C Nutrition For Beef Cattle
The first phase of C nutrition is absorption and this is achieved through vitamin c. The other important factors in absorption are fat, protein and minerals. The main foods that have a high content of vitamin c are fruit (excepting watermelon) and vegetables such as spinach, carrots and squash. Beef cattle supplementation concentration also includes vitamin c. There are different types of vitamin C, the more bioavailable type is the synthesized type. Synthetic vitamin C has not undergone the biological processes required to convert it into its active form; therefore it is usually less stable.
The second phase of C nutrition is storage and this is achieved when beef marbling or beef patties are fed to the animals. Meat from beef marbling is more easily digested and absorbed than beef patties. Beef patties also contain lower levels of fat, protein and sodium than beef marbling. However, the storage methods are quite different for beef patties.
The third phase of absorption is metabolism and this is achieved when the animal is fed with vitamin C and is not absorbed in the gut. Animal tissues and blood are constantly exposed to vitamin C, so there is a constant flow of it in the blood stream. The liver is probably the most efficient organ for converting vitamin C into its active form; therefore, vitamin C nutrition is achieved most effectively from the liver. Other means such as absorption and metabolism are less effective and so they too are rarely used in the management of vitamin C deficiency diseases in human beings.
Vitamin C is vital for preventing heart disease, cancers of the lymph nodes and prostate; however, there are some concerns regarding its use in the field of beef production. It has been found that although beef is a complete source of vitamin c, the amount of vitamin c in these diets is not sufficient to meet the requirements of the animal. Therefore, the supplements are required to deliver higher levels of vitamin c to meet the daily requirements of the animals. Beef production is dependent upon intensive fattening which is achieved by feeding large quantities of cattle with vitamin C to increase their plasma concentrations of the vitamin. However, since cattle cannot survive very long on vitamin C alone, the only other means of ensuring high plasma levels is to feed them with vitamin C that is in tablet forms.
There are several tablet preparations of vitamin C available for the cattle but the best one appears to be Naturally Colored Vitamin C. This is manufactured by a company based in New Zealand. The tablet is made of finely ground vitamin C and is free of colorings. It is used in the production of healthful pigments and is used widely for the production of baby foods such as milk and yogurt. It is also used in the manufacture of frozen fruit juices because of its proven antioxidant properties and because of the presence of malic acid, an important compound in citrus fruits. Malic acid is known to prevent the formation of crystals in the blood vessels and is particularly effective for reducing blood pressure. Since the plasma concentration of vitamin C is very high when fed to cattle, it is very economical to feed them with this type of tablet.
Beef cattle also require a regular dose of Milk Thistle in order to meet their protein requirements. When fed a diet deficient in methionine, a major amino acid, it is possible for methionine to convert into homocysteine, a substance that damages the heart valves and causes a variety of cardiovascular problems, including heart disease. A deficiency of methionine interferes with methylation, which converts methylcytosine to norepinephrine, a hormone vital in coordinating cardiovascular and central nervous system functions. In dairy cows, researchers have shown that elevated plasma concentrations of methionine along with l-carnitine can prevent or minimize the development of cardiovascular disease.
Fats, protein, calcium, magnesium, and essential fatty acids are all important elements of cravings for beef cattle. Fatty acids are synthesized in liver cells and must be provided through daily diets. High-quality protein can be found in organ meats, poultry, fish, nuts, seeds, and soy. Calcium can be derived from milk, cheese, bones, and other whole foods. Magnesium, like phosphorus, helps maintain blood pressure. Essential fatty acids can be found in oils, nuts, seeds, and soy.
It is impossible to fully describe the nutrition needed by cattle to gain good quality meat and eggs. Because of the many variables that affect this process, it is best to speak with a professional at a local farm nursery or livestock management firm. They will be able to provide you with specific information regarding your breed and the requirements that relate to the different stages of its life. This information will ensure that you purchase the best food for your cattle, and you will be happy with the results for years to come. If you choose to raise cattle, then C nutrition is an essential element of a good diet.