Fattening calves in Morocco

cows,veal animal

veal:

Meat is one of the main food products that a person relies on to feed him since ancient times, as man began to hunt animals to obtain their meat, then began to domesticate these animals and raise them to benefit from them as a source of milk and meat, and used their skins, wool and fur in making his clothes.

 Meat is known as the animal's muscle tissue, and it can be divided into two types: red meat such as: sheep, goat, cattle, camel, and white meat, such as: meat, fish, poultry, ducks, and others.

Veal is different from beef, as it is meat obtained from young male cows whose age is usually less than twenty weeks, and both veal and beef contain a similar amount of protein. However, the proportion of saturated fats, unsaturated fats, and calories in veal is higher than that found in a piece of the same weight of beef.

 Despite the spread of calf fattening farms in most countries of the world, this article is devoted to talking about calf fattening farms in the Kingdom of Morocco.

Calves fattening projects in Morocco:

 Over the past two decades, fattening and calf farms have proliferated in Morocco. This is because of the importance of beef; As the production of beef reaches half of the production of red meat in Morocco, most of it is from veal, whose production is (45%) of the total production of beef, and the projects of raising and fattening calves are economically viable projects, and to obtain the best results, the farmer must know the conditions Calves breeding, and the matters that must be known before starting the project.

 Project requirements :

 Among the requirements for the success of the calves fattening project are the following: Full knowledge of different fattening methods for calves.

 There is a demand for veal in the local market without having to search for distant markets. Low cost feed.

Provides an experienced workforce.

 Choosing the suitable strains for fattening for the success of the calves fattening project, calves must be chosen from strains known to produce a large amount of meat, whether from local or imported breeds, or from hybrid strains (calves imported with local cows), and among the most important local breeds in Morocco are the following: 

 The Atlas Dynasty: This strain is found in Morocco, Algeria and Tunisia, and it spreads in all the mountainous regions of the Kingdom, and it is a strain whose origin is not definitively known. However, it is believed that they were found in the mountains of Morocco alongside Berber tribes since at least the Roman era. This strain is characterized by a red and black intermediate color, the head of its lower half has a black color, the forelock is red, and the horns are white, curved to the top, the ends are black in color, and the abdomen, legs, and back are black in color, and the back is, and the upper half of the ribs are covered in red. The weight of males ranges between (350-500) kilograms, and the weight of females between (250-300) kilograms.

 Dynasty and diamonds of Zaer: The dynasty of diamonds is spread in the regions of Zaer, Zumur, and Al-Rummani, and the tribes of Xian, especially in the Merret region, have also been seen in the Gharb region. The males of this strain have a dark copper color, while the females have a light copper color, and this strain is characterized by a relatively longer head than the Atlas strain, and it has a forehead and wide ears, a short neck, and strong hooves, and the weight of the males ranges between (450-500), and the weight Females range between (300-325) kilograms

 Meknes strain: This strain is found in Meknes in particular, and in the Fez and Safar regions, and this strain is bred for milk production, and is distinguished by its ability to adapt to the climatic conditions of Morocco, and to resist some diseases, especially wheezing and tuberculosis. This subspecies is black in color except for the lower abdomen and tail, so they are white, and it has a medium to short skinny head, horns, and black hooves. This strain is characterized by a wide pelvis and a prominent chest, especially for the male.

Tidili strain: It is the most recent of the Moroccan local strains, specializing in milk production, and is found in the Sour Douar, As-Kaun, Taznakht, Amerzkan and Taroudant regions. The characteristics of this strain are similar to that of Atlas; However, it differs from it by its thin legs, short horizontal horns, and a short neck. Calves Fattening Barn Calves Fattening Barn must meet the following conditions:

The presence of sufficient windows to ensure the good ventilation of the barn, without exposing the calves to air currents, and ensuring that the humidity is low. Cover the floor with a sufficient amount of dry straw, or provide a solid ground of cement or compacted stone. Providing sufficient space for the calves, and avoiding crowding, by not placing more than twenty animals in one building.

 Regular cleaning and disinfection of the barn, and spraying of insecticides and mosquitoes if possible. Health care: After purchasing calves, the breeder must take a set of preventive measures such as:

 Giving calves a vaccine against internal poisoning, and repeating the dose after 21 days. Disinfection of calves from internal and external parasites using the drug "Ivermectin". Disinfection of calves infected with moth disease, which is an epidemic that spreads in swampy areas. Provide the calves with vitamin supplements to encourage them to consume the new feed provided to them. Feeding calves to fatten calves and gain weight quickly. The farmer must make sure to feed them a balanced diet that provides them with energy, protein, minerals, vitamins, and water. Calves can be fed the following types of feed: [4] [6] Coarse fodder: Coarse fodder is defined in Morocco Balfouraj, and care must be taken to choose the good types of them, including harvest hay, oatmeal hay, and clover. Concentrated and compound feed: There are two types of concentrated feeds; Protein-rich feeds, such