Sustainable Meat Production Research Articles

Effect of graded levels of Sorghum bicolor on proximate composition, lipid oxidation, microbial load and sensory properties of rabbit meat floss

Consumers are increasingly seeking healthier and more sustainable meat products. Rabbit meat is generally considered a healthier alternative to red meat because of its low fat and cholesterol content. However, people accustomed to consuming red meat may find it less visually appealing because of its pale appearance. Plants rich in beneficial phytochemicals like Sorghum bicolor (Sorghum) have been used to impart desirable colouration and sensory properties to processed foods. In this study, Rabbit Meat Floss (RMF) was prepared with graded levels of powdered sorghum stalks thus: Treatment 1/Control (RMF +0% Sorghum), Treatment 2 (RMF+ 1% Sorghum), Treatment 3 (RMF+2% Sorghum) and Treatment 4 (RMF+3% Sorghum). The RMF were analysed for Yield (%), Microbial load (logCFU/g), Lipid oxidation (mgMDA/kg), Proximate composition (%), and Sensory properties at intervals of 0, 10, and 20 days. The RMF analysed on days 10 and 20 were packed in Ziploc bags and kept at room temperature. The experimental design was completely randomised, and all analyses were done in triplicates. All treatments with Sorghum inclusion had higher yields than the Control, with Treatment 3 (RMF+2% Sorghum) having the highest yield (107.98). All RMF with sorghum had higher crude protein than the control. Treatment 2 (RMF+1% sorghum) had the highest crude protein at days 0 (50.67) and 20 (47.85). Ash content was also higher in RMF with sorghum, and Treatment 4(RMF+3% Sorghum) had the highest values at days 0 (9.00) and 20 (8.49). At day 0, Treatment 3 (RMF+2% Sorghum) was rated highest in tenderness (7.00) while Treatment 2 (RMF+1% Sorghum) was rated highest in juiciness, and Treatment 4 (RMF+3%Sorghum) rated highest in colour (8.10). On day 20, all RMFs with sorghum had higher colour scores, with Treatment 4 (RMF+3%Sorghum) having the highest score (8.10). There were no significant differences in microbial load during the study. The inclusion of Sorghum bicolor in rabbit meat floss significantly improved its crude protein and ash content. It also improved visual appeal, while overall acceptability was not severely comprised up to twenty days of storage.

Harvest of quality-controlled bovine myogenic cells and biomimetic bovine muscle tissue engineering for sustainable meat production

Alternative technology for meat production holds the potential to alleviate ethical, environmental, and public health concerns associated with conventional meat production. Cultured meat produced using cell culture technology promises to become a viable alternative to animal-raised meat for the future of the food industry. In this study, biomimetic bovine muscle tissue was artificially fabricated from myogenic cells extracted from bovine meat. Our primary culture method relies on three key factors; a sequential digesting process, enzymatic treatment with pronase, and coating with laminin fragment on culture dishes. This method allows the efficient collection of large numbers of primary cells from bovine cheek meat, purifies the myogenic cells from the cell mixture, and then continuously grows the myogenic cells in vitro. In addition, using our “quality control” methods, we were able to determine the “cell quality”, including the proliferative and differentiation capability in each step of the primary culture. Furthermore, to mimic native bovine meat, the quality-controlled bovine myogenic cells were cultured on a micropatterned thermoresponsive substrate stimulating a native-like aligned structure of cells, which were then transferred onto a fibrin-based gel. This gel-based culture environment promoted structural and functional maturation of the myogenic cells, resulting in the production of bovine muscle tissues with sarcomere structures, native-like membrane structures, and contractile ability. We believe that these biomimetic features of “tissue-engineered meat” are important for the production of future cultured meat, which will need native-like nutrients, texture and taste. Therefore, our meat production approach will provide a new platform to produce more native biomimetic tissue-engineered meat in the near future.

