Backgrounders
What is the primary purpose of backgrounders in the livestock industry.
A. They prepare weaned calves for feedlots by providing them with a nutrient-rich diet.
B. Breeding Heifers to produce calves
C. Fatten cattle before that are harvested for meat.
What is the main goal of cow/calf production.
What is:
To produce healthy calves for sale or future breeding.
To prevent the breed of purebred cattle from declining
To send them to harvest after they are born.
What does "farrow to finish" mean in the livestock industry?
Managing pigs from birth to market weight.
Process of a sow giving birth
Harvesting swine
What is a feeder lamb?
A young lamb that is raised for meat production
An older sheep that is processed for distribution to consumers.
A lamb who is really hungry.
What is the primary product of dairy producers?
Cheese
Milk
Yogurt
Eggs
How long do calves typically stay in a backgrounding operation?
90 to 150 days
70-100 days
60-80 days
When is the breeding season for cow/calf producers?
Winter
Spring or fall
Summer
What is the length pigs typically remain in a farrow to finish system?
6 months
3 months
2 months
What is a popular breed of meat goat?
Angora Goat
Boer Goat
Fainting goat
Name one common breed of dairy goat.
Saanen or Nubian
Boar or Angora
Toggenburger
Name one common feed type used in backgrounding
Silage or hay
grain
Supplements
What is the common breed used in cow/calf operations?
What is
Angus or Hereford
Holstein
Shorthorn
What is challenge that a farrow to finish operation has?
managing disease outbreaks and ensuring feed quality.
Growing feeder pigs to the proper weight that they need to be.
The demands of management and supplies to raise swine are hard to come by
What is the length it typically takes for meat goats to reach market weight?
5 to 7 months
2 to 3 months
8-10 months
How often do dairy goats typically need to be milked during the day?
twice a day
once a day
three times a day
What are the major challenges faced by backgrounders?
Managing health issues due to stress from weaning and transportation.
Transitioning cattle to the feedlot
Fattening cattle for harvest
Why is the management practice crucial during calving season?
To prevent sickness in the herd
Monitoring for complications and ensuring proper care for newborn calves
To decline the weaning rates of cattle
What is an important biosecurity measure in the farrow to finish systems?
Keep pigs separated from outside animals and controlling visitor access.
Always maintaining the temperature of the barn at 65 degrees.
Pigs must be moved at different times/different ages to the next barn.
What is the typical weight range for feeder lambs at market?
70 to 110 pounds
30-80 pounds
60-70 pounds
What is an important factor in milk production management?
Nutrition and health management
Pasture rotations with the herd
Ensuring that the milk they produce is delicious
How is backgrounding impacted by the quality of beef produced?
Enhance marbling and overall meat quality through controlled feeding practices.
It is competitive in the market, so the cost is high and hard to produce cattle
Backgrounding cattle are more susceptible to disease.
How does grazing management affect cow/calf production?
Increase creep feeding to decrease the weaning weight.
Influences the nutrition and health of both cows and calves, impacting growth and production.
Helps with keeping the cost low when raising calves.
How are farrowing crates are used in pig production?
Confining sows during farrowing to protect piglets from being crushed and to manage their feeding.
Holding pen used to keep piglets in the so they don't get loose
Keeping Piglets healthy.
How does the market price for feeder lambs fluctuate?
The supply and demand, seasonality, and quality of lambs affects market price.
Mary had a little lamb.
Beef cattle have fluctuating supply and demand.
Explain the significance of pasteurization in milk production.
Pasteurization kills harmful bacteria and extends shelf life.
Pasteurization makes chocolate milk
Contains more amino acids, antimicrobials, vitamins, minerals, and fatty acids than raw milk