The finishing period is the last and most intensive feeding phase of beef cattle farming. The aim during this period is to reach the target slaughter weight and optimal carcass quality. Maximum live weight gain and desired fat level are aimed with high energy rations.
1. Definition of Completion Period
1.1 When Does It Start?
- Usually 60-120 days before slaughter
- When animals reach 350-400 kg live weight
- After the Romanian is fully adapted
- Transition from growth ration
1.2 Goals of the Graduation Period
- Maximum daily live weight gain (1.3-1.8 kg)
- Optimal feed conversion ratio
- Desired carcass fatness
- High carcass yield
- Meat quality (marmerization)
2. Finishing Ration Characteristics
2.1 Nutrient Requirements
| Parameter | Finishing Ration |
|---|---|
| Energy (ME) | 2.8-3.2 Mcal/kg KM |
| NEg | 1.3-1.5 Mcal/kg KM |
| crude protein | %12-14 |
| NDF | %15-20 |
| NFC (Starch) | %45-55 |
| Roughage ratio | %8-15 |
| oil | %3-6 |
2.2 Typical Finishing Ration Composition
| raw material | Rate (%) |
|---|---|
| Barley/Corn (cracked) | 65-75 |
| Roughage (straw/silage) | 8-15 |
| Protein source (soy/sunflower) | 8-12 |
| molasses | 3-5 |
| oil | 2-4 |
| Mineral-vitamin premix | 2-3 |
| Buffer (bicarbonate) | 0.5-1 |
3. Energy Sources
3.1 Cereals
| grain | ME (Mcal/kg) | Starch (%) | feature |
|---|---|---|---|
| Egypt | 3.2 | 72 | Slow fermentation, safe |
| barley | 3.0 | 58 | Rapid fermentation, risk of acidosis |
| wheat | 3.1 | 70 | Very fast, careful handling |
| sorghum | 3.0 | 70 | slow, safe |
3.2 Grain Processing
- Crushing: The most common, economical
- Flaking: Better digestibility
- Steam processing: Starch gelatinization, best yield
- Grinding: High risk of acidosis, be careful
3.3 Adding Oil
- Increases energy density
- Reduces dust, improves flavor
- Maximum 6% (for rumen function)
- Sources: Vegetable oil, animal fat, full-fat soy
4. Protein Nutrition
4.1 Protein Requirements
- Protein needs decrease during the finishing period
- 12-14% HP is enough
- Excessive protein → Urea excretion, increased cost
4.2 Protein Sources
- soybean meal
- sunflower meal
- cottonseed meal
- DDGS (corn distillers)
- Urea (not to exceed 1%)
5. Roughage Management
5.1 Importance of Roughage
- Minimum required for Romanian health
- Acidosis prevention
- Chewing and saliva production
- Rumen pH buffering
5.2 Minimum Roughage
- Minimum 8-10% roughage (based on DM)
- Or minimum 15% NDF
- Effective fiber is important (long particle)
5.3 Roughage Options
- Wheat/barley straw (low energy, high fiber)
- Corn silage (energy + fiber)
- dry grass
6. Acidosis Management
6.1 Risk of Acidosis
The risk of acidosis increases with highly concentrated diets:
- Rumen pH <5.5 (acute), <5.8 (subacute)
- Feed consumption decrease
- diarrhea
- Lameness (laminitis)
- liver abscesses
6.2 Prevention Strategies
- Tampon use: Sodium bicarbonate 0.5-1%
- Sufficient roughage: Minimum 8-10%
- Consistent feeding: Fixed hours, no sudden changes
- Ionophore: Monensin (rumen pH stabilization)
- Yeast: Romanian function support
7. Feed Consumption and Management
7.1 Expected Feed Consumption
- 2.2-2.8% of live weight (DM)
- Example: 500 kg animal → 11-14 kg DM/day
- May decrease towards the end of finishing
7.2 Feeding Management
- Feeding twice a day (morning and evening)
- Consistent hours
- Fresh feed, frequent pushing
- Feeding area: 30-40 cm/head
- Feed residue: 2-5% target
8. Performance Goals
8.1 Live Weight Gain
| Breed/Type | Daily CAA (kg) |
|---|---|
| native/hybrid | 1.2-1.4 |
| Culture breed (Angus, Hereford) | 1.4-1.6 |
| Continental (Limousin, Charolais) | 1.5-1.8 |
8.2 Feed Conversion Ratio
- Target: 6-8 kg feed / kg CAA
- Finishing gets worse towards the end (greasiness)
8.3 Carcass Yield
- Target: 54-60%
- Depends on race, age, fat level
9. Oil Control
9.1 Optimal Lubrication
- Back fat thickness: 8-12 mm (ultrasound)
- Excessive lubrication → Low efficiency, loss of value
- Insufficient fat → Poor meat quality
9.2 Factors Affecting Fat
- Breed (early vs. late maturing)
- Gender (female > male > mature)
- energy level
- fattening period
9.3 Fat Tracking
- visual evaluation
- ultrasound measurement
- Critical for cutting timing
10. Cutting Timing
10.1 Cutting Decision Criteria
- Target live weight
- Optimal fat level
- Feed conversion deterioration
- market conditions
- Economic analysis
10.2 Economic Cutoff Point
- Marginal cost = Marginal revenue point
- Evaluate when feed conversion exceeds 10:1
- When daily CAA falls below 1 kg
10.3 Preparation Before Slaughtering
- Feed cutting 12-24 hours before slaughter
- water free
- Stress minimization
- calm transport
11. Additives
11.1 Ionophores
- Monensin: Feed efficiency increase by 5-10%
- Acidosis prevention
- swelling prevention
11.2 Beta-Agonists
- Zilpaterol, Ractopamine (some countries)
- Increases muscle development
- Reduces oiliness
- Its use is limited in Türkiye
11.3 Other Contributions
- Mayan culture
- enzymes
- organic acids
12. Economic Evaluation
12.1 Cost Items
- Feed cost (70-80%)
- animal cost
- workmanship
- medical expenses
- Other (energy, depreciation)
12.2 Profitability Factors
- Feed conversion ratio
- Daily live weight gain
- carcass yield
- meat price
- feed price
Conclusion
The finishing period is the critical stage that determines the profitability of fattening. While maximum performance is aimed with high-energy rations, the risks of acidosis and excess fat should be managed.
Basic principles:
- High energy, low protein ration
- Minimum 8-10% roughage
- Acidosis prevention strategies
- Consistent feeding management
- Fat tracking
- Economic slaughter timing
Bibliography
Owens, F. N., et al. (1998). Review of some aspects of growth and development of feedlot cattle. Journal of Animal Science, 76(3), 930-941.
Galyean, M. L., & Hubbert, M. E. (2014). Review: Traditional and alternative sources of fiber—Roughage values, effectiveness, and levels in starting and finishing diets. The Professional Animal Scientist, 30(5), 471-482.