Brazilians' attitudes to meat consumption and production: Present and future challenges to the sustainability of the meat industry

Brazil is a main global producer, exporter, and consumer of farm animal products. Information about the knowledge and attitudes of Brazilian citizens and consumers towards the different dimensions of meat production sustainability can support policy discussions and guide the industry to adopt production systems compatible with societal expectations. Here we provide a historical, social, and economic overview of meat production and consumption in Brazil, review the scientific literature on Brazilian public attitudes towards meat production and consumption, and discuss some actions Brazil is taking to develop more sustainable production systems. We show that Brazilians expect affordable meat products with high organoleptic, sanitary, nutritional qualities and produced under high ethical standards. The pace of discussions and changes in policies and in meat production systems needs to accelerate to follow domestic and international demands and the changes in ethical expectations of society. Constructive dialogue between all interested stakeholders, including citizens and consumers, needs to be fostered to design more sustainable meat production systems.

Jumping on the Bandwagon of Responsibility—Or Not? Consumers’ Perceived Role in the Meat Sector

It is evident that sustainable meat consumption and production require shared responsibility for actions and consequences by consumers and producers. Therefore, this study aimed to identify the relevant focus areas within the meat food value chain that consumers attach relevance to. Furthermore, the study provides an understanding of potential actions of consumer social responsibility (CNSR) and reasons for not taking responsibility. The study is based on an online consumer survey (n = 1003) including standardized and open-ended questions. Data were analyzed via content analysis using a combination of inductive and deductive analyses in an iterative process. Results reveal that consumers consider animal husbandry as the core area where there is a need to take responsibility. This is followed by food safety, slaughtering, and transport, while environment and social issues related to the working conditions of employees are judged to have lower relevance. In most focus areas, the large majority of respondents attribute responsibility to one or several of the other stakeholder groups but not to consumers of meat products. Recommendations for the meat sector as well as for policymakers are derived in this paper to further encourage meat consumers to take their part of the overall responsibility.

Physiological adaptation indicators of three Colombian Creole cattle breeds

The present study aimed to determine the physiological response and its relationship with the caloric impact (stress) index of three breeds of Colombian Creole cattle (Hartón del Valle, Blanco Orejinegro y Sanmartinero). These breeds have been considered adapted to low-tropical conditions and important to the sustainable meat and milk production in Colombia. To determine two heat tolerance indexes and two hormones and their relationship to the physiological response to heat stress in three Colombian Creole cattle breeds, Pearson’s correlation methodology and mean comparison study were used. The adaptability indexes such as temperature-humidity index (ITH) and heat load index (HLI) and cortisol and T3 hormones were estimated and subsequently, the indexes were correlated with the hormones using the Pearson methodology, also the mean comparison study was used. Physiological variables were analyzed such as heart rate, respiratory rate, rumen patterns, and rectal temperature; during the study, serum concentrations of cortisol and triiodothyronine hormones were detected in seven different instances during the rainy season in the Piedemonte Llanero. ITH and HLI were used as indicators of thermal compensation. The HLI appeared to be a better indicator when the environmental conditions included wind speed and solar radiation. No variations were found between the breeds (P≥0.05), while the measurement periods did show variations (P≤0.05). It may conclude that the HLI provides better information to study physiological parameters and it may confirm that the animals are considered adapted to the conditions of the local environment.

Delivering “less but better” meat in practice—a case study of a farm in agroecological transition

Eating “less but better” meat can be a strategy to guide meat consumption in Western or high-income countries towards sustainability, but what “better” means depends on the perspective. Multiple studies and reports suggest that agroecological farming systems could contribute to a broad range of sustainability benefits, but few studies have examined the implications for people and nature following trade-offs between sustainability priorities at the farm level. Therefore, this study explored the effects on a broad range of sustainability themes following agroecological transition on a case farm in east-central Sweden. We applied a novel mixed-methods approach, combining the indicator-based SMART-Farm tool with additional quantitative and qualitative analysis of the farm’s climate impact, contribution to global food security, economic performance, and working conditions. The results showed improvements for aspects within environmental, social, economic, and governance-related sustainability dimensions, with corroborating results across methods. The case farm thus served as an example of transition to a more sustainable production system, but as expected, there were both trade-offs and synergies between sustainability aspects. Negative effects were found for economic aspects at the farm and societal level. For this case, one may conclude that “better” meat production both supports and depends on, a more sustainable farm; but that “better” meat and a more sustainable farm cannot be viewed in isolation from the wider food system. Also, “better” can be described by several states along a transition pathway. Key contributions of the study are threefold, a) articulation of the links between agroecology and the concept “less but better,” b) empirically demonstrating synergies and trade-offs in striving for more sustainable meat production, and c) a novel methodological approach for sustainability assessment.

