumenului, cattle can consume large quantities of feed volume, sometimes exclusively especially at low production. Peculiarities of feeding the cattle are given especially the specificity of the action of digestive microflora, indeosebi the nivelul rumenului. It is about complex processes of degradation and synthesis through which their cattle provide most of the nutrients.
Fermentative processes organics train all components of forages (carbohydrates, lipids, proteins). Carbohydrate digestion involves a whole series of reactions with a large number of intermediate compounds, byproducts being finalized in a mixture of volatile fatty acids: acetic, propionic, butiric, in smaller quantities (izo)valerianic, izobutiric. The usual rations proportion of acetic acid is 60-70%, propionic 15-20%, butiric 10-15%.
The main factor in determining the proportion of volatile fatty acids is the structure rations. E.g, the use of rations with several Fanurie and coarse, increases the weight of acetic acid, while the use of concentrated rations rich in propionic and butyric acid increases share.

Ratii for bulls the reproduction

establishing the necessary

The needs are determined by age, bodyweight, state maintenance, temperament, intensity of use to mount etc..
Energy demand is set separately for separate maintenance and breeding activity, then adding up. Thus, the 1UN 100 Kg GV (energy requirements for maintenance), it adds 0.5 A made for each mount.
For other nutrients global demand is established, depending on energy needs, ensuring each UN, these values:

• 110-120 g PBD
• 7-8 g calcium
• 5-6 g phosphorus
• 50 mg carotene

Forage recommended quantities

In general, in nutrition bulls have introduced feed those who have a favorable influence on breeding activity. Baits are contraindicated with little nutritional value, The poor caliatate, moldy, frozen etc..
During stabulation recommend Fanurie (d alfalfa hay, clover hay, d mash of good quality hay) in cantiate de 7-11 Kg animal day. It is not recommended to use grosierelor. Can be used as a juicy fodder beet silos and (7-11 Kg), The carrot is also indicated for insurance required carotene (4-5 Kg). It can give the food and quantities of compound feed 4-5 Kganimalzi taratele de garu, oat, barley, maize, peas, sunflower meal, Give soy source, animal flours – can be administered. mineral salts (calcium carbonate, dicalcium phosphate etc.) it incorporates either in concentrate, either lighters licked, available to animals.
During the summer Fanurie introduction in nutrition is indicated for prevention of bulls summer timpanismului ( if used in rations of perennial leguminous green) and they also provide the necessary substance is administered in the amount of uscata.Fanurile 3-5 kg day. Green fodder can be administered to stable (kindle) or through grazing (25 kg day). Forage recommended: lucerne, clover, borceagurile, Graminile Perene Etk.

Dairy cows

establishing the necessary

The needs are determined based on body weight, the expected milk production, fat content in milk, lactation phase etc..
The needs for maintenance, reported in 100 kg GV, it is: 1 A, 60 PBD grams, 5 As grams, 5 P grams, 20 mg. carotene. The needs for production. For each kg. Milk Product, with 3,5% fat, ensure, average: 0.5 A, 60g. PBD, 3g. That, 2g. P, 15mg. carotene. The percentage of fat 3%, demand is 0.45 A PBD and 55 g kg milk, again at 4% ensure fat 0.55 A 65g and PBD kg milk.
In connection with the lactation stage, it is known that cows, in the first part of lactation, (up to 10 weeks) have a reduced appetite and weight loss. In this reduces the norm dee SU with 2-3kg.
Also, have known variation in body weight of cows depending on the stage of lactation. 1Kg weight loss is equivalent to 2.8 A. Kg in weight for receipt of necessary: 3.4 A, 300g PBD, 18g Ca, 9g P

Lactation week
The change in weight (kg day)
Changing the weight 10 weeks (kg.)
The net effect on body weight (kg)
0 – 10
- 0.5
- 35
- 35
11 – 20
0
0
- 35
21 – 30
+ 0.5
+ 35
0
31 – 40
+ 0.5
+ 35
+ 35
41 – 52
+ 0.75
+ 63
+ 98
The variation in weight in dairy cows

SU needs to dairy cows can be set based on the amount of normal ration (2,5-3 Kg SU 100 kgGV), or using the following equation:

HIS (KG day) = 0.025 G + 0.1 Y

where: G = body weight (kg)
Y = milk production (kg day)

Forage recommended quantities

During stabulation recommend Fanurie (alfalfa hay, clover hay, vetch hay). To lower production of milk can give and coarse (corn cobs, payroll etc.). Corn silage is juicy basic (21-26Kg head day), it can manage and sugar beet (10-15Kg), beet (20-25Kg), Potato (15-20Kg), borhot de bere 910-15Kg). In total juicy winter must not exceed 30-35Kg head day (except high production cows).
During the summer handling of the fodder is green, but it is best removed or animals on pasture.

