Cattle Farming I SS1 Livestock Farming Lesson Note

Cattle farming is often seen as the “big league” of livestock. In Nigeria, cattle are more than just animals; they are moving banks and a major source of pride. Whether they are being raised for meat (beef) or for milk (dairy), cattle require space, patience, and good management.

Breeds of Cattle

In cattle farming, we generally divide the animals into two groups: those that are native to our land (Local) and those brought in from other countries (Exotic).

1. Local Breeds (The Tough Ones)

These are the cattle we see every day, often moved by nomadic herders. They are very tough and can survive the heat and diseases of Nigeria.

• White Fulani (Bunaji): The most common breed. They are white with black ears, eyes, and hooves. They are good for both meat and milk.
• Red Bororo (Rahaji): These are easily recognized by their deep mahogany red color and very long, curved horns. They are very hardy and can walk long distances.
• Muturu: These are short, “dwarf” cattle mostly found in the South. They don’t have humps and are very resistant to the “sleeping sickness” (Trypanosomiasis) carried by tsetse flies.
• N’dama: Another Southern breed that is short and tough. They are great for meat production in forest areas.

Exotic Breeds (The High Producers)

These are brought from cool climates like Europe. They produce a lot of milk or meat but get sick easily in our heat.

• Holstein-Friesian: The “king” of milk. They are black and white. One Holstein can produce more milk than ten local cows!
• Jersey: Small, brown cows that produce very creamy milk.
• Angus / Hereford: These are “beef” machines. They grow very wide and heavy, specifically for meat.

Housing for Cattle

Gone are the days when cattle were only kept in the bush. To make more money, modern farmers use organized housing.

• The Kraal (Traditional): A simple fenced area made of thorns or wood where cattle stay at night.
• The Paddock (Modern): A large, fenced area of land where cattle can graze freely. It is usually divided into sections so the grass in one area can grow back while the cattle eat in another.
• Cattle Sheds: A permanent building with a roof to protect cattle from the sun and heavy rain. It must have a concrete floor that is slightly sloped so urine and water can drain away easily.
• Crush: This is a very narrow wooden or metal passage where a cow is led so it can be held still for vaccination or treatment.

Feeding Cattle

Cattle are “Ruminants.” They have a special four-compartment stomach (the Rumen, Reticulum, Omasum, and Abomasum) that allows them to turn tough grass into food.

What do they eat?

• Pasture (Forage): This is their main food. It includes grasses (like Elephant grass or Guinea grass) and legumes (like Centrosema).
• Hay and Silage: This is “saved” food. Hay is dried grass, while Silage is fresh grass fermented in a pit to keep it juicy for the dry season.
• Concentrates: To make them grow faster or produce more milk, we give them “toppings” like cotton seed cake, brewers’ waste, or maize offals.
• Salt Licks: Cattle need minerals to stay healthy and have strong bones. We place “mineral blocks” in the pen for them to lick.

Basic Management Terms

• Calf: A baby cow.
• Heifer: A young female cow that has not had a baby yet.
• Bull: An adult male kept for breeding.
• Steer/Bullock: A male that has been castrated (cannot breed) and is raised only for meat or work.

Summary: Why Cattle?

Cattle farming provides us with beef, milk, and hides (leather). While local breeds like the White Fulani are great because they don’t get sick easily, many farmers now “cross-breed” them with exotic breeds like the Holstein to get a cow that is both tough and produces plenty of milk.

Class Activity / Review

1. Identification: If you see a cow with very long horns and a deep red coat, which local breed is it likely to be?
2. Logic: Why is it better to have a concrete floor in a cattle shed than a muddy floor?

Homework: Go to a local cold room or market. Find out the price of 1kg of beef. Ask the butcher if the meat came from a “local” or “cross-bred” cow.