Hematological and histopathological evaluation of meat-type quails fed Madagascar cockroach meal.

Aiming at the sustainability of meat production, insects can replace traditional ingredients in the diet of poultry. Studies evaluating performance in birds have emerged to ensure this ability, but few address the health parameters of animals. This study was carried out to evaluate the effects of the inclusion of Madagascar cockroach meal in traditional diets on hematological and histopathological traits of meat-type quails. The inclusion of Madagascar cockroach meal in the diet was evaluated in four levels: 0%, 6%, 12%, and 18%. Observations for hematological and histopathological traits from 6 repetitions on each group were recorded for both sexes at 35days of age. Hematological parameters were not influenced by Madagascar cockroach inclusion on diet and quail's sex. Red and white blood cells count were within the normal range for poultry. No significant findings were observed during the histopathological evaluation of the pancreas, duodenum, jejunum, and ileum. Liver fatty degeneration was visualized in all treatments in the same intensity. Quail's diets containing up to 18% insect meal during the growth period did not affect the studied health parameters, so the Madagascar cockroach meal could be considered as an alternative to a protein ingredient for poultry production.

Evaluating productive performance, meat quality and oxidation products of Italian White breed rabbits under free-range and cage rearing system.

ObjectiveFree-range systems have been increasingly available to the consumer due to increased demand for more sustainable meat-products. In the current study, the effect of free-range (FR) and cage system (CS) was explored on growth performance, meat quality and oxidation products in Italian White breed rabbits during the growing-fattening phase (5 to 13 weeks of age).MethodsForty rabbits were randomly allotted to two treatment groups according to the rearing system, and each treatment group was replicated five times with four subjects in each replicate (20 rabbits per treatment-group). All rabbits fed the same diet as pelleted, and under FR system, no additional feeds were available to animals.ResultsRearing system had significant effect on rabbit growth performance, where CS group resulted in higher final body weight (p<0.045) and gain (p<0.029) and better feed efficiency (p<0.025) compared to FR rabbits. Most carcass traits were not affected by rearing system; however, a reduction of abdominal fat content (p<0.015) and meat lipids (p<0.034) was observed in FR rabbits. Rearing system had no effects on meat fatty acid profile, whereas meat from FR rabbits resulted less susceptible to lipid and protein oxidation compared to caged animals.ConclusionIn overall, FR system could be suggested as a substitute for conventional caged system because of FR system preserved rabbit meat from oxidation.

Barriers to a sustainability transformation of meat production practices - An industry actor perspective

The negative impacts caused by current industrial meat production challenge industry actors to transform meat production towards more sustainable practices. However, despite the necessity for change and the availability of various sustainability solutions, transformational shifts have failed to materialize, so far. This study applies and extends the Kollmuss-Agyeman model of pro-environmental behavior to the context of producers and analyzes their perceived barriers to the transformation of meat production practices. The qualitative empirical study is based on 23 interviews with actors along the meat production chain. The analysis reveals that industry actors’ perceived barriers are highly complex. This complexity results from (1) multiple interactions among and between internal and external influencing factors and (2) the simultaneous existence of barriers that reinforce the status quo on the one hand and restrain the pursuit of sustainable production practices on the other hand. Based on these findings, opportunities for overcoming barriers are discussed in today's context. This study's contributions are twofold: First, the analysis complements previous research on barriers to sustainable meat production practices by detailing barriers and their interactions for actors along the entire meat production chain. Second, this investigation extends the Kollmuss-Agyeman model by specifying interactions of external influencing factors and by differentiating reinforcement and restraint barriers relevant for producers.

Rabbit meat: valuable nutrition or too-cute-to-eat?

Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses that are hard to reconcile with the sensitivities of the post-domestic paradigm. Such effects compromise the acceptability of rabbit meat in contemporary Western societies that are typified by problematic human-animal interactions and a disconnect from the food chain. Young and urban populations in particular now seem to have difficulties facing the notion that food production requires the killing of animals. As a result, a traditional food source risks becoming irrelevant despite its high nutritional value and potential for sustainable meat production, due to reasons that are emotive rather than rational.

Rabbit meat: valuable nutrition or too-cute-to-eat?

Rabbit meat is a component of traditional diets, often incorporated into iconic dishes of regional cuisine. Its consumption can be traced back to the ancient civilisations of the Mediterranean and beyond, well into the Palaeolithic era. Even though it has been representing considerable nutritional and cultural value for millennia, a decline in consumption is now noticeable. Specific categorial dynamics are at play, related to the various superimposed roles of rabbits as livestock, game, pests, laboratory animals and pets. Their perceived cuteness in particular can lead to emotional responses that are hard to reconcile with the sensitivities of the post-domestic paradigm. Such effects compromise the acceptability of rabbit meat in contemporary Western societies that are typified by problematic human-animal interactions and a disconnect from the food chain. Young and urban populations in particular now seem to have difficulties facing the notion that food production requires the killing of animals. As a result, a traditional food source risks becoming irrelevant despite its high nutritional value and potential for sustainable meat production, due to reasons that are emotive rather than rational.

Influence of various chilling methods on the sustainable beef production based on high voltage electrical stimulation.

Among the challenges of sustainable management of meat production, the key issue is to improve the energy efficiency of production processes, which will consequently affect the reduction of greenhouse gas emissions. Such effects are achieved by combining various chilling systems with electrical stimulation that determines the quality of meat at the slaughter stage. The novelties of the research undertaken included determining the impact of various variants of meat production (chilling method: slow, fast, accelerated + HVES/NES) on changes in the basic (industrial) quality indicators (pH and temperature) of beef produced from Polish Holstein-Friesian breed cattle, and then indicating the optimal variant for energy-efficient (sustainable) beef production. The HVES and the fast chilling method yielded positive economic (meat weight loss), technological (high quality, hot-boning), energetic (lower electricity consumption), and organizational effects (reduced chilling and storage surfaces and expenditures for staff wages) compared to the slow and accelerated methods. Reaching the desired final temperature with an increased amount of chilled meat enables obtaining a few-fold decrease in the specific energy consumption and a higher energy efficiency of the process. This allows recommending the above actions to be undertaken by entrepreneurs in the pursuit of sustainable meat production.

The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions.

Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (w/w) hemp cake (Cannabis sativa L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products.

Prediction of live body weight based on body measurements in Thalli sheep under tropical conditions of Pakistan using cart and mars.

Thalli sheep is a significant breed reared under tropical region of Punjab province of Pakistan. The present study was conducted to predict live body weight (LBW) by means of from some body measurements, i.e., chest girth (CG), belly girth (BG), rump height (RH), withers height (WH), neck girth (NG), and body length (BL) taken from 155 Thalli indigenous sheep of Pakistan. Age factor is determined to be a significant source of variation for BL, BG, CG, BG, WH, and NG (p < 0.05). LBW is correlated significantly with BL (0.850), CG (0.825), BG (0.849), RH (0.579), WH (0.547), and NG (0.7760), respectively (p < 0.01). For LBW prediction, CART and MARS data mining algorithms were comparatively used based on ten cross-validation method. Among 185 candidate MARS models with 1-5 degrees of interaction and 2-38 terms, the MARS model with 7 terms and no interaction effect in R software was the best model for LBW prediction on the basis of the smallest cross-validated RMSE value. Also, the optimal CART tree structure was obtained with 9 terminal nodes for the smallest cross-validated RMSE value. MARS algorithm outperformed CART in LBW prediction and explained 90.3 (%) of variability in LBW of Thalli sheep. Results of the optimal CART structure reflected that Thalli sheep with BL > 75 cm, RH > 83 cm, and NG > 55 cm has the heaviest LBW of 72 kg. The optimal MARS model displays that the heaviest LBW can be produced by Thalli sheep with BL > 71.12 cm, BG > 106.68 cm, WH > 76.2 cm, NG > 50.8 cm in 5th age group. In conclusion, it coud be recommended that MARS predictive modeling may enable animal breeders to obtain elite Thalli sheep population and to detect body measurement positively influencing LBW as indirect selection criteria for not only describing breed characterization and developing flock management standards, but also ensuring sustainable meat production and rural development in Pakistan.