cows

establishing the necessary Differential feed cows only in the last part of pregnancy, that the last 2 months, properly dry period. in the first 7 months, feed the dairy cows, function in the production.
The needs are determined by age, body weight and gestation stage.
Energy needs can be set separately (maintenance and gestation) or global. In the first case, the energy needs for vital functions 1 A 100kg ensure an additional GV 2-3 A ( 2 A month to 8th gestation and 3 A month 9 ). In the second case, when global energy demand is set, is granted 1.5-1.6 A Kg.
The needs for other nutrients is established global, every UN, calculated the energy requirements, ensuring: 100-110 g PBD, 8-10 g Ca, 6-7 g P, 5 g salt, 50 mg carotene

calves 0 – 6 months

a) Colostrum subperiod, it lasts 6-7 days, having as a starting point when calving. Hrana exclusive this colostrul. Colostrum has a chemical composition and nutritional value of whole milk completely different. It can be used as a complete food that can not be replaced in the first days of life. The high content of gamma globulins immunological properties of colostrum NFER. Only through the colostrum calves disease is indefensible that in the first days of life they can not produce antibodies.. Colostrum is a very concentrated source of vitamin A that allows the calves to fend influences neonatal. It has laxative by high fat content and because it stimulates peristalsis. By laxative role result in removal of meconium (dezasimilatie product of calves during intrauterine).
Tain first colostrum is recommended to administer to 1-2 hours after calving but not later 6 hours after birth. The amount of colostrum to be administered during this period is 3-6 kg / day.. In the absence of colostrum are looking for a cow gave birth in the same period. Without them prepare an artificial colostrum: 1Kg milk, an egg yolk, a teaspoon of castor oil, vitamin A and antibiotics 10% the therapeutic dose; is administered once daily body temperature. During the last two days of calves colostrum must be familiar with boiled and cooled water to body temperature.
b) Sub-period of breastfeeding itself. Colostral period lasts until the end of weaning (6months). Weaning can take place earlier (2-3months). can practice 3 nursing technology.
1. With milk: – It is typical of the traditional growth calves (5-6 Kg milk / day) in 2-3 portions correlated with the number of milkings. Towards the end of subperiod breastfeeding reduces the amount of whole milk gradually to be suppressed.
2. With skimmed milk: – can practice after calves were fed whole milk at least 1 luna. The transition must be gradual through a period of transition 10 days in which 1/2 kg milk is replaced with 1 kg skimmed milk to total replacement.
The amount of skimmed milk is 8-10 kg / day. Gradually decreases towards the end of breastfeeding. Calves can be weaned at 3 months.
3. With milk substitutes:- It is the most used in farms. After sub-period Colostrum can add substituents or can completely replace milk. INLAVIT 25% PB, 20% GB. Milk or milk substitutes are not exclusive to feed calves. Use and solid foods. First the ages 2 weeks are compound feeds. On a month is recommended to introduce the calves and feed quality because Fanurie, besides economic Aspet, Fanurie use has favorable effects on rumen development and prevents diarrhea. Quality silos can be used at about 2 months. It is recommended silos with a high in US (30-35%).

Young females breeding 6-12 months

Feeding heifers is based on two important principles:
– achieving optimal weight when first monte
– training future productive performance (rumen development and differentiation of glandular breast tissue). Up to 6 months can practice a high level of nurturing that allow them to fulfill large bonuses (800-900 g / zi) without affecting the development of the rumen and mammary gland tissue. Between 6 months and the first mount is recommended a moderate feeding (600-700g / zi). Around the first breed to calving, heifers are fed again with large amounts of food without affecting the development of glandular breast tissue. But in situations when calving is programmed beyond 30 months for economic reasons, winter heifers eat large amounts of feed volume (without focused) with gains 300-500 g/zi 9fanuri: 1,5-2 Kg / 100Kg GV; green feed: 6-8 Kg / 100Kg GV; concentrate: 1,5 Kg / head / day. Where silos are produced slightly, they can be administered in order to replace Fanurie: 3-4 Kg / 100 kg GV.

Cattle fattening (Youth and adult)

cows, after the end of the production cycle (4-6 Level Breeding bulls), undergo a rehabilitation process. Reconditioanare process lasts 3-4 months. Cows get in feed rations volume 70% and concentrated 30%.
Feeding young cattle fattening. usually, fattening uncastrated males are used because they have a higher growth rate and because less fat deposited in housing. Castration is absolutely necessary at higher weights 500 Kg. Fattening young bulls are done 3 systems:

1. In the intensive system: are 3 technologies fattening:
a) baby-beef: on barley. killing at 300 Kg
b) baby-beef classic: growth rate continuously at maximum growth potential genetically determined. Feeding in these conditions involves the use of highly concentrated rations in terms of nutrition. The silos are used most often corn or grasses or semisilozurile. Share concentrates in ration is high (50-60%), to limit the occurrence of digestive disorders. It is difficult to specify the amount of feed used. It is used in discretion. Slaughtering occurs in any situation under 20 months depending on market requirements. aca market allows absorption fatter animal slaughter may take place by 20 months, When reaching weights 550-600 Kg. If culling is not the 300-350Kg. is consatta increases over 1kg / day
c) ultra baby-beef (for white meat) subject only males. After colostrum feeding period is only milk and milk substitutes to 3-4 Monday they reach 150-200 Kg. 11,4-1,5Kg kg gain is achieved with milk powder in dilution 1/9-1/10.

