Two Common Fattening Methods Used in Yellow Cattle Production

Yellow cattle have disadvantages such as slow growth rate, poor development of the hindquarters, and low milk yield in cows, which directly affect their meat production performance. Therefore, fattening techniques for yellow cattle are very crucial. The following 2 methods are mainly used for fattening yellow cattle.

 I. Fattening technique for old and weak cattle.

1) Use 3-4 kg of turmeric and 1.5 kg of glutinous rice, cook them, then add 150-200 g of rice wine, mix evenly, and feed to the cattle after it cools to warm temperature, feeding it all in 3 times, once every 3 days, each time feeding 1/3 of the total amount.

2) Use 100-150 g of Vitex negundo seeds, fry them until cooked and grind into powder, mix into the feed and feed to old and weak cattle, continuously for 15-20 days.

II. Fattening technique for thin and weak cattle.

1) Use 0.5 kg each of soybeans and rice, add water and grind them into a paste, then add 200 g of rice bran and a small amount of salt, stir and mix evenly, feed to the cattle every day after they have eaten their fill of forage, continuously for 7-10 days.

2) Every day use 100 g of white sugar (or 150 g of brown sugar), dissolve it in warm water, and let the cattle drink it on their own, once each morning and evening, continuously for 10-15 days.

3) Use 200 g of lard, 1 kg of fresh chives, and 10 g of salt, fry them until cooked and feed to the cattle, once a day, continuously for 7-10 days.

4) Fry cottonseed until light yellow, or boil until it swells and cracks open; this can remove 90% of the gossypol toxicity and gives it a fragrant aroma. Feed 1 kg per head of cattle per day, continuously for 12 days.