European Consumers' Willingness to Pay for Red Meat Labelling Attributes.

Simple SummaryGiven the decrease in red meat consumption in the last decade, it is crucial for red meat producers to understand consumer preferences. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a survey with hypothetical choice situations (choice experiment), 2900 responses were collected. Advanced econometric models were estimated to identify the diversity of preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer in each country. Nevertheless, national origin and organic labels were highly valued in most countries.Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provides red meat producers with the opportunity to differentiate their offers by ecolabels, origin and health claims. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a choice experiment, 2900 responses were collected. Mixed multinomial logit models were estimated to identify heterogeneous preferences among consumers at the country level. The results indicate substantial differences between the most relevant attributes for the average consumer, as well as their willingness to pay for them in each country. Nevertheless, national origin and organic labels were highly valued in most countries.

Eating Sustainably: Protein Consumption at Home, at Restaurants, and While Traveling

Proenvironment consumer behavior is generally greater among individuals who perceive their choices as making a difference (e.g., consumers who believe their purchase of sustainably raised meat products creates a stronger market for those products and decreases the demand for nonsustainably raised meat products). However, little is known about how consumers change or maintain their behaviors while at home, eating out, or traveling. This article explores factors driving individuals to purchase sustainably raised animal products, specifically looking at how respondent characteristics, knowledge of social and environmental issues, and perceived consumer effectiveness (PCE) relate to patterns of meat consumption while traveling. Survey participation was solicited from Animal Welfare Approved (AWA) electronic and social media outlets, as well as during food-related events. Significant relationships were found between PCE and the consumption of meat products, as well as knowledge of social and environmental issues. Specifically, significant relationships existed between consistent purchasing behaviors, most PCE items, and the frequency with which preferred attributes are sought while eating out and traveling. When at home and while traveling, consumers who perceive their behaviors as making a difference are more willing to seek out meat products that match their preferred "green" attributes. Retail establishments and organizations tasked with marketing travel destinations should look to find methods of promoting their green activities, particularly regarding sustainable meat production, to environmentally conscious consumers who are consistent in their purchasing decisions at home and while traveling.

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content.

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

Environmental Sustainability of Livestock Production

The environmental impact of livestock production has become an important and controversial global issue, pri- marily due to reported impacts on global warming. This concern applies to all meat animals, but especially beef cattle due to their emission of enteric methane. Livestock production contributes to global warming, but the importance of its contri- bution may be overstated. Its effect on climate is primarily through methane production, which does not have a long-term effect on the atmosphere. Global livestock numbers and emissions from their manure are increasing, so there is a short-term effect through increased rate of emission. Other effects of meat production may be of more concern for long-term sustain- ability. Through a full life cycle of meat, the dominant impact is loss and waste, which adversely effects all measures of sustainability. An important environmental concern is reactive nitrogen losses, among which ammonia emission from manure is of most concern. Global estimates suggest that 63% of all ammonia emissions come from agriculture, with 44% of the total from livestock manure. Ammonia emissions have adverse effects related to acidification of ecosystems, eutrophication of surface waters, and human toxicity through formation of small particulate matter in the air we breathe. Water consumption is another important concern. Global estimates suggest that agriculture uses about 70% of freshwater withdrawals, with 20% used for livestock feed production. Although livestock production is not a large energy consumer, fossil fuels are a limited resource, and conservation is important. Many technologies and strategies exist for mitigating environmental impacts of livestock production, but finding economical solutions is challenging. Mitigation must start with the reduction of consumer waste. Other livestock impacts are best reduced using intensive practices to produce animals in less time and with fewer resources. Diets that accurately meet animal nutrient needs are an important mitigation option for efficient and sustainable meat production.

