Rhodiola comprises several species of plants in the Crassulacea family and is generally found in the arctic mountain regions of Siberia. The root of the plant is used medicinally and is also known as "Arctic root" or "Golden root" and more recently as "Crenulin". Rhodiola has been used for hundreds of years to treat cold and flu-like symptoms, promote longevity and increase the body's resistance to physical and mental stresses. Rhodiola Rosea Extract,Rhodiola Extract,Rhodiola Rosea Extract Salidroside,Rhodiola Extract Salidroside XI'AN PLANT BIO-ENGINEERING CO.,LTD , https://www.plantbic.com Yunzhonghe Beef Breeding Farm Tel: 15934311991 or 15513226276 The appearance of a cow is the external form of the body structure, and the internal tissues and organs form the basis of the appearance of the cow. The bovine constitution is a comprehensive manifestation of the coordination between the body's morphological structure, physiological functions, production performance, disease resistance, and adaptability to external living conditions. There is a close connection between bovine physique and appearance. Appearance identification is through the observation of the appearance of beef cattle body shape, revealing the relationship between appearance and production performance and health, so as to select the cattle with high production performance and good health status as far as possible in cattle production. The ideal shape of beef cattle is a "brick shape." From a whole point of view, the appearance of beef cattle should be characterized by a rectangular or cylindrical body on the sides of the body, whether viewed from the side, above, in front or behind. The body is low, the skin is thin, the bones are delicate, and the muscles are full. Loose and relatively well-balanced. From a local point of view, the main parts that can reflect the meat performance of beef cattle are: head, armor, back waist, chest, ankle (hind) and limbs, especially the ankle. From the front, the chest is wide and deep, the armour is wide, the ribs are open, and the muscles are plump, forming an anterior view rectangle; from above, the armor is thick, with a wide back and a wide tail that forms a look-on rectangle; viewed from the side, the neck is short The width, chest and jaw are deep, the forehead is prominent, and the posterior femur is straight, forming a side-view rectangle; from the rear, the tail is broad and its legs are deep and also form a rectangle. Because of the shape of the beef cattle, the proportions of the front and rear torsos are longer, and the middle torso is shorter, the body is thicker and shorter and compact, the skin is thin and soft, the subcutaneous fat is well developed, the back waist, the tendon and the thigh muscles are deposited in the middle. Rich in fat, fine and shiny hair. The assessed items include structure, muscle strength, detail and so on. Head: wide, thick, short. Eyes are big, mouth wide, lips do not droop. The head muscles are full. Neck: The neck is relatively short and muscular and has a good combination of head and neck, neck and shoulder. A: low flat, generous, full. Back: The back is slightly longer, straight and generous, full of muscles, and a good combination of back and waist. Waist: The length is appropriate, flat and full, consistent with the back, good combination of waist and tail. Chest: The ribs are rounded, the muscles are well attached, and the ribs are wide and deep. The full chest, prominent between the two ribs, the meat is large and plump. Abdomen: Moderate in size, cylindrical, with full ankles and no sagging. Ankle: Long, wide, flat, straight, full of muscles, has been extended to the hock, wide and deep legs, lumbar blunt round, wide distance isometric, thick and fleshy. Breasts: Well developed, the size of the nipples, the length of the same, arranged in neat rows. Limbs: thick and short, wide distance between limbs. Strong and sturdy, with correct limbs, long downward extension of muscles, and good adhesion. Skin and coat: The skin is thick and soft, hairy and shiny. Many scientists have summarized the appearance characteristics of beef cattle as "five-width and five-thick", that is, "amount of breadth, width of neck, width of chest, width of back, width of cheek; cheek thickness, thickness, shoulder thickness, rib thickness, buttocks." thick". In many parts of China, specialized beef cattle are used to crossbreed local cattle. The hybrid cattle (modified cattle) usually have the intermediate characteristics of their parents in appearance. Obviously, it shows that the level of the back waist is flat and the degree of underdevelopment of the hindquarters is improved. The width of the anterior and posterior convulsions is widened, the head is wider, and the neck is thicker and shorter. There are three ways to identify the appearance of beef cattle: visual identification, scoring and measurement. 