Are Burping Cows Warming the World?
Dr Duncan Pullar (Head of R&D, EBLEX, Stoneleigh Park, Kenilworth, Warwickshire
Ruminants in general and beef cattle in particular are in the firing line when it comes to greenhouse gas emissions. Is this justified? What is their contribution to GHG production and what is the scope for reduction? The Environmental Road Map aims to describe the current situation, and recommend the route ahead. This is an issue that will affect all cattle farmers in the near future so we need to understand and own the issues.
Animal Breeding in the Genomics Era - the Future Now!
Dr Jerry Taylor (Professor and Wurdack Chair in Animal Genomics, University of Missouri, Columbia, USA
Dr Taylor is an acknowledged world leader in the development of animal genomics. His team has developed high-density genotyping assays which predict genetic merit at birth with accuracies equivalent to progeny testing. These assays are revolutionising cattle breeding by decreasing generation intervals and increasing rates of genetic improvement. This is particularly true in traits which are not routinely measured such as disease resistance, feed efficiency and beef tenderness. This conference will be the first to hear the latest news, hot off the press, of recent research breakthroughs.
Mass Selection and Molecular Markers to Improve Sustainability
Mr Ian Hill (Director of Agropecuária Jacarezinho (Brazilian Farming Company), Valparaiso, Sao Paulo, Brasil
This massive beef breeding program in Brazil involves 400,000 head of cattle. Ian's paper will address the main concerns regarding public demands and expectations. These include managing the environmental impact of the business to reduce its footprint by various means from general husbandry to selection with the use of molecular genetics.
Designing Cows for the Farmer. Designing Beef for the Consumer
Mr David Ismail (Fordel Angus, Fordel, Glenfarg, Perth, Scotland
David is focussed on breeding a sustainable future, from organics to bubbles. The growth of his business is through designing an animal that offers more opportunities to buyers, throughout the chain, within a changing environment (from Angus to Wagyu, from grass-fed to high oleic fatty acid). He will tell us about developing a future for his 500 cow pedigree Aberdeen Angus herd, extensively grazing 4500 rented acres, in the Perthshire hills.
Healthy Beef Meat - Can Breeding Change Fatty Acid Profiles?
Professor Rainer Roehe (Professor in Animal Breeding, SAC, Penicuik, Midlothian, Scotland
For modern meat consumers and retailers, fat quality of meat with emphasis on unsaturated fatty acids is becoming one of the most important quality criteria. This paper reviews the potential health benefits of unsaturated fatty acids, recent developments of their prediction online in abattoirs, and their potential improvement in beef breeding.
Putting Lean Meat on the Bones (and Plates)
Mr John Tobe (Chairman and CEO, Laura's Lean Beef Company, Lexington, Kentucky, USA
Laura's Lean Beef is a company that started on a farm and has grown to where their beef is sold in 46 states through 6,500 retail grocery stores. This year, Laura's Lean Beef branded sales will exceed $150 million. They offer their 1,000+ cattle producers a sustainable income future as well as a sustainable environmental model. The compounded annual growth rate for the past ten years is over 10% and last year, during a difficult economic time, growth in weight sold and revenues over the prior year were up over 7%. The Company's retail sales growth and the cattle procurement model they have utilized to make it grow, will be the focus of this paper.