Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages

Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages

Tesis para obtener el grado de Doctor of Philosophy (PhD), de la Utah State University, en agosto de 2020

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Bibliographic Details
Main Author: Bolletta, Andrea Ivana
Other Authors: MacAdam, Jennifer W.
Format: info:ar-repo/semantics/tesis doctoral biblioteca
Language:eng
Published: Utah State University 2020-08
Subjects:Alimentación de los Animales, Ganado Bovino, Pastizales, Sostenibilidad, Leguminosas, Animal Feeding, Cattle, Pastures, Sustainability, Legumes,
Online Access:http://hdl.handle.net/20.500.12123/11478
https://digitalcommons.usu.edu/etd/7850/
https://doi.org/10.26076/6ed2-4b1d
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spelling oai:localhost:20.500.12123-114782022-03-23T13:34:37Z Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages Bolletta, Andrea Ivana MacAdam, Jennifer W. Alimentación de los Animales Ganado Bovino Pastizales Sostenibilidad Leguminosas Animal Feeding Cattle Pastures Sustainability Legumes Tesis para obtener el grado de Doctor of Philosophy (PhD), de la Utah State University, en agosto de 2020 Despite the increasing worldwide demand for beef as a protein source, consumers are concerned about the sustainability of ruminant production systems. Their main concerns are animal welfare for feedlot-fed animals, greenhouse gas (GHG) emissions, global warming and worker safety. Traditional feedlot-based beef production systems have been associated with locally greater levels of soil, water and air contamination, as well as the overuse of antibiotics and growth hormones. The use of legume pastures such as cicer milkvetch (CMV) and birdsfoot trefoil (BFT), which fix their own nitrogen (N) and often contain beneficial secondary compounds such as tannins and provide for rapid gain and improved meat quality, holds promise as an alternative strategy to feedlots for beef finishing. These legumes can mitigate GHG emissions without reducing beef productivity and improve enterprise profitability when sold locally as natural or organic pasture-finished meat. Tannins can be beneficial to ruminants or some types, especially in high concentrations, can have anti-herbivore properties. The condensed tannins synthesized by BFT are known to prevent bloat and to enhance the production of ruminants. More generally, tannins are beneficial not only to the plants that accumulate them, but can also slow soil mineralization of organic matter, better matching N release to plant uptake. Ruminants can convert fibrous feedstuffs not suitable for human consumption, such as corn stalks, into sources of high-quality protein for human consumption, and thrive without grain on pastures and hay produced on marginal land that is not suitable for cultivation. Legumes pay a key role in the mitigation of environmental impacts of beef production, because their elevated forage quality increases digestion rate, intake and animal gain, their tannins improve the efficiency of rumen N utilization, and their quality and tannin concentrations both tend to reduce enteric CH4 emissions and N losses. Likewise, plant litter and manure from tannin-containing species would help to sequester N and carbon in the production system, helping to achieve sustainable beef production. Evaluation of the sustainability of ruminant production systems should be based on their environmental impact, the nutritive value of the food produced, the appropriate use of agricultural land, and the economic sustainability of producers and their rural communities. EEA Bordenave Fil: Bolletta, Andrea Ivana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bordenave; Argentina. 2022-03-23T13:32:42Z 2022-03-23T13:32:42Z 2020-08 info:ar-repo/semantics/tesis doctoral info:eu-repo/semantics/doctoralThesis info:eu-repo/semantics/acceptedVersion http://hdl.handle.net/20.500.12123/11478 https://digitalcommons.usu.edu/etd/7850/ https://doi.org/10.26076/6ed2-4b1d eng info:eu-repo/semantics/openAccess application/pdf Utah State University
institution INTA AR
collection DSpace
country Argentina
countrycode AR
component Bibliográfico
access En linea
databasecode dig-inta-ar
tag biblioteca
region America del Sur
libraryname Biblioteca Central del INTA Argentina
language eng
topic Alimentación de los Animales
Ganado Bovino
Pastizales
Sostenibilidad
Leguminosas
Animal Feeding
Cattle
Pastures
Sustainability
Legumes
Alimentación de los Animales
Ganado Bovino
Pastizales
Sostenibilidad
Leguminosas
Animal Feeding
Cattle
Pastures
Sustainability
Legumes
spellingShingle Alimentación de los Animales
Ganado Bovino
Pastizales
Sostenibilidad
Leguminosas
Animal Feeding
Cattle
Pastures
Sustainability
Legumes
Alimentación de los Animales
Ganado Bovino
Pastizales
Sostenibilidad
Leguminosas
Animal Feeding
Cattle
Pastures
Sustainability
Legumes
Bolletta, Andrea Ivana
Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages
description Tesis para obtener el grado de Doctor of Philosophy (PhD), de la Utah State University, en agosto de 2020
author2 MacAdam, Jennifer W.
author_facet MacAdam, Jennifer W.
Bolletta, Andrea Ivana
format info:ar-repo/semantics/tesis doctoral
topic_facet Alimentación de los Animales
Ganado Bovino
Pastizales
Sostenibilidad
Leguminosas
Animal Feeding
Cattle
Pastures
Sustainability
Legumes
author Bolletta, Andrea Ivana
author_sort Bolletta, Andrea Ivana
title Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages
title_short Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages
title_full Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages
title_fullStr Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages
title_full_unstemmed Enhancing the Production and Sustainability of Pasture-Fed Beef Using Non-Traditional Legume Forages
title_sort enhancing the production and sustainability of pasture-fed beef using non-traditional legume forages
publisher Utah State University
publishDate 2020-08
url http://hdl.handle.net/20.500.12123/11478
https://digitalcommons.usu.edu/etd/7850/
https://doi.org/10.26076/6ed2-4b1d
work_keys_str_mv AT bollettaandreaivana enhancingtheproductionandsustainabilityofpasturefedbeefusingnontraditionallegumeforages
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