An alternative approach for sustainable sheep meat production: implications for food security

BackgroundA pelleted diet containing camelina hay (CAMH) or camelina meal (CAMM) as a supplement along with a control pellet (CONT) diet formulated with commonly available feeds during summer was used to investigate an alternative pathway for sustainable meat production. Sustainable meat production was based on a simple estimation of income from meat produced versus feed costs if animals were fed for an extended period over summer compared to early slaughter at the beginning of summer. Eighty maternal composite wether lambs (Composite) based on Coopworth genetics and 80 pure Merino wether yearlings were divided into 10 groups within breed (n = 8) using stratified randomisation based on liveweights. Following 1 week of adaptation to experimental diets, animals were fed experimental diets for up to10 weeks.ResultsAnimals were slaughtered after either 8, 9 or 10 weeks of full feeding when the average liveweight of diet/genetic combination reached a weight appropriate for either ‘heavy lamb’ or ‘heavy hogget’ production, which occurred between 8 and 10 weeks of full feeding. There was no diet × breed interactions except for dressing percentage (DP), where Composite lambs fed the CAMH diet had the greatest DP (48.1 ± 0.35) and the Merino yearlings fed the CAMM diet the lowest DP (45.8 ± 0.33). Composite lambs gained 17.6–20.3 kg and Merino yearlings gained 10.7–12.9 kg liveweight. Based on their DP, this resulted in the production of approximately 8.3–9.5 kg additional carcass weight in Composites and 4.9–5.7 kg in Merinos, which in turn produced greater profit per Composite lamb and a small profit per Merino yearling.ConclusionsComposite lambs fed CAMM and CAMH had 5% greater carcass weights at slaughter compared to the CONT group, but dietary treatments did not change carcass weight of Merino yearlings at slaughter. The extended feeding approach offered the producer an estimated economic gain of AUD $20.00 to $25.00 when yearly average prices were used (Method 1) and AUD $40.00 to $47.70 when pre- and post-summer average prices were used (Method 2) per Composite lambs, but extra carcass gain did not result in the same profit per Merino yearling. Among the Composites, the profit for animals fed the CAMH and CAMM were AUD $2.75 to $4.50 greater than CONT group when full year average prices were applied while AUD $3.50 to $5.50 greater than CONT group when pre- and post-summer average prices were applied. However, we acknowledge a combination approach of extended feeding for a portion of animals already on ground and selling the remaining animals pre-summer with joining of additional ewes is the most likely strategy. Considering the scenario of extended feeding for 3 weeks, based on the growth rates observed for Composite lambs, if an additional 2 kg carcass weight per animal can be gained for 50% of the 22 million lambs slaughtered in Australia (= 11 million animals), it would potentially supply an additional 22 million kg of lamb carcasses produced per annum. This is equivalent to producing an extra 1 million lamb carcasses per annum weighing 22 kg each. Feeding Composite lambs for an extended period and selling Merino yearlings pre-summer may be a good option due to faster growth rate of Composites that may help quick turn-over to market.

Modelling gross primary productivity in tropical savanna pasturelands for livestock intensification in Brazil

In the grass-fed cattle ranching sector, precise and accurate information on the available dry biomass for consumption is of fundamental importance for the economically and environmentally sustainable meat production. In extensive pasture areas, as those found in Brazil, the use of orbital remote sensing data can be instrumental for the fast retrieval of biophysical parameters related to biomass production, based on which the livestock intensification potential can be determined. Within this context, in this study we estimated the dry biomass production of the State of Goiás (located in the Cerrado biome) pasturelands based on the use of a new highly precise and accurate pasture map and MODIS MOD13Q1 NDVI images (normalized difference vegetation index). Gross primary productivity (GPP) estimates, at 250m spatial resolution, were derived based on the light use efficiency of Brachiaria brizantha (dominant pasture species in the Cerrado), which determines the amount of Absorbed Photosynthetically Active Radiation (APAR) that is utilized in carbon fixation. Considering the current Animal Unit (AU) per hectare and the estimated forage production, the cattle herd in Goiás could double (reaching about 40 million heads) without the need of expanding the existing pasture areas; i.e., with the appropriate information (as the one derived in this study), proper management practices, and adequate public policies, cattle ranching in Goiás (and in Brazil) can be substantially improved (regarding productivity gains), while preventing new deforestations and increases in GHG emissions.