2. Semi-intensive system is characterized by discontinuous but sustained growth. It follows a better pasture recovery. Slaughter takes place at 20-30 months (600-650 Kg). This type of fattening uses only castrated steers and young females belonging only rejected from breeding meat breeds. It spans several seasons grazing (fish 30 months). Feed volume (grazing in summer) is the exclusive food. A few months before slaughter recommend inclusion of modest amounts of concentrates.

10 reasons to eat beef

Postat la data 17/11/15, de catre Marian Barbieru

carne-shutterstock

The latest trends in bodybuilding carb diets are for definition, and replacing the chicken or fish with grape. Perhaps the old bodybuilders, Franco Columbu and Arnold Schwarzenegger or are amused by the new “findings” de pe scena culturismului actual, Her beef eating huge amounts in their heyday, long before science confirm what had already proved empirically: for best results should include beef from one or two meals of the day.

If you need more arguments that eating beef put some meat on you, iata 10:

1) Beef contains creatine

Beef is effective in building muscle mass and strength because it has a higher content of Creatine than any other food. Creatine is the energy source of the muscles for the first seconds of exercise with weights. And allows you to train longer and more intensive supply of adenosine triphosphate reserves (ATP).

2) Beef contains carnitine

Fish and chicken are extremely poor in both creatine and carnitine. Vita, the other side, It is filled with both. Carnitine sustain normal metabolism of fats, can lead indirectly to increase testosterone sustain and branched chain amino acids metabolism (BCAA), importranti most amino acids for bodybuilders.

3) Beef contains potassium and protein

Potassium is a mineral that is lacking in the diet of many bodybuilders. Low potassium levels lead to slowing protein synthesis, and slow production of growth hormone and IGF-1 (both highly anabolic). Vita is also very rich in protein quality. A roast beef of 150 has averaged grams 22 grams of the highest quality proteins.

4) Beef contains alanine

Alanine is an amino acid that is employed to create sugars in food proteins from. If you follow a low carbohydrate diet saves you alanine, providing energy to muscle workouts. The beauty of alanine protects muscles from being broken down and used for energy.

5) Beef is a source of low-fat and full of CLA

Certain varieties of beef are low in fat. E.g, beef striploin (especially Previous) It has a fat level comparable to skinless chicken breasts. May put the count and that beef is full of conjugated linoleic acid (CLA), a powerful antioxidant, that combats catabolism (breakdown of muscle tissue) while training hard. More, CLA prevents excessive fat deposition in the abdomen and thighs.

6) Beef contains iron

Iron is a mineral found in the blood, and abounds in beef. It works just the opposite with chicken and turkey.

7) Beef contains zinc and magnesium

Zinc is another mineral antioxidant that contributes to protein synthesis and muscle growth. As glutamine and vitamin B6, Zinc strengthens the immune system. Magnesium supports protein synthesis, increases muscle strength and improves the efficiency of insulin production, anabolic the body's primary hormone.

8) Beef contains vitamin B6

As consume more protein, the more you need to add more vitamin B6 your diet. There are enough vitamin B6 to beef up the immune system, which allows for better recovery after workouts while supporting protein synthesis and metabolism.

9) Beef contains vitamin B12

Vitamin B12 is essential for the production of red blood cells; These muscle cells supply oxygen. It also helps to metabolize residues left behind BCAA sites.

10) Beef offers variety

The chicken is bland when eaten daily, months in a row. Beef offers several varieties (beef striploin, beef leg, tenderloin, etc.) all with different textures and tastes special.

No I can only wish you good appetite, and intense training!

Chifteluțe dietetice de vită la cuptor

Postat la data 6/11/15, de catre Liliana Serediuc

 

 

Chifteluțe dietetice de vită la cuptorTipul rețetei: Antreuri
Numarul de porții: 2 porții
Timpul de preparare: 10 minute
Timpul de gătire: 30 minute
Gata în: 40 minute
Dificultate: Foarte ușor
Printează pagina

Ingredient:

500 g beef (de preferat fără pielițe și grăsime)
2 cloves of garlic
o linguriță sare
freshly ground black pepper
1 lingură pătrunjel (verde tocat)
3 linguri mărar (verde tocat mărunt)
3 fire de ceapă verde
2 eggs
2 linguri ulei de măsline

Preparare:

Etapa 1: Carnea de vită se dă prin mașina de tocat.

Se amestecă cu pătrunjelul, mărarul și ceapa verde tocată mărunt.

Adăugăm sare, piper, cele două ouă bătute și usturoiul pisat.

Amestecăm bine până la omogenizare.

Formăm chifteluțe și le așezăm într-o tavă tapetată cu hârtie pergament.

Etapa 2: Se stropesc cu uleiul de măsline.

Se coc la 180 grade C pentru 25-30 minute, în cuptorul preîncălzit.

Se servesc cu salată verde.

Etapa 3: Poftă bună!