Experimental testing procedures to estimate the partial efficiency of feed use for maintenance and gain using Red Angus bulls

dc.creatorDavis, Jay K.
dc.degree.departmentAnimal and Food Sciencesen_US
dc.description.abstractIn today's contest to win the consumer's dollar at the retail counter, the beef industry's position as the most favored meat is being threatened. The competitors, poultry and pork, are challenging the one time dominator of the meat market. Both of the competitors have the same plan as how to beat the beef industry, namely efficiency. The poultry industry led the way to becoming an integrated, well-focused entity that strives to increase profits by reducing production costs. By doing this, poultry has been able to win its share of the meat market by providing a more affordable product to the consumer. The pork industry is moving in the same direction as pouhry, with the same key emphasis, efficiency. In the current environment of the beef industry, with increased input costs and reduced margins, the importance of production efficiency has never been greater. Fortunately, the beef industry has not been without advancements in efficiency. Today, there are several tools available to producers to reduce the costs of production. Feed additives and growth promotants are just a few of the discoveries that science has provided the industry, enabling it to produce more with less. Improved management techniques have also played a role in allowing the beef industry to remain competitive. By developing better record keeping systems and analysis, breed associations have been able to estimate breeding values that provide for a more accurate means of selecting for certain production goals.
dc.publisherTexas Tech Universityen_US
dc.subjectFeed utilization efficiencyen_US
dc.subjectRed Angus cattleen_US
dc.titleExperimental testing procedures to estimate the partial efficiency of feed use for maintenance and gain using Red Angus bulls
thesis.degree.departmentAnimal and Food Science
thesis.degree.disciplineAnimal and Food Sciences
thesis.degree.grantorTexas Tech University


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