1. Visually identifying the naked eye is also known as visual inspection. The appraisers are usually 3 to 5 meters away from the cow. By observing the appearance of the cow with his eyes and analyzing the overall structure of the cow, the development of the various parts, the elasticity of the muscles, and the degree of firmness, etc. High and low, and methods for identifying various parts of the body and the whole body. Look at the production records first to understand the species, age, parity, dry dates, body size, body weight, milk yield, and nutritional health status of the cattle. During the measurement, the cow under test should be allowed to stand on a flat field naturally. First, the cow is the center, and the cow is wound around the distance of 5-8 meters from the cow for a week. The whole body of the cattle is identified and the whole body of the cattle is known. Growth and development are then followed by going from top to bottom to observe various parts of the cattle. (1) Physical size is related to the degree of precocity. From the point of view of the amount of meat produced, the body size of the cattle should be relatively large, but too large a body size is often accompanied by a rough constitution, poor quality of beef, and late maturity. In most cases, the medium-sized bovine cow has better adaptability and vitality. (2) Muscle Degree The correlation coefficient between the weight of a single muscle or a group of muscles of beef cattle and the total muscle mass of the carcass is 0.93 to 0.99. Beef's arms, forearms, back knees, and upper hind legs are well muscled. Muscles are assessed by observing the areas where the body of the beef has the highest muscle distribution and the least amount of other parts, such as the arms, forearms, back knees, and upper hind legs. When the cow walks, he observes the movements of the muscles at the shoulders and back of the knee and the convex and concave states of the muscles of the back. The muscles that are really developed in the muscles are uneven and show grooves between the muscles and the muscles. From the chest and waist of a cow, it looks narrower than the shoulder and hindquarters. (3) Fertility The evaluation of body fatness usually refers to the degree of subcutaneous fat deposition. The growth of sputum is often expressed by the degree of deposition of fat in the posterior ribs, scrotum, etc. The observation method is to see the intercostal space, the lumbar angle, and the shoulder socket. The degree of roundness in the ribs and scrotum, and the fullness of the chest and neck. Identifying the appearance of the cow with the naked eye, without any tools, can understand the structure and characteristics of the entire body of the cow, and the coordination between them. However, when using this method, the appraiser must have a wealth of experience in order to obtain more accurate results. For the initial identification of personnel, in addition to visual identification, measure identification and scoring methods should also be used to compensate for the lack of visual identification and to avoid subjective perceptions. 2, scoring identification With the popularity of dairy body shape linear scoring method, the Italians Faroba for beef cattle breeding and the need for crossbreeding, after many years of trial, put forward in 1993 beef cattle linear shape scoring standards. The assessment items are classified according to the requirements of the beef cattle, which is divided into the degree of muscle development, the thickness of the bones, and the thickness of the skin. There are 16 items in 4 categories and the original method is 9 points. When China's body shape of beef cattle was evaluated, it was similar to the cow's linear score, and it was converted into a 50-point system. The four systems included structure, muscle, detail and breasts. The structures included head size, waist level, squat, post-limb posture, and six department attachments; muscle mass included armor, shoulders, waist, waist thickness, and thigh muscles. The shape of the harmony includes six items; the degree of detail includes the bones and the skin; the breast includes the attachment extension and the volume. 3ã€Measurement and appraisal Use measurement tools to determine various parts of the bovine body and use it to identify a method for beef cattle breeding. Weight is an important index of beef cattle production performance. The most accurate method is to directly weigh, usually in the morning fasting. Conduct an average of two consecutive days. If it is impossible or inconvenient to weigh, only weight estimation is performed.
Rhodiola is typically considered to be an "adaptogen" and is believed to invigorate the body and mind to increase resistance to a multitude of stresses. The key active constituents in Rhodiola are believed to be rosavin, rosarin, rosin and salidroside.
Rhodiola rosea extract is thought to be quite safe. There are no known contraindications or interactions with other drugs/herbs, but there is some potential for allergic reactions in some individuals.
Appearance Identification of Beef Breeding