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Overview of Beef Cattle and Dairy Industry Production in Indonesia

This comprehensive overview covers the beef and dairy cattle industries in Indonesia, highlighting their classifications, production systems, and key indicators. The beef cattle production is divided into cow-calf, stocker-yearling, and feedlot phases, detailing the weight gain and fattening processes. The dairy sector focuses on milk production, quality indicators, and the nutritional composition of milk. It emphasizes the importance of feed conversion and efficiency for both industries, alongside waste management practices such as using livestock waste as organic fertilizer.

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Overview of Beef Cattle and Dairy Industry Production in Indonesia

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  1. LIVESTCOK INDUSTRY SMALL SCALE LARGE SCALE

  2. BEEF CATTLE INDUSTRY • DRAFT ANIMAL • BEEF PRODUCT : FRESH MEET, PRESERVE /PROCESSING MEAT (DENDENG, ABON, COORNET BEEF, NUGGET, MEAT BALL ETC) • BY PRODUCT: SKIN, BONE, BLOOD • WASTE PRODUCT: FAECES (ORGANIC FERTILIZER)

  3. CLASSIFICATION OF BEEF CATTLE INDUSTRY • COW CALF : 6-10 months (BW: 180-292,5 kg) • STOCKER-YEARLING: + 1 year (292.5 – 382.5 kg) • FEEDLOT: > 1 YEAR (405-585 kg)

  4. BEEF INDUSTRY in INDONESIA • FATTENING: 2-3 year for 100 days rearing. • Fattening System: by given extra feeding/”kereman” & castration (steer).

  5. Brahman Angus American White Park Brangus

  6. MEAT PRODUCTION

  7. DAIRY CATTLE INDUSTRY • CLASSIFICATION OF DAIRY CATTLE: • BULL • DAM • HEIFEER • COW CALF

  8. PERFORMANCE INDICATOR OF BEEF INDUSTRY BODY WEIGHT (BW): KG LIVE WEIGH GAIN (LWG0: G/HD/D) % HOT CARCASS % COLD CARCASS FEED CONSUMPTION (KG/HD/D) FEED CONVERTION FEED EFFICIENCY

  9. PERFORMANCE INDICATOR OF DAIRY INDUSTRY BODY WEIGHT (BW): KG MILK PRODUCTION (L/HD/D) MILK QUALITY (SNF, FAT, PROTEIN, LACTOSE, NO MASTITIS) FEED CONSUMPTION (KG/HD/D) FEED CONVERTION FEED EFFICIENCY

  10. WHAT IS MILK ? MILK IS A COMPLEX NUTRITIOUS PRODUCTS THAT CONTAINS MORE THAN 100 SUBSTANCES THAT ARE EITHER SOLUTION, SUSPENSION OR EMULTION IN WATER

  11. MILK COMPOSITION • CASEIN : THE MAYOR PROTEIN OF MILK , IT’S A COLLOIDAL SUSPENSION FORM. • THE FAT & FAT SOLUBLE VITAMINS IN THE MILK ARE IN THE FORM OF AN EMULSION, THAT IS SUSPENSION OF SMALL LIQUID GLOBULES THAT DO NOT MIX WITH THE WATER IN MILK. • LACTOSE (MILK SUGAR) SOME PROTEIN (WHEY PROTEIN), MINERAL SALTS AND OTHER SUBSTANCES ARE SOLUBLE, THAT IS, THEY ARE ENTIRELY DISSOLVED IN THE WATER IN MILK.

  12. COMPOSITION OF MILK FROM DIFFERENT SPECIES (AMOUNT PER 100 G)

  13. FACTORS AFFECTING MILK COMPOSITIONS • BREED OF COW • GENETIC • STAGE OF LACTATION • FEED INTAKE & QUALITY

  14. MINERAL & VITAMIN CONCENTRATION IN MILK

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