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Beef Cattle Production

Home / Oferta Formativa / Coimbra Agriculture School / Bachelor / Bachelor in Animal Science

Base Knowledge

This course unit directly coordinates with: Animal Nutrition and Feeding, Animal Reproduction, Animal Genetics and Breeding, Pastures and Forage Conservation, Animal Hygiene and Health

Teaching Methodologies

– Expository methodology for the presentation of theoretical concepts
– Monitoring of practical cases that illustrate the subjects presented and allow the perception by the students of the application of the concepts enunciated
– Analysis of articles, viewing of videos and case studies
– Contact with ESAC’s farm and others nearby.

Learning Results

Upon successful completion of the course unit, students should be able to:

  1. Understand the organization and operation of beef cattle production systems and their role within the national and European livestock sectors.

  2. Characterize beef cattle farms from a technical perspective, identifying the factors that influence productive, reproductive, and economic performance.

  3. Apply knowledge acquired in genetics, reproduction, nutrition, and animal health to the analysis and management of beef cattle production systems.

  4. Evaluate the suitability of breeds and crossbreeding strategies for different production objectives and farming conditions.

  5. Interpret technical and economic indicators used to monitor the efficiency of beef cattle enterprises.

  6. Relate management practices to animal performance, carcass quality, and product market value.

  7. Identify technical constraints within beef production systems and propose appropriate improvement strategies.

  8. Assess the technical, economic, and environmental sustainability of beef cattle production systems.

Program

1. Beef Cattle Production: Current Context and Challenges

  • Economic and territorial importance of beef cattle production.
  • Structure and characterization of the beef sector in Portugal and the European Union.
  • Supply chain organization and market trends.
  • Major technical, economic, and environmental challenges facing the sector.

2. Beef Cattle Production Systems

  • Cow-calf systems.
  • Growing and finishing systems.
  • Extensive, semi-intensive, and intensive production systems.
  • Integration of forage resources and feeding management within production systems.
  • Comparative analysis of different production models.

3. Beef Breeds and Crossbreeding Strategies

  • Portuguese indigenous beef cattle breeds.
  • Major specialized beef breeds used in Portugal.
  • Criteria for breed selection.
  • Industrial crossbreeding systems.
  • Matching genotype, production system, and market requirements.

4. Technical Management of the Cow-Calf Herd

  • Organization of the production cycle.
  • Reproductive planning at herd level.
  • Calving season management.
  • Reproductive performance and efficiency indicators.
  • Factors affecting cow-calf herd productivity.

5. Calf Production, Growing, and Finishing

  • Production strategies from birth to slaughter.
  • Weaning management and its impact on productivity.
  • Replacement heifer development.
  • Finishing systems.
  • Factors influencing growth performance and production efficiency.

6. Technical and Economic Performance Assessment

  • Productive and reproductive performance indicators.
  • Growth performance indicators.
  • Key economic indicators.
  • Integrated assessment of farm efficiency.
  • Identification of critical management points.

7. Carcass Quality and Product Valorization

  • Growth and body composition.
  • Carcass classification systems.
  • Production factors affecting carcass quality.
  • Relationships between production systems, finishing practices, and meat quality.
  • Commercial valorization of beef products.

8. Sustainability of Beef Cattle Production Systems

  • Resource-use efficiency.
  • Beef cattle production and land management.
  • Sustainability indicators.
  • Strategies to mitigate environmental impacts.
  • Quality assurance schemes and differentiated production systems.

Curricular Unit Teachers

Maria Alexandra Sobral Pessoa de Oliveira

Grading Methods

Continuous assessment values the work carried out throughout the semester, including a written test, practical work, and participation in class activities.
Individual written test = 60%
Individual or group practical work = 30%
Participation, practical exercises, and active attendance = 10%
Grade = 0.6 × Test + 0.30 × project + 0.10 × class participation

    Internship(s)

    NAO

    Bibliography

    – Dudouet, C.. (2014). Production des bovins allaitant. France agricole.
    – Ellies-Oury, Jean-, M-P. e Hocquette, F. (2018). La chaîne de la viande bovine: production, transformation, valorisation et consummation. Lavoisier Tec & Doc.
    – Carbó, C. B. (1998). Vacuno de carne: aspectos claves. Ediciones Mundi-Prensa.
    – Kerth, C. R. (Ed.). (2013). The science of meat quality. Wiley-Blackwell.
    – Lawrence, T. L. J. e Fowler, V. R. (2002). Growth of Farm Animals. Second edition. CABI Publisher.
    – Lonergan, S. M.; Topel, D. G. e Marple, D. N. (2019). The Science of Animal Growth and Meat Technology. Second Edition. Academic Press. Elsevier.
    – Picard, B. e Lebret, B. (2015). Le muscle et la viande (numéro spécial), INRA Productions Animales, volume 28, número 2. Disponível online