BEEF CATTLE FEEDING AND NUTRITION
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loginLivestock and poultry consumption per capita, as boneless equivalent weight, has surpassed 170 lb (77 kg) since 1988 (Feedstuffs, November 7, 1994, summa- ry of USDA figures) in the United States. It is interesting to note that while the figure in 1960 was 140 lb, it had risen to 160 lb by 1967; the figure rose to 170 lb in 1976, then dropped off a bit, but subsequently surpassed 170 lb by 1988. Of this total, beef consumption started off at 60 lb (27 kg) in 1960, rose to a peak of over 80 lb from 1974 to 1978, and settled down through the 70- and high 60-1b levels to 60 lb (27 kg) by 1993. Current predictions suggest that total livestock and poultry boneless equivalent weight will surpass 180 lb (80 kg) during the 1990s. It is proposed that the consumption of beef will remain constantmor perhaps rise.
In order to compete with other types of meat, beef cattle producers must meet the challenge of producing wholesome meat. It seems that consumers purchase a growing but finite amount of animal protein each year. If the consumption of one type of meat increases significantly, the consumption of another type of meat probably will decline. Beef cattle nutrition, genetics, and physiology practices
have improved greatly in the past decade or two, enabling beef producers to compete with other types of meat for the consumer's purchases. It is to the advantage of the cattle producers to use newer techniques of producing and marketing beef.
This second edition of Beef Cattle Feeding and Nutrition embraces and in- cludes the very latest in production techniques, which will enable cattle pro- ducers to continue to produce highly desirable beef as economically as possible.
